fairfarmhand Posted April 25, 2012 Share Posted April 25, 2012 I made an angel food cake this week and have 12 yolks in the fridge. How should I use them? Quote Link to comment Share on other sites More sharing options...
SeekingSimplicity Posted April 25, 2012 Share Posted April 25, 2012 make a big omelet or frittata with them. Quote Link to comment Share on other sites More sharing options...
swellmomma Posted April 25, 2012 Share Posted April 25, 2012 I made an angel food cake this week and have 12 yolks in the fridge. How should I use them? I would toss in a couple whole eggs if you have them and scramble the whole lot for the kids breakfast. Quote Link to comment Share on other sites More sharing options...
Trilliums Posted April 25, 2012 Share Posted April 25, 2012 Key Lime pies. :) Quote Link to comment Share on other sites More sharing options...
ErinE Posted April 25, 2012 Share Posted April 25, 2012 Make vanilla pudding! Or vanilla creme pie. Some yellow or pound cakes recipes call for just egg yolks. Quote Link to comment Share on other sites More sharing options...
woolybear Posted April 25, 2012 Share Posted April 25, 2012 Hollandaise sauce. Have a yummy brunch. Quote Link to comment Share on other sites More sharing options...
jentancalann Posted April 25, 2012 Share Posted April 25, 2012 French toast! Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted April 25, 2012 Share Posted April 25, 2012 Custard! Do you have an ice cream maker? Quote Link to comment Share on other sites More sharing options...
luvnlattes Posted April 25, 2012 Share Posted April 25, 2012 Hollandaise sauce. That was the first thing I thought of. Quote Link to comment Share on other sites More sharing options...
Paintedlady Posted April 25, 2012 Share Posted April 25, 2012 Make crepes or or maybe some mayonaise. Crepes freeze nicely between wax paper too.. Quote Link to comment Share on other sites More sharing options...
Alphabetika Posted April 25, 2012 Share Posted April 25, 2012 Lemon curd! Quote Link to comment Share on other sites More sharing options...
Parrothead Posted April 25, 2012 Share Posted April 25, 2012 Lemon curd! This is my suggestion. Quote Link to comment Share on other sites More sharing options...
Meriwether Posted April 25, 2012 Share Posted April 25, 2012 Kringla Quote Link to comment Share on other sites More sharing options...
Caitilin Posted April 25, 2012 Share Posted April 25, 2012 Key Lime pies. :) This is my vote too--we love key lime pie... :D Quote Link to comment Share on other sites More sharing options...
Soror Posted April 25, 2012 Share Posted April 25, 2012 custard, mayo, icecream and added to omelettes! Quote Link to comment Share on other sites More sharing options...
Holly IN Posted April 25, 2012 Share Posted April 25, 2012 I would use it to make mayo, lemon squares (paleo recipe and it calls for yolks), egg casserole or egg muffin. Holly Quote Link to comment Share on other sites More sharing options...
kewb Posted April 25, 2012 Share Posted April 25, 2012 ***Emeril's Chocolate Pudding Extravaganza*** Ingredients: 8 ounces bittersweet chocolate, chopped 8 ounces unsweetened chocolate, chopped 8 large egg yolks 2 cups sugar ½ cup cornstarch 1 teaspoon salt 7 cups milk 4 tablespoons unsalted butter, cut into bits and softened 3 ½ teaspoons vanilla 2 cups all-purpose flour 1 cup salted butter, melted 1 cup finely chopped walnuts 4 cups heavy cream ½ cup confectioners' sugar plus 3 cups sifted 16 ounces cream cheese, softened Directions: Preheat the oven to 350ºF. To make the pudding, melt the bittersweet and unsweetened chocolates in the top of a double-boiler, or in a metal bowl set over a pot of barely simmering water, stirring, until smooth. Remove from the heat. Beat the egg yolks in a small bowl. Combine the sugar, cornstarch, and salt in medium saucepan over medium heat. Add the milk in a stream, whisking constantly. Bring the mixture to a boil, whisking constantly to keep lumps from forming. Remove from the heat. Add 1 cup of the hot milk mixture to the yolks and whisk until smooth. Add the beaten yolk mixture to the saucepan with the hot milk and bring to a simmer over medium-low heat. Simmer, whisking constantly, until thick and smooth, about 3 minutes. Remove from the heat and whisk in the melted chocolate, unsalted butter, and 2 teaspoons vanilla. Transfer to a large bowl. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate to cool. To make the crust, combine the flour, salted butter, and walnuts in a medium bowl. Stir to combine. Using your fingers press the mixture into a 9 x 13-inch baking dish, covering the bottom and coming a little bit up the sides. Bake until golden brown, about 45 minutes. To make the cream cheese filling, combine 2 cups cream, ¼ cup confectioners' sugar, and ¾ teaspoon vanilla in a large bowl. Whisk until stiff peaks form. Combine cream cheese and 3 cups sifted confectioners' sugar in a large bowl and cream using an electric mixer. Fold whipped cream into cream cheese mixture until just combined. Reserve for pudding assembly. To make whipped cream topping combine remaining 2 cups cream, remaining ¼ cup confectioners' sugar, and remaining ¾ teaspoon vanilla in a large bowl. Whisk until soft peaks form. Reserve for pudding assembly. When ready to assemble pudding, spoon chocolate pudding into prepared dish over walnut crust. Top with the cream cheese filling, cover, and refrigerate for at least 2 hours or up to overnight. Garnish with whipped cream just before serving. Makes 10 to 12 servings Quote Link to comment Share on other sites More sharing options...
bkpan Posted April 25, 2012 Share Posted April 25, 2012 Vanilla or banana pudding! my kids love this. Quote Link to comment Share on other sites More sharing options...
Audrey Posted April 25, 2012 Share Posted April 25, 2012 I would make a double batch of this: Chocolate Creme Pots 1 cup heavy cream 1 cup milk 4 oz. bittersweet semi-sweet chocolate 6 egg yolks 1/4 c. sugar Pre-heat the oven to 325º F. Heat the cream, milk, and vanilla in a saucepan until just warm. Melt the chocolate and whisk into the yolks in a bowl, then whisk in milk mixture. Pour into 6 small or 4 larger ramekins and bake in a bain-marie until set at the edges, but still a bit wiggly in the centre. (about 30 minutes for small ramekins, 40-45 for larger). Refrigerate at least 2 hours before serving. Quote Link to comment Share on other sites More sharing options...
ladydusk Posted April 25, 2012 Share Posted April 25, 2012 Noodles or Ice Cream (or both) Quote Link to comment Share on other sites More sharing options...
Donna Posted April 25, 2012 Share Posted April 25, 2012 Make Spritz cookies! Quote Link to comment Share on other sites More sharing options...
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