Egg yolks?!


Question: Egg yolks!?
I made a gorgeous strawberry Pavlova earlier, but I am now left with 4 egg yolks!. I don't want to just throw them away and apart from egg custard I don't really know what to do with them!. Does anyone have any nice ideas - sweet or savoury!?Www@FoodAQ@Com


Answers:
the tastiest authentic spaghetti cabonara!!!
on a low flame, dry fry some pancheta or fatty, bacony, porky goodness, until the meat is crispy and all the fat has been rendered out, DO NOT THROW THE FAT AWAY, there is so much flavor in the fat and it will help to create the sauce, boil some pasta, add the pasta to the bacon then in another bowl mix the egg yolks with a big heap of Parmesan cheese add the pasta and bacon to the egg and cheese and mix quickly to stop the eggs scrambling, if its to thick then add some pasta water!. so quick and simple but so very, very tasty! enjoy!!!Www@FoodAQ@Com

2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 (slightly rounded - not quite ?) teaspoon salt
2 sticks (8 oz) unsalted butter (if you use salted butter, use only ? tsp!. salt), softened
2 cups, scant, granulated sugar
3/4 teaspoon good vanilla extract
1/2 teaspoon lemon zest
3 egg yolks

Thoroughly stir together first three ingredients!. If you have time, sift them!. I didn’t and the cookies turned out fine!. Stir in the salt!.

In a mixing bowl, cream the butter and sugar!. Beat in the vanilla and lemon zest, then one by one, beat in the egg yolks!.

Slowly stir in the flour mixture!. When mixture is well mixed, form into 1 inch balls and place balls about 2 inches apart on a non-stick or parchment lined cookie sheet!. Bake at 350 F for 10-12 minutes or until the cookies start to brown around the edges!. Mine took about 12 minutes to brown!. Let cool on cookie sheet for 2 minutes, then transfer to a cooling rack!.Www@FoodAQ@Com

Lemon cookie cake!.
make a regular cookie dough and divide into 8 bake for ten Min's!.
use 4 egg yokes,
juice of 2 and rind of 1 lemon,
3/4 cup sugar,
650ml heavy cream
place egg yokes, lemon juice and rind , sugar, into a pan and whisk on medium heat, until it raises (boiling)!.
leave to cool room temp!.
beat your cream until really thick!.
fold in the lemon mixture!.
now layer the cookies, making sure you come right to the edge with your cream!.
top with twists of lemon!.
place in fridge for at least 4 hours!.
The water from the cream will turn the cookie to sponge, and there you have a 8 layer lemon gateaux!.
ENJOY!.Www@FoodAQ@Com

Egg yolks are sometimes separated from the egg white and used in cooking for mayonnaise, custard, hollandaise sauce, crème br?lée, avgolemono, and ovos-moles!.Www@FoodAQ@Com

Custard! Homeade custard is so tasty, and easy to make!. This is the recipe I have used before:
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.Www@FoodAQ@Com

Lightly toast a couple of slices of bread !. Mix egg yolks with grated cheese!. Spread on toast and grill till golden brown!.!.!.!.l!.o!.v!.e!.l!.ey!.Www@FoodAQ@Com

Egg yolks are VERY good for thickening sauces! also!.!.!.egg yolks CAN be stored!! Put them one each in an ice cube tray!.!.!.freeze!.!.!.then put into a zip loc freezer bag!!

Hope this helps just a little!!Www@FoodAQ@Com

Omelette - definitely omelette!. Add some cheese and some mushrooms!.!.!. delicious!.Www@FoodAQ@Com

Hollandaise!!Www@FoodAQ@Com

Uh!.!.!. Cake!? Scrambled eggs!? Savory! Maybe make another treat like lemon bars!. IDK! Sorry!Www@FoodAQ@Com

Scrambled eggWww@FoodAQ@Com

Creme Brulee, omelette!. French toast!. Egg wash for pastry, Part of pane (flour, egg, breadcrumbs)Www@FoodAQ@Com

you should definately make a quiche! i love them with sauteed onions and mushrooms and LOTS of cheese! ?Www@FoodAQ@Com

cake!. =] yummWww@FoodAQ@Com

cake!?Www@FoodAQ@Com





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources