Egg Yolks??!
Cake mixes were on sale yesterday!.So today i made the cake and since it was a white cake it only called for egg whites!.I am now stuck with three egg yolks and dont know what to do with them!.Does anyone have any simple recipes that I can use up these egg yolks!?Thanks!.Www@FoodAQ@Com
Answers:
I would make custard---one whole egg and 3 yolks--
Heat 2 1/2 cups milk to scalding
Whisk together in 1 qt baking dish:
1 whole egg and 3 yolks
1/3 cup sugar
pinch salt
1 tsp vanilla
1/4 tsp nutmeg
Whisk in one ladle of hot milk at a time into egg mixture to temper eggs until you have added about 1/3 of milk!. Then pour remaining milk into egg mixture!.
Place baking dish into another pan and add boiling water until it comes up 1/2 way up side of baking dish!. Bake at 350* for about 30 minutes or until center of custard is set!.
Cool and serve!. Nutritious and yummy!.Www@FoodAQ@Com
Heat 2 1/2 cups milk to scalding
Whisk together in 1 qt baking dish:
1 whole egg and 3 yolks
1/3 cup sugar
pinch salt
1 tsp vanilla
1/4 tsp nutmeg
Whisk in one ladle of hot milk at a time into egg mixture to temper eggs until you have added about 1/3 of milk!. Then pour remaining milk into egg mixture!.
Place baking dish into another pan and add boiling water until it comes up 1/2 way up side of baking dish!. Bake at 350* for about 30 minutes or until center of custard is set!.
Cool and serve!. Nutritious and yummy!.Www@FoodAQ@Com
Here's a recipe for garlic aioli, which is really good on top of things like steamed veggies (especially asparagus!)
4 garlic cloves, peeled and minced
2 egg yolks
1/8 teaspoon salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice
Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only!. (you can also do this first step in a food processor, and then put the garlic and salt mixture into a medium-sized bowl)!. Whisk in the mustard first, then the egg yolks!. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl!.
Add in half of the oil!. This must be done very slowly or the oil will not emulsify and your sauce will not thicken!. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle!. Once the first half of the oil is incorporated, then add the water and the lemon juice and mustard, whisking or stirring constantly with the pestle!. Then slowly add the rest of the oil!. The mixture will thicken as you continue to blend it!. The mixture should be slightly thinner than commercial mayonnaise!. If it becomes too thick you can add a bit more warm water, one teaspoon at a time!.Www@FoodAQ@Com
4 garlic cloves, peeled and minced
2 egg yolks
1/8 teaspoon salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice
Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only!. (you can also do this first step in a food processor, and then put the garlic and salt mixture into a medium-sized bowl)!. Whisk in the mustard first, then the egg yolks!. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl!.
Add in half of the oil!. This must be done very slowly or the oil will not emulsify and your sauce will not thicken!. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle!. Once the first half of the oil is incorporated, then add the water and the lemon juice and mustard, whisking or stirring constantly with the pestle!. Then slowly add the rest of the oil!. The mixture will thicken as you continue to blend it!. The mixture should be slightly thinner than commercial mayonnaise!. If it becomes too thick you can add a bit more warm water, one teaspoon at a time!.Www@FoodAQ@Com
Homemade Mayonnaise
1 lrg!. egg yolk
1 1/2 teas!. fresh lemon juice
1 teas!. white wine vinegar
1/4 teas!. Dijon mustard
1/2 teas!. salt plus more to taste
3/4 cup canola oil, separated
Combine everything except oil & whisk about 3 seconds until bright yellow!. Using 1/4 teas!. & whisking constantly add 1/4 cup oil to yolk mixture a few drops at a time for 4 minutes!. Gradually add remaining 1/2 cup oil in a very slow thin stream, whisking constantly until mayonnaise is thick , about 8 minutes!. Mayonnaise will be lighter in color!. Makes 3/4 cup!.
To make aioli (garlic mayonnaise) add 1-2 minced garlic cloves to egg yolk mixture & substitute extra virgin olive oil for canola oil!. This is served with fresh cooked vegetables or fish!.Www@FoodAQ@Com
1 lrg!. egg yolk
1 1/2 teas!. fresh lemon juice
1 teas!. white wine vinegar
1/4 teas!. Dijon mustard
1/2 teas!. salt plus more to taste
3/4 cup canola oil, separated
Combine everything except oil & whisk about 3 seconds until bright yellow!. Using 1/4 teas!. & whisking constantly add 1/4 cup oil to yolk mixture a few drops at a time for 4 minutes!. Gradually add remaining 1/2 cup oil in a very slow thin stream, whisking constantly until mayonnaise is thick , about 8 minutes!. Mayonnaise will be lighter in color!. Makes 3/4 cup!.
To make aioli (garlic mayonnaise) add 1-2 minced garlic cloves to egg yolk mixture & substitute extra virgin olive oil for canola oil!. This is served with fresh cooked vegetables or fish!.Www@FoodAQ@Com
1 cup butter (or shortening for cookies that won't spread quite as much)
1 1/2 cups sugar
6 egg yolks (or 3 whole eggs)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
Directions
1Cream butter and sugar until fluffy!.
2Separately, beat egg yolks and add extracts!.
3Add beaten egg yolk mixture to creamed butter and sugar!.
4Blend well!.
5In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar)!.
6Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended!.
7Form into balls about the size of a walnut!.
8Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten!.
9Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness!.Www@FoodAQ@Com
1 1/2 cups sugar
6 egg yolks (or 3 whole eggs)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
Directions
1Cream butter and sugar until fluffy!.
2Separately, beat egg yolks and add extracts!.
3Add beaten egg yolk mixture to creamed butter and sugar!.
4Blend well!.
5In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar)!.
6Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended!.
7Form into balls about the size of a walnut!.
8Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten!.
9Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness!.Www@FoodAQ@Com
My favorite uber rich dinner treat
Linguine alla Carbonara
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
1 yellow onion, minced
4 ounces pancetta or prosciutto, diced
1 pound fresh linguine
3 large egg yolks, at room temperature
1/2 cup heavy cream, at room temperature
3/4 cup finely grated Parmigiano-Reggiano, at room temperature
Freshly ground black pepper
Heat oil and butter in a large saute pan over medium heat!. Add the onion and pancetta and cook until the onions are translucent and the pancetta is beginning to crisp!. Remove from the heat and set aside!.
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 2 to 3 minutes!. Drain pasta in a colander (reserve a small amount of the cooking liquid in a small bowl) and return pasta to the pot!. Return the pot to the heat and add the reserved pancetta and onion mixture!. Stir over high heat until pasta is coated with the pancetta mixture!.
In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with the Parmesan!. Remove the pot from the heat and toss the pasta until it is well-coated!. Season with salt and freshly ground black pepper, to taste!. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry!. Serve immediately!.Www@FoodAQ@Com
Linguine alla Carbonara
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
1 yellow onion, minced
4 ounces pancetta or prosciutto, diced
1 pound fresh linguine
3 large egg yolks, at room temperature
1/2 cup heavy cream, at room temperature
3/4 cup finely grated Parmigiano-Reggiano, at room temperature
Freshly ground black pepper
Heat oil and butter in a large saute pan over medium heat!. Add the onion and pancetta and cook until the onions are translucent and the pancetta is beginning to crisp!. Remove from the heat and set aside!.
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 2 to 3 minutes!. Drain pasta in a colander (reserve a small amount of the cooking liquid in a small bowl) and return pasta to the pot!. Return the pot to the heat and add the reserved pancetta and onion mixture!. Stir over high heat until pasta is coated with the pancetta mixture!.
In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with the Parmesan!. Remove the pot from the heat and toss the pasta until it is well-coated!. Season with salt and freshly ground black pepper, to taste!. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry!. Serve immediately!.Www@FoodAQ@Com
How to Make a New York Egg Cream
How to Make a New York Egg Cream
By Melissa Maroff
A genuine New York egg cream with Fox's U-Bet syrup
Rate: (11 Ratings)
Whatever happened to the egg cream!? That foamy, chocolaty, refreshing glass of heaven you could find at candy stores and luncheonettes on just about any street corner in the Big Apple!. They went the way of the soda fountains, but not to worry!. No matter where you live in America, you can recreate the greatness that is the egg cream with milk, plain ol' grocery store seltzer, and of course, Fox's U-Bet syrup!. Just keep in mind something very important--since an egg cream is only one ingredient away from being chocolate milk--it’s all in the way you make it!.
InstructionsDifficulty: Moderately Easy
Things You’ll Need:
Fox's U-Bet chocolate syrup
Cold whole milk
Cold seltzer or club soda
16 oz!. glass
Spoon (preferably a long handled teaspoon)
Straw
Step1Pour 1 inch of U-Bet syrup into the glass!. If you like it a little sweeter, add a little more!. U-Bet is still being made in Brooklyn, as it has been since the late 1800s!. It has to be U-Bet for the true egg cream experience, although a classic brand like Hershey's will do in a pinch!.
Step2Add 1 1/2 inches of milk on top of the syrup!.
Step3Fill the glass with seltzer or club soda and leave some room at the top, so it doesn't overflow!.
Step4Stir vigorously to get most of the chocolate from the bottom and sides of the glass!. A perfect egg cream should have 1 to 2 inches of foam at the top!.
Step5Stick your straw in and drink right away before the foam disappears!.
Lindy's New York Cheesecake Recipe
Ready in: > 5 hrs
Difficulty: 4 (1=easiest :: hardest=5)
Serves/Makes: 14
Ingredients:
1 cup flour, sifted
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
1 egg yolk
1/4 cup butter, softened
5 (8 oz) pkgs cream cheese, softened
1 3/4 cup sugar
3 tablespoons flour
1 1/2 teaspoon grated lemon peel
1 1/2 teaspoon grated orange peel
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
frozen strawberries, thawed
Directions:
In medium bowl, combine flour, sugar, lemon peel and vanilla!. Make well in center; add egg yolk and butter!. Mix with fingertips until dough cleans side of bowl!. Form into a ball and wrap in waxed paper!. Refrigerate for one hour!.
Preheat oven to 400 degrees F!. Grease the bottom and side of a 9-inch springform pan!. Remove the side from the pan!. Roll one third of dough on bottom of springform pan; trim edge of dough!. Bake 8 - 10 minutes, or until golden!.
Meanwhile, divide dough into 3 parts!. Roll each part into a 2 1/2" strip, 10" long!. Put together springform pan, with the baked crust on the bottom!. Fit dough strips to side of pan, joining ends to line inside completely!. Trim dough so it comes only 3/4 of the way up side of pan!. Refrigerate until ready to fill!.
Preheat oven to 500 degrees F!. Make Filling: In a large bowl of electric mixer, combine cheese, sugar, flour, lemon and orange peel, and vanilla!. Beat at high speed, just to blend!. Beat in eggs and egg yolks, one at a time!. Add cream, beating just until well combined!. Pour mixture into springform pan!. Bake 10 minutes!. Reduce temperature to 250 degrees F!. and bake 1 hour longer!.
Let cheesecake cool on wire rack!. Glaze top with strawberries!. Refrigerate 3 hours or overnight!. To serve, loosen pastry from side of pan with spatula!. Remove side of springform pan!. Cut cheesecake into wedges!.
York Cheesecake serves/makes 14Www@FoodAQ@Com
How to Make a New York Egg Cream
By Melissa Maroff
A genuine New York egg cream with Fox's U-Bet syrup
Rate: (11 Ratings)
Whatever happened to the egg cream!? That foamy, chocolaty, refreshing glass of heaven you could find at candy stores and luncheonettes on just about any street corner in the Big Apple!. They went the way of the soda fountains, but not to worry!. No matter where you live in America, you can recreate the greatness that is the egg cream with milk, plain ol' grocery store seltzer, and of course, Fox's U-Bet syrup!. Just keep in mind something very important--since an egg cream is only one ingredient away from being chocolate milk--it’s all in the way you make it!.
InstructionsDifficulty: Moderately Easy
Things You’ll Need:
Fox's U-Bet chocolate syrup
Cold whole milk
Cold seltzer or club soda
16 oz!. glass
Spoon (preferably a long handled teaspoon)
Straw
Step1Pour 1 inch of U-Bet syrup into the glass!. If you like it a little sweeter, add a little more!. U-Bet is still being made in Brooklyn, as it has been since the late 1800s!. It has to be U-Bet for the true egg cream experience, although a classic brand like Hershey's will do in a pinch!.
Step2Add 1 1/2 inches of milk on top of the syrup!.
Step3Fill the glass with seltzer or club soda and leave some room at the top, so it doesn't overflow!.
Step4Stir vigorously to get most of the chocolate from the bottom and sides of the glass!. A perfect egg cream should have 1 to 2 inches of foam at the top!.
Step5Stick your straw in and drink right away before the foam disappears!.
Lindy's New York Cheesecake Recipe
Ready in: > 5 hrs
Difficulty: 4 (1=easiest :: hardest=5)
Serves/Makes: 14
Ingredients:
1 cup flour, sifted
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
1 egg yolk
1/4 cup butter, softened
5 (8 oz) pkgs cream cheese, softened
1 3/4 cup sugar
3 tablespoons flour
1 1/2 teaspoon grated lemon peel
1 1/2 teaspoon grated orange peel
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
frozen strawberries, thawed
Directions:
In medium bowl, combine flour, sugar, lemon peel and vanilla!. Make well in center; add egg yolk and butter!. Mix with fingertips until dough cleans side of bowl!. Form into a ball and wrap in waxed paper!. Refrigerate for one hour!.
Preheat oven to 400 degrees F!. Grease the bottom and side of a 9-inch springform pan!. Remove the side from the pan!. Roll one third of dough on bottom of springform pan; trim edge of dough!. Bake 8 - 10 minutes, or until golden!.
Meanwhile, divide dough into 3 parts!. Roll each part into a 2 1/2" strip, 10" long!. Put together springform pan, with the baked crust on the bottom!. Fit dough strips to side of pan, joining ends to line inside completely!. Trim dough so it comes only 3/4 of the way up side of pan!. Refrigerate until ready to fill!.
Preheat oven to 500 degrees F!. Make Filling: In a large bowl of electric mixer, combine cheese, sugar, flour, lemon and orange peel, and vanilla!. Beat at high speed, just to blend!. Beat in eggs and egg yolks, one at a time!. Add cream, beating just until well combined!. Pour mixture into springform pan!. Bake 10 minutes!. Reduce temperature to 250 degrees F!. and bake 1 hour longer!.
Let cheesecake cool on wire rack!. Glaze top with strawberries!. Refrigerate 3 hours or overnight!. To serve, loosen pastry from side of pan with spatula!. Remove side of springform pan!. Cut cheesecake into wedges!.
York Cheesecake serves/makes 14Www@FoodAQ@Com
http://www!.gourmetsleuth!.com/leftoveregg!.!.!.Www@FoodAQ@Com