What can l make with egg yokes?!
I love making meringues, but I always feel guilty when I throw away the leftover yolks!. What can I use them for!?
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Answers:
How to make Eggnog!.
Eggnog is a popular holiday treat which is very easy to make at home!. The difference between homemade eggnog and store bought eggnog is quite significant, and you might want to give it a try!. You can also make eggnog an interesting family project, since packaged eggnog is so ubiquitous that many people are not familiar with the steps for making it at home!.
Many people find the rich flavor of eggnog more palatable in eggnog which has been made at home, since homemade eggnog tends to be loftier, and the flavor is also more distinctly fresh!. People who dislike eggnog might also consider trying a taste of freshly made eggnog, since it tastes radically different from the stuff that comes in a carton!.
There are two approaches to making eggnog, depending on whether or not you want to pasteurize it!. Both recipes include eggs, heavy cream, sugar, and nutmeg, and they can be additionally flavored with rum or brandy!. Traditional eggnog includes raw eggs, which raise concerns about food safety for some people!. If you do not have a reliable source of high quality eggs, you may want to consider pasteurizing your eggnog, especially if your guests include children or pregnant women, who may be more susceptible to food borne illness!.
To make eggnog the traditional way, start by thoroughly washing six eggs, to remove dirt and bacteria from their shells so that the eggs will not be contaminated when you crack them open!. Crack the eggs and separate them, setting the whites aside and beating the yolks with one half pound (!.22 kilograms) of powdered sugar, or around half a box!. The yolks should turn pale yellow, at which point you can add a cup of liquor, should you desire!. Add four cups of heavy cream to this mixture and set it aside, covered, while you beat the egg whites until stiff and dry!. Fold the yolks into the whites and serve immediately, sprinkled with nutmeg!.
Many people find that allowing the yolks to sit can help to cut the eggy flavor, which some people find undesirable when they make eggnog!. If you choose to do that, cover the eggs and refrigerate them!. The flavor of the nutmeg can also be greatly enhanced by using freshly ground or grated nutmeg!. The above recipe makes around 30 small servings, although many people prefer larger glasses, despite the large calorie load!.
To make eggnog with pasteurized ingredients, whisk 12 egg yolks together with one and one third cups sugar and two cups each milk and heavy cream!. Heat this mixture on low in a large, heavy saucepan until the mixture has curdled, but do not allow it to boil or curdle!. Pour out from the pan into a large bowl, and add one cup each milk and heavy cream, stirring to combine!. Chill the eggnog and serve with nutmeg or spirits, if desired!.
When you make eggnog, be aware that it tastes best fresh!. Unpasteurized eggnog should be made only minutes before people consume it, so that they= fluffy egg whites will keep the mixture light, frothy, and flavorful!. If you make pasteurized eggnog, it should set for several hours in the fridge to chill, but it should ideally be consumed within 24 hours!.
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Filipino Leche Flan (Custard) Recipe
Preparation time: 30 minutes
Estimated cooking time: 1 hour
Leche Flan Ingredients:
1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence
For the caramel:
1 cup sugar
3/4 cup water
Leche Flan Cooking Instructions:
In a saucepan, mix the sugar & water!. Bring to a boil for a few minutes until the sugar caramelize!.
Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square!. Spread the caramel on the bottom of the moulds!.
Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender!.
Gently pour the mixture on top of the caramel on the aluminum moulds!. Fill the moulds to about 1 to 1 1/4 inch thick!.
Cover moulds individually with aluminum foil!.
Steam for about 20 minutes OR
Bake for about 45 minutes!. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water!. Pre-heat oven to about 370 degrees before baking!.
Let cool then refrigerate!.
To serve: Run a thin knife around the edges of the mould to loosen the Leche Flan!. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top!.
Cooking Tips:
You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked!.
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Preparation time: 30 minutes
Estimated cooking time: 1 hour
Leche Flan Ingredients:
1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence
For the caramel:
1 cup sugar
3/4 cup water
Leche Flan Cooking Instructions:
In a saucepan, mix the sugar & water!. Bring to a boil for a few minutes until the sugar caramelize!.
Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square!. Spread the caramel on the bottom of the moulds!.
Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender!.
Gently pour the mixture on top of the caramel on the aluminum moulds!. Fill the moulds to about 1 to 1 1/4 inch thick!.
Cover moulds individually with aluminum foil!.
Steam for about 20 minutes OR
Bake for about 45 minutes!. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water!. Pre-heat oven to about 370 degrees before baking!.
Let cool then refrigerate!.
To serve: Run a thin knife around the edges of the mould to loosen the Leche Flan!. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top!.
Cooking Tips:
You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked!.
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Mmm!.!. Zabaglione !? ;)
4 large egg yolks
1/2 cup confectioners' (powdered) sugar
1/4 cup of dry Marsala (or Sherry)
Place the egg yolks and the sugar in top of a double boiler and place on top of the bottom of the boiler!. The water should be lightly boiling and the should not be touching the bottom of the top of the boiler!. (You can also use a bowl over a large pot of boiling water!.)
Use a wire whisk and whip the mixture until it is foamy!. Then add the Marsala and continue to cook the mixture until it has doubled in volume Use an instant-read thermometer to insure the mixture has reached 140°F!. Beat the mixture for additional minute or two!.
Serve the zabaglione immediately!. This dish looks quite elegant served in long stemmed wine or parfait glasses!.
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Aioli (Garlic Sauce)
great over veggies, especially asparagus or as a dipping sauce!.
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea 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 do this first step in a food processor if you'd like, then transfer the mixture back to 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!.
Now you will 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!.
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Simple Tiramisu
8 ounces semisweet chocolate
1 cup sugar
4 egg yolks
1 1/2 teaspoons vanilla
8 ounces cream cheese, cut into pieces, room temperature
1 3/4 cups chilled whipping cream
1 tablespoon instant espresso powder diluted in 1 1/4 cups hot water, cooled
1 12-ounce prepared pound cake, cut into 3 1/2x1x1/2-inch strips
Finely chop chocolate in processor!. Set aside!.
Mix sugar and egg yolks in processor 30 seconds!. Add vanilla and process until pale yellow, about 1 minute!. Add cheese in batches and blend until smooth!. Transfer to medium bowl!. Cover and chill 1 hour!.
Beat whipping cream until stiff!. Fold into cream cheese mixture!. Cover and refrigerate until well chilled, about 1 hour!. (Can be prepared 2 days ahead!.)
Pour espresso into large shallow dish!. Dip cake strips in espresso, turning to coat all sides lightly!. Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together!. Sprinkle with half of chocolate!. top with chilled cheese mixture!. Sprinkle remaining chocolate over!. Cover and refrigerate at least 2 hours!. (Can be prepared 1 day ahead!.)Www@FoodAQ@Com
4 large egg yolks
1/2 cup confectioners' (powdered) sugar
1/4 cup of dry Marsala (or Sherry)
Place the egg yolks and the sugar in top of a double boiler and place on top of the bottom of the boiler!. The water should be lightly boiling and the should not be touching the bottom of the top of the boiler!. (You can also use a bowl over a large pot of boiling water!.)
Use a wire whisk and whip the mixture until it is foamy!. Then add the Marsala and continue to cook the mixture until it has doubled in volume Use an instant-read thermometer to insure the mixture has reached 140°F!. Beat the mixture for additional minute or two!.
Serve the zabaglione immediately!. This dish looks quite elegant served in long stemmed wine or parfait glasses!.
------------------------------ --------------------
Aioli (Garlic Sauce)
great over veggies, especially asparagus or as a dipping sauce!.
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea 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 do this first step in a food processor if you'd like, then transfer the mixture back to 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!.
Now you will 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!.
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Simple Tiramisu
8 ounces semisweet chocolate
1 cup sugar
4 egg yolks
1 1/2 teaspoons vanilla
8 ounces cream cheese, cut into pieces, room temperature
1 3/4 cups chilled whipping cream
1 tablespoon instant espresso powder diluted in 1 1/4 cups hot water, cooled
1 12-ounce prepared pound cake, cut into 3 1/2x1x1/2-inch strips
Finely chop chocolate in processor!. Set aside!.
Mix sugar and egg yolks in processor 30 seconds!. Add vanilla and process until pale yellow, about 1 minute!. Add cheese in batches and blend until smooth!. Transfer to medium bowl!. Cover and chill 1 hour!.
Beat whipping cream until stiff!. Fold into cream cheese mixture!. Cover and refrigerate until well chilled, about 1 hour!. (Can be prepared 2 days ahead!.)
Pour espresso into large shallow dish!. Dip cake strips in espresso, turning to coat all sides lightly!. Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together!. Sprinkle with half of chocolate!. top with chilled cheese mixture!. Sprinkle remaining chocolate over!. Cover and refrigerate at least 2 hours!. (Can be prepared 1 day ahead!.)Www@FoodAQ@Com
Lots of things actually!.!.
but this is my fav;
Fettuccini Carbonara - VERY easy to make and ABSOLUTELY delicious!!
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
Heat olive oil in a large heavy saucepan over medium heat!. Saute shallots until softened!. Stir in onion and bacon, and cook until bacon is evenly browned!. Stir in garlic when bacon is about half done!. Remove from heat!.
Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente!. Drain pasta, then return it to the pot!.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan!. Pour the bacon mixture over the pasta, then stir in the cream mixture!. Season with salt and pepper!.
Serves 6!.
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but this is my fav;
Fettuccini Carbonara - VERY easy to make and ABSOLUTELY delicious!!
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
Heat olive oil in a large heavy saucepan over medium heat!. Saute shallots until softened!. Stir in onion and bacon, and cook until bacon is evenly browned!. Stir in garlic when bacon is about half done!. Remove from heat!.
Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente!. Drain pasta, then return it to the pot!.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan!. Pour the bacon mixture over the pasta, then stir in the cream mixture!. Season with salt and pepper!.
Serves 6!.
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have two versions that I can offer!. The first one is pretty authentic the second is the thick kind that you get at chinese places!.
You will first need chicken broth either home made or in the can!. Take two cans or 4 1/2 cups of chicken broth and place into a pot over medium heat!. Get 4 eggs and scramble them in a bowl!. You will also want green onions take 5 or 6 green onions and chop them up!. Once the broth comes to a boil turn down the heat to a simmer!. Stir the broth in a circle so that there is a "whirlpool" effect happening to the broth!. You will want to drop a small amount of the scrambled egg into the broth until the whole scrambled eggs are in the broth!. Make sure that you dont just poor all of the eggs in at one time!. Once all of the egg is in the broth put some fresh cracked pepper and the green onion and let it set for about 3 to 5 min and enjoy!.
The other way starts the same with chicken broth the same amount!. What you want to do is take two eggs and seperate the egg yokes from the whites and leave two eggs non-seperated!. While the broth is cool add 2 egg yokes to the broth and beat them into the broth so that they blend!. Add the extra egg whites to the other two eggs that you have and scramble them!. Just follow the above directins from there and enjoy!.
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You will first need chicken broth either home made or in the can!. Take two cans or 4 1/2 cups of chicken broth and place into a pot over medium heat!. Get 4 eggs and scramble them in a bowl!. You will also want green onions take 5 or 6 green onions and chop them up!. Once the broth comes to a boil turn down the heat to a simmer!. Stir the broth in a circle so that there is a "whirlpool" effect happening to the broth!. You will want to drop a small amount of the scrambled egg into the broth until the whole scrambled eggs are in the broth!. Make sure that you dont just poor all of the eggs in at one time!. Once all of the egg is in the broth put some fresh cracked pepper and the green onion and let it set for about 3 to 5 min and enjoy!.
The other way starts the same with chicken broth the same amount!. What you want to do is take two eggs and seperate the egg yokes from the whites and leave two eggs non-seperated!. While the broth is cool add 2 egg yokes to the broth and beat them into the broth so that they blend!. Add the extra egg whites to the other two eggs that you have and scramble them!. Just follow the above directins from there and enjoy!.
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You can freeze them and use them the next time you need egg yolks!.
If you want to use them right away, chocolate tart and molten chocolate lava cakes often use egg yolks!. Jean-Georges' molten chocolate cake recipe is pretty popular!.
Hope that helps!Www@FoodAQ@Com
If you want to use them right away, chocolate tart and molten chocolate lava cakes often use egg yolks!. Jean-Georges' molten chocolate cake recipe is pretty popular!.
Hope that helps!Www@FoodAQ@Com
It's the yolks that are bad for you!. They have all the cholesterol in them so it's a good idea to not eat the yolks anyway!.
I take the yolks out of most meals I prepare with eggs!.
I'm sure you can use them to make custards and mayonnaise though!.Www@FoodAQ@Com
I take the yolks out of most meals I prepare with eggs!.
I'm sure you can use them to make custards and mayonnaise though!.Www@FoodAQ@Com
homemade pasta!. 1 yolk for each cup of flour and enough water to make a stiff dough!. Roll thin and let dry slightly!. cut into shape desired and cook as you would any pasta or let air dry till hard and store in an air tight container!. homemade lasagna comes to mind!.!.!.!.!.!.!.Www@FoodAQ@Com
Creme brulee
http://www!.recipezaar!.com/cookbook!.php!?b!.!.!.
Zabaglione
http://chowhound!.chow!.com/topics/418759
Lemon curd, mayonnaise, custard and ice cream
http://bakingdesserts!.suite101!.com/artic!.!.!.Www@FoodAQ@Com
http://www!.recipezaar!.com/cookbook!.php!?b!.!.!.
Zabaglione
http://chowhound!.chow!.com/topics/418759
Lemon curd, mayonnaise, custard and ice cream
http://bakingdesserts!.suite101!.com/artic!.!.!.Www@FoodAQ@Com
There's a couple of recipes here - http://purelaura!.org/recipes/eggyolks!.ht!.!.!.Www@FoodAQ@Com
Put them in a meatloaf and add bread crumbs + seasonings!. Www@FoodAQ@Com
Hollandaise sauce, YUM!Www@FoodAQ@Com
Hollandaise sauce is my fav!.Www@FoodAQ@Com
chocolate tort
yumummWww@FoodAQ@Com
yumummWww@FoodAQ@Com
drinks
omelets
pies
cakesWww@FoodAQ@Com
omelets
pies
cakesWww@FoodAQ@Com
cakes,Www@FoodAQ@Com
Leche Flan!.
This is a very good dessert!. :)Www@FoodAQ@Com
This is a very good dessert!. :)Www@FoodAQ@Com
Stuff that has to do with craftsWww@FoodAQ@Com
http://hubpages!.com/hub/What_to_Make_wit!.!.!.Www@FoodAQ@Com
egg yolk spounge cake yummWww@FoodAQ@Com
ice cream
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umm how bout eggsWww@FoodAQ@Com
idk!Www@FoodAQ@Com