Is there something useful I can do with egg yolks? I like to eat fried egg whites for...?!

Some ideas are Spaghetti Carbonara, holladaise sauce, bread pudding, lemon curd, using them as an egg wash, homeade pudding,...However, the first thing that comes to mind are the many desserts that require egg yolks.

Perhaps a tiramisu?

6 egg yolks 3/4 cup white sugar 2/3 cup milk 1 1/4 cups heavy cream 1/2 teaspoon vanilla extract 1 pound mascarpone cheese 1/4 cup strong brewed coffee, room temperature 2 tablespoons rum 2 (3 ounce) packages ladyfinger cookies 1 tablespoon unsweetened cocoa powder In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set. Or a molten chocolate cake?

6 ounces BAKER'S Dark Bittersweet Chocolate Baking Bars 10 tablespoons butter 1 1/2 cups powdered sugar 1/2 cup flour 3 whole eggs 3 egg yolks
Preheat oven to 425 degrees F. Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups. Bake 14 to 15 min. or until cakes are firm around the edges but soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately. Or maybe sugar cookies?
1 1/4 cups white sugar 1 cup butter 3 egg yolks 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon cream of tartar Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets. Cream together sugar and butter. Beat in egg yolks and vanilla. Add flour, baking soda, and cream of tartar. Stir. Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color. Or a simple yellow cake?
1 cup butter 1 1/2 cups white sugar 8 egg yolks 3/4 cup milk 1 1/2 teaspoons vanilla extract 2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

you can make a cake, mayonnaise, face or hair mask, or just put them in the deep freeze when and if you decide to cook.

For a quick lifting face mask , clean you face, pat dry and spread thick layer of one egg yolk all over your face, avoiding the eye area and around the mouth. Lay back and avoid making any facial expression until the egg dries. Use a hand cloth and gently remove the egg after it has dried completely then rinse off with cook water.

If you find the smell of the egg annoying, use a handi-wipe for make up removal and wipe your face with it. Apply face cream as usual.

nails and hair be strong and helps the cells burn oxygen and produce energy. Without lecithin and biotin my MS kicks in. Lecithin also helps memory and when I first took it ... I said wow!! I take capsules of these besides eating the yolks. The yolks are not bad for people at all. I can't have heated oils.. so I hard boil the eggs now.

Yes, noodles. Use 8 egg yolks = 4 eggs. Works best if you have a noodle cutter, but it isn't necessary. Look it up on Youtube how to make them, if you don't know.

egg yolks mixed with water can be used when making crepes.

Many of the recipes I make call for egg whites, from angel food cake to meringue buttercreams. After a large wedding cake I’ll have as many as three dozen egg yolks sitting in my refrigerator.

Which means it’s time to make custard. My favorite custard recipe is used in making creme brulee, which uses six egg yolks and a quart of cream. Here’s my full creme brulee recipe, but you can use it to make plain custards by pouring the custard into a large bowl and cooking it very slowly in the oven. (The recipe gives instructions on how to use a water bath to cook it gently.) It’s unbelievably rich and silky.

If you like your custards cold, you can make a French vanilla ice cream, which is vanilla ice cream with extra yolks. It's a lot like a custard which has been frozen in an ice cream maker.

Another good use for all those yolks is to make a curd, such as a lemon curd. Curds are closely related to custards, using fruit juices rather than milk or cream. They’re delicious stirred into yogurt, eaten on toast, or as the fillings for yet more cakes. Unlike custards, which have a very short shelf life, the high acid content lets you keep curds around for a while (months in the freezer, or even longer if you want to go to the trouble of pressure-canning them).