What are some suggestions for uses with egg yolks?!
1 cup of flour to 1 egg yolk and enough water to make a stiff dough.
Make as big a batch as you need.
roll thin and allow to dry for a bit. Cut into what ever shapes and either cook immediatly for the meal or allow to dry completely so they break easily and then they can be stored in an air tight container.
Some pasta recipes call for salt or oil but both inhibit drying so I never used either and have made tons of pasta, myself or as my mothers sidekick back in the day.
pound cake, or you can also freeze them until you need them.
Egg yolks need to be stabilized before freezing or the thawed product will be pasty and hard to mix. For best results store the yolks pre-measured according to future use. If the yolks will be used for sweet or dessert recipes, add 1 tablespoon of sugar or honey per pint of yolks. If the yolks will be used for savory recipes add 1 teaspoon of salt per pint of yolks. The stabilized yolks may be dropped, one egg yolk in each section of a ice cube tray and frozen. Remove the egg yolk cubes and store in a freezer style zip-lock bag.
Thawing Frozen Yolks
All the yolks to thaw in the refrigerator for about 8 to 10 hours.
Yellow Butter Cake:
6 large egg yolks
1 cup (240 ml) milk
2 teaspoons (8 grams) pure vanilla extract
3 cups (300 grams) sifted cake flour
1 1/2 cups (300 grams) granulated white sugar
1 tablespoon + 1 teaspoon (20 grams) baking powder
3/4 teaspoon (5 grams) salt
12 tablespoons (170 grams) unsalted butter, room temperature and cut into pieces
8 ounces (225 grams) bittersweet or semisweet chocolate, chopped
1/4 cup (25 grams) cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder)
3/4 cup (180 ml) milk
1/2 cup (113 grams) unsalted butter, cut into pieces
3 cups (345 grams) confectioners (powdered or icing) sugar, sifted to remove lumps
1 1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees F (177 degrees C). Spray two 9-inch x 1 1/2 inch (23 x 4 cm) cake pans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy. Set aside.
In a medium bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.
In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.
Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before frosting.
Chocolate Frosting: In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract. If the frosting is lumpy, strain through a strainer to remove any lumps. Cover and place the frosting in the refrigerator until it is firm (this may take a few hours). Once the frosting is firm remove from refrigerator and place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.
Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting. Cover and refrigerate the cake until serving time.
Makes one - 9 inch (23 cm) layer cake.
Vanilla Pastry Cream for cream pies, filling eclairs, filling layer cakes, etc:
1 cup milk
3 egg yolks
1/2 cup white sugar
1/4 cup all-purpose flour
1 tablespoon butter
1 tablespoon vanilla extract
In a small saucepan, Heat milk to boiling point and remove from the heat.
In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour.
Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over (not in) a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.
12-EGG YOLK SPONGE CAKE
12 egg yolks
2 c. sugar
1 c. boiling water
1/2 tsp. salt
4 tsp. baking powder
2 tsp. lemon extract
3 c. sifted flour
Using an electric mixer or hand beater, beat the egg yolks until light and fluffy; add sugar gradually.
While still beating, pour in hot water in a thin stream. Add extract. Add flour that has already been sifted with baking powder and salt; beat thoroughly.
Turn batter into an angel food cake pan.
Bake in a preheated 300-350°F degrees for about 1 hour or until a toothpick inserted in center of cake comes out clean..
2 cups heavy cream
1/4 cup sugar
1 teaspoon pure vanilla extract
3 egg yolks
4 tablespoons sugar
Preheat oven to 300.
Line the bottom of a large baking pan with a damp kitchen cloth.
Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.
Make your own mayonnaise. Most homemade mayonnaise ingredients call for egg yolks only
Add one or two extra egg yolks to regular scrambled eggs or omelette's
Make a hollandaise sauce
Make cheese cake
Make ice cream - http://www.ehow.com/how_4808508_make-ice…
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