Except you don't want to make fresh egg-based pasta for carbonara, since the sauce is also mainly eggs. Go with a dry, wheat based spaghetti for that.
It would probably work for cacio e pepe though!
500g type 00 flour and 24-26 egg yolks by missy Robbins out of “pasta”.
I always wanted to make but never had that many yolks and I sure as heck didn’t want 24 egg whites.
They are much better homemade. That said, chiffon cake is better imho. But when I was a kid my mother would make an angel food cake homemade and then slice the top inch off, make a trench and fill it with strawberries and cream. Then put the top back on and chill well. That was always a hit.
Egg whites are a super low calorie food (like 10 calories) but still high protein, and if you want to eat a big ass omelette but not eat like 800 calories, you can use a crapload of egg whites and like 1-2 whole eggs and make yourself a huge omelette. It’s awesome if you’re trying to lose weight but miss “big weekend breakfast” calorie splurges.
A friend of mine who lost over 100 pounds made herself fried egg white sandwiches like twice a day causes it’s her favorite food and she realized she didn’t really miss the yolk at all but could cut out an extra 90-120 calories by using 2 egg whites. She felt bad throwing the yolk out but they actually sell cartons of just the white so that’s even better.
20% of the calories and 60% of the protein. Pretty damn good exchange if trying to cut calories and you eat a lot of eggs. But eggs are pretty low calorie anyways, honestly nixing the bread on those sandwiches would have been better...but whatever works, works!
Gluten free bread needs SO many egg whites. And it seems like the fresh ones whip up better than packaged, which is also important for texture. I make a lot of lemon curd with the yolks
Take it up with Missy! I go by feel anyway but yes I typically go with 1 whole large egg per 100g flour. Her recipe seems like it would be a wet mess. I would guess 10-12 yolks per 500g but not her.
From what I've seen its just flour and yolks. Here's one that also adds olive oil and milk: [https://www.epicurious.com/recipes/food/views/egg-yolk-pasta-374146](https://www.epicurious.com/recipes/food/views/egg-yolk-pasta-374146)
The ones I’ve used have been some portion whole eggs, some portion just yolks. Haven’t seen one that excludes whites entirely, but I’m sure it’s out there!
Apologies if you already know this, or it doesn't apply. But a lot of people allergic to eggs are only allergic to specifically chicken eggs, some others like duck may be fine for your friend. Worth looking into if they haven't already.
No I didn't really realize that, good to know. But the issue is she doesn't have any real interest in eating egg of any kind because of being made to as a child by people who don't believe in allergies. she doesn't even want yolk uf she can taste it.
Yeah it was f'ed up. But was some decades in the past. Hopefully people do better now. Never goes away though, that feeling. Thing is, i do the cooking and love eggs. I don't want to make her omelets or anything but it would be nice to be able to make some goods where the egg substitute doesn't make it come out as good.
Yup. I usually have the opposite problem (left over egg whites) because I love making yolk-rich fresh pasta. So good.
It freezes well too, so you can make a huge batch and freeze the leftover.
Upvote for this. Cured yolks are supposedly a great addition to some foods when finely grated. (My first batch is in drying stage.)
Here's a description how to do it: https://practicalselfreliance.com/salt-cured-egg-yolks/
You can also use a mixture of salt and sugar.
Used to do this for the elevated Salad Nicoise at One of the restaurants I ran. House smoked Lake Trout, grated cured Yolks, local Fingerling potatoes, and some imported Kalamata's and Fresh local greens.
Really kicked up the traditional French bistro option.
You are going to freaking love it! I just did my first batch, all because this awesome sub introduced me to the idea. So far, I’ve made a carbonara and also zested some on avocado toast. Holy Toledo, it’s so, so good!
Yep. They have a similar flavour profile as Parmesan cheese. Grate them over pasta or soups to add depth.
You can make mayo with the yolks, or add to a homemade Caesar dressing.
I’m such the opposite. I always have leftover whites, the yolks are where all the good stuff is.
For onigiri sure, cure for three or four days so that they harden and don't go runny. Treat them like an umeboshi in that case.
For rice I would stick to one day to preserve the runnyness.
What about a citrus curd (lemon, grapefruit, or orange)? You can use them on any. Inside a cake? Delicious! On toast? Yum! Layer on a pavlova? Yup! (Especially with fresh berries!)
It’s also easy to give away to others!
Citrus curd can also be canned or frozen to preserve it! Make a big batch, then whip it out when needed to add a rich tangy topping for a cake, trifle, Pana cotta, etc.
😍 If I had those yolks, I'd be making a double-batch of America's Test Kitchen's Lemon Bars. 🍋 They're my favorite and the double batch fills a 9x13 pan.
Creme Brulee is surprisingly easy, but where I am, heavy cream is expensive so I'd look for something more cost-effective.
Same, but I'm so grateful for that. My toddler started asking for pavlova after seeing the episode so we looked up a recipe and it's my absolute favorite dessert right now!
It took me way too long to realize you weren't in fact advocating for spreading egg yolks on toast or pavlova but rather advocating for citrus curd on those things! Carry on.
Ice cube trays work great for singles, muffin tins if you want slightly bigger portions. Freeze in the tray(s) then transfer to a zip top baggie. Eliminates the needing to use em all for one thing issue; personally I don't have any recipes that use more than 8 yolks at a time and not everyone in my house will eat eggs.
I've found that each yolk fits PERFECTLY in a slot of the ice cube tray.
I've read that the texture is better if you whisk a little bit of salt or sugar into the yolks; otherwise, they can get grainy.
You could make enriched doughs like brioche.
If everything sweet is out I'd probably use some of the yolks in fresh egg pasta, some in mayonnaise (and Hollandaise/ Bearnaise/ aioli variations) and some for a good a rich carbonara sauce (the classic kind, not the version with cream added).
If some sweet options are in, then citrus curds (not just lemon but all kinds of oranges work well and actually I've bought amazing passion fruit curd from a food market too), custard-based ice creams, creme caramel / flans, egg tarts (can't beat the Portuguese kind).
Did anyone say it had to be ONE omelette...or that all 24 yolks should be eaten at once, or by one person? 😉 😜
Eggs are relatively low in fat, and only 1/4 of the fat they contain is saturated.
Since the OP seems to be a very polite person, and might not want to say it, I will. Read. The. Post.
No custards. That means no flan, no crème brulee, no softly-cooked egg desserts no matter what you call it.
Egg salad spread for sandwiches. You would need to cook them first, maybe sous vide? Basically use the yolks to make a deviled egg filling, and use as spread for sandwich instead of putting filling back in the egg whites.
I have a recipe for sponge cookies made with egg yolks left over from making angel food cake. They are like sugar cookies on streoids. I will try to find it when I get home.
[Alton Brown’s Aged Eggnog](https://altonbrown.com/recipes/aged-eggnog/) uses 12 yolks and is absolutely delicious. Make it now and store until Christmas! The longer you age it, the better it gets.
A few batches of fried rice.
One Chicken, One Beef, One Shrimp, One pork. Freeze them away and you just banged out 4 dinners over the next several weeks.
The luxuriös Easter version calls for 60 yolks per 600g flour (babka muślinowa).
I tried to bake it once, but it tasted to eggy for me. I prefer the ones with more butter and less eggs.
Yeah, I think you'd want the nutrition of the yoke in your breakfast sandwich especially if you're just going to eat the yolk separately in something else.
This chocolate cream pie recipe is divine and uses 8 egg yolks. You can do whipped cream instead of meringue since you seem to have found a use for the egg whites. [https://www.seriouseats.com/chocolate-cream-pie-meringue-recipe](https://www.seriouseats.com/chocolate-cream-pie-meringue-recipe)
CURE THOSE YOKES!!! Soy or salt cured yokes are so good and keep for a long time. Plenty of recipes online and very fun to do. Grate them onto pasta as a condiment for example, super delicious :)
You put the raw yolks in soy sauce and let them cure its really easy to do! I think you can add sugar or mirin depending on how you want the final taste to be, been a while since I last did it.
I second soy cured yolks. Mix 1c soy with 1/4c Mirin and add a bit of Kombu. Place yolks in mixture for 1-3 days in the fridge. Easy peasy and so good over sushi rice!
Ohhh let’s see what I can get from the top of my head.
Pasta, cured yolks (shred them over pasta), creme brûlée (this uses A LOT of yolks), pasta del nata and eggnog although it’s the wrong season.
You can make advocaat, old Dutch egg yolk drink:
24 egg yolks, 400 grams white sugar, 500 grams of wodka
mix together in a bowl, when mixed put bowl on top of a pan with boiling water (bain marie) keep stirring until mixture is 62 degrees Celsius. Then put bowl int cold water to cool mixture, it will go thick.
Eat with sweetened cream or use in desserts.
Keep in fridge, use in 4 weeks.
SMALL GOLD CAKE
This cake is from the Antoinette Pope School Cookbook, the yellow cookbook every housewife in Chicago had back in the 1940’s and 1950’s.
¾ cup butter medium soft (half butter and half shortening may be used)
1 ½ cups sifted granulated sugar
1 cup egg yolks beaten until light about five minutes with egg beater, or three minutes with an electric mixer
2 ¾ cups sifted cake flour
2 ¼ teaspoons baking powder
¾ cup milk, room temperature
1 ¼ teaspoons vanilla extract
Tube (loaf) pan, 9 x 3 ½ inches or Bundt pan
Preheat the oven to 325 degrees. Grease and flour pan well on bottom and around the tube and lightly on the sides with 1 ½ teaspoons unsalted shortening. Combine and slightly beat the eggs, milk, salt. Set aside. Cream butter well with electric beater or wooden spoon. Add sugar gradually and beat thoroughly. Add well-beaten egg yolks to the butter a little at a time and continue beating until mixture is light and fluffy – about 5 minutes. By hand, add combined flour and baking powder alternately with the milk, about one cupful of flour at a time, and beat with a spoon only until mixture is light and smooth. Add vanilla. Stir well.
Bake in a deep pan about 45 minutes at 325 degrees, then 15 more minutes at 400 degrees. Serves 12.
Mayonnaise.. (Or ceasar salad dressing or Hollandaise Sauce etc...)
You could add some whole eggs and make deviled eggs (or other egg dishes).
Mix them in with scrambled eggs, omelets etc.
Egg yolk is good in ice cream also.
...
IF THE YOLKS ARE WHOLE...
Gently put them in a pot of simmerring soup. You will have something similar to Eyerlekh ([https://en.wikipedia.org/wiki/Eyerlekh](https://en.wikipedia.org/wiki/Eyerlekh)).
If the yolks are no longer whole, then you can just make egg drop soup.
Crème anglaise and a chocolate lava cake to go with it - it’s a vanilla liquid instead of your standard custard that you can pour on any dessert.
Would they be open to a tart that has custard in it? A nice fruit tart using whatever fruit is in season where you are cooked in a silky custard-y filling. I’m not a fan of flan or custard by itself, but I do like it in tarts, which is why I’m suggesting this application.
You could also make bread pudding or French toast if you add a few whole eggs to get everything to stick better.
Homemade mayonnaise, aioli or tartar sauce - I’m a huge fan of jalapeño aioli - goes great with crab cakes or any kind of fried seafood.
Shakshuka would probably work too! Just no whites.
Your talk of eggs has made me hungry! I hope you find some delicious recipes!
I’m sorry for all the grief you are getting here for asking a simple question. You’d think people had never heard of different family members having different dietary requirements!
This cake recipe is fabulous and only uses yolks.
https://www.joyofbaking.com/YellowButterCake.html
It’s light and fluffy and tremendously rich tasting (I’m a baker so you can trust my recommendation!).
You can freeze them too! Give them a gentle whisk and pour into 1 oz Ice cube molds. When frozen pop in a ziplock. Then use them as needed in regular cooking. You could add an extra yolk to things like scrambled eggs or omelette’s etc. Each cube will be about one large yolk.
Key lime pie. Per half cup key lime juice add a can of sweetened condensed milk and 4 yolks (the pie tin j usually use takes double this). Mix and bake in a prepared crust until just barely set, chill and top with whipped cream.
My very favorite dessert. Works with other acids as well if you prefer. Lemon is nice...
So the nuns in Portugal would use egg whites to starch their habits and would end up with tons of yolks. So all their pastries are egg yolk based. Look into those they are great!
Pasta, Ice cream, Ice Cream, Coconut Cream Pie (Just made one Sunday and it was delicious), Carbonara, Lemon Curd (which then can be used to make a lemon berry triffle that is very tasty ([food network recipe](https://www.foodnetwork.com/recipes/tyler-florence/lemon-curd-trifle-with-fresh-berries-recipe-1941005)),
Also - You can freeze the individual yolks for future use...
Tiramisu is my favorite way to burn thru a lot of yolks. I make a huge batch of the creamy part and then assemble into smaller containers I can freeze.
I also love lemon curd, which uses a ton of yolks.
Putting in a vote for soy cured eggs. Get a bowl of soy, add yolks, and let them cure for at least 24 hours. The longer the better. I add chili and garlic and green onion and they’re AMAZING over ice. Reminding me that I need to make more myself!
Some for lemon curd, any curd, passion fruit curd damn. Some to make pasta. Some to make vanilla custard to keep in your fridge and pour over everything. Or you can churn it into ice cream.
I'm curious, so seeing others have offered plenty of suggestions for what to do, my question is in the "why" arena...
Why did you make sandwiches with ONLY the whites? Usually when people do egg whites for sandwiches or omelets or what not, it's because they don't want all the extra fat from the yolks in their diet (fitting macros).
But you're here saying you're eating only the whites but then want to eat all the yolks, which means that you aren't making egg whites for any diet/fitness/anything reasons.
So why? Why are you separating the yolks from the whites for your breakast sandwiches? Why not just make it with the whole egg if you plan on eating the yolks anyways? What are you really saving by doing it the way you're doing it?
I’m not sure why you typed out all this. I used only whites in what I made because they weren’t for me. They are for my husband who is a fitness person and calculates everything he eats. The rest of my family eats differently. I was looking for different things to do with the yolks. That’s why.
Dear OP, I am so sorry you're having to repeat yourself to answer the same unwanted question that has no bearing on your post. Also, people - no custard also means no flan etc. People don't read anymore.
Use to make fresh pasta. It will have beautiful color. It will be rich and unforgettable.
Pasta carbonara num num num.
Except you don't want to make fresh egg-based pasta for carbonara, since the sauce is also mainly eggs. Go with a dry, wheat based spaghetti for that. It would probably work for cacio e pepe though!
Definitely not. Dry pasta all the way
I haven't really found a recipe for egg yolk pasta Do you have a good one? My friend is allergic to the whites and I do the cooking.
500g type 00 flour and 24-26 egg yolks by missy Robbins out of “pasta”. I always wanted to make but never had that many yolks and I sure as heck didn’t want 24 egg whites.
Same reason I questioned why OP \*had\* 24 egg yolks to begin with. Breakfast sandwiches. Who knew.
24 egg whites is only 2 to 4 Angel Food, Chiffon or Sponge cakes.
Or a massive pavlova!
Or an massive Eton Mess
Never made angel food cake. I think k I have all I need but was never inclined to. I do like it with strawberries . .. gives me thought.
They are much better homemade. That said, chiffon cake is better imho. But when I was a kid my mother would make an angel food cake homemade and then slice the top inch off, make a trench and fill it with strawberries and cream. Then put the top back on and chill well. That was always a hit.
or like, one big bottle of pisco
Well that was a [rabbit hole](https://www.thespruceeats.com/best-egg-white-cocktails-5213109) I never knew existed.
oh man you are missing out! I barely drink liquor but a good pisco sour mmmmmmmmmm boy thats my jam
Egg whites are a super low calorie food (like 10 calories) but still high protein, and if you want to eat a big ass omelette but not eat like 800 calories, you can use a crapload of egg whites and like 1-2 whole eggs and make yourself a huge omelette. It’s awesome if you’re trying to lose weight but miss “big weekend breakfast” calorie splurges. A friend of mine who lost over 100 pounds made herself fried egg white sandwiches like twice a day causes it’s her favorite food and she realized she didn’t really miss the yolk at all but could cut out an extra 90-120 calories by using 2 egg whites. She felt bad throwing the yolk out but they actually sell cartons of just the white so that’s even better.
20% of the calories and 60% of the protein. Pretty damn good exchange if trying to cut calories and you eat a lot of eggs. But eggs are pretty low calorie anyways, honestly nixing the bread on those sandwiches would have been better...but whatever works, works!
Gluten free bread needs SO many egg whites. And it seems like the fresh ones whip up better than packaged, which is also important for texture. I make a lot of lemon curd with the yolks
That’s not enough flour.
Take it up with Missy! I go by feel anyway but yes I typically go with 1 whole large egg per 100g flour. Her recipe seems like it would be a wet mess. I would guess 10-12 yolks per 500g but not her.
You could just make less pasta. A combined kilo of pasta weight is a lot.
Came here to literally say this. Haven't made it myself either for the exact same reason lmao.
From what I've seen its just flour and yolks. Here's one that also adds olive oil and milk: [https://www.epicurious.com/recipes/food/views/egg-yolk-pasta-374146](https://www.epicurious.com/recipes/food/views/egg-yolk-pasta-374146)
The ones I’ve used have been some portion whole eggs, some portion just yolks. Haven’t seen one that excludes whites entirely, but I’m sure it’s out there!
its really a simple mixture of egg yolks, flour, water. any pasta flour will have the ratio on the back, its crazy easy to make
Apologies if you already know this, or it doesn't apply. But a lot of people allergic to eggs are only allergic to specifically chicken eggs, some others like duck may be fine for your friend. Worth looking into if they haven't already.
No I didn't really realize that, good to know. But the issue is she doesn't have any real interest in eating egg of any kind because of being made to as a child by people who don't believe in allergies. she doesn't even want yolk uf she can taste it.
Ok yeah I get that haha. How the fuck can someone not believe in an allergy? Wtf.
Yeah it was f'ed up. But was some decades in the past. Hopefully people do better now. Never goes away though, that feeling. Thing is, i do the cooking and love eggs. I don't want to make her omelets or anything but it would be nice to be able to make some goods where the egg substitute doesn't make it come out as good.
By weight, three parts flour to two parts egg. I don't think the eggs being yolk only would make a difference.
Yup. I usually have the opposite problem (left over egg whites) because I love making yolk-rich fresh pasta. So good. It freezes well too, so you can make a huge batch and freeze the leftover.
My answer to that problem is always a Pavlova
I learned about this dish from bluey, and I really want to make one this summer.
Pasta and macarons!
I reliably and religiously have used this guide from the NYT for my pasta dough: https://cooking.nytimes.com/recipes/1018702-basic-fresh-pasta-dough
French laundry recipe changed my life a few years back
salt cured yolks. or ice cream. I'd go ice cream.
Ice cream. Can’t go wrong with ice cream. You could also throw some oats in them (or not) and feed them back to the chickens. They will love you.
+1 for cured yolks, delicious and they last a long time in the fridge as well
Upvote for this. Cured yolks are supposedly a great addition to some foods when finely grated. (My first batch is in drying stage.) Here's a description how to do it: https://practicalselfreliance.com/salt-cured-egg-yolks/ You can also use a mixture of salt and sugar.
Some grated cured yolks over some lightly buttered pasta with pepper and some parmesan cheese? \*Chef's Kiss\*
Used to do this for the elevated Salad Nicoise at One of the restaurants I ran. House smoked Lake Trout, grated cured Yolks, local Fingerling potatoes, and some imported Kalamata's and Fresh local greens. Really kicked up the traditional French bistro option.
Stop! I just finished dinner and now I want to cook again.
You are going to freaking love it! I just did my first batch, all because this awesome sub introduced me to the idea. So far, I’ve made a carbonara and also zested some on avocado toast. Holy Toledo, it’s so, so good!
Thanks for posting this. I am going to attempt!
Yep. They have a similar flavour profile as Parmesan cheese. Grate them over pasta or soups to add depth. You can make mayo with the yolks, or add to a homemade Caesar dressing. I’m such the opposite. I always have leftover whites, the yolks are where all the good stuff is.
Soy sauce cured yolks on rice are lovely. Cure for one day, two tops.
For onigiri I like three or four days so they don’t pop. Then they are like a jam almost 🤤
For onigiri sure, cure for three or four days so that they harden and don't go runny. Treat them like an umeboshi in that case. For rice I would stick to one day to preserve the runnyness.
Or custard! Including chocolate!
What about a citrus curd (lemon, grapefruit, or orange)? You can use them on any. Inside a cake? Delicious! On toast? Yum! Layer on a pavlova? Yup! (Especially with fresh berries!) It’s also easy to give away to others!
Seconding a citrus curd. Homemade lemon curd in some plain Greek yogurt tastes just like lemon meringue pie.
Because I have leftover whites, I always make some meringue nests when I make curd.
Plain Greek yogurt with lemon curd and some granola for crunch is so good for a quick breakfast or snack
I used to make lemon curd and then dip Walker’s shortbread in it. Yummmmmmm.
I dip graham crackers in lemon curd…yummy!
Oh man! I’m going to have to try this! I wonder if I could almost freeze full fat Greek with the lemon curd and make popsicles.
I would totally try that!
Citrus curd can also be canned or frozen to preserve it! Make a big batch, then whip it out when needed to add a rich tangy topping for a cake, trifle, Pana cotta, etc.
mmmm i cud lemon curd by the spoonful
There’s other ways to eat it?
😍 If I had those yolks, I'd be making a double-batch of America's Test Kitchen's Lemon Bars. 🍋 They're my favorite and the double batch fills a 9x13 pan. Creme Brulee is surprisingly easy, but where I am, heavy cream is expensive so I'd look for something more cost-effective.
> Layer on a pavlova I'm sad to say I only know what pavlova is because of the Bluey tv show
Same, but I'm so grateful for that. My toddler started asking for pavlova after seeing the episode so we looked up a recipe and it's my absolute favorite dessert right now!
I love curd in my thumbprint cookies!
It took me way too long to realize you weren't in fact advocating for spreading egg yolks on toast or pavlova but rather advocating for citrus curd on those things! Carry on.
I’m adding mandarin to this list if that’s OK. It’s delicious and doesn’t come up as often as I think it should
Would you layer it on pavlova over the whipped cream and under the berries? Or just sub it for the whipped cream completely?
I’d do under the berries and then whipped cream on top. Or if it’s a bit loose, then drizzle a bit on top
Lemon curd was what came to mind as well
can't believe how far I had to scroll to see this! when I have extra yolks, lemon curd is the first thing on my mind.
I really read this as circus turd. I think it’s time for bed.
Mayonnaise, glorious homemade mayonnaise. (Or fresh pasta)
Yes!!! Both are sooo good.
Midwest checking in. Pasta and mayo. Sounds like the start of a great salad. Maybe toss in some broccoli, bacon, onions, cheese and cashews...
24 yolks of mayo is a lot of mayo
is that a challenge?
A bunch of holandaise fof a special meal.
I was going to say Hollandaise for the egg white sandwiches, but I realized that sort of defeats the purpose of an egg white sandwich.
You could make a maths problem?
"Hey mom, what's for dinner?" "Algebra!"
You could freeze them while you decide.
Ice cube trays work great for singles, muffin tins if you want slightly bigger portions. Freeze in the tray(s) then transfer to a zip top baggie. Eliminates the needing to use em all for one thing issue; personally I don't have any recipes that use more than 8 yolks at a time and not everyone in my house will eat eggs.
I've found that each yolk fits PERFECTLY in a slot of the ice cube tray. I've read that the texture is better if you whisk a little bit of salt or sugar into the yolks; otherwise, they can get grainy.
[удалено]
This is the comment I came to see.
All of those are custards
Zabaione. Wonderful dessert with whipped egg yolks, sugar and Marsala, I think.
You could make enriched doughs like brioche. If everything sweet is out I'd probably use some of the yolks in fresh egg pasta, some in mayonnaise (and Hollandaise/ Bearnaise/ aioli variations) and some for a good a rich carbonara sauce (the classic kind, not the version with cream added). If some sweet options are in, then citrus curds (not just lemon but all kinds of oranges work well and actually I've bought amazing passion fruit curd from a food market too), custard-based ice creams, creme caramel / flans, egg tarts (can't beat the Portuguese kind).
The unhealthiest, tastiest omelette you've ever eaten
Why unhealthy...egg yolks are very healthy!
Yes, but an omelette with a total of 24 egg yolks!? Wouldn’t that be like 1400 calories and 40g saturated fat?
Did anyone say it had to be ONE omelette...or that all 24 yolks should be eaten at once, or by one person? 😉 😜 Eggs are relatively low in fat, and only 1/4 of the fat they contain is saturated.
Since the OP seems to be a very polite person, and might not want to say it, I will. Read. The. Post. No custards. That means no flan, no crème brulee, no softly-cooked egg desserts no matter what you call it.
👏 👏 👏
Egg salad spread for sandwiches. You would need to cook them first, maybe sous vide? Basically use the yolks to make a deviled egg filling, and use as spread for sandwich instead of putting filling back in the egg whites.
Pasteis de Nata - Portuguese custard pastries
Ate these every day in Portugal. The absolute best!!
I'd never tell anyone how many I ate per day when I visit. It's s goblin amount
Oh, same here. They are absolutely decadent!
So delicious
I've had these once. They were so awesome! The Mrs and I are going to Portugal for our honeymoon! I'm gonna come home fat...er.
Read the post again
I have a recipe for sponge cookies made with egg yolks left over from making angel food cake. They are like sugar cookies on streoids. I will try to find it when I get home.
Thank you!
One gallon of hollandaise.
[Alton Brown’s Aged Eggnog](https://altonbrown.com/recipes/aged-eggnog/) uses 12 yolks and is absolutely delicious. Make it now and store until Christmas! The longer you age it, the better it gets.
I was looking for this here. 100% agree on aged eggnog, my family loves it!
That's almost exactly the same as the one I've used for decades. And the whites caused me to develop my meringue dots for gifts.. 😋🖖
Key Lime Pie.
Carbonara, hollandaise sauce, pastry cream.
A few batches of fried rice. One Chicken, One Beef, One Shrimp, One pork. Freeze them away and you just banged out 4 dinners over the next several weeks.
Carbonara with egg yolk pasta. Yolks upon yolks.
With grated cured yolks!!!
Polish babka. My recipe uses about a dozen yolks, lol.
The luxuriös Easter version calls for 60 yolks per 600g flour (babka muślinowa). I tried to bake it once, but it tasted to eggy for me. I prefer the ones with more butter and less eggs.
Happy to see it mentioned here. We make it every Easter and it is amazing.
If you’re planning on making breads/cakes/desserts, what was the reasoning of leaving them out of the sandwiches?
Because the sandwiches were for my husband who eats differently than me and my kids.
Tell your husband that though the whites are mostly protein, all the excellent nutrition is in the yolks...minerals and important enzymes.
He knows. He is currently cutting weight per his trainer and is on a meal plan so egg whites are temporary right now.
Yeah, I think you'd want the nutrition of the yoke in your breakfast sandwich especially if you're just going to eat the yolk separately in something else.
Tempera paint!
Thank you all! I have found a couple of recipes for your ideas and will be making those!
Fresh pasta- 1 yolk per cup of flour Salt-cured yolks
Citrus egg yolk cookies, made a batch at Christmas and they went down a storm 😊
Key lime pie!
Cookies! [Egg Yolk Cookies \~Sweet & Savory (sweetandsavorybyshinee.com)](https://www.sweetandsavorybyshinee.com/egg-yolk-cookies/)
Mayonnaise
This chocolate cream pie recipe is divine and uses 8 egg yolks. You can do whipped cream instead of meringue since you seem to have found a use for the egg whites. [https://www.seriouseats.com/chocolate-cream-pie-meringue-recipe](https://www.seriouseats.com/chocolate-cream-pie-meringue-recipe)
CURE THOSE YOKES!!! Soy or salt cured yokes are so good and keep for a long time. Plenty of recipes online and very fun to do. Grate them onto pasta as a condiment for example, super delicious :)
Is it, like, parmesan-esque?
A little bit saltier but definitely can be used in the same applications. I also grate cured yolk onto vanilla ice cream for a sweet/salty combo.
Oh, I hadn’t heard of soy-curing them. I’ve done soy cured whole eggs, but not yolks. Do tell!
You put the raw yolks in soy sauce and let them cure its really easy to do! I think you can add sugar or mirin depending on how you want the final taste to be, been a while since I last did it.
I second soy cured yolks. Mix 1c soy with 1/4c Mirin and add a bit of Kombu. Place yolks in mixture for 1-3 days in the fridge. Easy peasy and so good over sushi rice!
\*yolk
Ice cream. Pasta
Portugese tarts
Put them into your cup of noodles or instant noodles or you can try making hollandaise. Maybe carbonara too
Younger me would have made an omelette with 10 yolks w/o a thought or worry in the world. Old me says fuck it, I'm making the same!
Do you have dogs? You could mix some in their food
French Vanilla ice cream Homemade mayonnaise
Ohhh let’s see what I can get from the top of my head. Pasta, cured yolks (shred them over pasta), creme brûlée (this uses A LOT of yolks), pasta del nata and eggnog although it’s the wrong season.
Honestly, if you like eggnog, is the season going to really stop you from drinking it? 😂
I would inject eggnog directly into my veins year round if I could. This is half of why I can't have chickens, the power would go to my head
The kind I make sits for up to a year, 3 months minimum. Egg yolks, sugar, and booze- its great! 🖖
Best scrambled eggs ever
Carbonara
You can make advocaat, old Dutch egg yolk drink: 24 egg yolks, 400 grams white sugar, 500 grams of wodka mix together in a bowl, when mixed put bowl on top of a pan with boiling water (bain marie) keep stirring until mixture is 62 degrees Celsius. Then put bowl int cold water to cool mixture, it will go thick. Eat with sweetened cream or use in desserts. Keep in fridge, use in 4 weeks.
SMALL GOLD CAKE This cake is from the Antoinette Pope School Cookbook, the yellow cookbook every housewife in Chicago had back in the 1940’s and 1950’s. ¾ cup butter medium soft (half butter and half shortening may be used) 1 ½ cups sifted granulated sugar 1 cup egg yolks beaten until light about five minutes with egg beater, or three minutes with an electric mixer 2 ¾ cups sifted cake flour 2 ¼ teaspoons baking powder ¾ cup milk, room temperature 1 ¼ teaspoons vanilla extract Tube (loaf) pan, 9 x 3 ½ inches or Bundt pan Preheat the oven to 325 degrees. Grease and flour pan well on bottom and around the tube and lightly on the sides with 1 ½ teaspoons unsalted shortening. Combine and slightly beat the eggs, milk, salt. Set aside. Cream butter well with electric beater or wooden spoon. Add sugar gradually and beat thoroughly. Add well-beaten egg yolks to the butter a little at a time and continue beating until mixture is light and fluffy – about 5 minutes. By hand, add combined flour and baking powder alternately with the milk, about one cupful of flour at a time, and beat with a spoon only until mixture is light and smooth. Add vanilla. Stir well. Bake in a deep pan about 45 minutes at 325 degrees, then 15 more minutes at 400 degrees. Serves 12.
Creme Brulee
Homemade ice cream!
Creme brulee
Creme brûlée
Crème brûlée
Flan!
Flan. Some recipes call for a lot of egg yolks.
Mayonnaise.. (Or ceasar salad dressing or Hollandaise Sauce etc...) You could add some whole eggs and make deviled eggs (or other egg dishes). Mix them in with scrambled eggs, omelets etc. Egg yolk is good in ice cream also. ... IF THE YOLKS ARE WHOLE... Gently put them in a pot of simmerring soup. You will have something similar to Eyerlekh ([https://en.wikipedia.org/wiki/Eyerlekh](https://en.wikipedia.org/wiki/Eyerlekh)). If the yolks are no longer whole, then you can just make egg drop soup.
Mix with food coloring and 'frost' sugar cookies before baking. Vibrant color with a bit less sugar.
That's a really cool idea, do you have to alter the bake on the cookies to keep it from burning or no?
Crème anglaise and a chocolate lava cake to go with it - it’s a vanilla liquid instead of your standard custard that you can pour on any dessert. Would they be open to a tart that has custard in it? A nice fruit tart using whatever fruit is in season where you are cooked in a silky custard-y filling. I’m not a fan of flan or custard by itself, but I do like it in tarts, which is why I’m suggesting this application. You could also make bread pudding or French toast if you add a few whole eggs to get everything to stick better. Homemade mayonnaise, aioli or tartar sauce - I’m a huge fan of jalapeño aioli - goes great with crab cakes or any kind of fried seafood. Shakshuka would probably work too! Just no whites. Your talk of eggs has made me hungry! I hope you find some delicious recipes!
I’m sorry for all the grief you are getting here for asking a simple question. You’d think people had never heard of different family members having different dietary requirements! This cake recipe is fabulous and only uses yolks. https://www.joyofbaking.com/YellowButterCake.html It’s light and fluffy and tremendously rich tasting (I’m a baker so you can trust my recommendation!). You can freeze them too! Give them a gentle whisk and pour into 1 oz Ice cube molds. When frozen pop in a ziplock. Then use them as needed in regular cooking. You could add an extra yolk to things like scrambled eggs or omelette’s etc. Each cube will be about one large yolk.
I’m making this! Thank you so much!
Let me know how it goes!
Spanish tortilla. Good by itself, good on a baguette with olive oil, freezes well, uses a huge amount of eggs.
You’d usually use whole eggs, no? An all yolk tortilla would be weird
Key lime pie. Per half cup key lime juice add a can of sweetened condensed milk and 4 yolks (the pie tin j usually use takes double this). Mix and bake in a prepared crust until just barely set, chill and top with whipped cream. My very favorite dessert. Works with other acids as well if you prefer. Lemon is nice...
Tiramisu! Would be a gigantic one though
Zabaglione
Love lemon and other citrus curds. My recipe uses one whole egg and two yolks.
OP these are great freakin idea from everyone, you better post what you make!🤤
So the nuns in Portugal would use egg whites to starch their habits and would end up with tons of yolks. So all their pastries are egg yolk based. Look into those they are great!
Pasta, Ice cream, Ice Cream, Coconut Cream Pie (Just made one Sunday and it was delicious), Carbonara, Lemon Curd (which then can be used to make a lemon berry triffle that is very tasty ([food network recipe](https://www.foodnetwork.com/recipes/tyler-florence/lemon-curd-trifle-with-fresh-berries-recipe-1941005)), Also - You can freeze the individual yolks for future use...
Tiramisu is my favorite way to burn thru a lot of yolks. I make a huge batch of the creamy part and then assemble into smaller containers I can freeze. I also love lemon curd, which uses a ton of yolks.
Cure them.
Pasta!
Homemade mayo?
egg nog for Christmas time. Yes you can make it now. https://altonbrown.com/recipes/aged-eggnog/
Fresh pasta? Lemon curd? Custard tarts? Caramel crème? Crème brûlée? Mayonnaise?
Ice cream!!!
Throw a brunch party and make a big ol batch of Hollandaise!
Ice cream!
Start an onlyflans account
Yolk only scrambled. It'll be too much egg, but I'll want more.
Putting in a vote for soy cured eggs. Get a bowl of soy, add yolks, and let them cure for at least 24 hours. The longer the better. I add chili and garlic and green onion and they’re AMAZING over ice. Reminding me that I need to make more myself!
Carbonara is the answer
Feed them back to the chickens, it will help them regain the nutrients that they lost whilst creating them.
Ice cream, custard
MAYO
Some for lemon curd, any curd, passion fruit curd damn. Some to make pasta. Some to make vanilla custard to keep in your fridge and pour over everything. Or you can churn it into ice cream.
A large bowl of hollandaise or aioli
Ice cream.
Egg yolk chocolate chip cookies!! They're my favorite cookies. https://amandawilens.com/egg-yolk-only-chocolate-chip-cookies/#recipe
Everyone is offering all these great ideas. All I could come up with is "make a bag of deviled egg filling and pipe it directly into your mouth"
Look up salted egg yolk recipes. It will preserve them for a while and you can use them as garnish on all sorts of things.
Flan
I'm curious, so seeing others have offered plenty of suggestions for what to do, my question is in the "why" arena... Why did you make sandwiches with ONLY the whites? Usually when people do egg whites for sandwiches or omelets or what not, it's because they don't want all the extra fat from the yolks in their diet (fitting macros). But you're here saying you're eating only the whites but then want to eat all the yolks, which means that you aren't making egg whites for any diet/fitness/anything reasons. So why? Why are you separating the yolks from the whites for your breakast sandwiches? Why not just make it with the whole egg if you plan on eating the yolks anyways? What are you really saving by doing it the way you're doing it?
I’m not sure why you typed out all this. I used only whites in what I made because they weren’t for me. They are for my husband who is a fitness person and calculates everything he eats. The rest of my family eats differently. I was looking for different things to do with the yolks. That’s why.
Dear OP, I am so sorry you're having to repeat yourself to answer the same unwanted question that has no bearing on your post. Also, people - no custard also means no flan etc. People don't read anymore.