what to do with the egg yokes?

Question

I make pavlovas sometimes and have plenty of egg yokes left over. Does anyone have a good recipee for them

yuk i could never drink them

thanks sweety_roses

Answer 1

Egg-Yolk Sponge Cake

INGREDIENTS:
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup egg yolks
1 egg
1 1/2 cups white sugar
1 tablespoon orange zest
1 tablespoon orange juice, strained
1/2 teaspoon lemon extract
3/4 cup boiling water

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DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
Sift together twice: flour, baking powder, and salt. Pour back into sifter.
In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.









Godiva Bittersweet Chocolate Soufflé with White Chocolate Whipped Cream Recipes

White chocolate whipped cream:
1 ounce white chocolate, finely chopped
1 cup heavy cream
1/2 teaspoon vanilla extract

Bittersweet chocolate souffles:
4 ounces bittersweet chocolate, coarsely chopped
5 tablespoons unsalted butter
3 large egg yolks
1/4 cup warm water
5 large egg whites
1/2 teaspoon cream of tartar
1/4 cup granulated sugar

Garnish:
1 pint peppermint ice cream

Make the white chocolate whipped cream:

Place white chocolate in a small microwave-safe cup. Microwave at medium (50%) for 1 minute. Stir until smooth. Cool slightly.

In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the cream with the vanilla just until soft mounds begin to form. Stir a few tablespoons of the cream into the white chocolate to lighten it. Reduce to low speed and beat the white chocolate into the whipped cream. Continue to beat until soft peaks form. Cover and refrigerate until ready to serve.
Make the souffles:
Position a rack in the center of the oven and preheat to 425°F. Butter and sugar six 6-ounce individual souffle dishes and refrigerate until ready to use.

Place dark chocolate and butter in a small microwave-safe bowl. Microwave at medium (50%) for 1 to 1 1/2 minutes. Stir until smooth. Cool to room temperature.

Beat egg yolks and warm water in bowl with electric mixer at high speed until doubled in volume. Fold in chocolate mixture.

Beat egg whites and cream of tarter in a large bowl with electric mixer at medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating on high speed until stiff peaks form and the mixture is glossy.

Fold chocolate mixture into egg white mixture in 3 additions. Do not over-mix. Divide mixture evenly among prepared dishes.

Bake 13 to 15 minutes or until puffed. Immediately place a scoop of peppermint ice cream in the center of each souffle. The ice cream will sink into the souffle. Top with a dollop of White Chocolate Whipped Cream and serve immediately.

Answer 2

My favorite is to mix 4 egg yolks with sugar, pinch of salt, half a packet of knox geletin, couple tablespoons of sour cream, lemon juice, and finely grated lemon peel. Cook in a glass bowl over a boiling pot of water and refrigerate for a quick lemon curd.

My second fave is to make a quick hollandaise sauce by adding 3 egg yolks, mustard (dijon), salt and a few drops of tobasco and lemon juice and a pinch of sugar and a little hot water. Mix in a blender adding the hot water gradually until you reach the consistency desired.

Lemon curd is great over a plain cookie like a vanilla wafer or with mixed fresh fruit or frozen berries if out of season.
Hollandaise is great ovre fish, chicken breast, asparagus or on toast with a poached egg on top.

Answer 3

Scramble up 2 to 3 eggs add the yolks plus 2 teaspoons of water.. whip then pour into pan with 1 TBLS. of melted butter enjoy !

Answer 4

Mayonnaise

Answer 5

Make a pound cake or give them to a dog. They're good for the fur. You could also cook them and crumble them and mix them with mayonnaise and make a few nice sandwiches. Or freeze them or just throw them away, they are mostly fat anyway. :)

Answer 6

I thought you people were against abortion. Every egg is a lost opportunity for a chicken to live a life under christ.

Answer 7

You should drink them. It's healthy in some countries.

Answer 8

Nellie & Joe's Key Lime Pie
•1-9" graham cracker pie shell
•1-14 oz. can sweetened condensed milk
•3 egg yolks (whites not used)
•1/2 cup Nellie & Joe's Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.

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New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Recipe courtesy Emeril Lagasse, 2003

Recipe Summary
Difficulty: Medium
Yield: 1 (9-inch) cheesecake, 8 to 10 servings
User Rating:

Ingredients:
1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows
Preheat oven to 375 degrees F.

Directions:
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.
When completely cooled, butter the sides of the pan. Increase oven temperature to 500 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
Strawberry Sauce:
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy
Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Blueberry Sauce:
1 1/2 cups sugar
3 tablespoons cornstarch
1 1/2 cups water
1/2 cup fresh-squeezed orange juice
2 tablespoons Grand Marnier liqueur
1 1/2 teaspoons orange zest
1 1/2 cups blueberries, picked over and rinsed
1 1/2 tablespoons unsalted butter
In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.
Yield: 3 cups
Pineapple Sauce:
3 cups fresh 1/2-inch diced pineapple chunks
1/4 cup sugar, plus more to taste
1 cup water
1 teaspoon finely grated orange zest
2 tablespoons light rum
Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes. Stir in the rum, and cook for 1 more minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.
Yield: about 3 cups