I just made an eggwhite omelet. I'd like to save my yokes, but what could I use them for? Will they keep?

Answer 1

You could put the yolks in an ice cube tray, cover and freeze. These would last like 3 months. You could use the yolks in custards at holidays instead of breaking new eggs thaw the frozen ones and add to your custard recipe.You could also use them in savory dishes or dumplings or noodles.

Answer 2

Egg yolks will keep for a few days in the refrigerator if put into a snap-lid container. I have even frozen them!

HOMEMADE NOODLES: At the bottom of a medium to large bowl, beat 2 whole eggs or three egg yolks and add 1 teaspoon salt. Add 1 Tablespoon vinegar and stir. Start adding flour and keep adding until dough is stiff enough to roll out, (this will be about 2 cups for a tender noodle, and adding more will make them more stiff.) Handle dough gently and lightly and don't overwork because it makes the noodles tough. On a floured board, roll dough out to desired thickness, (thickness depends on what recipe in which you will use the noodles, obviously.) Can roll out to a thin sheet, then sprinkle lots of flour over the sheet and "roll up" (yes, into a roll,) then cut the noodles as desired, starting at one end of the roll. As you cut and pull them away from the roll, let them slide through some flour placed on the board. You may dry them if desired, but this is not necessary, (contrary to popular belief.) Drying is simply for convenience when you need to make the noodles ahead. Bring stock to a boil, (you can use these noodles to make beef & noodles, chicken & noodles, homemade chicken noodle soup, etc.) and drop noodles a few at a time into the boiling stock. Boil gently. These noodles will be "done" in about 15-25 minutes.

Answer 3

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

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Sift together twice: flour, baking powder, and salt. Pour back into sifter.
3. 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.
4. 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.
5. 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.

Answer 4

Hollandaise

Serve with steamed asparagus, lightly cooked fresh vegetables or poached seafood, such as salmon. Note: If sauce starts to separate, add 1 tablespoon boiling water, beating constantly. It is also possible to beat another egg yolks in a bowl and beat the separated mixture into the egg yolk; return to double boiler.
3 egg yolks, at room temperature
1 tablespoon water
2 teaspoons lemon juice
3/4 cup butter, diced and at room temperature
salt
white pepper
paprika or cayenne pepper, if desired

4 servings 1 cup Change size or US/metric
Change to: cup US Metric

15 minutes 5 mins prep

Answer 5

Make a key lime pie:

1 can sweetened condensed milk (low fat)
8 oz. fat free cream cheese (room temp)
1 tsp. vanilla extract
1/3 cup key lime juice ( or lemon juice, if you prefer for lemon pie)
3 or four egg yolks

Blend the milk and cream cheese well. Add the yolks, blending well. Add vanilla and juice. Blend well.
Pour into a graham cracker crust and refrigerate.
(the juice will "cook" the yolks, so you won't be eating raw egg yolks)
Cut a slice, top with whipped cream, enjoy!

Answer 6

In a covered container they should last 2-3 days in the refrigerator. You can use them to make Hollandaise sauce or custard. Let me know if you need recipes...

Answer 7

Can't beat hollandaise sauce over bacon & eggs with whatever bread you've got for toasting!
All the others suggestions are great too

Answer 8

They can be used for mayonnaise, or hollandaise sauce. According to Joy of cooking they will hold in the fridge for a couple of days.

Answer 9

You can add yokes to marinade for any kind of meat - works great, keeps meat nice and juicy.

Answer 10

Hi there....
So many things u can do with that. U can make it as the based compo for cake, as a glue, as the face beauty, or to play with your kid