I need a recipe that uses 4 egg yolks. Maybe a light desert or side dish?

Question

Please! The main course is chicken. And 6 serving please!

Answer 1

make proper custard... lightly whisk the 4 yolks, heat up approx 250ml of milk to almost boiling, fold in 4tbsp of caster sugar, drop or pinch of vanilla, then whisk in the eggyolks over very low heat until the mixture thickens.

Answer 2

This is what I make with egg yolks and they are the best cheese straws ever. They can be frozen or as you may find very tasty when warm from the oven. What you need. ***************** 3oz grated cheese 2oz butter Salt and Pepper 1 egg yolk 3 oz plain flour Large mixing bowl Knife or cutters Rolling Pin Baking Tray What you do with it. ********************* 1. Mix the flour seasonings and cheese together. I don't think you need any particular flour here. I just use Tesco own, but as for the butter whilst any will do I like to remember this is a recipe from the 50's so I prefer to use a block of butter (Anchor) and I am sure it makes a difference. Cut the butter in to small lumps as this makes the next bit easier. With the cheese I use equal amounts of a coloured cheese (for the colour) and a strongish cheese (for the taste). Don't forget the salt and pepper. I know we are advised against it these days but the salt really does make a big difference. 2. Next rub in the butter till fine. Ok, forget all those kitchen gadgets you have just dig your hands in. (Make sure you washed them first!) If you scoop down with both hands the gently rub the butter between your fingertips and thumbs. When it looks like breadcrumbs you are done. 3. Mix in beaten egg yolk until stiff. I'm sure you know how to seperate an egg yolk from the white (albumen, just in case you ever get asked in a pub quiz). Beat the egg yolk and gradually add it to your mixture. Simple! The white bit left over is great for making meringues by the way. After mixing the mixture give it a quick knead so it looks like pastry. 4. Roll it out thinly (about 1/2'' or 1cm). If you want traditional cheese straws cut into strips about the same width as the thickness of your pastry. But the size is really up to you. Depending on what and who I'm making mine for sometimes I do straws and sometimes I do shapes with Cookie cutters or round pastry cutters. 5. Pop them in the oven until golden brown. (Gas mark 5, 380*F or 193*C) 6. When done, leave to cool, then enjoy.

Answer 3

My recipe for hollandaise is 3 egg yolks. It's great on asparagus and broccoli.

Answer 4

Theres nothing "light" about egg yolks. Every recipe I know that uses yolks only is pretty unhealthy and either creamy or rich.

Answer 5

Mayonnaise;
http://homecooking.about.com/od/saladrecipes/r/blcon64.htm
Then if there any chicken left over you can make Chicken Salad for quick yummy sandwiches.

Answer 6

how about pancakes/crepes to finish. Or if you are feeling really adventurous, try making crepe suzette!

or for a starter, eggs benedict!

Answer 7

fried egg yok!!! simple thats on in the bank!!!!