I'm about to try a new recipe and it says to use just egg whites, what can i use the yokes for?

Question

I'm fine with separating the yoke from the whites, but i don't want to waste an egg by just chucking the yoke away but i can't find anything where it says just use yokes??

Answer 1

A yellow cake, adding to a potato salad; or even in scrambled eggs.

Answer 2

Creme Brulee

6 egg yolks (or 5 yolks & 1 whole egg)
1 cup milk
2 cups whipping cream
1/4 cup sugar
1/2 tsp vanilla

Use a whisk to blend the sugar with the yolks. While mixing, heat the milk until hot but not boiling.
Slowly add the hot milk to the yolks in a very thin stream while whisking. (Keep whisking or you'll get scrambled eggs!!)
Add the cream & vanilla in a thin stream while whisking.
Place creme brulee dishes in a large pan at least 2" deep.
Carefully pour liquid into each dish, about 3/4 full.
Let it sit 20 minutes so the bubles come to the top. Use a toothpick to pop them if you want.
Place the whole pan carefully into the oven, then pour water into the pan so it comes about halfway up the sides of the creme dishes.
Turn on the oven to 250°F.
After about 30 minutes, check your creme brulees by opening the oven door and bumping it, so that you can see whether the surface of the cremes is still liquidy or if it is set. (Liquid will be rippley on top when you bump). Check every 10 minutes until they're set.
When done, turn off the oven and CAREFULLY remove the small dishes from the water bath, then remove the pan from the oven. (If you're really careful remove the whole pan from the oven, but you'll probably get water in your creme brulees.)
When cool, place in the refrigerator overnight.
The next day, when you're ready to serve them, sprinkle a thin but even layer of sugar over the top of each one, then use a gas torch (I use a small welding torch!) about 3" away from the surface to carefully melt the sugar. Keep the flame moving to avoid scorching, you just want a light golden colour all over.
If you don't have a torch, sprinkle you cremes with sugar, place them on a baking sheet and under a very hot broiler for just a couple minutes, WATCH THEM CLOSELY!! The goal is to melt the sugar to make a warm crisp layer over the top, but to have a cool smooth custard underneath.

I know it's a bit complicated, but you'll really impress people with this one!!

Answer 3

you can make baked custard flan (we filipinos call it leche flan) and you can make it with just yolks or eggs and yolks.
you can also use egg yolks in finishing off a spaghetti carbonara recipe

you can also use the yolks and add a lot of powdered parmesan cheese to make a cating for fish fillets.

or you can make caesar dressing (remember it's 1 yolk for every 1 cup of oil)

hope i helped!

Answer 4

Egg yolks make a very good thickener for sauces.

Answer 5

pet food
put it in boiling water ,, chop it up and make a sandwich
I forgot the web site
put them in a bowl of water cover with plastic wrap save for scrambled eggs breakfast.

Answer 6

Add to other eggs to make scrabbled eggs for breakfast.

Or to another egg and fry for an egg sandwich.

Answer 7

without knowing how many yolks you have it is tough but a classic hollandaise sauce or mayonaise both call for just yolks

Answer 8

You can use the yolks for a hollandaise too.

Answer 9

u can use it for making salad dressings, creme brulee, bread pudding. can use it to make french toast batter. just about anything!

Answer 10

save and use to make a cooked vanilla pudding or use in breading something.