Leftover Egg Yolk Recipes

December 01, 2012
Credit: Photo: Becky Luigart-Stayner
10 ideas to make use of leftover egg yolks
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10 Egg Yolk Recipes

Credit: Photo: Randy Mayor
View Recipe: Vanilla Bean Pudding

Egg whites add light, airy texture to baked goods and desserts. But don't discard those yolks! Put their rich, thickening properties to use in custards, condiments, and puddings—like our Vanilla Bean Pudding which uses two yolks. To store: Place leftover yolks in an airtight container, cover with a thin layer of water, and refrigerate for up to two days.

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Lemon Curd with Berries

Credit: Photo: Johnny Autry
View Recipe: Lemon Curd with Berries Recipe

6 Yolks

 

In this custard, citrus juice stands in for milk as the base liquid, thickened by egg yolks. Butter gives the curd a glorious sheen. Garnish with mint leaves for a spot of green color.

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Almond Butter Snickerdoodles

Credit: Photo: Becky Luigart-Stayner
View Recipe: Almond Butter Snickerdoodles

2 Yolks

Trust us. Our twist on the classic cinnamon-sugar cookie, lovingly called the Snickerdoodle, won’t disappoint. Using almond butter, egg yolks, and cream cheese in the cookie dough adds richness, and the crunchy coating of cinnamon sugar brings back all the memories from this all-time favorite cookie.

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Makaruni Pasta with Morel Mushroom Sauce

Credit: Photo: Becky Luigart-Stayner
View Recipe: Makaruni Pasta with Morel Mushroom Sauce

5 Yolks

 

Lidia Bastianich refers to the dough for this rustic hand-shaped pasta as "Rich Man's Golden Pasta." She tell us, "In Italy, it's a luxury to use precious egg yolks to moisten and enrich pasta dough. Makaruni, common in my birthplace of Istria, is a pasta my grandmother used to make when there was no time to roll, cut, and shape other pastas. Use this rich dough to prepare pappardelle when time allows."

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Aioli

Credit: Photo: Becky Luigart-Stayner
View Recipe: Aioli

2 Pasteurized Yolks

If you've never had homemade mayonnaise before, this aioli will be a revelation. It's easy to make and its wonderful, garlicky flavor is miles above the jarred stuff. Make a batch and try it in everything―sandwiches, dips, dressings, sauces, you name it.

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Crema Catalana

Credit: Photo: Jonny Valiant
View Recipe: Crema Catalana

3 Yolks

Crema Catalana is a Spanish version of the French favorite crème brulée, and it's every bit as rich and decadent.

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Easy Caesar Salad

Credit: Photo: Becky Luigart-Stayner
View Recipe: Easy Caesar Salad

1 Yolk

Old-fashioned Caesar salad dressing recipes typically call for raw egg yolks, but the yolks in this version are cooked. They're heated with the other dressing ingredients so there's less risk of the yolks scrambling.

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Pecan Pie Ice Cream

Credit: Photo: Colleen Duffley
View Recipe: Pecan Pie Ice Cream

6 Yolks

Stove-top custard reminiscent of pecan pie filling is swirled in after churning to create an ice cream that tastes like pecan pie à la mode. Because this is a large-yield recipe, you'll need to use an old-fashioned ice-cream churn. Or cut the recipe in half to use a countertop freezer. If you can't find brown sugar corn syrup, use dark corn syrup.

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Eggnog

Credit: Photo: Jonny Valiant
View Recipe: Eggnog

2 Yolks

No need to forgo this favorite winter indulgence. This version gives you all the satisfaction of the full-fat version without the guilt, and it can be made up to a week in advance.

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Cinnamon Crème Anglaise

Credit: Photo: Becky Luigart-Stayner
View Recipe: Cinnamon Crème Anglaise

4 Yolks

Egg yolks thicken this classic French stovetop custard sauce. Drizzle it over fresh fruit or cakes. Keep leftovers in the refrigerator for up to three days.

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