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.
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.
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."
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.
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.
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.