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3 eggs yolks leftover, what can I use them for?

(13 Posts)
PlayingHouse Sun 07-Jun-15 17:24:19

Egg yolks anyone?

HermioneWeasley Sun 07-Jun-15 17:25:43

Custard/crime brûlée?

They freeze well. If you freeze them individually you can add an extra one to biscuit dough to make it richer

badRoly Sun 07-Jun-15 17:26:53

We have this problem when I make pavlova so I've started making crime brulees at the same time!

www.poiresauchocolat.net/2011/03/creme-brulee.html?m=1

That is the recipe I use smile

EvansOvalPiesYumYum Sun 07-Jun-15 17:27:56

Hollandaise? Asparagus is in season now.

EvansOvalPiesYumYum Sun 07-Jun-15 17:29:22

That's handy to know, Hermione. I know egg whites freeze well, but didn't realise the yolks do too. smile

HermioneWeasley Sun 07-Jun-15 17:30:18

Yes, both freeze fine as long as they're not whites and yolks mixed together

EvansOvalPiesYumYum Sun 07-Jun-15 17:39:09

Thanks for that - very useful!

RustyBear Sun 07-Jun-15 17:49:58

Cheese Straws
3 eggs (yolks)
150g plain flour
Salt
Cayenne pepper
150g butter
225g grated cheese 175g cheddar 50g Parmesan

Add the salt & cayenne to the flour & rub in the butter. Add the cheese and mix to a stiff dough with the egg yolks (you might need a little cold water too). Roll out 3mm thick, cut into strips. Cook at 230C/450F/Gas 8 for about 5-7 minutes -watch them in case they burn!

RustyBear Sun 07-Jun-15 17:50:49

badroly - presumably your crime brûlées are very sinful....

chocolateyay Sun 07-Jun-15 17:51:18

Ice cream.

bruffin Sun 07-Jun-15 17:52:10

Lemon curd

babybat Sun 07-Jun-15 18:34:02

Spaghetti carbonara - cook pasta and fry bacon. While pasta's cooking, mix the egg yolks with 100ml of cream and some grated parmesan then stir through the cooked pasta off the heat (important - otherwise it'll scramble).

badRoly Sun 07-Jun-15 18:38:01

Rusty I'm saying nothing other than I'm the wrong side of a size 16... wink

Conveniently, both the pavlova and the creme brulees need the oven at the same temp for a similar length of time.

It's almost as if somewhere the food gods are smiling down on me with their ability to make 2 of my favourite puddings compliment each other so perfectly...

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