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I have 8 egg yolks

(13 Posts)
GinSolvesEverything Sat 22-Apr-17 21:41:52

Sitting in my fridge, collateral damage from an enormous pav.

Aside from lemon curd or custard, what can I do with them?

OhWhatFuckeryIsThisNow Sat 22-Apr-17 21:45:43

Ice cream with a custard base.
Hollandaise sauce tomorrow. Muffins, ham, poached eggs. Eggs benedict.

JenTeale Sat 22-Apr-17 21:46:31

Lots of mayonnaise

BarchesterFlowers Sat 22-Apr-17 21:46:34

carbonara.

loveisagirlnameddaisy Sat 22-Apr-17 21:47:32

Home made mayo. You'll never touch a jar of Hellmann's ever again.

GinSolvesEverything Sat 22-Apr-17 21:57:46

Every time I've tried to make mayo it's been a dismal failure. I've also only got evoo in the house which I think is too strong to use?

Anyone got a foolproof recipe? Can ship DH off to the shop if need be.

softkitty79 Sat 22-Apr-17 22:00:19

Scrambled egg for breakfast with extra yolks (and a bit of cream if you have any left from pavlova)

Unescorted Sat 22-Apr-17 22:06:17

Sweet shortcrust - freeze what you don't need today
Crème pattiserie

Blondie1984 Sun 23-Apr-17 00:16:02

Bread and butter pudding made with extra egg yolks is divine

Bitchycocktailwaitress Sun 23-Apr-17 00:23:17

Mayo.

Take 2/3 egg yolks, whisk them first till they are thick (this is important) then add a teaspoon of Dijon. Add crushed garlic 1-2 cloves but make sure it's really really really smashed to the finest it can be. Beat further.

Then add oil (not olive too strong, I use groundnut) but just a few drops and whisk. Then a few more drops of oil, and keep going and whisking. You can add the oil a bit quicker once the volume has increased.

Towards the end of the oil running out add a couple tablespoons of white wine vinegar.

Sorry don't know quantities but I use about a measuring jug of oil to about 2-3 yolks.

Tastes wonderful!!!

58NotBothered Sun 23-Apr-17 10:30:40

Creme caramel or mayonnaise.
Trick with mayonnaise is to have everything at the same temperature, so you will need to take the yolks out of the fridge in advance.

cdtaylornats Sun 23-Apr-17 15:56:45

You have potential custard. Custard is the gateway to ice cream.

FlukeSkyeRunner Sun 23-Apr-17 18:32:17

Do you have a bread maker? Egg yolks make sweet bread lovely and rich, like brioche, or a fruit bread.

Or what about an egg custard tart? Or crème brulee. Or put some in a quiche, or in pastry. If freezing them whisk then lightly with a bit of salt or sugar (depending on whether you intend to use them for something sweet or savoury). Apparently they freeze better like that.

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