My feed
Premium

Please
or
to access all these features

For related content, visit our food content hub.

Food/Recipes

Left over egg yolks

17 replies

TheLovleyChebbyMcGee · 13/09/2020 08:06

I've got 8 egg yolks left over from making Swiss meringue buttercream, any different suggestions other than just egg custard?

Thanks!

OP posts:
Report
MarinaMarinara · 13/09/2020 08:10

Homemade mayonnaise. Or crime brûlée.

Report
LongPauseNoReply · 13/09/2020 08:12

This will sound weird but trust me.

Get a bowl and fill it with salt. Place the egg yolks into the salt and cover them. Cover the bowl with cling film and leave it in the fridge for a week. The egg yolks will cure and you can eat them like jellies or grated over food. They’re delicious!!

Report
RedCatBlueCat · 13/09/2020 08:29

We could easily get through a double batch of Viennese fingers. Are the yolks all in one bowl, or split up?

Report
movingonup20 · 13/09/2020 08:30

Pasta

Report
TroysMammy · 13/09/2020 08:33

I've never had 8 but I freeze them to use for brushing over pastry before cooking.

Report
balzamico · 13/09/2020 08:43

Lemon curd

Report
LaLaLandIsNoFun · 13/09/2020 08:45

Custard

Report
TheTurn0fTheScrew · 13/09/2020 08:47

carbonara

Report
pollysproggle · 13/09/2020 08:49

Hollandaise sauce or freeze and mix them in to your pasta bake before it goes in the oven. Not all 8 of course..

Report
StrawberryPi · 13/09/2020 09:00

Seconding spaghetti carbonara! I can never bring myself to do it with just yolks and use whole eggs because it seems too wasteful, but on the odd occasion I have them left over it is so delicious! Just fry over some bacon, cook some pasta and grate some cheese, stir it all together with the yolks in the hot pan with plenty of seasoning and you are good to go!

Report
karmakameleon · 13/09/2020 09:05

Ice cream

Report
imnotimportant · 13/09/2020 09:07

Ice cream

Report
TheLovleyChebbyMcGee · 15/09/2020 09:33

Oooh thanks for all the suggestions, DH went with custard in the end, but those biscuits sound amazing, next time I have the egg yolks I'll definitely be claiming the egg yolks to use for those!!

OP posts:
Report
Rainallnight · 15/09/2020 22:25

I know I’ve missed it this time but please do yourself a massive favour and make this next time www.google.co.uk/amp/s/www.greatbritishchefs.com/how-to-cook/how-to-make-a-sabayon/amp

Report
TheLovleyChebbyMcGee · 16/09/2020 21:33

That sounds lush, thanks!

OP posts:
Report
bendmeoverbackwards · 11/10/2020 11:16

Can you do a veggie carbonara?

Report
BrightYellowDaffodil · 11/10/2020 16:22

I freeze them in a spare ice cube tray, then I use them to make hollandaise sauce. I find they go thicker once they’ve been frozen and defrosted, which means the sauce thickens much more quickly.

Report
Please create an account

To comment on this thread you need to create a Mumsnet account.