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Original poster

What to do with 8 (!) egg yolks?

40 replies

Maria2007loveshersleep · 15/12/2010 19:17

I'm making pavlova for a dinner tomorrow & it involves 8 egg whites. What do I do with the 8 egg yolks? Chuck them in the bin (which feels such a waste) or do something with them? Am about to make the pavlova now so any quick answers much appreciated :)

OP posts:
HowsTheSerenity · 15/12/2010 19:21

Creme caraml or brulee. Cannot remember which one uses a lot of yolks.

SNOWmami · 15/12/2010 19:22

Lemon curd for Christmas presents?

Fibonacci · 15/12/2010 19:23

custard or ice cream

CharlotteBronteSaurus · 15/12/2010 19:24

zabaglione? delia's got a recipe

Fibonacci · 15/12/2010 19:26

Also quiche

SNOWmami · 15/12/2010 19:26

Hollandaise.

SNOWmami · 15/12/2010 19:27

And someone around here (Bof? Reality?) always recommends raw egg yolk spread on toast, which I think I would like, but have not plucked up the nerve to try.

happysmiley · 15/12/2010 19:29

You can freeze them and use them another time if you don't need them now. I usually make custard with my spare yolks.

SNOWmami · 15/12/2010 19:29

It should be the law that all pavlova recipes must be accompanied with other recipes to use up the leftover yolks.

taffetazatyousantaclaus · 15/12/2010 19:35

I don't find yolks freeze that well. Whites, yes. Nigella has a breton cake in Dom Goddess that takes about 6 yolks. Or custard. Or ice cream. Or I have just made passion fruit curd as Xmas gifts, lasts about 3 weeks in the fridge.

tb · 15/12/2010 19:36

Mayonnaise, ice cream, can also freeze them lightly whisked with a pinch of salt.

Original poster
Maria2007loveshersleep · 15/12/2010 19:39

Could I keep them in fridge until tomorrow so that I can buy ingredients for lemon curd? Or for cake of some sort from the ones you've suggested, & make tomorrow?

OP posts:
SantaIsMyLoveSlave · 15/12/2010 19:40

Nigella's Breton cake recipe

taffetazatyousantaclaus · 15/12/2010 19:42

Yes they will keep fine but make airtight eg ziplock bag with all air expelled

melezka · 15/12/2010 19:44

Nigella does a brulee that uses 8 egg yolks (brill because she does the pav that uses 8 whites)

EdgarAleNPie · 15/12/2010 19:47

custard

8 egg yolks
bit of sugar
cream (1pt i think for 8 yolks)

heat cream so small bubbles rise to top. stir to avoid skin forming. some advise wooden spoon for this. put in vanilla pod.

mix yolks & sugar into a gooey paste... remove vanilla pod and add heated cream stirring all the time. keep stirring.

clean pan totally (no traces of curdled/congealed cream on it) - put mixture back in, heat whils t stirrig through constantly.

or if you can't be faffed with vanilla pod, add vanilla essence at the end. it all works,...

et voila, you have a pint of cream.

hopefully you also have microwaved a pudding to serve with it, and a party of 6 to eat it.

EdgarAleNPie · 15/12/2010 19:48

pint of custard.

balls.

taffetazatyousantaclaus · 15/12/2010 19:51

thats one of the funnier typos I've seen Edgar

wine through my nostrils funny Xmas Grin

littleomar · 15/12/2010 19:54

leftover yolks? eh?

ice cream! custard!

EdgarAleNPie · 15/12/2010 19:58
Xmas Grin
Original poster
Maria2007loveshersleep · 15/12/2010 21:13

Edgar: balls?! Grin

OK: Disaster!!! Need further assistance, ladies.

I now have the 8 egg yolks in my fridge, which I've just put in a bowl with cling film. Hope they keep till tomorrow? I'm now worried about the whole 'no air' thing / zip lock bag that Taffeta mentioned. I have no zip lock bag but more importantly, am too knackered to go downstairs to kitchen to do anything about the yolks, & would have no idea how to get air out anyway!

BUT there's a bigger problem now. I not only have the 8 egg yolks in fridge. I also have 7 whole eggs in bowl (beaten). That's because when I started separating the eggs for the pavlova, I managed stupidly enough to get quite a bit of yolk in the whites when separating the 7th egg. How stupid of me!!! So I then had to dump the whole thing in a bowl, yolks & whites, & start over. Thank god I had more eggs in the house.

SO the thread title should now be what to do with 8 egg yolks AND 7 whole eggs, beaten. Add to the mix a fairly exhausted & over-Christmased already cook (me).

OP posts:
Original poster
Maria2007loveshersleep · 15/12/2010 21:13

(Am tempted to answer my own question by saying: dump them all in bin and breathe out Grin).

OP posts:
Original poster
Maria2007loveshersleep · 15/12/2010 21:18

Looking back through your suggestions, I think I'll focus on 2 things:

-ice cream (vanilla)
-lemon curd

I've already got ice cream machine in freezer so that should be easy. And lemon curd not too hard, I imagine.

Hopefully between the 2 I'll be able to use a) 8 egg yolks, b) 7 whole eggs.

Any recipes?

OP posts:
SNOWmami · 15/12/2010 21:19

Make a big batch of fairy cakes/ two big pound cakes or some other plain cake and freeze for later use?

Bog omelette/ scramble for breakfast? Frittata for dinner?

I wouldn't worry too much about air removal as long as all is air-tight and you're using them tomorrow.

itsatiggerday · 15/12/2010 21:21

Go peel the cling film off and then replace it so that it sits directly on the surface of the yolks in the bowl and then up the sides. Effective and stops them getting the really thick skin that will spoil them otherwise.

I'd make creme brulee but then I love it. Scrambled eggs on toast for breakfast with the 7 eggs? How many in your house!?

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