What can I make with 6 egg yolks?

[MaggieW]

Just that really, made meringues and have the yolks left over. Seems a shame to waste them. TIA.

zabaglione, hollandaise sauce, mayonnaise. That's all I can think of right now!

scrambled eggs for lunch?

Creme Anglaise.

haha. I was going to say custard. Do creme anglais instead, it's much classier.

Lemon curd.

creme brulee

A lot of mess?

zabaglione. Yum yum.

custard. Or creme anglais if you fancy something different :)

Make lemon curd and pit it abd whipped cream in the meringues

Sorry i mean put it and

google "egg yolk" sponge and you should come up some recipes for a lovely rich sponge cake.

TRADITIONAL MAYONAISE

  6 egg yolks or whole eggs

  1 to 2 teaspoons salt

  1/3 teaspoons white pepper

  2 tablespoons lemon juice or vinegar

  3 cups olive, peanut, canola oil

  1 tablespoon dry mustard 

Combine the yolks, salt, pepper and half of the vinegar in the bowl of a mixer or food processor and process until smooth.
Slowly mix in the oil until the mixture begins to thicken at which time you can begin adding the oil at a higher rate.
As the rest of the oil is added the emulsion will become almost too thick to continue, at this point add the optional dry mustard and the remaining vinegar or lemon juice. You could also add a little cream, fish or vegetable essence and you?ll need to adjust the seasonings using a little chicken base powder.

CAVEATS

  Be sure your ingredients are room temperature

  Do not use aluminum vessels, the sauce will oxidize taking on a gray hue

  Add the oil very slowly at first or the sauce will break

  Use the maximum of 1 quart oil to six egg yolks

Nigella's Breton Cake from Domestic Goddeess

Spagetti carbonara. Yolks, cream, parmesan. bacon if you eat it.

Ice cream

6 egg yolks
180 g castor sugar
3/4 pint (400ml?) single and double cream.
Vanilla pod

Whisk egg yolks and cream until pale and mousse-like
Scald single cream with split vanilla pod and pour onto mousse whisking.
Return to pan and cook gently until thick (can add 1 tsp cornflour to stop splitting)
Cool custard
Whip double cream until thick
Fold into cooled custard
Freeze until half-frozen
Take out and whip again
Return to freezer, and freeze until solid