Left over egg yolks

[TheLovleyChebbyMcGee]

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

Thanks!

Homemade mayonnaise. Or crime brûlée.

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!!

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

Pasta

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

Lemon curd

Custard

carbonara

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

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!

Ice cream

Ice cream

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!!

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

That sounds lush, thanks!

Can you do a veggie carbonara?

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.