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5 Recipes That Use Up Leftover Egg Yolks

Posted By Nicole On May 17, 2012 @ 2:51 pm In Baking,How-To's and Tips | 4 Comments

Leftover Egg yolk

There are many recipes out there that call for separating your eggs and when they do, there is a good chance that you are going to have leftover egg yolks or leftover egg whites as a Fortunately, both leftover egg whites and leftover egg yolks can be stored untilĀ  you need them. But that still leaves you with the question of how to you use up leftover yolks when you have a few of them on hand? Egg whites are easier to use up, because they can make a great addition to a scramble or an omelet, and most people don’t want to add several extra yolks to an omelet without the whites. Fortunately, here are 5 great recipes that put extra egg yolks to good use.

  • One or two extra egg yolks are often included in Yellow Cake Recipes, to give the cake batter that buttery yellow tint. To make a basic yellow cake more yellow, you can even substitute one whole egg for two egg yolks to enhance the yellow color of the cake
  • If you have two yolks to use up, a simple Vanilla Pudding is a nice recipe to make. Yolks add a lot of richness to the pudding, giving it a silky texture. They can make a nice addition to other puddings, including chocolate and Butterscotch Pudding, as well.
  • Classic Creme Brulee is the ultimate custard dessert – and a wonderful way to use up three egg yolks (some recipes may call for more or less). As in the pudding, the yolks give the creme brulee a very delicate texture and make the custard seem to melt on your tongue. The finished dish will be rich, but will feel oh-so-light.
  • If you find yourself with four egg yolks, consider picking up a few limes and a graham cracker crust at the store to make a Key Lime Pie. This zesty, creamy pie is easy to make and very refreshing on a hot day.
  • When you have more than five extra egg yolks, consider making a batch of Tocino de Cielo. This delicate flan-like custard is made with lots of yolks and no dairy. The flavor and texture are incredible – and you might find yourself saving yolks just to make up a batch.

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