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 until 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.
An ice cream sandwich is a delightful hot weather treat, and they’re even more enjoyable when you can put together your own. This doesn’t mean that you necessarily have to bake your cookies and churn your ice cream from scratch (although that is always a good option). Instead, it means that when you are assembling your own sandwiches you have full control over the cookie flavors and the ice cream you use, so you can come up with flavor combinations that are unique to you. Cuisipro’s Mini Ice Cream Sandwich Presses are little tools designed to help you make bite sized ice cream sandwiches quickly and easily. The press is very easy to use. It is made of plastic and you simply press the open end down onto a cookie, brownie, blondie or other baked good to cut out the base of your sandwich. Next, you can scoop some ice cream right into the press using the open end like a scoop. Finally, you push the press into another cookie to seal the sandwich. You will need to move the plunger back between steps to make sure that there is enough room in the press for all of your components, then you can use the plunger to slide your sandwich out when it is finished.
The finished sandwiches with these presses are almost too cute to eat, but their small size means you never have to feel guilty. The best part about them is that they are going to increase the number of ice cream sandwiches in your life because you will be a lot more likely to make, serve, store and eat these little sandwiches all summer long.
Icy, blended margaritas are definitely a good way to cool down on a hot summer evening. They’re flavorful and have a little (grown up!) kick to them. They’re never better than when they’re made with fresh fruit and fresh fruit juice, and this is true of other fruity frozen treats, too. For instance, popsicles definitely taste better when they’re made with real fruit and not just fruit juice concentrates. These Strawberry Margarita Popsicles are made with real fruit – lots of it. They also have that same little kick that you get from a regular margarita in an even cooler package.
The popsicles start withe fresh strawberries, which are pureed until very smooth in a food processor or blender. I added honey to the berry puree for some extra sweetness, as well as a little bit of fresh lime juice. Of course, there is also a generous splash of tequila and triple sec in the mix (which could easily be replaced with more lime juice for a non-alcoholic version) to keep things interesting! The mixture is poured into popsicle molds – I used these Rocket Pop molds – and frozen overnight, then they can be enjoyed as an after dinner treat or even served at a party.
You do get a tequila flavor in these, but they are nowhere near as strong as a “real” cocktail. The honey and the tequila both serve to not only flavor these pops, but to ensure that they are smooth and not overly icy. The tequila slightly lowers the freezing point of the pops so that even though they are frozen solid, they melt easily once you start to eat them. For variety, you could turn these pops into other drinks, using rum for more of a daiquiri flavor or changing the lime juice for orange juice for a strawberry orange base.
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The hull is the leafy stem of the strawberry and the small part of the fruit that it is attached to. This part of the berry always needs to be removed before cooking with them, or chopping them up for a salad or other dish, and there are several ways to go about it. You can simply chop off the whole top of the berry, or you can use a small paring knife to cut out the hull. I usually use the paring knife method, but was tempted into trying out the Chef’n Stem Gem on a recent trip to the kitchen store.
The Chef’n Stem Gem is a neat little strawberry huller that looks like a berry and promises to make very short work of the strawberry hulling process. You simply push the button on top to open the stainless steel claw at the base. Press the claw into the berry, around the hull, then release the button and twist the gadget to remove. The claw doesn’t have sharp edges, just uses pressure and good design to cut through the berry. This little gadget also works well with tomatoes, easily removing the stem and “hull” of those fruits, so it’ll multitask every time you want to make gazpacho or salsa.
It works very well and is very efficient. I never had to go back to a berry to get anything it might have missed and it never gets too much “good” berry as it hulls. It might be a fraction slower than my paring knife (if I’m working very fast), but the difference is not noticeable and this is much easier to use. I’m definitely glad I gave in and picked one up because it’ll get a lot of use in my kitchen this strawberry (and tomato) season!
