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Egg Yolks!!

 
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MarieStrawberry



Joined: 14 Feb 2006
Posts: 24
Location: Sydney, Australia

PostPosted: Wed Jun 21, 2006 1:21 am    Post subject: Egg Yolks!! Reply with quote

MMMM....Macaroons, meringues, pavlova, friands and financiers - I have to say that the white is my favourite part of the egg, soft, fluffy, light as air and delicate in flavour, i love using it in both sweet and savoury dishes...but what to do with the yolks!?
I have quite a lot leftover - and aside from making ice-cream (which is tiresome to make without an ice-cream machine, but my whole family is addicted to), what do I do with these lonely partnerlless yolks?

Any scrumdidlyumptiously deliciously exquisite and inspiring recipes and suggestions are welcome..

lalalalalalalalalalalalalalalalalalalalalalalalallalalalallalalalalalalalalalalalalala

XO MArieStrawberry (the princess of tautologia) Very Happy
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Barbara



Joined: 13 Nov 2004
Posts: 899
Location: Gold Coast Australia

PostPosted: Wed Jun 21, 2006 5:27 am    Post subject: Reply with quote

Make Pannetone. It uses egg yolks and home made is so much better than the commercial product.
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clotilde
Site Admin


Joined: 24 Sep 2004
Posts: 443
Location: Paris, France

PostPosted: Wed Jun 21, 2006 8:47 am    Post subject: Reply with quote

Crèmes brûlées are also a great use for leftover yolks...
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Deste



Joined: 17 Aug 2005
Posts: 307
Location: Far, far away

PostPosted: Wed Jun 21, 2006 6:16 pm    Post subject: Reply with quote

I nominate fresh pasta or quicker, yet, a large bowl of carbonara. Yumm!
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swan



Joined: 23 Nov 2004
Posts: 450
Location: a Dutchie in HongKong

PostPosted: Wed Jun 21, 2006 6:17 pm    Post subject: Reply with quote

Sabayon? You can use 2 whole eggs and two yolks.
Fried eggs with an extra yolk ?!
Use them in quiche?
portuges custard tarts as mentioned in another thread?

Chocolate pots de crème?

I know I have the recipe from this blog or a reference to another blog from someone, can't find it back, but I tried them and they are wonderful, make sure to use small pots and do not overbake!

Chocolate pots de crème
A classic recipe, with some guidance from Williams-Sonoma and some inspiration from Nigella Lawson.

Ingredients
2 cups chilled whipping cream
2 teaspoons instant espresso powder
150 gr. /5 ounces bittersweet or semisweet chocolate, finely chopped
6 large eggs yolks
2 tablespoons sugar
1 teaspoon vanilla extract
pinch of salt

Garnish options
Sweetened whipped cream
Chocolate shavings
Chocolate covered espresso beans
Cinnamon
Candied pecans or other nuts
Orange zest

Preheat oven to 325º F (160º C) with rack in centre position.

In a medium, heavy-bottomed saucepan, combine the cream and espresso powder. Bring the mixture to a simmer while you whisking to dissolve the espresso powder. Once simmering, remove from the heat, add the chocolate and stir until it is melted and smooth. Set aside.

In a large bowl, whisk the egg yolks, sugar and vanilla, and salt until it the yolks lighten. Stir in the melted chocolate. Strain (you may want to strain into a measuring cup or a pitcher with a spout to ease in pouring).

Place 6 3/4 cup in a large roasting pan. Divide the mixture evenly between the ramekins. I usually transfer the pan to the oven at this point, as I tend to spill water in the next step. Prepare a Bain Marie by pouring water from a recently-boiled kettle around the ramekins, until it comes about halfway up the sides. Cover the entire pan with aluminium foil and bake until the custard is set around the edges – about 25 minutes. Alternatively, you can prepare the Bain Marie on a countertop and then transfer to the oven, but as I said I tend to spill.
When just set (they should still be wobbly in the centre), remove the baking pan from the oven and transfer to a rack to cool for 10 minutes. Remove the ramekins from the roasting dish and allow to come to room temperature. When cool, cover and chill for at least 3 hours, preferably overnight.

To serve, whip the cream with the sugar and garnish the custards. Can be served chilled or at room temperature, though I prefer somewhere in between. The custard seems to be at its silken best and fullest flavour when the chill is off the cup but not as far as being warm.
Notes:
• A dash of a liqueur like Grand Marnier, Crème de Cacao or Kaluha would be great seasonal additions to the whipped cream garnish.
• For a change of pace, omit the espresso and instead add 1 teaspoon of chilli powder (or to taste) for a spicy chocolate hit. Cinnamon and other spices can be similarly substituted.

(isn't this a good copy-paste-job?!Hope |I'm not offending someone by not remembering where it came from...)
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Saskia



Joined: 23 Apr 2006
Posts: 12

PostPosted: Fri Jun 30, 2006 10:30 am    Post subject: Reply with quote

what about tiramisu?

Heat the yolks au bain marie, stirring in quite a lot of sugar, until it's all rather thick and creamy. Then add mascarpone, making a custard like light yellow cream. Drench "savoiardi" (italian biscuits, which can be replaced by any light sugary cookies, although it is not the same...) in strong coffee, put a layer of them in a bowl, drizzle with marsala (or other liquor) and add a layer of the cream. Then another layer of the biscuits, etc. Finish with a layer of cream, adding either cocoa powder or chocolate flakes on top.

For a somewhat lighter version, add some whisked egg whites to the cream. Fot the alcoholic version, add marsala to the mascarpone cream as well as drizzling it over the biscuits.
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Fri Jun 30, 2006 2:29 pm    Post subject: Reply with quote

I have some yummy ice cream recipes that use a lot of yolks. Are you in the broily Northern Hemisphere where an ice cream might be just the thing?

Give me a nod and an idea of your favorite flavors and I'll pass on a recipe.
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hincmariana



Joined: 30 Jun 2006
Posts: 1
Location: London, UK

PostPosted: Fri Jun 30, 2006 6:29 pm    Post subject: Reply with quote

The asparagus season may be over, but there are other things to which you can apply hollandaise sauce and bearnaise sauce... wonderful ways to use egg yolks
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Cindy



Joined: 05 Jan 2006
Posts: 10
Location: Brisbane, Australia

PostPosted: Mon Jul 03, 2006 12:26 am    Post subject: Reply with quote

Mayonnaise! I find home-made to be many times more enjoyable than store-bought, and it's easy to prepare if you have a food processor.

I don't have a particular recipe, but there are heaps on the internet. I prefer the ones that include lemon juice. Jamie Oliver (I think) has a delicious version with fresh basil in it.

Be sure to add the oil slooooooooowly!
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salmonista



Joined: 29 Sep 2004
Posts: 5

PostPosted: Wed Jul 05, 2006 5:04 am    Post subject: Re: Egg Yolks!! Reply with quote

Two words: lemon curd.
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madameshawshank



Joined: 30 Sep 2004
Posts: 1654
Location: Penrith (where jacarandas remind me of change), New South Wales, Australia

PostPosted: Wed Jul 05, 2006 10:51 am    Post subject: Reply with quote

http://www.gourmetsleuth.com/leftovereggyolks.htm

agree with lemon curd ~ I can taste it while typing the words Wink

custard is another word
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