[lisette]

Hi all ~ I'm making a caramel souffle this weekend for my aunt's 60th birthday. It calls for 12 egg whites!!! What should I do with the yolks? I thought about making lemon curd and sharing it with the rest of my family, but all the recipes I find for it call for whole eggs. Any ideas? Thanks!

[gisele]

lisette - I sugest you check out the Egg Yolk thread under Recipes. I've posted the link below.

http://chocolateandzucchini.com/forums/viewtopic.php?t=1171

Good luck with finding a use for that many egg yolks!!

[Rainey]

You can use 2 egg yolks in place of a single whole egg if you don't mind boosting the color to vibrant and the additional richness. That's particularly festive for holiday breads like panforte. Or you can throw an extra yolk into omlettes.

You could make wonderful mayonnaise or any number of flavored variations on it. Or lovely lemony hollandaise.

You could make pasta dough.

And, I'm guessing, in the end, you'll use a number of strategies to use up that many egg yolks.
_________________
God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor

[tannazie]

ok, i know this is kind of random and bizarre, but when we were younger, my mom would use egg yolks as a treatment for my sister's and my hair! it was supposed to strengthen and soften the hair -- no wonder, with all the rich fat. she would whip a few egg yolks, rub them through our dry hair, then wrap our heads in a plastic bag or shower cap. after 15 minutes or so, we'd wash it out.

admittedly, it wasn't the most pleasant experience -- it doesn't smell great, and often the warm water in the shower would leave us washing little cooked bits of egg yolk from our hair. but it was a pretty effective old country beauty trick: i think she had learned this from my paternal grandmother, who would do the same thing for my aunts.

ah, what price beauty!

ps mmm... caramel souffle sounds amazing! lucky aunt! =)