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Quick, what do I do with the egg yolks

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Linda R. (NC)

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Re: Quick, what do I do with the egg yolks

by Linda R. (NC) » Sun Apr 08, 2007 3:18 pm

This says "carbonara" to me, or you could make fresh pasta. I did read that you can freeze egg yolks, too.
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Anders Källberg

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Re: Quick, what do I do with the egg yolks

by Anders Källberg » Sun Apr 08, 2007 3:57 pm

Why, a sauce Bearnaise, of course!
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Re: Quick, what do I do with the egg yolks

by Stuart Yaniger » Sun Apr 08, 2007 3:58 pm

Sabayon.
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Re: Quick, what do I do with the egg yolks

by Anders Källberg » Sun Apr 08, 2007 4:00 pm

Or sabaglione...
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Maria Samms

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Re: Quick, what do I do with the egg yolks

by Maria Samms » Sun Apr 08, 2007 5:10 pm

I would say Bernaise or Hollandaise sauce.

I add extra egg yolks to leftover chinese white rice along with milk, vanilla and sugar to make some rice pudding.

Hmmm....Carbonara!! YUM!

Linda - I haven't been too successful with freezing egg yolks. When I thaw them, they stay a solid mass and don't incorporate into the recipe properly. Maybe I am not freezing them correctly.
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Bernard Roth

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Re: Quick, what do I do with the egg yolks

by Bernard Roth » Sun Apr 08, 2007 5:36 pm

Creme caramel or similar baked custard.
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Re: Quick, what do I do with the egg yolks

by John Tomasso » Sun Apr 08, 2007 6:34 pm

plenty of good ideas here......or, you could make mayonaisse
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Re: Quick, what do I do with the egg yolks

by John Tomasso » Sun Apr 08, 2007 6:37 pm

Maria Samms wrote:Linda - I haven't been too successful with freezing egg yolks. When I thaw them, they stay a solid mass and don't incorporate into the recipe properly. Maybe I am not freezing them correctly.


This is a common complaint - often egg yolks are frozen with a bit of sugar or salt - that seems to remedy the problem.
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Re: Quick, what do I do with the egg yolks

by Celia » Sun Apr 08, 2007 8:22 pm

Greek Pasticcio - baked pasta with lamb sauce seasoned with oregano (rigani) and cinnamon, then smothered in a white sauce enriched with egg yolks (we use four at a time) and romano cheese. Good Easter fare !
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Mike Filigenzi

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Re: Quick, what do I do with the egg yolks

by Mike Filigenzi » Sun Apr 08, 2007 10:57 pm

Ice cream! We're forever throwing away whites that have been in the fridge for too long because I needed half a dozen yolks for ice cream.


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Bob Ross

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Re: Quick, what do I do with the egg yolks

by Bob Ross » Mon Apr 09, 2007 12:02 am

I freeze egg yolks individually in a ice cube container, then store the yolks in a freezer bag. Thaw in the refrigerator over eight to ten hours.

It's best to stabilize them before/while freezing according to their future use; otherwise they pasty and hard to mix. If they will be used in a sweet dish, add a bit of sugar or honey.

Otherwise add a bit of salt.
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Re: Quick, what do I do with the egg yolks

by Celia » Mon Apr 09, 2007 12:04 am

Oh yes, Mike you're right ! Ice cream is a fantastic idea....
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Re: Quick, what do I do with the egg yolks

by Howie Hart » Mon Apr 09, 2007 6:46 am

Mayonnaise!
In a blender, mix 2 egg yolks, 1 Tbsp lemon juice, 1 tsp dry mustard powder and a 1/2 tsp salt. With blender running on high, slowly drizzle in 1 cup olive oil, using rubber spatula to scrape down the sides as it thickens. Keeps 2 weeks in the fridge. Much better than store bought.
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Re: Quick, what do I do with the egg yolks

by Karen/NoCA » Mon Apr 09, 2007 7:11 pm

Do you have a cat or dog? Scramble in the microwave and mix with the pet food. They love eggs!
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Re: Quick, what do I do with the egg yolks

by Paul Winalski » Mon Apr 09, 2007 10:53 pm

As Anders said--Bearnaise sauce.

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Re: Quick, what do I do with the egg yolks

by Carl Eppig » Tue Apr 10, 2007 8:17 am

No question: Hollandaise with steamed spring asparagus.
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Mike Conner

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Hmmmmmmmm . . . . Custard

by Mike Conner » Tue Apr 10, 2007 8:52 am

Bernard,

Would you happen to have a recipe or two handy for custard? My grandmother used to make custard with egg yolks, and even though I have her recipes, I can't seem to find the one she would make for us. (Vanilla custard was a fave, but I could enjoy creme caramel)

(I've searched the web for recipes... with only minimal results)

Thanks,

Mike


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Bill Spohn

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Re: Hmmmmmmmm . . . . Custard

by Bill Spohn » Tue Apr 10, 2007 10:54 am

Aioli, of course!!

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