May 26, 2016 - 8:57am
12 egg yolks
I'm planning on making the angel food cake tomorrow so it means I'll have 12 egg yolks left to play with (angel food is made with a staggering number of egg whites only).
Any ideas? Wrong time of year for panettone...
Share
http://www.epicurious.com/recipes/food/views/chocolate-pots-de-creme-104100
Challah? That dough is very egg-yolk heavy.
your favourite deviled egg stuffing. Spread on a slice of self baked bread.
Egg Salad Sandwiches!
Lemon curd!
Egg sanwiches on challah followed by pots de creme with lemon curd - I could imagine worse...;-)
Something of this sort?
http://cooking.nytimes.com/recipes/1017854-gateau-breton
That's what I had at the back of my mind while thinking of all these egg yolks. How could I have forgotten? I even have my own version here.
Next question, how long will those egg yolks last in the fridge? Eggs are spanking fresh, from a farm shop.
I routinely leave egg wash in the fridge for a day or two. Besides, you can always freeze them.
Can you? I know you can freeze egg whites but yolks too?
I've read that adding either salt or sugar to egg yolks keeps them from becoming gummy when you freeze them. The ratio is 1/2 teaspoon of salt stirred into to 1 cup of egg yolks or 1 1/2 teaspoons of sugar stirred into 1 cup of egg yolks. I've never tried it so I can't say how well it works. Just remember to subtract the amount of salt or sugar that's in the egg yolks from the recipe you're making.
Thanks - I've made a note of that as it's quite interesting: either salt or sugar. By now I've managed to get rid of my yolks through one gateau breton, a couple od enriched scrambled breakfasts (yummyyy...) and mayo which is excellent!
Make homemade "blender stick" mayonnaise to go with the sandwiches - you'll find the recipe on Youtube. You will find it difficult to buy store bought after you make your first batch...,
Wild-Yeast
Have made it and although I had before it is absolutely true - hard to believe you can enjoy shop bought stuff!