I have discovered a fantastic recipe that requires egg whites only. I really don't wanna waste the egg yolks, do you guys have any recipes I could use them with?
what would happen if instead of putting whole eggs in a recipe, I just use egg yolks? or a combo of egg yolks and whole eggs? how would I convert the measurements?
You can certainly use a combo of whites & whole or yolks & whole with the usual results.
Using only yolks probably would give you a dense, heavier than usual cake. It might not rise like 'normal'.
If you google 'egg yolk recipes' you'll find a ton.
I used to have a recipe for 13 yolk cookies but don't know where it is now.
Lots of people feed them to their pets.
One lady posted some whole big thing about what the cost of an egg yolk is - ending w/how she 'feeds them to the garbage can' so she is out something like 1/4 cent wasted.
The following thread has egg yolk sponge cake , as well as sugar cookie recipes, and so much more:
Because I'm always using my egg whites to make IMBC, I buy the egg whites in the carton and use them with the egg yolks for the cakes. You can try that.
I've made Martha's yellow cake wich calls for egg yolks only. You can also freeze yolks or whites in ice cube trays. That way you know exactally how many you have (one in each little square)
thanks everyone! i actually just used them in a cake recipe and it turned out really good
thanks JanH for those links. i might try the sugar cookies
<...You can also freeze yolks or whites...>
Fzing yolks makes them 'hard boiled' They are not usable unless you can grate them.
theres lots of things you can make with yolks
my favorites are creme patisserie and 'pasta frolla' which is an italian pastry dough that is delicious for pies or even just to make cookies with
if u want the recipes let me know
Auryn i would love it if you shared the recipes thanks!
David's yellow cake is my favorite way to use up extra egg yolks.
If you decide to freeze them you need to decide if you're going to use them in sweet or savory recipes and then add salt or sugar to them. Here's a site that will give you the measurments you need. http://whatscookingamerica.net/Eggs/FreezingEgg.htm
Oh man, there were two great threads from November with tons of great recipes and ideas about egg yolks, including a lot of non-cake options (like bread pudding)...of course they were lost in the crash.
Anyway so another idea is to make a curd for filling (or just to eat!)...lemon or whatever other fruit flavor. Or a custard...mmm.
OK I am confused. I thought you could use yolks or whites after you freeze them. I have some yolks in the freezer after doing my wasc cake. Can't I thaw them and use in a custard or something. I don't know what "hard boiled" means. please enlighten me. thanks
The link SuHwa provided kind of explains what happens to yolks if you freeze them - I've never tried it but I've read they don't stay smooth and runny unless you mix them with a stabilizing ingredient, the texture changes and they become somewhat solid (again, from what I've read)..thus the need to "grate" them in order to use them in recipes. Egg whites freeze fine though.
i actually froze 3 egg yolks, put in a bit of sugar and beat them slightly first. i let them come to room temp and used them they worked fine
You can make pastry cream with egg yolks, or a custard.
I make an Angel Food Cake, which calls for 12 egg whites and like you, I don't want to throw away the egg yolks so I make a Sponge cake also. Both of these are good with whipped cream and strawberries..or not.