What To Do With All The Egg Yolks!!!

Baking By Deniro Updated 6 Nov 2008 , 9:36pm by Joyful1216

Deniro Posted 24 Oct 2008 , 3:58am
post #1 of 29

Sometimes I have up to 12 egg yolks left over when I bake a white cake. Does anybody have any suggestions how I can use them up? I hate to waste! Would it make a difference in the cake if I added whole eggs instead of just the whites? I know the cake would be more of a yellow color right? Do you think the customer would mind that?

28 replies
sarahnichole975 Posted 24 Oct 2008 , 4:06am
post #2 of 29

My hubby and I have wondered the same often. I bake so many dang white cakes that I throw away dozens upon dozens upon dozens of them away. He jokingly suggested one day that I find a restaurant that uses a hollandaise sauce....

I just googled egg yolk recipes and found some....maybe you could try that and see if there are any you like. If anyone else has some suggestions, I'd love to hear them too!

sarahnichole975 Posted 24 Oct 2008 , 4:08am
post #3 of 29

Here, I found this. Are you a noodle maker???
http://www.recipezaar.com/63803

stampinron Posted 24 Oct 2008 , 4:08am
post #4 of 29

I posted the same topic a while ago and got a great tip.....Lemon Curd! Yum. Yum. Yum. Gotta try it!

GI Posted 24 Oct 2008 , 4:12am
post #5 of 29

There was a huge thread on this early, but I think it got lost duringthe Great Cake Central Crash. people use them for egg cakes like bundt, pound cake, dark chocolate cakes, you get the idea. Could use them for ahhhhh, creme-broulet --- yuuuummmeeee. Why not give them to the neighbor dog, keeps their coat shiney and healthy and gives them a bit of punch in these cold winter months. thumbs_up.gif

Most cakes just taste better with whole egg. Egg yolks have the fat that gives the cake moist, flavor, and texture. Minimal color. You can always try one and see. I like white cake. Love the white cake, yum! But doesn't mean it has to be a egg yolk-less cake! icon_lol.gif

HTH! icon_smile.gif

JanH Posted 24 Oct 2008 , 4:17am
post #7 of 29

Here's a pretty extensive thread on ways to use up egg yolks:

http://www.cakecentral.com/cake-decorating-ftopict-322663-.html

HTH

GI Posted 24 Oct 2008 , 5:20am
post #8 of 29

Ah yes, jan there it is!! icon_biggrin.gif

Curtsmin24 Posted 24 Oct 2008 , 5:28am
post #9 of 29

French buttercream!!!!!! icon_biggrin.gif

sayhellojana Posted 24 Oct 2008 , 5:38am
post #10 of 29

I'm constantly looking for ways to use egg whites. I've tried French Buttercream, but I'm not a huge fan. If I know I'm making a chocolate cake within a day or two, and I tend to bake a whole lot at one time so I usually do, I'll throw an extra yolk or two into a chocolate cake batter. It just makes the cake richer, no problems there icon_smile.gif

Pastry-Panda Posted 24 Oct 2008 , 5:50am
post #11 of 29

I would go with pastry cream and lemon curd (or other kinda of curd).
they work as fillings too!

And who can say no to a creme brulee!

I always make white cakes but the only time I don't put whole eggs is if the icing is white. But honestly it doesn't make a huge difference in color.

Bijoudelanuit Posted 24 Oct 2008 , 10:06am
post #12 of 29

You can use them for pate a choux, pastry cream, curds. There is one yellow cake recipe that takes all egg yolks... I think it's here on cc as David's yellow cake. It was quite good!

banba Posted 24 Oct 2008 , 11:11am
post #13 of 29

There is a version of WASC that uses the whole egg it is said to be richer and yummier?

Eisskween Posted 24 Oct 2008 , 11:36am
post #14 of 29

I have a recipe for Krusciki, a Polish deep-fried bowtie cookie that calls for all egg yolks. Sometimes they are called angel wings. They are deep fried briefly and sprinkled with powdered sugar. Drop me a PM if you would like the recipe.

Enjoy your day! icon_biggrin.gif

indydebi Posted 24 Oct 2008 , 11:41am
post #15 of 29

Definitely egg noodles. One year I made lots of noodles and bagged them up for christmas gifts. They are richer than regular egg noodles since it's all yolk.

This week, while making cake batter, I threw out 6 dozen egg yolks. To me, it's just a by-product .... scrap factor ..... as much a part of the trash as the wrapper around the butter. There comes a point of diminishing return .... the effort to save a penny costs you a dime.

banba Posted 24 Oct 2008 , 12:01pm
post #16 of 29

I read on a post here that you can buy containers of egg whites. Would it not make mores sense to just buy those than waste food?

I have never seen a container of egg whites but European recipes tend to use the whole egg, waste not want not!

GI Posted 24 Oct 2008 , 1:20pm
post #17 of 29

I dump alot of egg yolks and have for years. If I don't have anything pressing to use them, there's no sense in "saving" 5-dozen egg yolks in a2-3 week timeframe just to 'come up' with something. Eggs are still relatively cheap compared to the pre-packed, freeze dried egg whites.

HTH!

TracyLH Posted 24 Oct 2008 , 1:32pm
post #18 of 29

Creme brulee and lemon curd!!! I am not a cake person (over from the cookie side), but would the lemon curd work as a cake filling? If not, lemon curd is delightful on scones (or if you are bad like me, off a spoon!)

Jayde Posted 24 Oct 2008 , 1:32pm
post #19 of 29

You know I was just looking at those in the grocery last night. There were 3 different brands, a store brand, a Eggs Beaters, and a something Farms brand. They were on sale, so I didnt see the regular price, but I think there was only 6 egg whites in there for like $3-ish per carton.

I can get a dozen eggs for that honestly, but I do try not to waste my yolks and whites. Here are a couple of different things you can do with either whites or yolks.

For Whites:
Angel Food Cake
Meringues -really good on top of individual fruit salads actually
Egg white omelets - awesome with spinach and white cheddar
Quiches
Macroons
Nitey Nite Cookies - My grandma's recipe is the BEST!
Souffles

For Yolks:
Homemade pudding - again my grandma's recipe!
Quiches
Homemade ice cream -this will use up a LOT of them.
French Toast
Mousses
Hollindaise
Dumplings
Pecan pie filling
You can use an egg yolk to thicken sauces, you can add an extra yolk in when making scrambled eggs, you can add an extra yolk in when making chocolate cake to make it richer.

I could go on, but you guys get the idea. If you are an actual liscensed bakery, you could save your egg yolks for a couple of days in an airtight container, and then take them to your local homeless shelter. They will cook them up like scrambled eggs, and the fat and protein is good for people who dont eat on a regular basis.

I try very hard not to waste food, and I never seem to have a problem with eggs. Now lettuce that goes bad too quickly, is a whole other story.

PattyT Posted 24 Oct 2008 , 1:34pm
post #20 of 29

Not sure if this is the same thread that JanH posted, but I participated in a thread about yolks. Here's the link:

http://forum.cakecentral.com/what-to-do-with-egg-ftopicp-5908098.html#5908098

My vote will always go for fruit curds - lemon, lime, raspberry, orange, pineapple, grapefruit, nectarine.....

Also - David's Yellow Cake recipe here on CC takes 8 yolks. It's very good, I've used it a lot lately.

Pat

alwayscake Posted 24 Oct 2008 , 1:55pm
post #21 of 29
shaba Posted 24 Oct 2008 , 1:57pm
post #22 of 29

Hi everyone- My Mom always made her angle food cakes from scratch and after she made them we could always count on Angel Cookies. A batch of these drop cookies used 12 egg yolks. We loved these as kids and I always think of my Mom whenever I make them. If anyone wants the recipe contact me and I will give it to you.

Sharon

7yyrt Posted 26 Oct 2008 , 6:55pm
post #23 of 29

I'd love to have you post the recipe, Shaba. We like this cake, but cookies are always welcome around here. Hubby takes them to the meals on wheels folks. They go wild for anything homemade.
Favorite Dishes. A Columbian Autograph Souvenir Cookery Book 1893.htm

Sunshine Cake. Mrs. Daniel Hall.
Yolks of eleven eggs,
two cups of sugar,
one cup of butter,
one cup of milk,
one teaspoonful cream tartar,
one-half teaspoonful of soda,
three cups of sifted flour,
one teaspoonful of vanilla.
2 round pans, 325 degrees, for 35-45 minutes

Kitagrl Posted 26 Oct 2008 , 7:02pm
post #24 of 29

I use whole eggs in white cake, it just makes it a sort of ivory color. I like it.

Deniro Posted 2 Nov 2008 , 2:14am
post #25 of 29

THANK YOU ALL SO MUCH!!!

Deniro Posted 2 Nov 2008 , 2:14am
post #26 of 29

THANK YOU ALL SO MUCH!!!

Mike1394 Posted 2 Nov 2008 , 9:34am
post #27 of 29

You can also get an ice cube tray, and put 1 yolk per cube, freeze, and then bag.

Mike

Deniro Posted 4 Nov 2008 , 2:52am
post #28 of 29

Great idea! Thanks!

Joyful1216 Posted 6 Nov 2008 , 9:36pm
post #29 of 29

Something I love about Rose Levy Beranbaum's Cake Bible is the list of recipes with only yolks or only whites in the front of the book. Very helpful!

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