What Do You Do With All The Egg Yolks?

Decorating By stashie Updated 31 Jan 2010 , 7:55pm by Beckup

stashie Posted 31 Jan 2010 , 2:54am
post #1 of 21

I am going to be making a 3-tier cake in February. It will be all white cake and I just realized how many eggs its going to take.

What do you do with all of the egg yolks? I want to use them for something, I hate throwing away perfectly good food.

20 replies
dsilbern Posted 31 Jan 2010 , 3:12am
post #3 of 21

French buttercream, pastry cream, lemon pie filling, cream made with egg yolks & sugar with whipped cream folded in (just saw this on Chopped). You can freeze them until you are ready to use them.

The rich and decadent possibilities are making me hungry!

momtofourmonkeys Posted 31 Jan 2010 , 3:22am
post #4 of 21

I use powdered egg whites for my WASC cakes. The only time I use a fresh egg is when I do a chocolate cake that calls for whole eggs. Using the powder means no extra yolks to store and use.

mandymakescakes Posted 31 Jan 2010 , 3:31am
post #5 of 21

Whole Foods carries a 64oz "jug" of Eggology egg whites for about $20, and it'll last a couple of months. No preservatives, it's a clear plastic container so you can see the clarity, and I think that the quality is outstanding. The time saved on cracking and separating eggs is worth every single penny. icon_biggrin.gif

stashie Posted 31 Jan 2010 , 3:37am
post #6 of 21

thanks so much for the rapid replies. You have given me a ton of options!! Thanks again! icon_biggrin.gif

jones5cm Posted 31 Jan 2010 , 3:44am
post #7 of 21

Here's one more...I don't usually have a lot at one time so I cook them to feed to my australian sheppard...makes her coat shiney...sorry if I'm way off base, it's just been that kind of dayicon_smile.gif

Jeff_Arnett Posted 31 Jan 2010 , 3:46am
post #8 of 21
Quote:
Originally Posted by stashie

I am going to be making a 3-tier cake in February. It will be all white cake and I just realized how many eggs its going to take.

What do you do with all of the egg yolks? I want to use them for something, I hate throwing away perfectly good food.


I make some of my fillings with extra egg yolks.

The basic ratio is:

1 large egg yolk
1 teaspoon water
1/4 cup sugar
1 stick butter
1 tablespoon liqueur or fruit preserve of choice, or 1 ounce melted and cooled dark or white chocolate chocolate or 1 teaspoon vanilla or other extract (or to taste).

I make the filling like SMBC.

Combine the sugar, water and egg yolk in a double boiler and whisk until very hot.

Whip at high speed until cooled, then add the butter 1 tablespoon at a time.

Add the flavoring.

twooten173 Posted 31 Jan 2010 , 4:18am
post #10 of 21

I'm so glad you asked this. I was just looking into making real buttercream icing with egg whites but I didn't know what to do with the yolks. icon_smile.gif

Mensch Posted 31 Jan 2010 , 8:14am
post #11 of 21

I use SMBC, but I buy whites in 5 liter jugs! It's better that way because there's no waste.

Evoir Posted 31 Jan 2010 , 10:11am
post #12 of 21

I use them for creme patisserie, lemon pie filling and for making icecream (not commercially, just for the family!)

You can freeze them in small lots in ziplock bags, like you would egg whites.

kakeladi Posted 31 Jan 2010 , 11:30am
post #13 of 21

If you use my *original* WASC recipe you use whole eggs -- no yolks to throw away icon_smile.gif
I can't find it right now but I have posted on the 'net several times recipes for 12 yolk cookies.
Several yrs ago on another site someone said they did a study and found there was little cost wasted if they were just thrown out. Feeding them to the dog is another good way to use them.

prterrell Posted 31 Jan 2010 , 1:21pm
post #14 of 21

I use the pasturized egg whites in a carton (Just Whites brand) whenever I need just the whites, including for icing! It says on the carton "not good for meringues", but I add 1/8th tsp cream of tartar for every 3 tbsp of whites (= 1 lg egg white) and it's never given me a problem. icon_biggrin.gif

PattyT Posted 31 Jan 2010 , 1:46pm
post #15 of 21

This has come up on a couple of threads. Here is I the one that I participated in...I think there are more.

http://www.cakecentral.com/cake-decorating-ftopict-582358-yolks.html

DebBTX Posted 31 Jan 2010 , 1:53pm
post #16 of 21

You could make scratch custards and puddings for your family.

I do think our dogs would volunteer to take them off our hands. They are such helpful dogs. icon_lol.gif

I like to use whole eggs and real butter in my cakes. I just have to let people know that my cakes are not "white".
I do appreciate those who recommended using the pasturized egg whites from the containers. It sounds like a time and money saver.

-Debbie B.

momtofourmonkeys Posted 31 Jan 2010 , 3:15pm
post #17 of 21
Quote:
Originally Posted by prterrell

I use the pasturized egg whites in a carton (Just Whites brand) whenever I need just the whites, including for icing! It says on the carton "not good for meringues", but I add 1/8th tsp cream of tartar for every 3 tbsp of whites (= 1 lg egg white) and it's never given me a problem. icon_biggrin.gif




This is the brand I use too. It is made by DEB EL. Each 3 oz container of powder contains the equivalent of 21 egg whites. No refrigeration needed.

jammjenks Posted 31 Jan 2010 , 3:23pm
post #18 of 21

I used to use 8 egg whites in the WASC batter, but now I use 6 whole eggs.

prterrell Posted 31 Jan 2010 , 7:21pm
post #19 of 21
Quote:
Originally Posted by momtofourmonkeys

Quote:
Originally Posted by prterrell

I use the pasturized egg whites in a carton (Just Whites brand) whenever I need just the whites, including for icing! It says on the carton "not good for meringues", but I add 1/8th tsp cream of tartar for every 3 tbsp of whites (= 1 lg egg white) and it's never given me a problem. icon_biggrin.gif



This is the brand I use too. It is made by DEB EL. Each 3 oz container of powder contains the equivalent of 21 egg whites. No refrigeration needed.




I meant to sall "All Whites" brand, they are liquid egg whites, sold in the refrigerated section. But the Just Whites powdered egg whites are good, too! icon_biggrin.gif

loopilu Posted 31 Jan 2010 , 7:42pm
post #20 of 21

scratch custard is great!

Beckup Posted 31 Jan 2010 , 7:55pm
post #21 of 21

I'm so glad this thread was started! Thanks all for the recipes and suggestions!

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