For Those Who Make Alot Of Smbc Or Imbc...

Baking By Keciak Updated 3 Jul 2011 , 5:15pm by sweetdreams1989

Keciak Posted 3 Jul 2011 , 12:53am
post #1 of 10

Those of you who make alot of SMBC or IMBC, what do you do with all your egg yolks? Would love some ideas. Thanks!

9 replies
sabriana Posted 3 Jul 2011 , 1:08am
post #2 of 10

While I can NEVER use up all the yolks, here are a few ideas;

Pots de Creme, Chocolate Mousse, Hollandaise Sauce, Tiramisu

I also use a number of them up when I make Spaghetti Carbonara...

If I am feeling particularly thrifty, I freeze them (and then make pots de creme for the whole neighborhood)

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Moovaughan Posted 3 Jul 2011 , 1:09am
post #3 of 10

Can you say PUDDING!, also you can freeze them. I make million dollar pound cakes for christmas presents so I count out enough egg yolks for 1 cake make sure to beat them and put it in a zip lock freezer bag.

hvanaalst Posted 3 Jul 2011 , 1:20am
post #4 of 10

I just buy egg whites in the carton and save the trouble of dealing with the yolks.

cr8zchpr Posted 3 Jul 2011 , 1:38am
post #5 of 10

I use them for lemon curd, pot o creme, creme brulee, mousses all kinds of things...

3GCakes Posted 3 Jul 2011 , 1:59am
post #6 of 10
Quote:
Originally Posted by hvanaalst

I just buy egg whites in the carton and save the trouble of dealing with the yolks.




Me too.

kathyx1 Posted 3 Jul 2011 , 2:04am
post #7 of 10

I add a little sugar, whisk them and then freeze. I made Neoclassic Buttercream the other day with some thawed yolks and it worked perfectly (thank goodness, I have a lot of left over egg yolks)!

Keciak Posted 3 Jul 2011 , 4:24pm
post #8 of 10

I didn't know you could freeze them. That's a great idea - freezing them in specific amounts for a future recipe. Love it. Thank you all for your ideas. I've not been able to use all mine up right away and have been frustrated at the waste. Ooooh the possibilities....

EnglishCakeLady Posted 3 Jul 2011 , 4:40pm
post #9 of 10

I bought a carton of egg whites too, but then realised it was cheaper to buy eggs and throw the yolks away! I feel less guilty now but still make orange and lemon curd when I can be bothered - it makes a great extra layer when I tort my cakes and fill with I or SMBC.

sweetdreams1989 Posted 3 Jul 2011 , 5:15pm
post #10 of 10

i used them in pastry cream , lemon curd,creme brulee,

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