I plan on making WASC recipe for the for time and would hate to waste all of those egg yolks. Can I make the recipe with whole eggs and decrease the amount of eggs or do you have another recipe that I can use egg yolks only? If I use yolks only would I need to use more than recipe says? I just do not want to waste all of those eggs.
In Rebecca Sutterby's WASC cake recipe, you can substitute 6 whole eggs for the 8 egg whites.
Some flan and creme brulee recipes call for eggs plus extra egg yolks. You could freeze the yolks in an ice cube tray and when you need one or two, just dip the bottoms of those in hot water to get them out and return the others to the freezer.
you can also make french meringue buttercream with them. Same recipe as making italian meringue buttercream, from DeDe Wilson's book. Delicious!!!
I make lemon curd whenever there are extra egg yolks.
I make chocolate buttercream, lemon curds, french buttercream, coconut buttercream, peanut butter buttercream with egg yolks! I didnt want to waste a single thing
I'd read, a while back, that it is best to freeze yolks with a little sugar in them. So, on the container you write, for example: 8 yolks + 1 T sugar. But, it has been so long since I read this advice, I can't recall the reason for the sugar, or the suggested ratio. I just had an occasion to do this, so I have frozen yolks with a little added sugar in my freezer right now. Can someone weigh in on this?
Like others, I usually make lemon curd or one of the meringue buttercreams that calls for yolks.
Make egg yolk candy!!! Delish!!
I got this information from whatscookingamerica.net type in the search box:
"How To Freeze Eggs"
Eggs can be frozen, but not in the shell!
It's best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label.
As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked.
Following are some easy instructions for freezing eggs:
Whole Eggs: To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.
Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings.
Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies.
I buy Egglands Best for our eggs and I also got tired of throwing away the yolks. I now buy egg whites in the carton for the WASC cakes.
I always use the container that has the egg whites in it and I find Wal Mart is the most reasonable in pricing. I use them for everything, cakes, Swiss meringue, meringues, you name it. I have never had any problems with them however, I don't like yolks after they have been frozen. Not sure what I do wrong but, don't like them.
Egg whites in the carton, for everything, including Italian Meringue Buttercream, even if it says that they're not suitable for meringue on the carton.
we made hollandaise with our yolks one time.
Thanks for the suggestions! Jan H thanks that's exactly what I was looking for 6 eggs it is. Does it change the taste?
A bit off topic but I used to make french meringue buttercream to use up yolks...until my own free range chickens started laying....their yolks are so yellow that the meringue came out so yellow that I could only use it if I wanted a yellow frosting! I switched to Rose Levy's mousseline buttercream with whites and now we eat a lot of flan and lemon curd to use up the yolks.