majormichel Posted 19 Sep 2012 , 1:48am
post #1 of

I noticed a few people make cakes and buttercream that called for egg white. I am curious, what do you do with the left over egg yolk?

9 replies
icer101 Posted 19 Sep 2012 , 1:51am
post #2 of

I use it for curds, and french buttercream.Use the yolks, like you do the egg whites when you make italian meringue buttercream. Also for custards, key lime pie, Lots of ways i use them. The egg yolk recipe that i make the buttercream is from DeDe Wilsons book. hth

DeniseNH Posted 19 Sep 2012 , 1:52am
post #3 of

Sadly, they go into my compost bin. The only thing I know how to make out of egg yolks is creampuffs and I would use them for that but have a home bakery and have no way to sell that many. I have used extra yolks in cake batter to use up a few.

shanter Posted 19 Sep 2012 , 2:04am
post #4 of

I make lemon curd. I have also cooked them and thrown them in a salad.

MadMillie Posted 19 Sep 2012 , 2:06am
post #5 of

How long can you keep the eggyolks for in a storage container?

icer101 Posted 19 Sep 2012 , 2:23am
post #6 of

Hi, someone posted about this some time back. She said the same thing as this article. hth

shanter Posted 19 Sep 2012 , 2:32am
post #7 of

http://cakecentral.com/cake-decorating-ftopict-627602.html
http://cakecentral.com/cake-decorating-ftopict-727369.html
http://cakecentral.com/cake-decorating-ftopict-708241.html
http://cakecentral.com/cake-decorating-ftopict-630039.html
http://cakecentral.com/cake-decorating-ftopict-658297.html
http://cakecentral.com/cake-decorating-ftopict-615324.html
http://cakecentral.com/cake-decorating-ftopict-24043.html
That's the first page of results searching Google on "leftover egg yolks site:cakecentral.com"

justsweet Posted 19 Sep 2012 , 3:04am
post #8 of

Make lemon bars or you can do this until you need
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.

http://whatscookingamerica.net/Eggs/FreezingEgg.htm

majormichel Posted 21 Sep 2012 , 5:33pm
post #9 of

Thank you everyone!

Ballymena Posted 21 Sep 2012 , 6:10pm

Got kids? Color each egg yolk with food coloring. Paint unbaked rolled cookies with the colors and bake. They come out very shiny and pretty without the added sugar. Wash hands, brushes and surface well after done with the raw yolks.

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