you know how we always have so many yolks left over after doing white cakes, well i want to put a recipe book together where all the recipes have more yolks in them then whole eggs or whites. I haven't checked to see if CC has a more yolks recipe page, if they do then i dont need to do this. but if not if you could send me (PM) any recipes you have that require more yolks i will put it in. any kind of recipe is fine, it doens;t have to be dessert related.

good idea, i dont have any but would love to see some.

One thing I do is that I use the leftover yolks for the bavarian cream!

So that way, when I'm making a white cake, it uses the whites. The bavarian uses some of those yolks!

--Knox--

ooohhh or what about creme brulee......or eclairs?? the pastry for them pate cheaux or whatever is mostly yolks too isn't it?? mmmm.....great idea!!!

VERY dense poundcake...
Favorite Dishes. A Columbian Autograph Souvenir Cookery Book 1893.htm
Sunshine Cake. From MRS. DANIEL HALL, of New Hampshire, Lady Manager.
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.
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No other information is included, but I do :
2 9"round pans, 325 degrees, for 35-45 minutes

How funny, I am always making macaroons and angel food cakes to try to use my extra whites. Here are some suggestions:

Fruit curd fillings either have more yolks or all yolks
Custards- ditto( includes creme brulee flan and pastry cream)
good pudding recipes always have a few yolks in them

or toss them into your next quiche for a super rich texture. PM me if you want actual recipes.

Where I live, I can't find the bottled whites!

Dangit.

--Knox--

perhaps CC can add this in the recipe files, recipes that take more yolks then whites, then we can all add arecipe when we come across it. and i have seen the just whites, but its still cheaper to buy whole eggs.