I'v been using the 3d durable cake recipe and usually just throw the egg yolks out, but I was wondering if there was anything I could do with them.
Most of the recipes I see only use 2. I'm making a pretty large cake today and there is a lot of them. Any way to freeze them???? Without having to make a big vat of something? Thanks CC'ers

I've started saving mine. The way I freeze mine, I put the yolks back into an egg carton to freeze them individually. After they are frozen, I dump them into a ziploc bag in the freezer. The only thing I've made from mine is a lemon curd cake filling.

Somebody mentioned before that they use them to make creme brulee.

I just put mine down the sink. Sometimes I feel guilty about wasting them, but my freezer would be packed full of egg yolks if I saved them all.

garbage disposal eats all mine. And that's not a cute name for anyone, seriously they go down the drain. Cholesterol issues over here anyway.

Save those yolks. Make a flan, egg custard tarts, sweetened egg yolk candies, egg based sauces and fillings. Add them to an egg drop soup. Add to a pasta cream sauce. Use them to make fresh pasta or noodles. Add them to your meat loaf. Use them in pastry. Use to coat chicken before dredging in flour for fried chicken.

Lots and lots of uses for the yolks.

Here's the link to an egg yolk thread I participated in a while back. Lots of ideas on this one:

http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=582358&postdays=0&postorder=asc&&start=0

I always freeze mine in small plastic containers, (6 in each) and then use them later to make my Italian lemon drop cookies that use 6 egg yolks, delicious!!

Found another use for them. Dropped a few in hot water to see what they would do. Boiled up just fine. Put them in the potato salad that I'm making for tomorrow.

If I don't have any recipes to use them in right away, I save them for my dogs. Eggs yolks on their food a couple times a week will give you the shiniest dogs on the block!

I make neoclassic BC from "Cake Bible" using my egg yolks. VERY yummy!

I use mine for breakfast or lunch. Scramble them with onion, little milk, and wrap in tortilla with sour cream and cheese. Easy lunch/brunch for my kids or myself!

This is a list from one of the decorators on SDs. Its a wee bit long but lots of good ideas here for leftover egg yolks.

HTH

2 egg yolks

Mayonnaise
Old-Fashioned Boiled Dressing
Fish Filets Normandy Style
Fish of Sole Jacqueline
De Luxe Chocolate Frosting
Chocolate Cream Filling
Orange-Pineapple Filling
Lemon Filling
Eggnog Sauce
Butterscotch Cream Sauce
Peach Brandy Bavarian Cream

3 egg yolks

Gold Cake
Hungarian Chocolate Frosting
Custard Sauce Royale

4 egg yolks

French Velvet Chocolate Frosting
Custard Rum Sauce
Old-Fashioned Lemon Ice Cream
Orange Rice Imperial
Apricot Bavarian Cream

5 egg yolks

Royal Gold Cake

6 egg yolks

Zabaglione
Pots de Creme au Chocolat




HUNGARIAN CHOCOLATE FROSTING
3 sqs. unsweetened chocolate
1 1/2 cup sifted confectioners' sugar
2 1/2 Tbs hot water
3 egg yolks
4 Tbs butter or margarine

Melt chocolate in top of double boiler over hot, not boiling, water. Remove from heat; blend in sugar & water. Add egg yolk, 1 at a time, beating well after each addition. add butter or margarine, 1 Tbs at a time, beating well. Chill, if necessary, until thick enough to spread.


DELUXE CHOCOLATE FROSTING
1/2 cup soft butter or margarine
4 sqs. unsweetened chocolate, melted & cooled
1 lb confectioners' sugar, sifted
2 egg yolks
4 Tbs. milk

Combine butter or margarine, melted chocolate, & 1/2 the sugar. Add yolks, remaining sugar, & enough milk to make a smooth frosting of good spreading consistency.









FRENCH VELVET CHOCOLATE FROSTING
6 oz. semi-sweet chocolate chips
1/4 cup strong, brewed coffee
1 cup soft butter or margarine
3/4 cup light corn syrup
4 egg yolks

Melt chocolate with coffee over hot, not boiling, water; cool. Cream butter or margarine; beat in chocolate mixture. Bring corn syrup to boiling in small saucepan; boil about 2 minutes, or until it spins a thread. Beat egg yolks until thick; beat in corn syrup; cool. Combine cooled chocolate & cooled egg mixtures; beat well. Chill.


CHOCOLATE CREAM FILLING
1/2 cup sugar
2 sqs. unsweetened chocolate
2 Tbs cornstarch
1 tsp. unflavored gelatin
1 1/2 cup milk
2 egg yolks, slightly beaten

Combine sugar, chocolate, cornstarch, & gelatin in saucepan. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to boiling; boil 1 minute. pour half the hot mixture slowly in to egg yolks; stir into mixture in saucepan; cook 1 minute longer, stirring constantly. Remove from heat. Place piece of wax paper directly on top of hot filling to prevent skin from forming. Cool; chill. Makes about 2 1/2 cups.



ORANGE-PINEAPPLE FILLING
2/3 cup sugar
3Tbs cornstarch
2/3 cup orange juice
1 can (8 1/2oz) crushed pineapple, drained
2 egg yolks, slightly beaten
2 tsp grated orange rind
1 Tbs butter or margarine

Combine sugar, cornstarch, orange juice & pineapple in saucepan. Cook over medium heat, stirring constantly, until mixture bubbles & is thickened. Stir half of hot mixture egg yolks; stir into mixture in saucepan; cook 1 minute. Remove from heat; add orange rind & butter or margarine. Cool; chill. Makes about 2 1/2 cups.


PEACH BRANDY BAVARIAN CREAM
1 envelope unflavored gelatin
½1/2 cup water
¼1/4 cup peach brandy
2 egg yolks
1/2 cup sugar
1 cup heavy cream
3 peaches, peeled, pitted, & diced

Soften gelatin in water; stir over hot water until gelatin is dissolved. Cool slightly; stir in peach brandy. Beat egg yolks until light; add sugar gradually, beating constantly until thick & very light. Add gelatin mixture; mix well. Chill until it starts to thicken. Whip cream until very thick. Fold into chilled gelatin mixture; add peaches; mix well. Pour into 1-quart mold; chill at least 4 hours. Un mold; garnish with additional peaches, if desired. Makes 8 servings.


APRICOT BAVARIAN CREAM
1 pkg. (11 oz.) dried apricots
2 ½1/2 cups water
2 envelope unflavored gelatin
½1/2 cup. sugar
1/8 tsp. Salt
2 1/2 ½ cup milk
4 egg yolks, slightly beaten
1 cup heavy cream, whipped
1 cup water
½1/2 cup. Sugar

Chop apricots coarsely; simmer in 2 ½1/2 cups water 20 to 25 min. or until quite soft. Press through sieve or food mill; there should be 2 cups of puree; if not add water to make 2 cups. Combine gelatin, 1/2½ cup sugar, & salt in saucepan; slowly add milk & egg yolks. Cook over med. Heat, stirring constantly, until mixture just comes to boiling; do not boil. Remove from heat; stir in 1 ½1/2 cups puree; chill until it begins to thicken. Fold in whipped cream; pour into 6 cup mold; chill until set. For sauce, combine remaining ½1/2 cup puree with 1 cup water & 1/2 cup sugar. Cook over medium heat, stirring constantly, 5 minutes; cool; chill. Unmold dessert onto serving plate; spoon some sauce on top; serve with remaining sauce. Makes 6 to 8 servings.



ZABAGLIONE
6 egg yolks
½1/2 cup sugar
1/2 cup Marsala

Beat egg yolks until thick & pale in color. Beat in sugar gradually. Beat in Marsala slowly. Pour into double boiler. Place over simmering water; continue beating until mixture foams up & begins to thicken. Do not over cook. Serve warm. May be served over fresh fruit or ladyfingers. Makes 4 servings.




POTS DE CRÈME AU CHOCOLAT
1 6 oz. pkg. semi-sweet chocolate chips
2 Tbs. Sugar
½ 1/2 cup heavy cream
3 egg yolks, slightly beaten
1/2 cup heavy cream, whipped

Melt chocolate over hot water; blend in sugar & cream; cook stirring occasionally, until smooth. Pour hot chocolate mixture slowly over beaten egg yolks, beating constantly until well blended & thickened; cool. Fold in whipped cream; spoon into special pot de crème cups, demitasse cups, or custard cups. Makes 4 servings.




CUSTARD SAUCE ROYALE
1 cup milk
3 egg yolks
3 Tbs. sugar
1/8 tsp. Salt
1 tsp. Vanilla

Heat milk in top of double boiler until bubbles appear around edge. Beat egg yolks in small bowl with sugar & salt until blended. Stir in milk slowly. Return mixture to double boiler. Cook over hot, not boiling, water, until it just coats spoon. Pour into bowl; add vanilla. Cover; cool; chill. Serve with fruit deserts, cake, or ice cream. Makes 1 1/2 cups.



EGGNOG SAUCE
2 egg yolks, slightly beaten
½1/4 cup sugar
1 tsp. Vanilla
dash of salt
1 cup heavy cream, whipped

Combine egg yolks, sugar, vanilla, & salt; blend well. Fold mixture into whipped cream. Serve over fruit or fruit puddings. Makes 2 cups.






GOLD CAKE
2 cups sifted cake flour
2 1/2 tsp. Baking powder
1/2 tsp. Salt
1/2½ ½ cup Crisco
1 cup sugar
3 egg yolks
1 cup milk
1 1/2 tsp vanilla
Heat oven to 350. Grease & flour 2 8 pans. Sift flour, baking powder, & salt together. Beat Crisco, sugar, & egg yolks at high speed about 3 minutes or until light & fluffy. Add flour mixture alternately with milk & vanilla, at low speed, beginning & ending with flour. Scrape bowl frequently. Pour into prepared pans. Bake 30 35 minutes or until cake tests done.

I have an Amish Sugar Cookie recipe that uses just egg yolks. They are also great for making the richest egg noodles you ever had! I like making the noodles because I can bag them in ziplok and throw 'em in the freezer.

Let's not forget egg yolks are good for a refreshing facial. An egg yolk facial is good for dry skin. Beat it up really good and apply it to a freshly washed face. Relax for 30 minutes and voila beautiful skin.
By the way thanks for all of those recipes!

Thanks you guys, your awesome!! Would love to try those noodle recipes. Such great ideas as always.

I also enjoy making fried egg sandwiches with just the yolks (I'm not a fan of egg whites.)

Thanks PattyT for the link to the thread. I searched and searched before I asked and I couldnt find one. I thought it sounded familiar.

I just used my leftover yolks in homemade noodles for Thanksgiving treat at work. Everyone raved about how good they were. I think I'll be freezing them from now on. I used to save them for breakfast scrabbles, but it seemed like I was throwing away more then I was using. I think freezing will be a better alternative.

I made that sound like I know what I'm talking about! Not!!! I have two boys 5 and 6. It would be a great thing to do though! But to throw away....that's just not me. I'd keep the egg shells if I could find something they're good for. Actually, I do keep egg shells occasionally and crush them up for my flower beds

I used to freeze mine too. Freeze yolks with a bit of salt to keep them usable for a savoury dish or with a bit of sugar for a sweet recipe - apparently they don't freeze as well without the preservative? After making so much SMBC, I had too many yolks and started using the egg whites in the carton. What a money & time saver!! Whips up like a dream!!