12 Yolks All Alone And No Where To Go...do Ya Have An Idea?
Decorating By ibteana Updated 15 Feb 2007 , 12:33pm by Pootchi
I make molten chocolate cakes! The kind that are all gooey in the middle, which are absolutely delicious. The best and easiest recipe I know of is Paula Dean's which you can get if you go to www.foodtv.com... I substitute the bittersweet chocolate for semi sweet chocolate chips, and it's even easier!
Enjoy!
Sounds like creme brulee waiting to happen! Here's a recipe link:
http://www.recipezaar.com/54681
-Rezzy
Risque you make French Meringue butter cream from the yolks?
Where can I get a copy of that recipe? You mean the whites instead, right?
I need something I can prepare and freeze, because I never need something else when I have 10 yolks leftover! I HATE throwing them out!
So I usually put them in tupperware, then in the fridge, THEN I throw them out a day or 2 later! 
Yellow butter cake from scratch!
Whimsical Bakehouse's recipe is sooo good and uses 4 egg yolks per batch.
Then you can freeze the cakes.
I had the opposite problem last week after making several recipes of the Butter cake. All whites left. Attempted Angel Food Cake from scratch. And learned why that's one cake I'll leave to the mix! LOL. It was awful.
But the buttercake will be no mistake!
I immediately thought of creme brulee! YUM - my favorite!
im collecting recipes that contain more yolks then white, so any that you can recommend i will add to the collection. ive only a few and they are all posted above.
Homemade ice cream!
(the lemon curd sounds good, too)
I just tried this recipe for Brown Sugar ice cream a few weeks ago. It was sooooooo good.
Here's the link: http://www.recipezaar.com/167155
It calls for an ice cream freezer. My husband gave me a KitchenAid 600 and the ice cream maker attachment for my birthday last month. I had great fun making different ice creams...in freezing cold January.
You could also do a recipe search on Allrecipes.com. They let you search by ingredient.
I believe you can freeze egg yolks. I usually just toss my egg yolks down the disposal. I have high cholesterol and am not supposed to eat them. I still do eat them once in a while though.
Freeze them in an ice cube tray until you need them.
Here is a website specifically for left over egg yolks..if you scroll down the page, there is the list of recipes and how many egg yolks you need..at a glance..it is a cool site.
http://www.gourmetsleuth.com/leftovereggyolks.htm
HTH
Jane
Hello Ibteana
I am thinking that maybe RisqueBusiness really meant to simply say French Buttercream .
here is a quote from Diana's Desserts (web page & I believe that she has a recipe book out too).
"French Buttercream, also called 'Crème au Beurre' is made by heating egg yolks, sugar and brandy or other liqueur (or water) until it reaches a certain temperature. Then the cooled egg yolk mixture is added to a beaten butter and vanilla mixture."
The site with the French Buttercream recipe is:
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/3092/Recipe.cfm
I have made this; it's quite easy to do & delicious. Just remember that given that it is made with egg yolks, it will NOT be white. It is great as a filling too & can be frozen.
Hope you try it & like it!
ciao
you could just freeze the yolks. I think I've seen Alton Brown put them in ice cube trays and then put them in a freezer bag when they're set. This way you don't have to use them right away.
Pudding! This was my grandmother's recipe and she was the pie baker at the best cafe in town.
2 cups milk
1 cup sugar
1/3 cup flour
a walnut of butter (This is an old recipe -about 2 Tbs.)
3 egg yolks, slightly beaten
1/2 tsp. salt
1 tsp. vanilla
Warm 1 1/2 cups of the milk with the butter. (Don't let it get too hot.) Mix together dry ingredients, add 1/2 cup milk and egg yolks. Mix batter until smooth, then pour it into warm milk. Stirring constantly, bring to a boil. Take off heat and add vanilla. This will fill a 9 inch pie shell.
Variations- Butterscotch- replace white sugar with 3/4 cup brown and a bit more butter.
Chocolate- add 1/3 cup cocoa to dry ingredients and a bit more butter.
Coconut- add coconut.
Cream puff filling-cool and mix with a cup of heavy cream, whipped
Peanut butter - layer with peanut butter crumbles (peanut butter and powdered sugar)
You could make Lemon pies, without the meringue, and send me one!( I don't really like the meringue , any way) OK, you're not falling for that one, huh? Well, you could still make the lemon filling and use it for mini tarts or as filling in a cake!
YUM!
if you want to store
TO STORE EGG YOLKS: Lightly beat 1/4-cup yolks with 1/8 teaspoon salt (use in savory recipes) or 1 to 1-1/2 teaspoons sugar (use in sweet recipes). Line another bowl with plastic wrap and pour the yolks into the lined bowl. (If freezing one yolk, use a few grains of salt or a pinch of sugar).
Freeze overnight until solid, then wrap the block securely and be sure to mark the date and number of yolks in the package. Double wrap the frozen yolks with plastic or seal with your home vacuum sealer and store in the freezer for up to 3 months. Some freeze one egg yolk per ice cube cavity in an ice cube tray, and then transfer them to a plastic, airtight bag.
To use, thaw in refrigerator and then mix well. They will not look the same as fresh egg yolks do, but they work just as well.
http://www.baking911.com/pantry/eggs.htm
Wow this is great - thanks everyone!
I have to make some IMBC today and will try to do something with the 10 yolks I will have kicking around!
A few weeks back I was wondering the same thing. I've search the recipe forum (not the recipe section) Someone asked the same thing, and another one posted a recipe for a pound cake using 11 egg yolks (I've put the 12 in) the cake was really delicious. I'll go and try to find the thread and I'll post it here....
ok found it!
http://forum.cakecentral.com/cake-decorating-ftopict-49276-11.html+egg+yolks
hope it helps
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