Those of you who make alot of SMBC or IMBC, what do you do with all your egg yolks? Would love some ideas. Thanks!

While I can NEVER use up all the yolks, here are a few ideas;

Pots de Creme, Chocolate Mousse, Hollandaise Sauce, Tiramisu

I also use a number of them up when I make Spaghetti Carbonara...

If I am feeling particularly thrifty, I freeze them (and then make pots de creme for the whole neighborhood)

Can you say PUDDING!, also you can freeze them. I make million dollar pound cakes for christmas presents so I count out enough egg yolks for 1 cake make sure to beat them and put it in a zip lock freezer bag.

I just buy egg whites in the carton and save the trouble of dealing with the yolks.

I use them for lemon curd, pot o creme, creme brulee, mousses all kinds of things...

I add a little sugar, whisk them and then freeze. I made Neoclassic Buttercream the other day with some thawed yolks and it worked perfectly (thank goodness, I have a lot of left over egg yolks)!

I didn't know you could freeze them. That's a great idea - freezing them in specific amounts for a future recipe. Love it. Thank you all for your ideas. I've not been able to use all mine up right away and have been frustrated at the waste. Ooooh the possibilities....

I bought a carton of egg whites too, but then realised it was cheaper to buy eggs and throw the yolks away! I feel less guilty now but still make orange and lemon curd when I can be bothered - it makes a great extra layer when I tort my cakes and fill with I or SMBC.

i used them in pastry cream , lemon curd,creme brulee,