All Those Left Over Egg Yolks

Baking By Kaykaymay Updated 14 Aug 2011 , 3:29pm by Kaykaymay

Kaykaymay Cake Central Cake Decorator Profile
Kaykaymay Posted 14 Aug 2011 , 12:59pm
post #1 of 8

What do you guys do with all those egg yolks? I have alot of egg yolks in my freezer from WASC cakes and SMBCs and they just keep piling up. I don't own a business but I'm thinking if did that would be alot of egg yolks to throw away. I would love to have a cake related recipe to use them in, if not a dessert, if not ANYTHING!! lol

BTW a tip I use is I wash out the (plastic) egg cartoon and I put one egg yolk in each space, plastic wrap and pop it into the freezer that way I know exactly how much yolks i have. When the eggs are frozen I put them into a ziplock bag. I found this tip online somewhere.

7 replies
Atomikjen Cake Central Cake Decorator Profile
Atomikjen Posted 14 Aug 2011 , 1:32pm
post #2 of 8

for my SMBC I use the carton of egg whites, same with my cakes that call for the whites only. I know the carton whites aren't recommended for meringues, but I've never had any issue and they do what they're supposed to. If I do need to use whole eggs to get whites, I'll freeze them and use them for some cookie recipes during the holidays if it's close enough or even creme brulee. =9

Narie Cake Central Cake Decorator Profile
Narie Posted 14 Aug 2011 , 1:41pm
post #3 of 8

Make noodles, lemon curd, pastry cream or pudding,

ycknits Cake Central Cake Decorator Profile
ycknits Posted 14 Aug 2011 , 1:52pm
post #4 of 8

I make homemade custard-based icecream and share with my neighbors. I weigh my eggs, 8 oz of egg whites yields the equivalent of 8 yolks. I freeze them in 8 yolk batches in small freezer containers. Sometimes they are kind of solid after thawing, but I beat them up with the sugar for my ice cream and strain the custard before chilling to get out any solid/grainy bits. Works well.

My recipe is:
Beat 8 egg yolks with 1 cup sugar.
Heat 2 cups milk. Slowly beat into yolk mixture to temper.
Pour all back into saucepan. Stir in 2 cups whipping cream.
Cook to 175F, while stirring.
Remove from heat and set in icewater to cool.
Strain and add 2T vanilla.
Refrigerate overnight and then churn. I have an icecream freezer bowl for my KA mixer. Works great.

I make all kinds of flavors with this, using up leftover lemon curd, raspberry filling, ganaches, nuts etc.

MAMAWOF4 Cake Central Cake Decorator Profile
MAMAWOF4 Posted 14 Aug 2011 , 1:58pm
post #5 of 8

Egg whites in the carton - definitely. I have never had a problem with them.

BizCoCos Cake Central Cake Decorator Profile
BizCoCos Posted 14 Aug 2011 , 2:05pm
post #6 of 8

flan, flan, flan, which is like a custard, can be done with as little as 6 egg yolks or well over 12.

itscake Cake Central Cake Decorator Profile
itscake Posted 14 Aug 2011 , 2:14pm
post #7 of 8

I stir a teaspoon of water per six egg yokes then freeze, and never have a problem with them going hard. I also make lemon curd with them...also freeze for use later...always good to have onhand for a quick cake filling.

Kaykaymay Cake Central Cake Decorator Profile
Kaykaymay Posted 14 Aug 2011 , 3:29pm
post #8 of 8

lemon curd is good and Narie i will be trying that cake for sure

Quote by @%username% on %date%