I Have 30 Eggs Yolks. What Should I Make?

Baking By TheCinCake Updated 16 Aug 2016 , 6:56pm by Claire138

TheCinCake Cake Central Cake Decorator Profile
TheCinCake Posted 16 Jul 2016 , 9:12pm
post #1 of 24

I have 30 egg yolks leftover from a large cake project. What should I make out of them? 

23 replies
Dar917 Cake Central Cake Decorator Profile
Dar917 Posted 16 Jul 2016 , 9:19pm
post #2 of 24

Do you like citrus? Make a ton of lemon/lime/orange curd, or key lime pie!

-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 17 Jul 2016 , 1:52am
post #3 of 24

mayonnaise with a few -- home made mayo is easy and very good

Jeff_Arnett Cake Central Cake Decorator Profile
Jeff_Arnett Posted 17 Jul 2016 , 2:24am
post #4 of 24

Left over egg yolks was the reason I switched from an all egg white "white cake" to a whole egg vanilla cake as my basic cake...it's really just a bit off white...no one has every complained it wasn't "white" enough.


Natka81 Cake Central Cake Decorator Profile
Natka81 Posted 17 Jul 2016 , 2:54am
post #5 of 24

1.Creme patissiere

2. yellow cake

3. Divide them and freeze to use later.

4. Make ice cream. Left over egg yolks  are the reason why I purchased ice cream maker .

carolinecakes Cake Central Cake Decorator Profile
carolinecakes Posted 17 Jul 2016 , 3:45am
post #6 of 24

Home made ICE CREAM.

carolinecakes Cake Central Cake Decorator Profile
carolinecakes Posted 17 Jul 2016 , 3:51am
post #7 of 24
Pastrybaglady Cake Central Cake Decorator Profile
Pastrybaglady Posted 17 Jul 2016 , 4:48am
post #8 of 24

Vintage Recipe: 1/2-Cup COCOA, 1/4-Cup CORNSTARCH, 3-EGG Yolks, 1 1/2-Cups SUGAR, 1/4-tsp SALT, 2-Cups MILK, 2-tsp VANILLA:

kakeladi Cake Central Cake Decorator Profile
kakeladi Posted 17 Jul 2016 , 4:50am
post #9 of 24

Feed some of them to the dog.  

I agree w/Jeff - use whole eggs when baking.

Claire138 Cake Central Cake Decorator Profile
Claire138 Posted 17 Jul 2016 , 8:22am
post #10 of 24

Ice cream!

http://www.davidlebovitz.com/2009/02/vanilla-ice-cream/


I make this all the time without an ice cream machine & it is so so good.

Apti Cake Central Cake Decorator Profile
Apti Posted 18 Jul 2016 , 4:31am
post #11 of 24

Throw 'em in the trash.  The cost of 30 eggs isn't worth going nuts trying to use them all up by adding a bunch of other expensive ingredients.

I also use whole eggs in all my cake recipes.

-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 18 Jul 2016 , 10:55am
post #12 of 24

apti, please, you have to keep them in the fridge for two weeks till they get fuzzy --

But seriously the guilt is heavy -- freezing doesn't really work for me -- they get gloppy, thick and weird -- I've that you can mix with sugar first for a better result then add that to a recipe but I haven't tried it --

if I was still in business I'd do more pastry cream fillings 

-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 18 Jul 2016 , 10:57am
post #13 of 24

why did the font get so small -- musta hit the wrong button 

"I've *read that you can mix..."

Apti Cake Central Cake Decorator Profile
Apti Posted 18 Jul 2016 , 2:38pm
post #14 of 24

K8memphis--you only keep them 2 weeks until fuzzy?  piker..... you're supposed to keep 'em in the back of the fridge until they begin a new ecosystem

Claire138 Cake Central Cake Decorator Profile
Claire138 Posted 18 Jul 2016 , 4:55pm
post #15 of 24


Quote by @-K8memphis on 5 hours ago

apti, please, you have to keep them in the fridge for two weeks till they get fuzzy --

But seriously the guilt is heavy -- freezing doesn't really work for me -- they get gloppy, thick and weird -- I've that you can mix with sugar first for a better result then add that to a recipe but I haven't tried it --

if I was still in business I'd do more pastry cream fillings 



Freezing doesn't work for me either, I use the whites for macaroons and the yellow for ice cream.

-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 18 Jul 2016 , 6:22pm
post #16 of 24


Quote by @Apti on 3 hours ago

K8memphis--you only keep them 2 weeks until fuzzy?  piker..... you're supposed to keep 'em in the back of the fridge until they begin a new ecosystem

stuck_out_tongue_closed_eyes.png  bwuwahahahahahaha stuck_out_tongue_winking_eye.png

-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 18 Jul 2016 , 6:24pm
post #17 of 24

ps -- I tossed three this week -- yoiks -- no wait I mean yolks -- no yolk

stuck_out_tongue.png heheheheheh

TheCinCake Cake Central Cake Decorator Profile
TheCinCake Posted 13 Aug 2016 , 3:22pm
post #18 of 24

Woah!  Totally forgot about this! Sorry everyone! 

I made ice cream :) thanks for the suggestions and the recipes!! 

LelekBolek Cake Central Cake Decorator Profile
LelekBolek Posted 13 Aug 2016 , 6:15pm
post #19 of 24

egg yolk cookies are good, too. 

My grandma used to make some, but her recipe was "ok, what do I have... yolks... sugar... some sour cream... Some flour... Some baking soda... Some salt... ooo, looky-here! butter... let's see what these all make together". RIP, grandma! love-ya!


Later, missing her, I found out, there are actual recipes for yolk-only cookies. But I'm sure ice cream is good, too.

:-)

Cevamal Cake Central Cake Decorator Profile
Cevamal Posted 14 Aug 2016 , 11:38am
post #20 of 24

I've read that whisking in some salt keeps them from getting weird in storage.



Claire138 Cake Central Cake Decorator Profile
Claire138 Posted 14 Aug 2016 , 6:03pm
post #21 of 24

I'm going to try that Cevamal, I've a couple of yolks from a pavlova that I wanted to make ice cream with but won't have time until tomorrow so I'll see how the salt goes.

Claire138 Cake Central Cake Decorator Profile
Claire138 Posted 15 Aug 2016 , 12:42pm
post #22 of 24

Worked a treat Cevamal, thanks.

Cevamal Cake Central Cake Decorator Profile
Cevamal Posted 15 Aug 2016 , 3:58pm
post #23 of 24

Great! Thanks for being my guinea pig.:-D

Claire138 Cake Central Cake Decorator Profile
Claire138 Posted 16 Aug 2016 , 6:56pm
post #24 of 24

Pleasure:)

Quote by @%username% on %date%

%body%