Hiya
I'm not sure if you're aware, but a few of your 'use up egg yolk' recipes (such s the two sponges in the 7 and 8 yolk categories) actually require equal amounts of whites, so they're not using them up at all!
I have 7 to use and had my hopes up... :(

wj on May 24, 2010 3:30 AM

Sorry about that, wj. I appreciate the heads up. I have removed those two recipes. When I went searching, I didn't find a lot of recipes that just used a quantity of yolk (7 or 8). The best strategy is to make a couple of things with lesser yolks, I think. (Or freeze them). Thanks again.

Jen on May 24, 2010 8:16 AM

Yeah I think you're right - I also haven't found much that will do so maybe two lesser recipes are the way to go! Curse the egg white deliciousness I made!

wj on May 25, 2010 12:55 AM

I know what you mean! I made an angel food cake at Easter and had 12 yolks to use up! I ended up using 6 of them to make Thomas Keller's pasta. It was very good! I also made some lemon curd, which I was able to freeze and have on hand for baking etc. Good luck! :)

Jen on May 25, 2010 6:50 AM

This is a great list. Thanks for posting these links.

JCH on November 17, 2010 4:59 PM

You're welcome, JCH. I refer to it often, myself! :)

Jen on November 17, 2010 6:44 PM

Years ago, I found a recipe on the net that my mom had looked for for years, a Daisy Cake. The Daisy cake uses the 12 egg yolks that are left from the angel food, and mom always made both at the same time. I can't find the recipe now, but I will call mom and ask her to photocopy what she has.

HSH on February 6, 2011 9:17 AM

That would be great, HSH. I do recall hearing about a cake that is made along with angel food but have never come across it.

Jen on February 6, 2011 10:26 AM

This recipe uses one cup of egg yolks:

http://allrecipes.com/Recipe/Gold-Cake/Detail.aspx

Gold Cake by Carol

Ingredients
3/4 cup butter, softened
1 1/2 cups white sugar
1 cup egg yolks
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
Whisk together flour, baking powder, and salt in a small bowl.
Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.

Michelle on March 2, 2011 7:42 PM

Thanks so much, Michelle! I'll be making it the next time I make angel food cake (with all the leftover yolks!)

Jen on March 2, 2011 7:57 PM

Hello!
Thank you for this great list!
I don't know if you've already tried it, but you may also use egg yolks to make chocolate truffles (with a French recipe t.i, it's seems all English/American recipes are using cream instead ?).
This recipe uses 2 egg yolks, but as you can do as many truffles as you want, you may use as many egg yolks and just make more chocolate truffles ^^ :
http://www.marmiton.org/recettes/recette_truffes-au-chocolat_15660.aspx
Didn't find any translation of this recipe, if you need one, just tell me and i'll translate it (but as you live in Canada, you probably know a bit of french?).

Nadine on June 9, 2011 12:47 PM

Chocolate Truffles are an excellent use of extra egg yolks!! Thanks (merci) for sharing, Nadine.

Jen on June 9, 2011 2:30 PM

What a great website the list for using egg yolks is perfect - I was googling just that question which is how I found you.

I have just taken the Activity Village cheese straws from the oven and they are delicious. Made in moments and I am afraid will be gone in moments too!

Rhonda on June 17, 2011 10:37 AM

You're welcome Rhonda. Mmmmmmm. Cheese straws. What a great use for a couple of extra egg yolks!

Jen on June 17, 2011 8:01 PM

Hi Jen,

FYI, both the Tropical and Lemon Chiffon Cake recipes require more egg whites than yolks so you may also wish to remove these from the list.

Cheers and thanks for this great list!

V on July 4, 2011 7:21 AM

Ooops. Didn't notice the whites. Fixed (removed) and thanks for the heads up, V.

Jen on July 4, 2011 8:19 AM

Thank you so much! I made Angel Food Cake for the first time and had 12 egg yolks left over. Way too many to just throw away! This page was a godsend.

Laura on July 14, 2011 11:44 AM

We are always looking for creative uses for our extra egg yolks. One of our favorite recipes is for Crema Catalana. Thanks for the inspiration!

Cuatro Leches Bakery on August 28, 2011 8:16 PM

Here is one of my favourite recipes using 1 egg yolk:

LAMB FRICASSÉE

1 large onion, chopped
1 Tbsp. light cooking oil
1 lb. lamb cubes (cut about 1½" square)
1 tsp. dried marjoram or oregano
1 tsp. dried basil
1 clove garlic, minced
¾ c. water
1 large egg yolk
Juice from ½ large lemon
1 Tbsp. water
2 Tbsp. chopped fresh parsley

1. Heat oil in large heavy saucepan and soften onion – but do not let it darken.
2. Raise heat to high and brown the lamb cubes on all sides.
3. Add the herbs and garlic as the lamb is nearly cooked.
4. Add the ¾ cup water; cover and bring to the boil; reduce heat and simmer 1 hour, covered.
5. Remove the meat to a warm serving platter. Skim off the fat and taste the gravy for salt.
6. Lightly beat the egg yolk with the lemon juice and another 1 tablespoon water; add to the gravy, whisking over low heat until it thickens.
7. Pour sauce over the lamb, garnished with chopped parsley.

Serves 2

Moira on September 14, 2011 10:36 PM

Sounds yummy, Moira. Thanks for adding it!

Jen on September 15, 2011 7:21 AM

Thank you so much for posting such great information Children under the age of one can only eat egg yolks and I have been finding it very hard to find good things to feed my daughter, Thank you

Meghan on October 3, 2011 8:56 PM

Thank you SO MUCH for posting this! I always feel so bad when I have so many leftover yolks!!!! This is so perfect!

Kelly on October 23, 2011 11:11 AM

I've baked this cake a couple of times and it turned out beautifully. It's a great way to use the 12 leftover yolks after making angel fool cake.

http://www.cooks.com/rec/doc/0,176,157174-236202,00.html

Bonnie on November 7, 2011 1:48 AM

Thanks Bonnie. That looks great and a perfect way to use up all those angel cake leftover yolks!

Jen on November 7, 2011 7:03 AM

Zabaglione is an Italian wine custard that uses 8 egg yolks.

Zabaglione
8 egg yolks
1/2 c sugar
3/4 c dry Marsala wine (or sherry or port)

1. Heat water to simmering in the bottom part of a double boiler. (Be sure water level is not deep enough for top pan to sit in the water.)
2. Beat egg yolks; add sugar and beat ‘til mixture id thick and pale. Pour into top part of double boiler.
3. Set over simmering water. Slowly stir in wine. Stir constantly with wooden spoon, always in the same direction. Do not let mixture boil.
4. When mixture is thick enough to hold it’s shape on the spoon, remove top of pan. Set on a towel and continue to stir a few minutes, ‘til slightly cooled. Pour into glass bowl and chill.
5. Serve with strawberries or other fresh fruit.

Optional:
* Stir to cool and serve when slightly warm.
OR
* After custard is thoroughly chilled, fold in fresh whipped cream, then spoon into individual glasses

JoAnn on November 14, 2011 3:55 AM

Sounds lovely, JoAnn. Thanks for sharing the recipe!

Jen on November 15, 2011 8:12 AM

2 Yolks

Pate Sucree (French Flan Pastry)

100g / 4oz plain flour
50g / 2oz butter (room temp)
50g / 2oz caster sugar
2 egg yolks

1) sfit flour onto the work top, or pastry board, and make a well in the centre.

2) Place the butter and sugar in the centre and using finger tips work the butter and sugar together.

3) Add the egg yolks to the butter mixtuer and work these into the mixture. Gradually draw in the flour and knead lightly until smooth.

4) Wrap the dough in a polythene bag or in cling film and chill in the refridgerator for 1 hour.

5) use to line a 15cm / 6inch flan ring and either roll out the dough with a floured rolling pin, or mould the pastry into the flan ring with fingers.
6) Bake in a moderately hot oven at 190 degrees C, 375 degrees F, Gas mark 5

john on November 27, 2011 10:46 AM

Thanks John. Great addition!

Jen on November 28, 2011 4:31 PM

Thank you excessively for this list. It is perfect since I am about to make some meringues!!

Miko on December 4, 2011 8:37 PM

you're heaven sent. THANK YOU THANK YOU THANK YOU for this

Adaora on December 6, 2011 11:59 AM

Hazelnut Pastry Crust
uses 4 egg yolks

I came across this tart recipe in the Dec 2011 issue of Bon Appetit when I was at the dentist this morning. The crust uses 4 egg yolks and would work well for other tart fillings too

http://www.epicurious.com/recipes/food/views/Sugarplum-Orange-and-Apricot-Earl-Grey-Jam-Tarts-368968

JoAnn on December 8, 2011 12:27 AM

For 14 egg yolks and 2 whole eggs, try this Spanish recipe:

http://www.bbc.co.uk/food/recipes/orange_caramel_creams_70504

Euan on December 22, 2011 7:51 AM

Thanks very much! I'm keeping this page in my bookmarks.

Just made the 4 yolk BBC chocolate mousse. I wonder how it will go with coconut macaroons!

Marjon on January 8, 2012 3:04 PM

http://www.nigella.com/recipes/view/egg-yolk-sponge-cake--2448

this sponge cake uses 3 egg yolks.

Alice on January 14, 2012 11:34 AM

Thanks Alice!

Jen on January 16, 2012 12:17 PM

HI I have several egg yokes to use up and wanted to make the Flan but unsure how to do set up the water bath/steamer. Does anyone have an easy way to do this?

Ruth on February 3, 2012 2:32 PM

Hi Ruth. Which recipe are you making? - Jen

Jen on February 3, 2012 3:19 PM

This is so clever, well done Jen, and thank you!

Anna on February 5, 2012 4:09 PM