Recipes to Use Up Extra Egg Yolks

Egg Yolks



As a frequent baker, I often find myself trying to figure out what to do with leftover egg yolks from a recipe that only used the whites. I hate to waste food, so I will often madly scour the Internet for recipes that will exactly use up the number of extra egg yolks I have.



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I thought it might be helpful for me and others, to collect a list of recipes that are perfect for using up extra egg yolks. I’ve included recipes for as few as one egg yolk all the way through 8 egg yolks. And if all else fails, there’s information on how to freeze egg yolks as well.

Do you have a favourite recipe to use up egg yolks? Let me know in the comments!

How to Freeze Egg Yolks

Place one egg yolk in each ice cube cavity of a clean ice cube tray. Add a pinch of salt to each yolk (if you plan to eventually use them in savoury recipes) or a pinch of sugar (if you will use them in sweet recipes). Freeze overnight until solid, then transfer to an airtight freezer bag.

To use, thaw in refrigerator and then mix well. They will keep in the freezer for up to three months.

Leftover egg yolks can also be refrigerated for 3-4 days.

One Egg Yolk Recipes

Homemade Mayonnaise (Epicurious)

Cheese Straws (BBC Food)

Two Egg Yolk Recipes

Ginger Cupcakes (Cooks.com)

Raspberry Ice Cream (Yummly)

Basic Aioli (Gourmet Sleuth)

Another Aioli (Easy French Food)

Hollandaise Sauce (Cooking Nook)

Fettucine Alfredo (Italian Chef)

Jam Filled Butter Biscuits (BBC.com)

Chocolate Truffles (From the comments – Thanks Nadine!)

Pate Sucree (French Flan Pastry) – See Comments below for recipe – Thanks John!)

Caesar Salad Dressing (Food.com)

Poppy Seed Salad Dressing (Food.com)

Lavender Shortbread (from the comments – thanks Poppy!)

Three Egg Yolk Recipes

Pastry Cream (TheKitchn.com)

Mississippi Mud Pie (RecipeLand)

Creme Brulee II (All Recipes)

Egg Yolk Sponge Cake (Nigella.com)

Egg Yolk Only Sugar Cookies (Group Recipes)

Banana Custard (Cooks United)

Black Forest Chocolate Mousse (Suite 101)

Blender Hollandaise Sauce (All Recipes)

Classic Hollandaise Sauce (Cooking Nook)

Martha Stewarts Bernaise Sauce (RecipeZaar)

Egg Yolk Sponge Cake (Nigella)

Boston Cream Pie (Joy of Baking)

Heavens Chocolate Mousse (RecipeZaar)

Fettucini Carbonara (All Recipes)

Pastry Cream (Joy of Baking)

Creme Anglaise (Canadian Living)

Custard Sauce (RecipeZaar)

Four Egg Yolk Recipes

Vanilla or Chocolate Pudding (Martha Stewart)

Egg Custard (About.com)

The Ultimate Lemon Butter Bar (Epicurious)

Key Lime Pie (Yummly)

Sabayon Sauce (Cooks United)

Lemon Charlotte (Yummly)

Chocolate Mousse (BBC Food)

Banana Custard Pudding (ifood.tv)

Traditional Vanilla Custard (Taste.au)

Chocolate Pudding (Joy of Baking)

Classic Bernaise Sauce (Home Cooking)

Earl Grey Pots de Creme (Canadian Living)

Chocolate Pots de Creme (Chow.com)

Lemon Pound Cake (Southern Food)

Lemon Pound Cake (Italian Deserts)

Chocolate Ice Cream (Joy of Baking)

Chocolate Hazelnut Ice Cream (Frozen Treats)

Strawberry Ice Cream (Frozen Treats)

Pasta Carbonara (The Paupered Chef)

Butterscotch Pudding (Madelines Adaptations)

Creme Anglaise (All Recipes)

Baked Custard (Southern Food)

Traditional Vanilla Custard (Taste.com)

Hazelnut Pastry Crust (From the comments – Thanks JoAnn!)

Five Egg Yolk Recipes

Rhubarb Crisp Ice Cream (Eggs On Sunday)

Salted Caramel Ice Cream (David Lebovitz)

German Chocolate Cake Squares (Epicurious)

Lemon Crostada (Epicurious)

Vanilla Ice Cream (David Lebovitz)

Pumpkin and Brown Sugar Creme Brulee (Epicurious)

Alton Brown’s Lemon Curd (Alton Brown)

Vanilla Custard Sauce (Epicurious)

Vanilla Lime Flan (Epicurious)

Creme Anglaise (Joy of Baking)

Caramel Budino with Salted Caramel Sauce (Epicurious)

Six Egg Yolk Recipes

Thomas Keller’s French Laundry Pasta Dough (Smitten Kitchen)

Egg Yolk Cookies (Food.com)

Vanilla Sauce (Cooks United)

Blood Orange Tart with Cardamom Pastry Cream (Epicurious)

Lemon Custards (Yummly)

Creme Brulee (All Recipes)

Alton Brown Creme Brulee (Alton Brown)

Four Layer Lemon Pie (Yummly)

Egg Yolk Sponge Cake (All Recipes)

Chocolate Espresso Pots de Creme (Epicurious)

Cardamom Chocolate Pots de Creme (Canadian Living)

Mexican Chocolate Pots de Creme (Group Recipes)

Yellow Butter Cake (Joy of Baking)

Classic Lemon Curd (American Food)

Egg Yolk Cookies (RecipeZaar)

Pastry Cream (Epicurious)

Seven Egg Yolk Recipes

Lord Baltimore Cake (All Recipes)

Eight Egg Yolk Recipes

Caramel Creme Brulee (Food Network)

French Vanilla Ice Cream (Simply Recipes)

All Egg Yolk Leche Flan (Cafe Munchkin)

Momofuku’s Crack Pie (LA Times)

Poppy Seed Lemon Cake (Smitten Kitchen)

Zabaglione – See recipe in Comments below – Thanks JoAnn!)

Ten Egg Yolk Recipes

Creme Brulee Ice Cream

Twelve Egg Yolk Recipes

1 cup of yolks – Gold Cake (From the comments – Thanks Michelle!)

12/13 Yolks – Daffodil Cake (From the comments – Thanks Bonnie!)

Soft Egg Ravioli (Epicurious)

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129 Comments

  1. This is exactly what I was looking for. Thank you for finding and posting! Super helpful :)

  2. Pingback: What To Do With All These Yolks? | Marguerites Macarons

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  5. You can also put 1 or 2 in your hair with a little olive oil as a conditioning hair treatment to use while your making/baking. :-)

  6. The 4 egg yolk recipe for Butterscotch pudding doesn’t work. But I found one from Epicurious http://www.epicurious.com/recipes/food/views/Butterscotch-Pudding-107528

  7. HI!
    You can also make creme patissiere with spare egg yolks. Here’s a recipe I found:
    http://www.bbc.co.uk/food/recipes/pastry_cream_36417

  8. This is fantastic. I bake a lot for my fiancee, and I’m always worried about wasting yolks. No more!

    Nick

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  12. A very useful post, thank you – I’ll make Drambuie or Grand-Marnier sabayon for dessert tonight. I’d forgotten all you can do with egg yolks.
    I had been contemplating buying egg whites only for the macarons, and after reading this post, I remembered the French “Crème au beurre” used in many fine pastries — nothing to do with “butter cream icing” or “butter cream frosting” — more like a butter-laced “crème anglaise” without the milk, but I don’t have the time to find a link right now (perhaps some one else will). Anyway, Thanks again, and Happy Holidays. Alix.

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  16. Hi! Thanks for posting this! This is awesome! I make macarons often and I usually just make flan with the yolks.
    Thanks for the tip on freezing yolks. I tried freezing them before and it was a disaster since I didn’t know I had to add sugar or salt.
    Thanks again!

  17. I’m trying to find the zabaglione recipe that you indicated JoAnn submitted for 8 yolks. For some reason I can’t see any of the Older Comments when I click it. I would really like the recipe! Thanks!

  18. Very helpful! Thanks for putting this together!! I’m sharing this list. =)

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  20. Great idea! Now I won’t hesitate to make meringue! :)

  21. AMEN! Thanks so much for pulling this together. I run into this all the time. Pinned and pinned!

  22. Do you have to put the sugar or salt in with the frozen yolks? I don’t know if I want to use them in sweet or savoury recipes yet!

  23. THANK YOU for writing this. I have this problem constantly. Just made meringue :)

  24. Just to check, Poppy’s recipe says “Rub butter and flours together” but only mentions corn flour. Is there a line missing or an extra ‘s’?

  25. Hi – recipe for lavender shortbreads that uses 2 yolks for you;
    200g chilled butter
    125g golden caster sugar
    2 large yolks
    50g corn flour
    250 g plain flour
    1/4 tsp sea salt
    11/2 tsp lavender buds (caraway seeds also work well as an alternative)

    Rub butter and flours together to make breadcrumb texture, add other ingredients, mixing with a fork, form dough, and press out on lightly -floured surface, cut biscuits and bake on parchment @ 160• for 20 mins – until firm and only just turning pale gold at the edges.

    Enjoy!

  26. The Soft Egg Ravioli recipe is incorrectly labelled as a 5-yolk recipe, as it actually uses 13 egg yolks and one whole egg, in total.
    3 yolks to make the pasta
    2 yolks to make the ricotta filling
    8 yolks for the centre of 8 ravioli pockets, and
    One whole egg as an egg wash to seal the ravioli pockets.
    Looks like you have a new 13-yolk section! *yum!*

  27. Thank you for gathering this info. It is going to be a bookmark for me. Just finished making Angel Cake and I also hate to waste food so this will be my new go-to for yolk recipes!

  28. Brilliant post – thank you! Just made meringue with six egg whites…now have loads of ideas what to do with the six yolks….

  29. I just made an 8 egg white schaum torte! Next recipe 8 egg yolk poppy seed lemon cake! This is awesome…Thanks so much for the info. :) since they are our hand eggs I was thinking how economical — that just doubled LOL.. thanks again!

  30. Thanks for this! Very useful to set it out with specific quantities, as you’ve done. I am left with seven egg yolks after a chocolate mousse which went wrong, so now I can at least use the leftovers. I’m spoilt for choice!

  31. You are awesome! THANKS for this life-saving (or rather yolk-saving) list.

  32. I have just started a new blog based on my bakery of 23 years and my experience as a pastry chef of a four star, four diamond restaurant. I just posted an article, “A Trio of Angel Food Cakes”
    that uses 14 egg whites. I had a query about the leftover yolks. This is a marvelous source for them. I commend you for your work in compiling it and thank you for making available to all of us. I will be posting your link for a follow up to help them.

  33. Thanks so much for putting this together – really helpful!!

    I think I found a nicer and less fussy Key lime Pie recipe to use up 4 yolks:

    http://www.bbcgoodfood.com/recipes/2155644/key-lime-pie

    See what you think x

  34. This is SOOO useful – thanks for compiling such a helpful list. I think I’ll be using this many, many times!

  35. 12 egg yolks (approx 1 1/2 cup) makes 2 awesome deep dish Pecan Pies.

  36. Awesome site! Thank you!
    Btw, the Cheese Straws (BBC Food) link appears to be broken.
    Also, do you have a link to the Angel Food Cake recipe you use? I’m looking for a good one (high altitude if possible).

    • Hi Gena, Thanks for the heads up on the link. I’ll fix (or delete). As for the Angel Food Cake, I always use Martha Stewart’s, as I’ve always had good results with it. Not sure if she offers up some high altitude adjustments, or not.

  37. Just wanted to say thank you for taking the time and trouble to put ths list of yolk recipes together.

  38. This is such a helpful and appreciated list — thank you! Now I have something to make with my 6 leftover yolks. Thanks for putting the time in to create this list!

  39. This is wonderful, thank you!

  40. Wow! What a collection….I’m saving the link to this! Great info.

  41. Scrambled eggs are fine with 2 yolks, one whole egg, and a bit of water. You can skip the butter and cream, as the yolks provide extra richness. Add salt, pepper, and chives (or dried herbs) to taste. YUMMMM!

  42. Your wonderful site now safely book marked on my phone. Thank you insomnia for guidinge here :-). Raspberry roulade made today now doesn’t seem like such a waste :-*

  43. Thanks so much for this list. That Gold Cake is wonderful. I made mine with buttermilk rather than regular milk and the flavor was terrific. A lovely little cake that is more of a tea cake really — I would not frost it. Very good with whipped cream and fruit if you must add something. An added bonus — we ate one layer the first day. The next day I unwrapped the second layer only to discover it had actually improved. After the cake cools, you just wrap each layer tightly in plastic wrap. Open the next day and serve. Perfect for entertaining since you can do it in advance.

    • Well I can only say how amazed I am by the amount of different recipes you have shown. Now I won’t mind making a pavlova or egg custard!! Thank you very much and a very merry Xmas to you all.

  44. Thank-you, your website was a huge help. I didn’t want to waste 12 egg yolks and stumbled upon your site. My 1st angel food cake turned out alright, but my daffodil cake turned out perfect!

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  48. The link for “Black Forest Chocolate Mousse (Suite 101)” is broken. :(

  49. Thank you! We’ll have 18 yolks left over from today’s pav-a-mania, this fabulous list will put all that yolk to good use. Thank you again! :D

  50. Great Website Many thanks.

  51. Thanks for the list! I was just telly hubby this morning that “someone should write a book that all either yolks or whites”… I have yolks left after making marshmallows and am now off to make an Italian lemon pound cake!

  52. Love this site, thank you so much Jen. Have made 8 litres of my special home-made Christmas Ice Cream (living in Australia it’s hot over Christmas!) and had 16 egg yolks to use up. My daughter has taken 8 of them to make Brandy Custard and I am thinking the Zabaglione sounds too good to pass up. Beauty mate, thank you again.

  53. do we need to put the sugar or salt when we freeze the yolks? I’m not sure what I want to use them for, so I’m hesitant to guess which to add.

    • Hi Marijke, Yes, I think you do. Here’s some info directly from the Incredible Edible Egg Folks:

      The gelation property of egg yolk causes it to thicken or gel when frozen, so you need to give yolks special treatment. If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Label the container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts). Freeze.

      If you’re unsure how they’ll be used, I’d go with the 1/8 tsp. salt. Perfect for savoury dishes and should work just fine for sweets, too, since pretty much every recipe for sweets has some added salt, anyway. I’m not even sure you need to account for the extra salt in the eggs, but you could by simply reducing the salt specified in a recipe by 1/8 tsp.

      Hope that helps.

  54. Wow thanks, I truly needed to find a way to use up my 6 egg yolks left from making a lot of royal cream!!

  55. Great list, thanks so much- I’ll be coming back here!

    I just created an impromptu egg yolk dish, did quick search to see if anyone had it up, but haven’t seen it surprisingly! Simplicity itself… I just made the most beautiful omelette… made of four egg yolks! Hot frying pan, bit of butter, egg yolks straight on unmixed, keep moving with spatula for 20 seconds of so. WOW! Delish!

    Conor from Ireland

  56. Thank you! Now I can finally venture into the world of meringue making, without feeling like I’m wasting.

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    • Yes, I use left over egg yolks to make cannoli pastry shells to use for special occasions like Easter and Xmas. They keep for months in an airtight container. Fill with Ricotta filling or thick chocolate or vanilla custard.

    • What an awesome resource! I always make angel food cake and can’t figure out what to do with the egg yolks, so the daffodil cake is a perfect solution!

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  59. Use only egg yolks instead of the whole egg for French Toast and you will avoid the burned/brown spots and the strong egg-y flavor.

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  61. very helpful thanks

  62. I found this really quick soup to make that uses 8 egg yolks.
    http://www.epicurious.com/recipes/food/views/Avgolemono-15607
    Avgolemono Recipie
    Enjoy
    Parissa

  63. Thanks! This is very useful.

  64. Great page. Thanks so much for providing it. I have bookmarked it for future reference and suspect I’ll be here a lot!

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

  66. Hi Ruth. Which recipe are you making? – Jen

  67. 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?

  68. 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!

  69. For 14 egg yolks and 2 whole eggs, try this Spanish recipe:
    http://www.bbc.co.uk/food/recipes/orange_caramel_creams_70504

  70. 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

  71. you’re heaven sent. THANK YOU THANK YOU THANK YOU for this

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

  73. Thanks John. Great addition!

  74. 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

  75. Sounds lovely, JoAnn. Thanks for sharing the recipe!

  76. 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

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

  78. 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

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

  80. 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

  81. Sounds yummy, Moira. Thanks for adding it!

  82. 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

  83. Cuatro Leches Bakery

    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!

  84. 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.

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

  86. 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!

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

  88. 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!

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

  90. 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?).

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

  92. 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.

  93. 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.

  94. 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.

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

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

  97. 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! :)

  98. 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!

  99. 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.

  100. 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… :(

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