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Egg Yolks

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  • 24-11-2011 12:09pm
    #1
    Closed Accounts Posts: 671 ✭✭✭


    Hi All,

    I'm going to be making a meringue on Saturday and I'm looking for something to do with the egg yolks afterwards? Waste not, want not and all of that! Any ideas?

    Thanks!


Comments

  • Registered Users Posts: 5,383 ✭✭✭emeraldstar


    Have salmon and do a Hollandaise sauce.

    Or chocolate mousse.


    Or browse here! http://www.squidoo.com/eggyolkuses


  • Registered Users Posts: 2,633 ✭✭✭Thud


    custard..


  • Closed Accounts Posts: 5,844 ✭✭✭Honey-ec


    They'll keep in the fridge for a couple of days. Make proper carbonara for dinner.

    Alternatively, they're really good for conditioning long hair - whisk, slather onto damp hair, leave for ten minutes, then rinse with cool water.

    Or, if you have a dog, mix a yolk into his dinner every night til they're gone, it's really good for their coat.

    Dogs can also eat egg shells, they're full of calcium.


  • Registered Users Posts: 61 ✭✭sakani


    Lemon meringue pie... or just the lemon curd and it can be stored in the fridge for a few weeks.


  • Registered Users Posts: 1,780 ✭✭✭alie


    Shoe Lover wrote: »
    Hi All,

    I'm going to be making a meringue on Saturday and I'm looking for something to do with the egg yolks afterwards? Waste not, want not and all of that! Any ideas?

    Thanks!
    Mayonnaise or an ommlette.


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  • Registered Users Posts: 1,931 ✭✭✭huskerdu


    I have experimented a lot recently with using up egg yolks.

    Lemon curd can be made with a number of yolks, once you add one full egg.
    It doesn't seem to work with only yolks.

    I find an omelette with only yolks too "eggy" for me, but others might like it.

    If you have loads, You can freeze them, but defrosting is a bit tricky, it needs to be done slowly
    at room temperature. You are supposed to break up the yolk with a fork and add a pinch of salt before freezing. If you freeze them in ice cube cartons, you can defrost them individually to add to batter, omelettes, scrambled eggs over time.


  • Registered Users Posts: 724 ✭✭✭muckety


    Agree with the lemon curd idea, I have had success with 4 egg yolks and 1 whole egg, had enough to share, some for eating on scones and to make a lemon ice terrine (handy way to use up any meringue that is left over or broken!). Whip cream, mix through lemon curd and broken-up meringue (not crushed), tip into lined loaf tin and freeze.


  • Closed Accounts Posts: 671 ✭✭✭Shoe Lover


    Lemon Curd sounds like a plan :D Thanks everyone!


  • Registered Users Posts: 11,454 ✭✭✭✭duploelabs


    Ice cream?


  • Registered Users Posts: 2,104 ✭✭✭Swampy


    add them to a brownie mix for extra richness.


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  • Registered Users Posts: 2,035 ✭✭✭murphym7


    Carbonara


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