# What do I do with all these egg yolks? **URL:** \ **Category:** Cafe Society\ **Created:** [January 20, 2013, 6:16pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819 "2013-01-20T18:16:57Z")\ **Posts on this page:** 18\ **Page:** 1
**Author:** ![Mama\_Zappa](https://avatars.discourse-cdn.com/v4/letter/m/71e660/32.png) [@Mama\_Zappa](https://boards.straightdope.com/u/Mama_Zappa)\ **Post date:** [January 20, 2013, 6:16pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/1 "2013-01-20T18:16:57Z")
I made several egg white-based desserts yesterday. Now I have 13 egg _yolks_ in a container in the fridge. I know I can stir them up with a pinch of salt or sugar and freeze them, but still the question is how to use 'em? I know some ice cream recipes use egg yolks but any other suggestions? ---
**Author:** ![Lacunae\_Matata](https://avatars.discourse-cdn.com/v4/letter/l/8491ac/32.png) [@Lacunae\_Matata](https://boards.straightdope.com/u/Lacunae_Matata)\ **Post date:** [January 20, 2013, 6:24pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/2 "2013-01-20T18:24:30Z")
Mayonnaise? Hollandaise sauce? Custards or puddings? Here’s a [whole list of ideas](http://www.fortysomething.ca/2010/04/recipes_to_use_up_extra_egg_yo.php), organized by how many yolks the recipe calls for. ---
**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\ **Post date:** [January 20, 2013, 6:29pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/3 "2013-01-20T18:29:04Z")
Lemon curd or lime curd or grapefruit curd would be my first instincts. Custard, as creme brulee or bread pudding or French toast tomorrow morning, is my second. ---
**Author:** ![Mama\_Zappa](https://avatars.discourse-cdn.com/v4/letter/m/71e660/32.png) [@Mama\_Zappa](https://boards.straightdope.com/u/Mama_Zappa)\ **Post date:** [January 20, 2013, 6:35pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/4 "2013-01-20T18:35:44Z")
Thanks!! I will probably wind up making one of the cakes at that first site, that’ll use 'em all up at once. I do actually have grapefruit in the house so grapefruit curd might be a good choice as well. Of course, then what do I do with _that_? ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [January 20, 2013, 6:42pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/5 "2013-01-20T18:42:55Z")
> [@Mama\_Zappa](#): > > I do actually have grapefruit in the house so grapefruit curd might be a good choice as well. Of course, then what do I do with _that_? Creme fraiche (or whipped cream) on top. Spoon. Phone call to cardiologist to reschedule your cholesterol test for next month. 😉 Or put it in those little individual pie crusts (you can make your own in muffin tins) and freeze for later midnight noms. Curd is very much like the custard part of lemon meringue pie, only creamier and richer. ---
**Author:** ![Inner\_Stickler](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/inner_stickler/32/318_2.png) [@Inner\_Stickler](https://boards.straightdope.com/u/Inner_Stickler)\ **Post date:** [January 20, 2013, 6:57pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/6 "2013-01-20T18:57:28Z")
You can always use curd as a filling in a layer cake. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [January 20, 2013, 7:09pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/7 "2013-01-20T19:09:09Z")
[Zabaglione gelato](http://www.epicurious.com/recipes/food/views/Zabaglione-Gelato-232110). Three batches. ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [January 20, 2013, 7:12pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/8 "2013-01-20T19:12:59Z")
[Lemon curd recipe](http://www.food.com/recipe/martha-stewarts-ca-1995-best-lemon-curd-429040) (the juice of any tart fruit may be substituted) Put it on toast, fill pielets, use between layers on a cake, eat with a tablespoon out of the jar… ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [January 20, 2013, 7:21pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/9 "2013-01-20T19:21:06Z")
Just straight zabaglione, hold the gelato. 6 yolks 2/3 cup marsala or other sherry sugar to taste, depending on sweetness of marsala, may not need any if using sweet marsala Whisk over super low heat or double boiler, whisking constantly until it becomes foamy. Remove from heat immediately and dump into serving dishes/wine glasses. Eat while still hot. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [January 20, 2013, 7:57pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/10 "2013-01-20T19:57:50Z")
Extra egg yolks can be thrown into almost anything that uses eggs, to make it richer. Scrambled eggs? Add an extra yolk for every 2-3 eggs. Same with quiche or custards. I’ve thrown an extra yolk in baked goods, too - cookies and quick breads both work. The dogs also like 'em. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [January 20, 2013, 8:06pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/11 "2013-01-20T20:06:47Z")
Flan. Or tempera paint. ---
**Author:** ![Queen\_Tonya](https://avatars.discourse-cdn.com/v4/letter/q/4491bb/32.png) [@Queen\_Tonya](https://boards.straightdope.com/u/Queen_Tonya)\ **Post date:** [January 20, 2013, 9:29pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/12 "2013-01-20T21:29:48Z")
Pasta carbonara, mmm. ---
**Author:** ![Ellen\_Cherry](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ellen_cherry/32/3600_2.png) [@Ellen\_Cherry](https://boards.straightdope.com/u/Ellen_Cherry)\ **Post date:** [January 21, 2013, 1:43am UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/13 "2013-01-21T01:43:53Z")
Key lime pie. Make several. 🙂 ---
**Author:** ![Girl\_From\_Mars](https://avatars.discourse-cdn.com/v4/letter/g/3da27b/32.png) [@Girl\_From\_Mars](https://boards.straightdope.com/u/Girl_From_Mars)\ **Post date:** [January 21, 2013, 7:46am UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/14 "2013-01-21T07:46:54Z")
I made this 8 egg yolk [poppy seed and lemon cake](http://smittenkitchen.com/blog/2010/01/poppy-seed-lemon-cake/)yesterday - tasted good, although I might have to make it again when I am in less of a rush to perfect the texture. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [January 21, 2013, 3:16pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/15 "2013-01-21T15:16:21Z")
> [@Queen\_Tonya](#): > > Pasta carbonara, mmm. Amen. Also, just fresh pasta. ---
**Author:** ![squeegee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/squeegee/32/14537_2.png) [@squeegee](https://boards.straightdope.com/u/squeegee)\ **Post date:** [January 21, 2013, 10:03pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/16 "2013-01-21T22:03:48Z")
The recipe for soft pretzels I’m familiar with uses egg yolks. You brush them on the outside of the dough to get that pretzley-brown surface. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [January 21, 2013, 10:26pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/17 "2013-01-21T22:26:54Z")
Egg yolk cookies are nice - [this](http://www.atomicshrimp.com/st/content/egg_yolk_cookies)is my own recipe for them - they come out a little like amaretti in texture, but tasting of custard. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [January 22, 2013, 4:40pm UTC](https://boards.straightdope.com/t/what-do-i-do-with-all-these-egg-yolks/647819/18 "2013-01-22T16:40:16Z")
Never tried this, but maybe you could poach them and then make the best part of deviled eggs out of them.