I made an Angel Food Cake last night, which requires 12 egg whites to make. Now I’ve got 12 egg yolks. What do I do with them?
Can I make a quiche perhaps?
This is a pretty nifty site. Creme brulee is both delicious and a lot of fun to make (at least, my wife usually makes the brulee and I get to use the iron to sear the sugar on top of it). Chocolate mousse, zabaglione, and tiramisu are other ideas.
Daniel
Make something in the custard family. My recipe for Tiramisu calls for 4 egg yolks, and even less complicated custard type items might call for more egg yolks than egg whites.
Now see, if I were Homebrew, I’d stop right here and ask the mods to close the thread. This is what egg yolks were invented for!
[QUOTE=Left Hand of Dorknessmy wife usually makes the brulee and I get to use the iron to sear the sugar on top of it[/QUOTE]
I said that all wrong. She makes the creme, and I make the brulee.
That sounds kinda dirty.
Daniel
Beat them up with 12 tablespoons lemon juice, add a pound and a half of butter, cook it up, pour the result over your cereal, and have ‘Wheaties Benedict’ for breakfast.
Normally, I would suggest that they could be used to Achieve World Peace, if a young Jedi were to use them skillfully.
However, Jedis need at least 13 egg yolks to do this, 11 if they have whole eggs.
And your advocation of quiche clearly brands you as a Servant of the Dark Side of the Force.
Seriously, if you have an excess of egg yolks, you want to be making a nice hollandaise sauce – whether it’s to put over eggs and funny muffins, or steamed veggiesi, or anything else you have at hand.
Very few things on the planet can not be improved by the addition of hollandaise sauce. Maybe Bea Arthur.
Zabaglione. Figs are in season here, so you won’t have perfection.
The tradition solution (at least in our household) was to make sponge cake.
Mayonnaise? One of these days I mean to be brave enough to make fresh mayonnaise.
Egg yolks? People still eat those? Yuck. 
I only use the whites, and toss the yolk. Too unhealthy.
Not really: moderate consumption of egg yolks seems to be fine.
Daniel
Is 12 “moderate”? 
My vote: flan, flan, flan!
Hyuk hyuk hyuk! A single serving of creme brulee contains a single egg yolk. It’s the bajillion grams of milkfat that make it bad for you, not the yolk.
Daniel
This is my recommendation as well. But then, the idea of anything custardy makes me want to hurl.
I make fresh mayonnaise from time to time – there’s no bravery required. I’d say it’s as easy as pie, but it’s possible to screw up pie.
I think mayo has the highest difficulity-to-impress-your-friends ratio ever. Even higher than tofu. Three ingredients that you have on hand anyway, and a tiny amount of spices. If your kitchen includes a fork and a bowl, consider yourself equipped. (Though a whisk is better.)
Still, for some reason, people regard it as some sort of masterful feat you’ve pulled off. 
You could make tempera paint and create an enduring mural in your home.
Or feed them to a very happy doggy.
Or, you could make Avgolemeno soup (Greek lemon chicken soup):
8 cups chicken broth
1/2 c fresh lemon juice
1/4 tsp freshly ground pepper
1/2 c Orzo (or rice if you must)
1 small carrot, shredded
4 egg yolks
1 c. cooked chopped chicken
In a large saucepan, combine chicken broth, lemon juice, and pepper. Bring to a boil, and add orzo and carrot. Reduce heat, cover, and simmer 25 minutes until orzo and carrot are tender.
Remove 1/2 cup soup and gradually whisk into egg yolks. Stir back into soup. Add chicken and heat through, but do not let boil, or eggs will curdle.
Garnish with parsley.
** This recipe can easily be doubled or tripled, and will keep for a few days in the fridge just fine.
Does that include bread and butter pudding, or am I the only one that likes custardy things
‘custard…hmmmm’