Quick, what do I do with the egg yolks

This says "carbonara" to me, or you could make fresh pasta. I did read that you can freeze egg yolks, too.

Why, a sauce Bearnaise, of course!
/A

Sabayon.

Or sabaglione...

I would say Bernaise or Hollandaise sauce.

I add extra egg yolks to leftover chinese white rice along with milk, vanilla and sugar to make some rice pudding.

Hmmm....Carbonara!! YUM!

Linda - I haven't been too successful with freezing egg yolks. When I thaw them, they stay a solid mass and don't incorporate into the recipe properly. Maybe I am not freezing them correctly.

Creme caramel or similar baked custard.

plenty of good ideas here......or, you could make mayonaisse

Linda - I haven't been too successful with freezing egg yolks. When I thaw them, they stay a solid mass and don't incorporate into the recipe properly. Maybe I am not freezing them correctly.

This is a common complaint - often egg yolks are frozen with a bit of sugar or salt - that seems to remedy the problem.

Greek Pasticcio - baked pasta with lamb sauce seasoned with oregano (rigani) and cinnamon, then smothered in a white sauce enriched with egg yolks (we use four at a time) and romano cheese. Good Easter fare !

Ice cream! We're forever throwing away whites that have been in the fridge for too long because I needed half a dozen yolks for ice cream.


Mike

I freeze egg yolks individually in a ice cube container, then store the yolks in a freezer bag. Thaw in the refrigerator over eight to ten hours.

It's best to stabilize them before/while freezing according to their future use; otherwise they pasty and hard to mix. If they will be used in a sweet dish, add a bit of sugar or honey.

Otherwise add a bit of salt.

Oh yes, Mike you're right ! Ice cream is a fantastic idea....

Mayonnaise!
In a blender, mix 2 egg yolks, 1 Tbsp lemon juice, 1 tsp dry mustard powder and a 1/2 tsp salt. With blender running on high, slowly drizzle in 1 cup olive oil, using rubber spatula to scrape down the sides as it thickens. Keeps 2 weeks in the fridge. Much better than store bought.

Do you have a cat or dog? Scramble in the microwave and mix with the pet food. They love eggs!

As Anders said--Bearnaise sauce.

-Paul W.

No question: Hollandaise with steamed spring asparagus.

Bernard,

Would you happen to have a recipe or two handy for custard? My grandmother used to make custard with egg yolks, and even though I have her recipes, I can't seem to find the one she would make for us. (Vanilla custard was a fave, but I could enjoy creme caramel)

(I've searched the web for recipes... with only minimal results)

Thanks,

Mike

Aioli, of course!!