Uses For Egg Yolks?

**Libby** · 06-01-2010, 11:34 PM

After doing a bunch of baking near the end of May...I am left with a bowl of about 4-5 egg yolks. (Should I just scramble them up with one or two reg eggs and make an omelet? A lemon cream something? Custard?)

What can I make with them aside from Hallandaise sauce or freezing them for later b/c I'll be back in this exact spot once they thaw

**TigerGirl1226** · 06-01-2010, 11:40 PM

Ravioli - Egg Yolk - ABC TV: The Cook and the Chef

this sounds good. it's cheese ravoli.

**Contrary Housewife** · 06-02-2010, 12:18 AM

Lemon curd, and it will keep forever.

Cheddar crisps, these will not last.

Cheddar Pecan Crisps Recipe at Epicurious.com

**lparker** · 06-02-2010, 12:00 PM

At least that's all you have...we're going to be throwing out about 6 doz eggs this week...can't give them away Been using our local freecycle, but nobody's biting this time. Was thinking of just stirring up a batch to freeze, but that won't do much for next week's.

CUSTARD, CUStard, Custard - the only way to go

**Libby** · 06-02-2010, 12:32 PM

Originally Posted by lparker

At least that's all you have...we're going to be throwing out about 6 doz eggs this week...can't give them away Been using our local freecycle, but nobody's biting this time. Was thinking of just stirring up a batch to freeze, but that won't do much for next week's.

CUSTARD, CUStard, Custard - the only way to go

Can you share a recipe please?

**frugalwarrior2** · 06-02-2010, 12:32 PM

If I know for sure I won't get to them my dogs get scrambled eggs.

**nodmicks** · 06-02-2010, 12:37 PM

Originally Posted by lparker

At least that's all you have...we're going to be throwing out about 6 doz eggs this week...can't give them away Been using our local freecycle, but nobody's biting this time. Was thinking of just stirring up a batch to freeze, but that won't do much for next week's.

CUSTARD, CUStard, Custard - the only way to go

Wow wish we were neighbors! We go through 4 dozen a week easy!

Do pickled eggs keep a long time??????

I make doouble and tripple batches of quiche (crust-less) and they freeze terrific!

**Brat** · 06-02-2010, 01:00 PM

egg noodles freeze well too.

**jantana** · 06-02-2010, 01:38 PM

Originally Posted by lparker

At least that's all you have...we're going to be throwing out about 6 doz eggs this week...can't give them away Been using our local freecycle, but nobody's biting this time. Was thinking of just stirring up a batch to freeze, but that won't do much for next week's.

CUSTARD, CUStard, Custard - the only way to go

lparker -- you mentioned something about freezing eggs, I read an old thread about ziploc omelets. I never tried these but they sound good. Not only could you freeze (use up) the eggs, but vegetables, meats. Not to mention saving time. Hope this helps.

**lparker** · 06-02-2010, 01:38 PM

Baked Custard

2 eggs
2 cups milk scalded
1/2 cup sugar
1/4 tsp. salt
1 tsp. vanilla
nutmeg

Heat oven to 350 F. Beat eggs, sugar, and salt until just blended. Stir in scalded milk and vanilla. Pour into 1 1/2 qt ovenproof baking dish. Sprinkle top with nutmeg. Set dish in larger pan. Fill larger pan with HOT water to level of custard. Bake 40-35 minutes or until thin-bladed knife inserted 1 inch from edge comes out clean. Center will be soft but will set as it cools. Chill, then pig out.

Most of the above is taken from the American Home All-Purpose Cookbook

This recipe doubles with a little longer cooking time. Burrrp! Excuse me!

**lparker** · 06-02-2010, 01:41 PM

We've got sooooo many extra eggs, if we froze them we wouldn't have room for strawberries, cherries, blue berries...........................

**lparker** · 06-02-2010, 01:44 PM

nodmicks - wish you were closer too

Pickled eggs will keep for a couple months in the fridg. I think I posted my recipe for it last fall maybe. What I'd really be interested in trying is waterglass and store eggs in a crock for a year.

**Libby** · 06-02-2010, 01:59 PM

lparker - thanks for the recipe - I will have to test it out at a later date...I have the yolks only

**lwlynch** · 06-02-2010, 03:40 PM

go to foodnetwork and do key in egg and pasta scramble i think.. it is an italian way to use up pasta.. it is really good we tried it..

**starsapphire** · 06-02-2010, 04:48 PM

Today over on the pioneer woman's website she has the most delicious looking dessert recipe that uses 8 egg yolks. Its a custard creme you serve with berries.