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What can you do with egg yolks?
Whenever I make mousse or anything with a lot of egg whites, I always feel so bad throwing out all the yolks.
Any good ideas of how to utilize these (besides just making eggs)? |
What can you do with egg yolks?
On Mar 23, 7:11*am, thekitchen-aide <thekitchen-aide.
> wrote: > Whenever I make mousse or anything with a lot of egg whites, I always > feel so bad throwing out all the yolks. > > Any good ideas of how to utilize these (besides just making eggs)? > > -- > thekitchen-aide Save em for a hollandaise. A sabayon. Bernaise. You can add yolks to alfredo sauce. Lots of stuff. Google is your friend. |
What can you do with egg yolks?
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What can you do with egg yolks?
"thekitchen-aide" > wrote in message ... > > Whenever I make mousse or anything with a lot of egg whites, I always > feel so bad throwing out all the yolks. > > Any good ideas of how to utilize these (besides just making eggs)? > > > > > -- > thekitchen-aide Mayonnaise Custard Puddings Bread puddings Aioli Meatloaf (or any mixed meat) add to waffle/pancake batter Dimitri |
What can you do with egg yolks?
On Wed, 23 Mar 2011 11:11:08 +0000, thekitchen-aide
> wrote: > >Whenever I make mousse or anything with a lot of egg whites, I always >feel so bad throwing out all the yolks. > >Any good ideas of how to utilize these (besides just making eggs)? Baking cakes/breads/pancakes/waffles... box cakes certainly won't know the difference, can only be an improvement. Can add those yolks to smoothies too... use in puddings of all kinds; chocolate, rice, tapioca, bread... |
What can you do with egg yolks?
On Mar 23, 6:11*am, thekitchen-aide <thekitchen-aide.
> wrote: > Whenever I make mousse or anything with a lot of egg whites, I always > feel so bad throwing out all the yolks. > > Any good ideas of how to utilize these (besides just making eggs)? > > -- > thekitchen-aide Make lemon curd or another curd; make custard. N. |
What can you do with egg yolks?
thekitchen-aide wrote: > > Whenever I make mousse or anything with a lot of egg whites, I always > feel so bad throwing out all the yolks. > > Any good ideas of how to utilize these (besides just making eggs)? > > -- > thekitchen-aide Any custard type recipe. Ice cream base, creme brulee, flan, etc. |
What can you do with egg yolks?
In article <244d4ed5-86e8-4e31-9eff-
>, says... > > On Mar 23, 6:11*am, thekitchen-aide <thekitchen-aide. > > wrote: > > Whenever I make mousse or anything with a lot of egg whites, I always > > feel so bad throwing out all the yolks. > > > > Any good ideas of how to utilize these (besides just making eggs)? > > > > -- > > thekitchen-aide > > Make lemon curd or another curd; make custard. Or quiche Janet |
What can you do with egg yolks?
On 23/03/2011 11:57 AM, Dan Abel wrote:
> In >, > > wrote: > >> Whenever I make mousse or anything with a lot of egg whites, I always >> feel so bad throwing out all the yolks. >> >> Any good ideas of how to utilize these (besides just making eggs)? > > Unneeded egg yolks generally belong in the same place as those very > useful shells...in the garbage. > > However, you may wish to check your mousse recipe. Many use the yolks. > Or ice cream. |
What can you do with egg yolks?
thekitchen-aide wrote:
> Whenever I make mousse or anything with a lot of egg whites, I always > feel so bad throwing out all the yolks. > > Any good ideas of how to utilize these (besides just making eggs)? Make lemon curd. (Or orange or lime curd) Make some good yellow cake layers using a recipe that uses just egg yolks--see The Cake Bible--and freeze them (well wrapped) if you don't want to eat them right now. This will enable you to have a cake on short notice in the future. |
What can you do with egg yolks?
On Wed, 23 Mar 2011 11:11:08 +0000, thekitchen-aide
> wrote: > > Whenever I make mousse or anything with a lot of egg whites, I always > feel so bad throwing out all the yolks. > > Any good ideas of how to utilize these (besides just making eggs)? The most obvious thing is leche flan. If you just have a few yolks to dispose of, we've already discussed mayonnaise (which includes aioli) and hollandaise in the last couple of days. -- Today's mighty oak is just yesterday's nut that held its ground. |
What can you do with egg yolks?
On Mar 23, 10:57*am, Dan Abel > wrote:
> In article >, > > *thekitchen-aide > wrote: > > Whenever I make mousse or anything with a lot of egg whites, I always > > feel so bad throwing out all the yolks. > > > Any good ideas of how to utilize these (besides just making eggs)? > > Unneeded egg yolks generally belong in the same place as those very > useful shells...in the garbage. > I have exactly the opposite problem. I often have leftover whites. Sometimes I even throw them away. I never throw away yolks. An excuse to male Hollandaise, or even mayo, which every civilized person knows is made with egg YOLKS. > > -- > Dan Abel --Bryan |
What can you do with egg yolks?
On Mar 23, 6:11*am, thekitchen-aide <thekitchen-aide.
> wrote: > Whenever I make mousse or anything with a lot of egg whites, I always > feel so bad throwing out all the yolks. > > Any good ideas of how to utilize these (besides just making eggs)? > > -- > thekitchen-aide > > Me thinks this food banter troll doesn't do much cooking. |
What can you do with egg yolks?
In article
>, Bryan > wrote: > On Mar 23, 10:57*am, Dan Abel > wrote: > > In article >, > > > > *thekitchen-aide > wrote: > > > Whenever I make mousse or anything with a lot of egg whites, I always > > > feel so bad throwing out all the yolks. > > > > > Any good ideas of how to utilize these (besides just making eggs)? > > > > Unneeded egg yolks generally belong in the same place as those very > > useful shells...in the garbage. > > > I have exactly the opposite problem. I often have leftover whites. > Sometimes I even throw them away. I freeze them in plastic containers, 4 to a container. Then thaw 'em out when I want to make pavlova. Miche -- Electricians do it in three phases |
What can you do with egg yolks?
In article >,
thekitchen-aide > wrote: > Whenever I make mousse or anything with a lot of egg whites, I always > feel so bad throwing out all the yolks. > > Any good ideas of how to utilize these (besides just making eggs)? Look up recipes for "Gold cake". They get their yellow color from egg yolks. -- Barb, Mother Superior, HOSSSPoJ Holy Order of the Sacred Sisters of St. Pectina of Jella "Always in a jam, never in a stew; sometimes in a pickle." Pepparkakor particulars posted 11-29-2010; http://web.me.com/barbschaller |
What can you do with egg yolks?
"thekitchen-aide" > wrote in message ... > > Whenever I make mousse or anything with a lot of egg whites, I always > feel so bad throwing out all the yolks. > > Any good ideas of how to utilize these (besides just making eggs)? You can make a lovely zabaglione sauce. Very easy and very fast. Paul |
What can you do with egg yolks?
On Wed, 23 Mar 2011 08:57:20 -0700, Dan Abel > wrote:
>Unneeded egg yolks generally belong in the same place as those very >useful shells...in the garbage. Dyspepsia? Blow to the head? 8;) -- Larry |
What can you do with egg yolks?
"Paul M. Cook" > wrote:
> "thekitchen-aide" > wrote in > message ... >> >> Whenever I make mousse or anything with a lot of egg whites, I always >> feel so bad throwing out all the yolks. >> >> Any good ideas of how to utilize these (besides just making eggs)? > > You can make a lovely zabaglione sauce. Very easy and very fast. > > Paul I googled "egg yolks", this site might be of use. http://www.gourmetsleuth.com/Article...egg-yolks.aspx -- Enjoy Life... Nad R (Garden in zone 5a Michigan) |
What can you do with egg yolks?
Il 23/03/2011 20:46, Paul M. Cook ha scritto:
>> Whenever I make mousse or anything with a lot of egg whites, I always >> feel so bad throwing out all the yolks. >> >> Any good ideas of how to utilize these (besides just making eggs)? > You can make a lovely zabaglione sauce. Very easy and very fast. A prefect excuse to drink some dry marsala wine :) -- Vilco And the Family Stone Scartati 'sta banana |
What can you do with egg yolks?
On Mar 23, 7:11*am, thekitchen-aide <thekitchen-aide.
> wrote: > Whenever I make mousse or anything with a lot of egg whites, I always > feel so bad throwing out all the yolks. > > Any good ideas of how to utilize these (besides just making eggs)? > > -- This has come up before, if you can find the thread. I don't feel that guilty tossing them - after all, I figure it's about half the price of an egg. Even if I junked a whole dozen yolks --well, what am I going to do? Drive my cholesterol up and feel smug about it? ( I had a problem once in this vein.) |
What can you do with egg yolks?
On Mar 23, 1:48*pm, Miche > wrote:
> In article > >, > > *Bryan > wrote: > > On Mar 23, 10:57 am, Dan Abel > wrote: > > > In article >, > > > > thekitchen-aide > wrote: > > > > Whenever I make mousse or anything with a lot of egg whites, I always > > > > feel so bad throwing out all the yolks. > > > > > Any good ideas of how to utilize these (besides just making eggs)? > > > > Unneeded egg yolks generally belong in the same place as those very > > > useful shells...in the garbage. > > > I have exactly the opposite problem. *I often have leftover whites. > > Sometimes I even throw them away. > > I freeze them in plastic containers, 4 to a container. *Then thaw 'em > out when I want to make pavlova. I'm not crazy about meringue, and I can't use up all the leftover whites. They're wonderfully nutritious, and it upsets me to throw them away. I've often thought that if I had a restaurant that I'd make meringue cookies to give away to customers. > > Miche > --Bryan |
What can you do with egg yolks?
"thekitchen-aide" > wrote in message ... > > Whenever I make mousse or anything with a lot of egg whites, I always > feel so bad throwing out all the yolks. > > Any good ideas of how to utilize these (besides just making eggs)? Rub them in your hair as a conditioner. |
What can you do with egg yolks?
In article
>, Bryan > wrote: > On Mar 23, 1:48*pm, Miche > wrote: > > In article > > >, > > > > *Bryan > wrote: > > > On Mar 23, 10:57 am, Dan Abel > wrote: > > > > In article >, > > > > > > thekitchen-aide > wrote: > > > > > Whenever I make mousse or anything with a lot of egg whites, I always > > > > > feel so bad throwing out all the yolks. > > > > > > > Any good ideas of how to utilize these (besides just making eggs)? > > > > > > Unneeded egg yolks generally belong in the same place as those very > > > > useful shells...in the garbage. > > > > > I have exactly the opposite problem. *I often have leftover whites. > > > Sometimes I even throw them away. > > > > I freeze them in plastic containers, 4 to a container. *Then thaw 'em > > out when I want to make pavlova. > > I'm not crazy about meringue, and I can't use up all the leftover > whites. They're wonderfully nutritious, and it upsets me to throw > them away. I've often thought that if I had a restaurant that I'd > make meringue cookies to give away to customers. Angel food cake? Miche -- Electricians do it in three phases |
What can you do with egg yolks?
On Mar 23, 12:57*pm, Bryan > wrote:
> On Mar 23, 10:57*am, Dan Abel > wrote:> In article >, > > > *thekitchen-aide > wrote: > > > Whenever I make mousse or anything with a lot of egg whites, I always > > > feel so bad throwing out all the yolks. > > > > Any good ideas of how to utilize these (besides just making eggs)? > > > Unneeded egg yolks generally belong in the same place as those very > > useful shells...in the garbage. > > I have exactly the opposite problem. *I often have leftover whites. > Sometimes I even throw them away. *I never throw away yolks. *An > excuse to male Hollandaise, or even mayo, which every civilized person > knows is made with egg YOLKS. Oh gawd are you STILL on that???? |
What can you do with egg yolks?
On Thu, 24 Mar 2011 15:16:05 +1300, Miche > wrote:
> Angel food cake? That was my thought too. :) -- Today's mighty oak is just yesterday's nut that held its ground. |
What can you do with egg yolks?
On 2011-03-23, Portland > wrote:
> Save em for a hollandaise. A sabayon. Bernaise. You can add yolks > to alfredo sauce. Lots of stuff. Google is your friend. Testify! Portland, you jes earned my GG KF exclusion. I'm still working on a good bernaise for fish. My prob is, I hate whipped eggwhites, so never have yolks to burn. nb |
What can you do with egg yolks?
"notbob" > wrote in message
> On 2011-03-23, Portland > wrote: > >> Save em for a hollandaise. A sabayon. Bernaise. You can add yolks >> to alfredo sauce. Lots of stuff. Google is your friend. > Testify! > > Portland, you jes earned my GG KF exclusion. > > I'm still working on a good bernaise for fish. My prob is, I hate > whipped eggwhites, so never have yolks to burn. > > nb C'mon, be the big spender. Buy the eggs, use the yolks, and give the whites to a neighbor or (gasp!) pitch them out! Felice |
What can you do with egg yolks?
On 2011-03-24, Felice > wrote:
> to a neighbor or (gasp!) pitch them out! Oh, believe me when I say I will! nb --lookin fer an egg-suckin' dog ;) |
What can you do with egg yolks?
"notbob" > wrote in message
> On 2011-03-24, Felice > wrote: > >> to a neighbor or (gasp!) pitch them out! > > Oh, believe me when I say I will! > > nb --lookin fer an egg-suckin' dog ;) Or snake ... Felice |
What can you do with egg yolks?
"Ranée at Arabian Knits" > wrote in message ... > In article >, "Felice" > > wrote: > >> C'mon, be the big spender. Buy the eggs, use the yolks, and give the >> whites >> to a neighbor or (gasp!) pitch them out! > > Maybe it's just me, or that I grew up poor or that we started our > marriage pretty poor and have to keep a tight budget, even with our > middle class income now, but I just don't understand the idea of > throwing out good, usable food, just because you can afford it. Add the > egg whites to scrambled eggs to lighten it up or to your next loaf of > bread instead of water or milk (or in addition, depending on how much > you have) or fuse in a recipe that needs extra egg whites for leavening > or freeze for later. What is the value of throwing away usable food > just because it isn't too expensive? Just to show you don't need the > money? > > I try to use up all that we have. It's part of how we afford the > good food we do. It's part of how we can buy local/organic/straight > from the farmer/rancher. I can't stand waste. What we can't eat > directly, goes into a soup/stock bag in the freezer, we feed the > chickens and turkeys to turn into eggs and meat what can't go in there > and the compost gets the stuff that can't go to anyone. When I roast > meat, I save the bones for stock. I make multiple meals from a chicken > or other hunk of meat. I add leftover oatmeal to pancakes or bread. I > use stale bread for croutons or bread pudding or French toast or bread > crumbs. I zest my citrus and freeze it when I use the juice or flesh by > itself. I make soup out of the sad vegetables that sometimes remain > anyway. Does that mean that we can't afford to eat or buy our food? Or > is that simply making the most and best use of it? Yep, I am with you, m'dear!! -- -- https://www.shop.helpforheroes.org.uk/ |
What can you do with egg yolks?
thekitchen-aide > wrote:
> Any good ideas of how to utilize these (besides just making eggs)? Use them for making Scotch woodcock. Victor |
What can you do with egg yolks?
Christine wrote:
> Ever had a Pavlova? Man, those are sooooo good!! I would save egg whites > just for that.... Heh... made me blush a bit, since I was the one who made the first (and probably the only) pavlova Christine ever tasted. It was just over two years ago. Bob |
What can you do with egg yolks?
This discussion has expanded to include the question of what you do with
leftover egg whites. But there's an easy answer to BOTH of the questions: Make pasta. You can make pasta dough using all-purpose flour and egg yolks. What you'll get is an incredibly rich pasta suitable for matching with a strongly-flavored ragout. You can also make pasta dough using egg whites and no egg yolks, but that's generally made using a fifty-fifty mix of all-purpos and semolina flours. What you get is a bit austere in taste, which means it matches well with seafood or mildly-flavored vegetables. According to Mario Batali (and a bit indirectly from Lidia Bastianich), the most common use for that pasta dough is strangozzi, though I'd think you could make chitarra-cut noodles or orechiette just fine. Bob |
What can you do with egg yolks?
"Bob Terwilliger" > ha scritto nel messaggio > You can make pasta dough using all-purpose flour and egg yolks. What > you'll get is an incredibly rich pasta suitable for matching with a > > strongly-flavored ragout. > Or just butter and cheese, even better. though I'd think you could make chitarra-cut noodles or > orechiette just fine. Orecchiette are made with flour and hot water, no egg. Many of the pastas of the far south are made like that, and hand rolled between the palms noodle shapes are very often hot water pasta, but the names are different from town to town, let alone from region to region. |
What can you do with egg yolks?
Giusi wrote:
> Orecchiette are made with flour and hot water, no egg. Many of the pastas > of the far south are made like that, and hand rolled between the palms > noodle shapes are very often hot water pasta, but the names are different > from town to town, let alone from region to region. ....but you've got to do *something* with the egg whites! Why not put them into pasta? The pasta Batali was talking about was from Abruzzo and points south (by which I'd guess he meant Molise and maybe Apulia). The pasta Bastianich was talking about was from Spoleto, though as I mentioned, she only indirectly depicted the pasta being made with egg whites: There was a vignette of a woman making egg-white pasta in the "Lidia's Italy" episode about strangozzi, but when Bastianich herself got around to making strangozzi she only used flour and water. Bob |
What can you do with egg yolks?
"Bob Terwilliger" > ha scritto nel messaggio > ...but you've got to do *something* with the egg whites! Why not put them> > into pasta? Meringues are very very popular here! > The pasta Batali was talking about was from Abruzzo and points south (by > which I'd guess he meant Molise and maybe Apulia). The pasta Bastianich > was talking about was from Spoleto etc. etc. Of course every cook uses up what there is because it is a practical country other than driving. What you may be missing is that neither of those two is actually Italian or living here, although Lidia did until she was 8 and Mario did for a while.. an extended trip. My DD refused to let me watch the cooking shows on TV when they were "Italian" because I was yelling at the screen when I was supposed to be taking care of her sickly self. Things are offered up as "real Italian" that may be just one person's idea or only an interpretation of a tradition. Is it important? Probably not to many people, but I believe tradition is taught as tradition and embroideries or modernizations are taught as that and I also believe that you don't teach those without showing the variation. Without some feeling for reality and history you end up with terrible messes passing themselves off as good food. There goes the neighborhood. |
What can you do with egg yolks?
Giusi wrote:
> What you may be missing is that neither of those two is actually Italian > or living here, although Lidia did until she was 8 and Mario did for a > while.. an extended trip. My DD refused to let me watch the cooking shows > on TV when they were "Italian" because I was yelling at the screen when I > was supposed to be taking care of her sickly self. > > Things are offered up as "real Italian" that may be just one person's idea > or only an interpretation of a tradition. > > Is it important? Probably not to many people, but I believe tradition is > taught as tradition and embroideries or modernizations are taught as that > and I also believe that you don't teach those without showing the > variation. Without some feeling for reality and history you end up with > terrible messes passing themselves off as good food. There goes the > neighborhood. I can't speak for Lidia Bastianich, but Mario Batali appears to be a stickler for authenticity: When asked, "Why do you make ___ that way?" his response is invariably, "Because that's the way it's made by the little old Italian lady who showed me how to make it." Bob |
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