Egg Yolk Recipes
Marc Said:
What are some recipes using egg yolks?We Answered:
lemon or lime curd is SO tasty and using egg yolks..creme brulee, custards...Lemon Curd
4 egg yolks
1/2 cup sugar
2/3 cup lemon or lime juice
2 teaspoons lemon or lime zest
4tblsp butter, cut into small cubes
Adam Said:
what are some nice, easy recipes that only include egg yolks?.?We Answered:
PAN DE MUERTOSAll Saints and All Souls Day Bread
Yield: 1 large bread, about 11 inches in diameter, or three small ones
The Starter
1 pound (4 scant cups) unbleached flour, plus extra for bowl and working surface
½ ounce (1¼ teaspoons) sea salt
2 ounces (1/3 cup) sugar
Scant 1 ounce (3 scant Tablespoons) crumbled cake yeast or 1½ scant Tablespoons
dry yeast
½ cup plus 2 Tablespoons water
3 large eggs, lightly beaten
Put the flour, salt, sugar and yeast into a mixing bowl and gradually beat in the water and eggs. (Mexican bakers do not bother to cream the yeast, knowing that it is fresh - do it if you wish.) Continue beating until the dough forms a cohesive mass around the dough hook; it should be sticky, elastic and shiny - about 5 minutes. Turn out onto a floured board and form into a round cushion shape. Butter and flour a clean bowl. Place the dough in it and cover with greased plastic wrap and a towel and set aside in a warm place - ideally 70°F - until the dough doubles in volume, about 2 hours.
The Final Dough
The Starter torn into small pieces
½ pound (1 cup) sugar
7 ounces (14 Tablespoons) unsalted butter, softened, plus extra for greasing baking sheets
1 pound unbleached flour, plus extra for board and bowl
8 egg yolks, lightly beaten with 2 Tablespoons water
¼ cup water, approximately
1 teaspoon orange flower water and/or grated rind of 1 orange
The Glaze
4 egg yolks, lightly beaten
¼ cup melted unsalted butter, approximately
1/3 cup sugar, approximately
Liberally grease 4 baking sheets (for both breads while proofing). Put the starter, sugar and butter into a mixing bowl and mix well, gradually beating in the flour and egg yolks alternately. Beat in the water and flavoring - you should have a slightly sticky, smooth, shiny dough that just holds its shape (since eggs, flours and climates differ, you may need to reduce or increase the liquid). Turn the dough out onto a lightly floured surface and form into a round cushion shape.
Wash out mixing bowl, butter and flour it, and replace the dough in it. Cover with greased plastic wrap and a towel and set aside in a warm place - ideally about 70°F - for about 1½ hours, until it almost doubles in size, or set aside overnight in the bottom of the refrigerator.
Bring the dough up to room temperature before attempting to work with it. Turn out onto a lightly floured board and divide the dough into two equal pieces. Set one aside for forming later. Take three quarters of the dough and roll it into a smooth ball. Press it out to a circle about 8 inches in diameter - it should be about 1-inch thick. Press all around the edge to form a narrow ridge - like the brim of a hat - and transfer to one of the greased baking sheets. Cover loosely with greased plastic wrap and set aside in a warm place (about 70°F) to rise about half its size - about 1 hour. Taking the remaining one-quarter of the dough, divide it into four equal parts. Roll one of the parts into a smooth ball. Roll the other 3 strips about 8 inches long, forming knobs as you go for the "bones." Transfer the four pieces to another greased tray, cover loosely with greased plastic wrap, and set aside to rise for about 1 hour.
Repeat these steps to form the second bread with the other piece of dough that was set aside. Heat oven to 375°F.
At the end of the rising period, carefully place the strips of dough forming the "bones" across the main part of the bread, place the round ball in the middle to form the "skull," and press your finger in hard to form the eye sockets. Brush the surface of the dough well with the beaten yolks and bake at the top of the oven until well browned and springy - about 15 to 20 minutes. Turn off the oven, open the door, and let the bread sit there for about 5 minutes more. Remove from the oven, brush with melted butter, and sprinkle well with sugar.
Zabaglione
I N G R E D I E N T S
8 large egg yolks
1 cup confectioners' (powdered) sugar
1/2 cup of dry Marsala (or Sherry)
I N S T R U C T I O N S
Place the egg yolks and the sugar in top of a double boiler and place on top of the bottom of the boiler. The water should be lightly boiling and the should not be touching the bottom of the top of the boiler. (You can also use a bowl over a large pot of boiling water. )
Use a wire whisk and whip the mixture until it is foamy. Then add the Marsala and continue to cook the mixture until it has doubled in volume Use an instant-read thermometer to insure the mixture has reached 140°F. Beat the mixture for additional minute or two.
Serve the zabaglione immediately. This dish looks quite elegant served in long stemmed wine or parfait glasses.
Creme Brulee
4Cups Heavy Cream
1 Vanilla bean
Pinch Salt
8 Egg yolks
3/4Cup Sugar
2Tablespoons Sugar
8Tablespoons Brown sugar
Preheat the oven to 300F. In a heavy medium saucepan, combine the cream, vanilla bean and salt. Warm over moderate heat until the surface begins to shimmer, about 5 minutes. In a large bowl, stir the egg yolks and sugar until blended. Pour in the hot cream and stir gently to avoid forming air bubbles. Strain the custard into a large measuring glass and skim off and surface air bubbles. (Rinse the vanilla bean and reserve for future use.) Place 8 3/4-cup ramekins in a roasting pan. Pour the custard into the ramekins, filling them up to the rim. Place the roasting pan in the oven and pour in enough warm water to reach halfway up the sides of the ramekins. Cover loosely with foil and bake for 1 1/4 hours, or until the custard is firm around the edges. (It may still be wobbly in the center but it will firm up as it chills.) Remove the ramekins from the water bath and let cool. Cover and refrigerate until cold, at least 3 hours. (The custards can be prepared to this point up to 2 days ahead. If small pools of liquid develop on the surfaces, blot with a paper towel before
proceeding.)Preheat the broiler or a salamander. Set the ramekins on a baking sheet. Sieve 1 tablespoon of brown sugar over the top of each custard in a thin layer. Using a spatula or knife, spread the sugar evenly. Broil the custards as close to the heat as possible until the sugar is caramelized, 30 seconds to 2 minutes; watch carefully. Let cool and serve immediately or refrigerate for up to 4 hours.
Chocolate Mousse
INGREDIENTS
1 1/2 pounds semisweet or bittersweet dark chocolate
1/2 cup brewed coffee
1/2 cup Scotch whiskey
4 egg yolks
1 cup heavy cream
1/4 cup sugar
8 egg whites
Pinch of salt
Strawberries and whipped cream, for serving (optional)
Melt the chocolate in the top of a double boiler or bain marie over low heat, or in the microwave on low power. Stir in the coffee and whisky. Cool to room temperature. Beat in the egg yolks, one at a time.
Whip the cream until thick, gradually adding the sugar until stiff peaks form.
Beat the egg whites with a pinch of salt until stiff. Fold the egg whites into the cream.
Fold this mixture into the chocolate mixture. Pour into 6 individual serving glasses and refrigerate for 2 hours before serving.
Tiramisu
Layers of espresso-soaked pound cake and cream cheese custard come together with chocolate. Tiramisù means "pick-me-up" in Italian-and this certainly does.
I N G R E D I E N T S
8 ounces semisweet chocolate
1 cup sugar
4 egg yolks
1 1/2 teaspoons vanilla
8 ounces cream cheese, cut into pieces, room temperature
1 3/4 cups chilled whipping cream
1 tablespoon instant espresso powder diluted in 1 1/4 cups hot water, cooled
1 12-ounce prepared pound cake, cut into 3 1/2x1x1/2-inch strips
I N S T R U C T I O N S
Finely chop chocolate in processor. Set aside.
Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour.
Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)
Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)
Patrick Said:
Is it possible to replace the use of an egg yolk in mayonnaise recipes?We Answered:
Well, as he mentioned in his show, mustard contains small amounts of lecithin, but probably not enough for an emulsion.Soybeans are supposed to have quite a bit, but I'm not sure if adding oil to oil will create the emulsion but it is probably your best bet. I know that ADM derives its lecithin strictly form soybeans, so maybe you could just get some lecithin from them and use that in place of the egg. Here is a link to their site:http://www.adm.com/en-US/products/food/l…
Carrageenan might work, could be worth a try if you have some, but I have my doubts.
Good luck!
Jim Said:
Any good recipes for egg yolks?We Answered:
Giandua SouffleRecipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Chocolate Tasting Party
2 tablespoons unsalted butter
1 tablespoon sugar, plus 1/4 cup
1 tablespoon hazelnut liqueur (recommended: Frangelico)
1/2 teaspoon vanilla
3 ounces milk chocolate, chopped, plus 6 ounces chopped
1/4 cup all-purpose flour
1 cup milk
Pinch salt
4 eggs, separated
1/4 teaspoon cream of tartar
Preheat the oven to 375 degree F. Butter and sugar 6 (6-ounce) ramekins.
Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts. Remove the butter mixture from the heat, add the chocolate, and let sit until it melts, about 3 minutes. Place the chocolate mixture in a pie dish and place in the freezer for 10 minutes to firm up. Use a spoon to form the chilled mixture into 6 evenly-sized balls about the size of a walnut. Reserve in the refrigerator.
Meanwhile, place the flour in a double boiler and slowly whisk in the milk. Add the salt. Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes. Add the egg yolks and continue to whisk constantly. The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes. Remove the mixture from the heat. Stir in the 6 ounces of chocolate and set aside to let the chocolate melt.
Place the egg whites in a large bowl with the cream of tartar. Using a hand mixer, whip the egg whites until soft peaks. Gradually add in the 1/4 cup sugar and continue whipping until firm peaks. Fold the egg whites into the warm chocolate mixture.
Place a ball of the chilled chocolate mixture in each of the ramekins. Spoon the souffle mixture over the chocolate balls and up to the rim of the ramekins. (At this point the souffle can be covered and kept refrigerated for 2 days.)
Place the ramekins in a hot water bath and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated). Remove from the oven and serve immediately.
Grapefruit Zabaglione over Mixed Berries
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Light and Healthy
3 cups mix of hulled and quartered strawberries, blueberries, raspberries, and/or blackberries
4 egg yolks
1/3 cup sugar
1/4 cup fresh grapefruit juice
Pinch kosher salt
Grated grapefruit zest
In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside.
Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.
Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.Egg yolk recipes for 9 month old baby?
We Answered:
Hard boiling is the best way to make sure the white is separated from the yolk. Then, you can crumble the yolk into anything you want - squash, sweet potato, etc.Edit - I am really surprised by the answers - my doctor said no egg whites until after a year, and that's only because there's no history of food allergy in my family - otherwise it would be 18 months.