Egg Yolks Recipes
Pearl Said:
Do you have any recipes that would use my leftover egg yolks?We Answered:
Make a custard, or LOTS of mayonnaise.Gloria Said:
What's the difference between using egg whites, egg yolks and whole eggs in different recipes?We Answered:
Whole egg is used as a binding to the dry ingredients and texture.Yolk only will bind with less body and whites are mostly for texture and volume.
Whites whip and hold air to add lighter volume. (like in mayonnaise & meringues)
Naomi Said:
I have four left over egg yolks from making a meringue- any ideas for recipes to use them up?We Answered:
Leche Flan.Adam Said:
Any recipes using egg yolks only?We Answered:
Don't chuck them out!!!! They have good fats, and are especially good for your skin....Personally would go for a good old time-honoured Delia Smith recipe;
Vanilla Crème Brûllée with Marinated Summer Berries
INGREDIENTS
Serves 6
1 pint (570ml) double (heavy) cream
6 large egg yolks
4 teaspoons cornflour
2 tablespoons golden caster sugar
a few drops pure vanilla extract
FOR THE CARAMEL:
4oz (110g) granulated sugar
FOR THE MARINATED BERRIES:
1lb (450g) washed and prepared summer berries
2 tablespoons caster sugar
2 tablespoons fruit liqueur or Cognac
For this recipe, you will also need six 1 1/2 inches (4cm) deep ramekins with a base diameter of 3 inches (7.5cm).
METHOD
In a basin, blend together the egg yolks, cornflour, caster sugar and vanilla extract
Heat the cream in a saucepan until it reaches boiling point and then pour it over the egg yolks beating with a wooden spoon. Return the mixture to the saucepan.
Heat very gently, still stirring, until the sauce has thickened - which should only take a minute or two.
TIP: If the custard overheats and becomes lumpy, remove it from the heat and continue to beat - as it cools, it will become smooth again.
Now divide the custard amongst the ramekins and leave to cool. Then cover each dish with cling film and refrigerate overnight.
About 2 hours before serving, pile the summer berries into a serving bowl. Add the caster sugar and your choice of liqueur and then toss gently. Cover with cling wrap and refrigerate.
About an hour before serving, make the caramel. Place the granulated sugar in a heavy-based pan, then place the pan over a very low heat to dissolve the sugar gently and caramelize it.
To get all of the sugar to melt, just shake and tilt the pan from side to side, but don't stir.
When all of the sugar has dissolved and you have a clear syrup (about 10 to 15 minutes), remove the pan from the heat and pour immediately over the custards covering the surface of each one. Tilt the ramekins gently from side to side to get an even, thin layer of caramel. Leave to cool.
If you are not eating immediately, cover the ramekins loosely with kitchen foil (don't use cling wrap or the moisture from the brûllées will soften the caramel). Return to the refrigerator for up to an hour.
Personally i'd consider switching berries for something chocolatey - dark chocolate with baked banana and dates?
There are a few more ideas on http://www.muscletalk.co.uk/good-egg-yol… , if you can stomach the bodybuilder photos...
You can also freeze egg yolks - use half a tsp salt or for sweet yolks half a tsp sugar for every 6 yolks, if you don't want creme brulee or hollandaise right away....
Good luck icing the cakes - wishing I'd made some this year now!
Florence Said:
What's the function of vanilla extract?Also, why are some recipes specific & require only egg yolks or whites?We Answered:
Vanilla extract is a flavoring just like coconut, orange, lemon, and rum extracts are all flavorings. Eggs are in cakes to help to lighten them and to give them structure so they don't fall apart after you have baked them. White cakes do not contain egg yolks since that would make the cake yellow and not white. Many cake recipes beat in the egg yolks with the butter and sugar and then you whip the egg whites and fold that into the batter last. This process helps to lighten the batter and also to give it structure.Elmer Said:
Some lasagna recipes have eggs or egg yolks in the ricotta cheese sauce. What do the eggs do?We Answered:
Ok well this is true in a lot of recipes that heat is applied for long periods of time. Cheeses are made partly of protein. And when that protein is exposed to heat for long periods of time or at high heat these proteins constrict and then they contrict the other materials that used to reside between the individual proteins is excreted to the outside. This means water or fat in most cases. Now ricotta cheese has a good deal of water so when it's cooked it becomes very grainy and watery. The addition of egg helps to bind everything together so when the heat comes the proteins in the egg bind all the ingredients together and the mixure stays creamy and good instead of being grainy and watery. It's really a mixture of the proteins in the white and the fat in the yolk that really does the job.