Pavlova is a beloved dessert that many people enjoy for its crisp meringue shell and soft, marshmallow-like interior. However, one challenge that home bakers and professional chefs often face is what to do with the leftover egg yolks. Pavlova, like many meringue-based desserts, requires egg whites, leaving a surplus of yolks. Rather than letting these precious ingredients go to waste, there are numerous delicious and practical ways to use them.
In this article, we’ll explore a variety of recipes and tips for utilizing egg yolks, ensuring you make the most of these versatile and nutritious components. From classic custards to innovative savory dishes, you’ll discover a wealth of options to turn your leftover egg yolks into culinary masterpieces.
The Versatility of Egg Yolks
Egg yolks are incredibly versatile and rich in nutrients, including vitamins A, D, E, and K, as well as essential fatty acids and proteins. Their unique properties make them indispensable in both sweet and savory dishes. Egg yolks act as emulsifiers, thickeners, and add richness and flavor to a wide range of recipes. Let’s delve into some specific uses and recipes that showcase their potential.
Classic Custards and Puddings
One of the most popular ways to use egg yolks is in making custards and puddings. These desserts are cherished for their creamy texture and rich flavor.
1. Crème Brûlée
Crème brûlée is a classic French dessert that features a rich custard base topped with a layer of hard caramel. The key to its luxurious texture is the egg yolks.
Ingredients:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Additional sugar for caramelizing
Instructions:
Preheat your oven to 325°F (163°C).
In a mixing bowl, whisk the egg yolks and granulated sugar until the mixture becomes pale and thick.
In a saucepan, heat the heavy cream and vanilla extract over medium heat until it just begins to simmer. Remove from heat.
Gradually pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
Strain the mixture through a fine sieve to remove any lumps.
Divide the custard among ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins.
Bake for 40-45 minutes or until the custards are set but still slightly jiggly in the center.
Remove from the oven and cool to room temperature. Refrigerate for at least 2 hours or until chilled.
Before serving, sprinkle a thin layer of sugar on top of each custard and use a kitchen torch to caramelize the sugar until it forms a crispy top.
2. Lemon Curd
Lemon curd is a tangy and sweet spread that can be used in tarts, cakes, or simply spread on toast. It’s an excellent way to use up several egg yolks.
Ingredients:
- 4 large egg yolks
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- Zest of 2 lemons
- 1/2 cup unsalted butter, cut into small pieces
Instructions:
In a heavy saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove from heat and stir in the butter, a few pieces at a time, until fully melted and incorporated.
Strain the curd through a fine sieve into a bowl to remove any cooked egg bits and zest.
Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until cool.
3. Hollandaise Sauce
Hollandaise sauce is a classic French sauce often served with eggs Benedict, asparagus, or fish. It’s rich, buttery, and a great way to use up egg yolks.
Ingredients:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and cayenne pepper to taste
Instructions:
In a stainless steel or glass bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bowl does not touch the water.
Slowly drizzle in the melted butter while continuously whisking until the sauce thickens and doubles in volume.
Remove from heat and season with salt and cayenne pepper.
Serve immediately or keep warm until ready to use.
4. Pastry Cream
Pastry cream, or crème pâtissière, is a staple in many desserts such as éclairs, cream puffs, and fruit tarts. It’s made using egg yolks, milk, sugar, and a thickening agent like cornstarch.
Ingredients:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions:
In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
In a saucepan, heat the milk over medium heat until it just begins to simmer.
Gradually pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
Remove from heat and stir in the vanilla extract and butter until smooth.
Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate until chilled.
Innovative Uses for Egg Yolks
While traditional custards and sauces are wonderful, there are many other creative ways to utilize egg yolks in your cooking and baking.
5. Salt-Cured Egg Yolks
Salt-cured egg yolks are a unique and flavorful addition to many dishes. They can be grated over pasta, salads, or used as a garnish for various recipes.
Ingredients:
- 4 large egg yolks
- 1 1/2 cups kosher salt
- 1 1/2 cups granulated sugar
Instructions:
In a bowl, mix the kosher salt and sugar.
Spread half of the salt-sugar mixture in a shallow dish.
Create small indentations in the mixture and carefully place the egg yolks into them.
Gently cover the yolks with the remaining salt-sugar mixture.
Cover the dish with plastic wrap and refrigerate for 4-6 days.
After curing, remove the yolks and rinse them under cold water.
Dry the yolks with paper towels and place them on a wire rack.
Allow them to dry in the refrigerator for an additional 1-2 days.
Once fully dried, the yolks can be grated and used as desired.
6. Carbonara
Carbonara is a classic Italian pasta dish that relies on egg yolks for its creamy, rich sauce. It’s a simple yet indulgent way to use up your yolks.
Ingredients:
- 4 large egg yolks
- 1 whole egg
- 1 cup grated Pecorino Romano cheese
- 1 pound spaghetti
- 4 ounces pancetta, diced
- 2 cloves garlic, minced
- Freshly ground black pepper
Instructions:
In a large bowl, whisk together the egg yolks, whole egg, and grated cheese until well combined.
Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water.
In a skillet, cook the pancetta over medium heat until crispy. Add the minced garlic and cook for another minute.
Add the hot pasta to the skillet with the pancetta and garlic, tossing to combine.
Remove from heat and quickly add the egg mixture, tossing to coat the pasta. Add reserved pasta water as needed to achieve a creamy consistency.
Season with freshly ground black pepper and serve immediately.
7. Aioli
Aioli is a garlic-flavored mayonnaise that can be used as a dip, spread, or dressing. It’s a fantastic way to use egg yolks and elevate your dishes.
Ingredients:
- 2 large egg yolks
- 1 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt to taste
Instructions:
In a mixing bowl, whisk together the egg yolks, minced garlic, and lemon juice.
Slowly drizzle in the olive oil while continuously whisking until the mixture thickens and emulsifies.
Season with salt to taste.
Serve immediately or refrigerate until ready to use.
Savory Dishes with Egg Yolks
Egg yolks can also shine in savory dishes, adding richness and depth of flavor.
8. Rich and Creamy Risotto
Adding egg yolks to risotto results in an exceptionally creamy and luxurious dish. This technique can transform a simple risotto into a gourmet experience.
Ingredients:
- 2 large egg yolks
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
In a saucepan, heat the broth and keep it warm over low heat.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent.
Add the minced garlic and Arborio rice, stirring to coat the rice with butter.
Pour in the white wine and cook until the liquid is absorbed.
Gradually add the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
Remove from heat and quickly stir in the egg yolks and grated Parmesan cheese.
Season with salt and pepper to taste and serve immediately.
9. Béarnaise Sauce
Béarnaise sauce is a variation of Hollandaise sauce that includes shallots, tarragon, and vinegar. It’s perfect for serving with steak or roasted vegetables.
Ingredients:
- 3 large egg yolks
- 1/2 cup unsalted butter, melted
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh tarragon
- 1 small shallot, finely chopped
- Salt and cayenne pepper to taste
Instructions:
In a small saucepan, combine the white wine vinegar, chopped tarragon, and finely chopped shallot. Simmer over medium heat until the liquid reduces by half. Strain and set aside.
In a stainless steel or glass bowl, whisk together the egg yolks and strained vinegar mixture until thickened and doubled in volume.
Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bowl does not touch the water.
Slowly drizzle in the melted butter while continuously whisking until the sauce thickens and doubles in volume.
Remove from heat and season with salt and cayenne pepper.
Serve immediately or keep warm until ready to use.
10. Caesar Salad Dressing
Traditional Caesar salad dressing uses raw egg yolks to achieve its creamy texture. This homemade version is much richer and more flavorful than store-bought varieties.
Ingredients:
- 2 large egg yolks
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 anchovy fillets, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
In a mixing bowl, whisk together the egg yolks, minced garlic, Dijon mustard, lemon juice, and minced anchovies until well combined.
Slowly drizzle in the olive oil while continuously whisking until the mixture thickens and emulsifies.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Toss with romaine lettuce and croutons to make a classic Caesar salad.
Baking with Egg Yolks
Egg yolks are a key ingredient in many baked goods, adding moisture, richness, and color.
11. Rich and Decadent Chocolate Mousse
Chocolate mousse is a decadent dessert that uses egg yolks to create a silky, luxurious texture.
Ingredients:
- 4 large egg yolks
- 1/4 cup granulated sugar
- 8 ounces semisweet chocolate, chopped
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Instructions:
In a mixing bowl, whisk together the egg yolks and granulated sugar until thick and pale.
In a double boiler, melt the chopped chocolate until smooth.
Slowly whisk the melted chocolate into the egg yolk mixture until well combined.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the chocolate mixture until fully incorporated.
Spoon the mousse into serving dishes and refrigerate for at least 2 hours before serving.
12. Egg Yolk Cookies
Egg yolk cookies are a delightful treat that makes excellent use of leftover yolks. They’re buttery, tender, and perfect with a cup of tea.
Ingredients:
- 4 large egg yolks
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions:
Preheat your oven to 350°F (175°C).
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg yolks and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
Flatten each ball slightly with a fork.
Bake for 10-12 minutes or until the edges are lightly golden.
Allow to cool on a wire rack before serving.
See Also: Perfecting Egg Salad – A Simple Guide
Conclusion
Egg yolks are a versatile and valuable ingredient in both sweet and savory cooking. Whether you’re making classic custards, innovative savory dishes, or delectable baked goods, there are countless ways to ensure your egg yolks never go to waste. By incorporating these recipes and tips into your culinary repertoire, you’ll not only reduce waste but also elevate your dishes with the rich, creamy goodness that egg yolks provide.
Embrace the versatility of egg yolks and experiment with these recipes to discover new favorites. From traditional delights like crème brûlée and lemon curd to innovative dishes like salt-cured egg yolks and carbonara, the possibilities are endless. Happy cooking!