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Leftover Egg Yolks??

 
 
froggy
 
Reply Sat 6 Dec, 2003 11:47 am
After separating eggs so that I can use the whites for omelets or cakes, I am wondering what can I do with all those leftover egg yolks? Anyone have any good recipes or ideas?
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Type: Discussion • Score: 2 • Views: 5,580 • Replies: 28
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Noddy24
 
  1  
Reply Sat 6 Dec, 2003 12:01 pm
I don't have any ideas off the top of my head, but I know you can freeze them. Use an ice cube tray for whole yolks and small dishes for whipped yolks. Then you have time to wait for inspiration.
0 Replies
 
froggy
 
  1  
Reply Sat 6 Dec, 2003 12:09 pm
Thank you Noddy24, I didn't know they could be frozen. That's a good suggestion while I search for recipes!
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Montana
 
  1  
Reply Sat 6 Dec, 2003 03:01 pm
Noddy beat me to it. Freezing stuff is wonderful :-)
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littlek
 
  1  
Reply Sat 6 Dec, 2003 03:06 pm
You could also put them on your face. Yep, I'm serious. Lots of VitA in those suckers. Just be careful - they are raw yolks after all. Of course, freezing them is also a good idea.
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froggy
 
  1  
Reply Sat 6 Dec, 2003 03:50 pm
Littlek, you have really piqued my interest. What is the benefit of putting egg yolks on your face? I've never heard that one before. I'm more familiar with the cucumber on the eyelid idea, or mayonnaise as a hair conditioner.
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ehBeth
 
  1  
Reply Sat 6 Dec, 2003 04:07 pm
Custards use egg yolks. Nothing like a nice custard for a comfort food meal.

Baked Custard Recipe

An old-fashioned baked custard recipe made with eggs and milk

1 cup evaporated milk, undiluted
1 cup water
4 large egg yolks
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
fresh nutmeg or ground nutmeg

In a medium saucepan, combine milk and water; heat to scalding.

Beat egg yolks slightly; add sugar, salt and vanilla.
Gradually add hot milk to eggs, stirring constantly.
Divide into 4 custard cups and set in a pan of hot water.
Bake at 325° for 50 minutes, or until tip of knife comes out clean when inserted in custard.
Sprinkle with ground nutmeg or grate fresh nutmeg over top of each custard.
Serve warm or cold.
Serves 4.

google on custard recipes - there are a lot of varieties if you don't like a plain custard.
0 Replies
 
froggy
 
  1  
Reply Sat 6 Dec, 2003 04:18 pm
ehBeth, thank you very much. I love custards. And this recipe is a little more appealing than smearing the egg yolks on my face. Of course, if there is truly a benefit in the face idea, then maybe I'll be wearing the custard too! LOL I'm still curious about what the benefits of egg yolk on the face are though...diminishes wrinkles, clears blemishes...anyone know?
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littlek
 
  1  
Reply Sat 6 Dec, 2003 04:21 pm
Egg yolks have a lot of vitamin A in them. VitA is the stuff that makes retinA effective. It is an acid that 'burns' the skin ever so slightly to leave a more smooth complextion (both textural and color-wise). Or at least that's the idea.
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littlek
 
  1  
Reply Sat 6 Dec, 2003 04:26 pm
Yolks as moisturizers
Yolks are nourishing
Yolks as anti-oxidents
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froggy
 
  1  
Reply Sat 6 Dec, 2003 05:16 pm
All right then, I'm convinced...egg yolks in my custard and egg yolks on my face! Thanks for the info and I'm happy to hear that I can use a common egg rather than an expensive chemical from a store to smooth my face. I guess what they say is true, "the incredible edible egg."
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littlek
 
  1  
Reply Sat 6 Dec, 2003 05:17 pm
They are incredible little packages.
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froggy
 
  1  
Reply Tue 9 Dec, 2003 07:59 pm
Thanks all, my custard was marvelous. I'm waiting for results on the face mask...
-froggy
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ehBeth
 
  1  
Reply Tue 9 Dec, 2003 08:11 pm
mmmmmm
thanks for the update, froggy!

i've been looking at some interesting recipes for Portuguese custard tarts lately. I think I'm going to try to make some over Christmas.
0 Replies
 
littlek
 
  1  
Reply Tue 9 Dec, 2003 09:15 pm
I'm willing to bet that you won't notice any difference after one mask.
0 Replies
 
Mr Stillwater
 
  1  
Reply Tue 9 Dec, 2003 09:31 pm
littlek wrote:
You could also put them on your face. Yep, I'm serious.


Serious!!! Then the yolk would be on you!!
0 Replies
 
Mr Stillwater
 
  1  
Reply Tue 9 Dec, 2003 09:33 pm
OK, I'll be serious.

If you are into making your own pasta, you can substitute 7 egg yolks for 2 whole eggs (I think that's the correct ratio). You will end up with a golden coloured pasta.
0 Replies
 
littlek
 
  1  
Reply Tue 9 Dec, 2003 10:11 pm
good idea!
0 Replies
 
froggy
 
  1  
Reply Tue 9 Dec, 2003 11:09 pm
Ooooh, hadn't thought of pasta, a little slow in the brain these days! Thanks Mr. Stillwater, I will try that one too. And littlek, i haven't noticed much difference yet...so how often do I have to do the smear thing?
-froggy.
0 Replies
 
Mr Stillwater
 
  1  
Reply Tue 9 Dec, 2003 11:13 pm
Till your coat is shiny, your eyes bright and your nose is nice and wet.
0 Replies
 
 

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