2
   

Leftover Egg Yolks??

 
 
froggy
 
  1  
Reply Tue 9 Dec, 2003 11:14 pm
Mr. Stillwater, how did you know?
0 Replies
 
Mr Stillwater
 
  1  
Reply Tue 9 Dec, 2003 11:20 pm
Recipe for cream pie, using only egg yolks

Cream Pie

and here is a link to a site Cooks.com that lets you enter a particular ingredient for appropriate recipes:

Cooks.com Egg Yolks
0 Replies
 
froggy
 
  1  
Reply Tue 9 Dec, 2003 11:21 pm
Ooooh, thank you! I will look at it right now. I love dessert!
0 Replies
 
froggy
 
  1  
Reply Tue 9 Dec, 2003 11:23 pm
OMIGOSH! You sent me a vertible host of recipes for egg yolks...Thank you, thank you!!!
0 Replies
 
littlek
 
  1  
Reply Wed 10 Dec, 2003 07:15 pm
I dunno, froggy. I think the retinA cream takes a couple of weeks to show a difference and it has many more times the content of vitamin a.
0 Replies
 
cavfancier
 
  1  
Reply Wed 10 Dec, 2003 07:18 pm
Dang, how did I miss this? Egg yolks can also be used in tart dough, which can be frozen, creme brulee, creme caramel....they also refrigerate well in an airtight container, and are good for about a week.
0 Replies
 
ossobuco
 
  1  
Reply Wed 10 Dec, 2003 07:29 pm
I bet zabaglione needs egg yolks.... will look it up and be back. Gads, I love custard. I bet it would be super for breakfast, already in wee dishes of course.

Ah, here, this person seems to understand how to play with zabaglione...
http://www-2.cs.cmu.edu/~mjw/recipes/dessert/zabaglione.html
0 Replies
 
cavfancier
 
  1  
Reply Wed 10 Dec, 2003 07:32 pm
Yeppers, also the French version "sabayon", a terrific base for sauces both sweet and savory.
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froggy
 
  1  
Reply Thu 11 Dec, 2003 07:50 pm
Wow! You folks are great! I'm having a terrific time in the kitchen! Thanks for all your ideas.
0 Replies
 
 

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