Use It Up...Egg Yolks

Eggs are a complete protein food, and as a protein source are cheap compared to meats and  poultry.  Because they are sold by the dozen instead of the pound, comparing them to meat for price is harder.  But keep in mind that if you buy large-size eggs, the most common, two thirds of a dozen is at least one pound.  If you pay 99¢ a dozen, then a pound is about 66¢.  You can’t find meat proteins for that price per pound.
The usual leftover with eggs is either having yolks or whites left from a recipe. 
For yolks: 
You can use 2 yolks for an egg for thickening power. 
Simply use them to enrich scrambled eggs, fried rice, breads, cakes, cookies, puddings and custards. 
Mix one egg yolk with 1 tablespoon water to brush over rolls and breads before baking for a pretty glaze.
You can cook just yolks, if unbroken, by gently cooking them in a small amount of water until set.  Grate or chop over salads, sauces or vegetables.
Use them in recipes; salad dressings, desserts, breads, sauces and ice cream:


Simple Cooked Cole Slaw Dressing  (the best, I think)















Strawberry Cream Trifle









Norwegian Butter Cookies  (Uses hard cooked egg yolks)































































3 comments:

  1. I love these posts - so nice of you to share collections. I've never heard of plum ice cream. I'm adding it to our "to try" list!

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    1. If you like plums you will like this ice cream. It is tart and sweet both and so creamy.

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  2. You know how I love posts like this!

    Use it up, Wear it out, Make it do, Or do without : This was practically a mantra in my mother's home and the acorn didn't fall far from the tree, at least in that respect!

    Hubs loves cooked chocolate pudding and so lots of times that's how I use up egg yolks. Egg whites are almost always used making some kind of meringue, or whipped frosting. Both can be saved in the freezer till there's enough for the recipe. Yolks need to be broken, with a little oil or some sugar stirred in to help keep their consistency in the freezer, at least that's my experience. That plum ice cream is also good with strawberries or pineapple. Hugs

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