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)

24 Hour Salad

Strawberry Cream Trifle

Norwegian Butter Cookies  (Uses hard cooked egg yolks)

Coconut Pudding or Pie Filling

Best Ever Baked Custard

Butterscotch Cream

Honey White Bread

Freezer Cheese Sauce Mix

Old Fashioned Cooked Dressing

Buttermilk Plum Swirl Ice Cream