30 WAYS TO USE LEFTOVER EGG YOLKS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an egg yolk recipe in 30 minutes or less!
Nutrition Facts :
CITRUS EGG YOLK COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper.
- Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract, and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well.
- Sift flour, baking soda, and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten.
- Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.
Nutrition Facts : Calories 71.2 calories, Carbohydrate 9.1 g, Cholesterol 28.6 mg, Fat 3.6 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.1 g, Sodium 43.7 mg, Sugar 5 g
EGG YOLK NOODLES
This is Czech way; very old recipe and not good instructions given. I don't know how much this recipe makes; I'm guessing a lot because they only wanted to do work a couple of times when they had a lot of eggs.
Provided by Dienia B.
Categories Czech
Time P1D
Yield 3 lbs
Number Of Ingredients 5
Steps:
- Mix egg yolks, milk, salt, and baking powder until smooth.
- Change to dough hook.
- Add flour, about 5 cups, until dough separates from bowl.
- Place on floured board; divide into 6 balls.
- Knead each ball until no longer sticky.
- Let stand 5 minutes.
- Roll into paper thin sheets.
- Let dry until no longer sticky but not crumbly; cut sheets into 2 inch strips.
- Place strips on each other and cut into desired widths.
Nutrition Facts : Calories 1332.5, Fat 48, SaturatedFat 17.6, Cholesterol 1768.2, Sodium 1017.9, Carbohydrate 168.9, Fiber 5.6, Sugar 1.5, Protein 49.9
TWELVE YOLK POUND CAKE
Versatile and delicious, Twelve Yolk Pound Cake has it all. This cake is also a great way to use leftover egg yolks. A great basic cake that's not overly sweet. Serve this with a good vanilla ice cream and rich caramel sauce.
Provided by Paula
Time 1h
Number Of Ingredients 8
Steps:
- Prepare a 10-inch (12 cup) tube pan or 12 cup bundt pan with non-stick spray.
- Preheat oven to 350 degrees F. (I recommend you Calibrate your oven!)
- Sift flour, baking powder, and salt together.
- In a mixing bowl, beat egg yolks until very fluffy and thick.
- Gradually beat in sugar and beat 2 minutes on high speed, stopping to scrape the bowl.
- Reduce speed to low and add vanilla, lemon, and cold water.
- Gradually, but quickly add sifted flour mixture while beating on low, scrape bowl.
- Beat only long enough to blend, about 2 minutes.
- Pour batter into prepared pan.
- Bake 50 to 60 minutes or until golden brown or when pick inserted in thickest portion of the cake comes out clean or with dry crumbs. (Watch closely if you haven't calibrated your oven. Baking pans can affect baking times as well. If it turns out dry you cooked it too long.)
- Cool cake for 15 minutes on wire rack before removing from the pan. Loosen sides of cake from pan with a spatula, then remove from pan. Cool completely on wire rack.
- Store in an airtight container 4 days or on countertop or 1 week in the refrigerator.
Nutrition Facts : Carbohydrate 44 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 138 mg, Sodium 80 mg, Fiber 1 g, Sugar 25 g, Calories 224 kcal, ServingSize 1 serving
EGG YOLK COOKIES
I love making homemade angel food cakes and meringues, but unfortunately hate the waste of egg yolks. Recently, my range decided not to cooperate on my daughter's birthday, so I attempted three times in one day to make her 'promised' angel food cake...resulting in 36 egg yolks left over...YIKES! I made a ton of my Homemade Neverfail Egg Noodles, but I could only stand to have so many noodles made ahead, so I was on a mission. This is the recipe I found, then modified, from one of my Open Line Cookbooks (a radio station recipe program I loved listening to with Mom as a young girl). The recipe does not require chilling prior to rolling and baking, but I prefer to anyway, and in between cookie sheets. I like to double this recipe, as well as most cookie recipes to be quite honest. I think this would also work well pressed out as a cookie dough for a dessert pizza, although I haven't tried that yet. I have also used frozen egg yolks with great success, so there is no need to take on both an angel food cake project or meringue project and cookies in the same day. These also freeze well after baking; I haven't tried freezing them before baking yet. I hope you find this recipe as useful as I do!
Provided by Cindy Lynn
Categories Dessert
Time 20m
Yield 60 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar until fluffy.
- Separately, beat egg yolks and add extracts and salt.
- Add beaten egg yolk mixture to creamed butter and sugar.
- Blend well.
- In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).
- Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended.
- Form into balls about the size of a walnut.
- Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten.
- Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.
Nutrition Facts : Calories 70.9, Fat 3.5, SaturatedFat 2.1, Cholesterol 24.7, Sodium 51.5, Carbohydrate 9.1, Fiber 0.1, Sugar 5, Protein 0.8
SIX EGG YOLK COOKIES
These cookies are a classic that have been around for a very long time. These are wonderful to enjoy with family and friends.
Provided by The Southern Lady Cooks
Categories Cookies
Time 27m
Number Of Ingredients 11
Steps:
- Cream shortening, sugar and egg yolks. Combine flour, baking soda and cream of tartar. Add to creamed mixture along with extracts, ginger, oats and milk. Make into balls about the size of a walnut and flatten on a sprayed cookie sheet with a fork. Bake in preheated 350 degree oven 10 to 12 minutes. Makes about 2 1/2 dozen cookies
EGG YOLK COOKIES
These simple egg yolk cookies truly melt in your mouth. They're thin cookies, just like my Grandma used to make. -Kathy Gagliardi, Holmdel, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 7
Steps:
- Press hard-cooked egg yolks through a fine-mesh strainer into a bowl. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cooked egg yolks and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. fluted cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Brush with egg yolk., Bake until lightly browned, 12-14 minutes. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 3mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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- In the bowl of an electric mixer, beat butter and powdered sugar until well combined, scraping the bowl as necessary.
- Place a fine mesh strainer over the mixing bowl. Add the hard boiled egg yolks and use a spoon to push the yolk through the strainer, creating a fine dusting of yolks. Beat the yolks into the butter mixture on low speed.
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