What to Do With Leftover Egg Yolks?

Eggs are common in many dishes, from breakfast omelets to baked goods and custards. However, many recipes call for only egg whites, leaving you with a surplus of egg yolks. Throwing them away seems like a waste, but what can you do with them? It can be frustrating to waste food, but don’t worry – there are plenty of creative and delicious ways to use up those extra yolks.

In this article, we’ll explore What to Do With Leftover Egg Yolks and share tips and recipes to help you make the most of this versatile ingredient. From classic custards to rich sauces and tasty baked goods, you’ll be surprised at how many delicious options you have for using up leftover egg yolks. So, let’s dive in and discover some exciting ways to put those yolks to good use!

What is an Egg Yolk?

An egg yolk is the yellow, spherical part of an egg that is surrounded by the egg white or albumen. It is one of the two major parts of an egg, the other being the egg white.

The egg yolk contains the majority of the egg’s nutrients, including protein, fat, and cholesterol, as well as vitamins and minerals such as vitamins A, D, E, and K, iron, phosphorus, and selenium. It is also the part of the egg that contains the egg’s genetic material.

In culinary applications, egg yolks are commonly used as an emulsifier, a thickener, and a flavoring agent in sauces, custards, and baked goods. They can also be consumed on their own, either raw or cooked, as a source of protein and other nutrients.

What to Do With Leftover Egg Yolks -10 Recipe

Are you tired of throwing away egg yolks when only the egg whites are needed in a recipe? Don’t let those yolks go to waste! There are many tasty ways to use them up and create delicious dishes. From classic sauces like hollandaise and mayonnaise to creamy desserts like crème brûlée and pastry cream, the options are endless. Plus, using up leftover egg yolks can be a fun and creative way to experiment with new recipes in the kitchen. In this guide, we’ll provide step-by-step recipes for some of the best ways to use leftover egg yolks, so you can whip up something delicious and waste less in the process.

1. Custard Recipe

Custard is a classic dessert made with egg yolks, milk, sugar, and vanilla. It can be served warm or chilled, and is delicious on its own or as a filling for pies and tarts.

Ingredients:

• 2 cups whole milk
• 4 egg yolks
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Steps to Cook:

1. In a medium saucepan, heat the milk over medium heat until steaming but not boiling.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined and slightly pale in color.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract.
6. Pour the custard through a fine-mesh strainer into a bowl and let cool to room temperature.
7. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
8. Chill in the refrigerator for at least 2 hours or until set.

2. Lemon Curd Recipe

This tangy spread is made with egg yolks, lemon juice, sugar, and butter. It’s perfect for spreading on toast, scones, or muffins.

Ingredients:

• 4 egg yolks
• 1/2 cup granulated sugar
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 4 tablespoons unsalted butter, cut into pieces

Steps to Cook:

1. In a medium saucepan, whisk together the egg yolks and sugar until well combined.
2. Whisk in the lemon juice and zest.
3. Cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon.
4. Remove from heat and stir in the butter until melted and smooth.
5. Pour the lemon curd through a fine-mesh strainer into a bowl.
6. Cover with plastic wrap, pressing the wrap directly onto the surface of the curd to prevent a skin from forming.
7. Chill in the refrigerator for at least 1 hour or until set.

3. Pasta Dough Recipe

Egg yolks are a key ingredient in homemade pasta dough. Use them to make fettuccine, lasagna, or ravioli.

Ingredients:

• 2 cups all-purpose flour
• 3 egg yolks
• 1 whole egg
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup water (more if needed)

Steps to Cook:

1. In a large bowl, whisk together the flour and salt.
2. Make a well in the center of the flour mixture and add the egg yolks, whole egg, olive oil, and water.
3. Using a fork, gradually mix the wet ingredients into the flour until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, adding more flour or water as needed to achieve a smooth, elastic dough.
5. Wrap the dough in plastic wrap and let rest at room temperature for at least 30 minutes.
6. To roll out the pasta, use a rolling pin or pasta machine to flatten the dough to your desired thickness.
7. Cut the pasta into your desired shape (such as fettuccine, spaghetti, or lasagna) and let dry on a lightly floured surface for at least 30 minutes before cooking.

4. Hollandaise Sauce Recipe

This rich, creamy sauce is made with egg yolks, butter, and lemon juice. It’s perfect for drizzling over eggs Benedict or steamed asparagus.

Ingredients:

• 3 egg yolks
• 1 tablespoon water
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted and hot
• Salt and freshly ground black pepper, to taste
• Cayenne pepper, to taste (optional)

Steps to Cook:

1. In a heatproof bowl, whisk together the egg yolks, water, and lemon juice until well combined.
2. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water.
3. Whisk the egg mixture constantly until it thickens and doubles in volume, about 2-3 minutes.
4. Slowly drizzle in the hot melted butter, whisking constantly, until the sauce is thick and creamy.
5. Season with salt, pepper, and cayenne pepper (if using) to taste.
6. Remove the bowl from the heat and serve the sauce immediately or keep it warm over a double boiler until ready to use.

5. Ice Cream Recipe

Egg yolks are a key ingredient in homemade ice cream, adding richness and creaminess. Try making a classic vanilla or get creative with flavors like chocolate, strawberry, or mint.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 egg yolks
• 1 teaspoon vanilla extract

Steps to Cook:

1. In a medium saucepan, heat the heavy cream, whole milk, and half of the sugar over medium heat until steaming but not boiling.
2. In a separate bowl, whisk together the egg yolks and remaining sugar until well combined and slightly pale in color.
3. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract.
6. Pour the mixture through a fine-mesh strainer into a bowl and let cool to room temperature.
7. Cover with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.
8. Chill in the refrigerator for at least 2 hours or until completely cold.
9. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
10. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.

6. Mayonnaise Recipe

Mayonnaise is essentially an emulsion of egg yolks, oil, and vinegar or lemon juice. It’s a great condiment for sandwiches, burgers, and salads.

Ingredients:

• 2 egg yolks
• 1 tablespoon dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1 cup vegetable or canola oil

Steps to Cook:

1. In a medium bowl, whisk together the egg yolks, dijon mustard, lemon juice, and salt until well combined.
2. While whisking constantly, slowly drizzle in the oil in a thin, steady stream until the mixture thickens and emulsifies.
3. Continue whisking until all the oil is incorporated and the mayonnaise is smooth and creamy.
4. Season with additional salt or lemon juice to taste, if desired.
5. Transfer the mayonnaise to a jar or container and refrigerate until ready to use.

7. Crème Brûlée Recipe

This classic French dessert is made with egg yolks, cream, sugar, and vanilla. It’s baked until set, then topped with a layer of caramelized sugar.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for topping)

Steps to Cook:

1. Preheat the oven to 325°F (160°C).
   In a medium saucepan, heat the heavy cream, whole milk, and sugar over medium heat until steaming but not boiling.
2. In a separate bowl, whisk together the egg yolks and vanilla extract until well combined and slightly pale in color.
3. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
4. Pour the mixture through a fine-mesh strainer into a bowl.
5. Divide the mixture among 4-6 ramekins.
6. Place the ramekins in a baking dish and pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
7. Bake in the preheated oven for 35-40 minutes or until the edges are set but the centers still jiggle slightly.
8. Remove from the oven and let cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours or until completely chilled.
9. When ready to serve, sprinkle the top of each crème brûlée with a thin layer of granulated sugar.
10. Use a kitchen torch to caramelize the sugar until golden brown and bubbly.
11. Serve immediately.

8. Caesar Dressing Recipe

Caesar dressing is made with egg yolks, garlic, anchovy paste, lemon juice, and Parmesan cheese. It’s delicious on salads, as a dip, or as a marinade for chicken.

Ingredients:

• 2 egg yolks
• 1 tablespoon dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup vegetable or canola oil
• 1/4 cup freshly grated parmesan cheese

Steps to Cook:

1. In a medium bowl, whisk together the egg yolks, dijon mustard, lemon juice, garlic, salt, and pepper until well combined.
2. While whisking constantly, slowly drizzle in the oil in a thin, steady stream until the mixture thickens and emulsifies.
3. Stir in the parmesan cheese.
4. Season with additional salt, pepper, or lemon juice to taste, if desired.
5. Store the dressing in an airtight container in the refrigerator for up to 1 week.

9. Lemon Aioli Recipe

Lemon aioli is a tangy, garlicky dipping sauce made with egg yolks, olive oil, lemon juice, and garlic. It’s great with roasted vegetables, grilled fish, or as a sandwich spread.

Ingredients:

• 2 egg yolks
• 1 tablespoon dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup olive oil

Steps to Cook:

1. In a medium bowl, whisk together the egg yolks, dijon mustard, garlic, salt, black pepper, and lemon juice until well combined.
2. While whisking constantly, slowly drizzle in the olive oil in a thin, steady stream until the mixture thickens and emulsifies.
3. Season with additional salt, black pepper, or lemon juice to taste, if desired.
4. Store the aioli in an airtight container in the refrigerator for up to 1 week.

10. Pastry Cream Recipe

Pastry cream is a thick, creamy filling made with egg yolks, milk, sugar, and cornstarch. It’s perfect for filling cream puffs, eclairs, or fruit tarts.

Ingredients:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract

Steps to Cook:

1. Heat the milk and sugar over medium heat in a medium saucepan until steaming but not boiling.
   Whisk together the egg yolks, cornstarch, and vanilla extract in a separate bowl until well combined and slightly pale in color.
2. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
3. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove from heat and strain through a fine-mesh strainer into a clean bowl.
5. Cover with plastic wrap, pressing the wrap directly onto the surface of the pastry cream to prevent skin from forming.
6. Chill in the refrigerator for at least 2 hours or until completely chilled.
7. Use as desired, such as for filling eclairs, cream puffs, or layer cakes.

I hope these step-by-step recipes are helpful! Enjoy cooking and baking with your leftover egg yolks.

Verdict

Leftover egg yolks are a great way to reduce food waste and get creative in the kitchen. With the step-by-step recipes provided in this guide, you can transform those extra yolks into delicious sauces, desserts, dressings, and more. From a rich and buttery hollandaise sauce to a creamy and indulgent crème brûlée, these recipes are sure to impress your taste buds and your guests. Not only are these dishes delicious, but they also allow you to experiment with new flavors and techniques. So, next time you have leftover egg yolks, don’t throw them away – put them to good use and enjoy the results!