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Anyone who knows me will know I am a lover of eggs, these diverse little things are great ingredients and yet tasty on their own (not many foods have this bragging right!) also they are chocked full of protein and are good for you (in moderation).
So, why am I bringing this up you ask? Lately, I’ve been on a sorbet recipe hunt and I have created two new recipes: Low-fat Orange & Mango sorbet and Low-fat Strawberry & Peach sorbet which are delicious. HOWEVER, to make sorbet you have to ditch the egg yolk! I hate wasting food and after sadly pouring away the 10th or 11th yolk I thought I needed to come up with a way to use them from now on!
Turns out I am not the only one who thought this because when I started looking around there are hundreds and thousands of egg yolk recipes out there, so instead of doing tutorials that have been seen and done hundreds of times before I thought I would showcase some other recipes instead. I found recipes for all occasions and here are my favorites, with links to the original recipes too! (What more can you ask for). None of these recipes are mine and all photo credit belongs with the original sources.
Never shall egg yolks be useless again!
Meals
Eggs Benedict
This traditional recipe from group recipes look delicious and only uses the egg yolk in the recipe meaning that you won’t have any waste. It requires 3 yolks (among other things) but is a perfect breakfast or lunch option.
Healthy Egg Yolk Omelette
Omelettes are also incredibly diverse and you can add a lot of leftover vegetables to clear out your fridge or cupboards if necessary. This healthy alternative only uses only egg yolk for a child/baby friendly recipe that looks delicious. There are also instructions on how to make an egg white only omelette too!
Carbonara
This is one of our favorite Italian dishes that I always choose when going out to a restaurant but I found this amazing recipe to make a delicious egg yolk alternative at home! Using 7 egg yolks this recipe can feed a family of 4-6 so is suitable for everyone!
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Desserts
Chocolate Mousse
Doesn’t this look delicious and chocolate mousse is one of my favorite desserts too, who knew you could make it with leftover egg yolk?? (just goes to show I have never tried to make it myself!) 3 egg yolks can make 6-8 servings which is amazing and perfect for the holidays or entertaining guests!
Ice cream
Yum, yum, yum – this may even go nicely with the mousse! it would be perfect for having something decadent on movie or date night, and it uses 5 egg yolks too!
Dark Chocolate Pots de Creme
These definitely look like a food naughty recipe but incredibly enticing none the less. This recipe takes 6 egg yolks and only 15 minutes of actual work to create this deliciousness! *plus two hours to set*
Chocolate Pudding
Can you spot a theme? or guess that I like chocolate! This pudding looks like a perfect bad day treat, you know when you want to go and eat your bodyweight in chocolate because you have had a bad day! This is the one and it uses 3 egg yolks too!
Cookies
Something a little more savory, well at least from the chocolate themed desserts I seem to have gone with! These cookies are a great alternative as they use 6 egg yolks and would be great to dip in the ice cream or pudding in the previous selection! or is that too gluttonous?? Either way they look delish!
Snacks
Cheese Straws
I love cheese straws and they are awesome for snacking on when you are trying to get uni work or real work done in the evening – be careful though they are very moreish! This recipe calls for two egg yolks and take less than an hour to make.
Potato Salad with Lovage
Something a bit more savory and sensible, this potato salad would also make an excellent side dish at a BBQ in the summer! Perfect to bring to a party too and it uses 2 egg yolks as well!
Miscellaneous
Ghee Mayo
I thought this was an interesting recipe that I wanted to share with you, even though it doesn’t fall into the “meals” category. I love the idea of making condiments and if this uses up leftovers too then I am all in!
Storing egg yolks:
- Whisked – whisk in with water and leave in an airtight container
- Whole – cover with a thin layer of water and then put in the fridge in a covered (preferably airtight but not necessarily) container.
This should make them last around 2 days. Don’t bother freezing them because I have found they don’t freeze very well!
Do you know about any egg yolk recipe’s that should be up here? leave them in the comments and I’ll check them out 🙂
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