Loving Leftovers: How to Use Extra Egg Yolks

Updated on February 26, 2019
Carb Diva profile image

Exploring food facts, folklore, and fabulous recipes, one ingredient at a time.

Source

Why I'm Frugal

My mother and father were young adults at the time of the Great Depression, an era of hardship that shaped their values and continued to impact their lives in the years and decades that followed. They impressed upon us the value of hard work, frugality, and helping your fellow man.

At mealtime, everybody ate all the food on their plates without complaining. No food was wasted (I think it was a sin against the 11th Commandment), but we didn't have "leftovers." We had "planned-overs." That's the way I was raised and the method I use in my own kitchen 60+ years later.

On the first day of each month, I present an article that provides inspiration on how to use leftovers in a thoughtful, frugal, and tasty way. Together we have explored how to use:

  1. Leftover mashed potatoes
  2. Meatloaf
  3. Stale bread
  4. Too much zucchini
  5. Barbecue meats
  6. Spaghetti
  7. Ham
  8. Rice

Today we're going to look for innovative ways of using leftover egg yolks.

Recipes

Homemade Mayonnaise (2 Yolks)

Source

Ingredients

  • 2 egg yolks
  • 4 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup canola or olive oil

Instructions

  1. Place all ingredients except oil in the jar of a blender. Process until blended.
  2. Remove central cap from lid.
  3. Place oil in liquid measuring cup with a lip.
  4. With lid in place but center part removed, turn on blender to low speed. Begin to dribble in oil, a few drops at a time.
  5. As mixture begins to emulsify carefully increase stream of oil. You should probably stop processing once or twice to scrape down the sides of the blender jar.
  6. Taste for seasoning and serve immediately or cover and refrigerate for up to 3 days.

Spinach and Ricotta Gnudi (2 Yolks)

Source

This recipe for spinach gnudi is from Scott Conant, an American celebrity chef, restaurateur and cookbook author. He owns and operates the Italian restaurant, Scarpetta, in New York City. If you are new to making pasta (or think that you never could), watch Scott's video. He takes you through the entire process, step-by-step, and shows you how easy it can be.

Gnudi is a "cousin" of gnocchi, but the base is ricotta cheese, not cooked potato. Since there is no rolling involved these are a great first-pasta to try.

By the way, when I made these I thought that the dough was a little too soft so I increased the all-purpose flour from 4 to 5 tablespoons and the panko from 3 to 4 tablespoons.

Chocolate Mousse (3 Yolks)

Source

Instructions

  • 1-1/4 cups heavy whipping cream
  • 8 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup water, divided
  • 2 tablespoons butter
  • 3 egg yolks
  • 2 tablespoons sugar
  • large bowl filled with ice

Instructions

  1. Using electric mixer whip cream until stiff peaks form. (Take care that you don't whip it too much—you want peaks, not butter). Set aside.
  2. Place the chocolate, 1/4 cup of the water, and butter in a microwave-safe container. Heat until the chocolate and butter are melted. Stir until smooth. Set aside for 10 minutes to cool.
  3. In a small heavy saucepan, whisk egg yolks, sugar, and the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in chocolate mixture.
  4. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.

Carbonara (4 Yolks)

Source

Laurie McNamara is the creator of the blog Simply Scratch. She creates wonderful dishes "from scratch" with beautiful photographs, clear step-by-step instructions, and a witty/funny delivery that I absolutely adore. Her linguine alla carbonara is easy enough for family dinner but would be a show-stopper for company.

Lemon Curd (4 Yolks)

Source

My dad was English, and he loved lemon curd—spread on toast, swirled on scones, or baked into lemon meringue pie, or eaten straight up like pudding. Trish has created a sweet-tart lemon curd that's perfect for breakfast or dessert. It would also make a wonderful gift.

Questions & Answers

    © 2019 Linda Lum

    Comments

      0 of 8192 characters used
      Post Comment
      • Carb Diva profile imageAUTHOR

        Linda Lum 

        7 months ago from Washington State, USA

        Mizithra (or myzithra) is a dry sheep's milk Greek cheese (but you could probably figure that out from the name). It is white, salty, and very hard--perfect for grating but you can't slice it. Too crumbly.

        If you've ever dined at the Old Spaghetti Factory, they have spaghetti with browned butter and mizithra cheese dusted on top. Swoon-worthy. But it is difficult to find. Ricotta salata is a reasonable substitute.

      • bravewarrior profile image

        Shauna L Bowling 

        7 months ago from Central Florida

        Linda, what's mizithra cheese? Never heard of it!

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        7 months ago from Washington State, USA

        Hi Shauna, unlike other pasta (even gnocchi) I don't cloak my gnudi in red sauce. It is so pillowy and delicate that it deserves to shine on its own. Once they are cooked, I put them in a saute pan with a little olive oil (or ghee if you have it) and then dust with a shaving of mizithra cheese.

      • bravewarrior profile image

        Shauna L Bowling 

        7 months ago from Central Florida

        These recipes look yummy, Linda. I'll have to come back during my lunch hour to watch Scott Conant's video. I've never had gnudi (nor heard of it!), but I love spinach and cheese. When you made it, what did you serve with it?

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        7 months ago from Washington State, USA

        Audrey, I'm so happy to hear from you and to know that you will be using one of my recipes. Tomorrow I am planning a special dinner (not because of the Super Bowl) and had considered chocolate mousse, but at the last minute, my Muse had another idea. If it works out, I'll share the details.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        7 months ago from Washington State, USA

        Pamela, you are a ray of sunshine in my day.

      • vocalcoach profile image

        Audrey Hunt 

        7 months ago from Idyllwild Ca.

        Hi Linda. My parents also caught the tail-end of the depression and we kids cleaned our plates at each meal. A far cry from today's children who only eat what they want.

        I'm making your recipe for chocolate mousse tomorrow. Looks wonderful and thanks.

      • Pamela99 profile image

        Pamela Oglesby 

        7 months ago from Sunny Florida

        I was raised much like you as my parents also grew up in the great depression. I haven't tried lemon curd but it sounds wonderful. Thanke for all the great recipes. I use your recipes frequently.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        7 months ago from Washington State, USA

        Mary, it's s good to hear from you. I think your sour tangerines would work perfectly in the curd recipe.

      • Blond Logic profile image

        Mary Wickison 

        7 months ago from Brazil

        My husband also likes lemon curd and I have even replaced it with those sour tangerines we have. I must get some more made. Great variety of ways to use up those yolks.

        I finished the book you recommended, "Kitchen Confidential". I enjoyed it. Now when my husband suggests opening a restaurant, I'll say, "read this book first".

        I hope you had an enjoyable vacation.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        7 months ago from Washington State, USA

        Bill, I hope some of these ideas help you use up those extra eggs. Unfortunately yolks don't hold up well to freezing. However, whites can be stored in the freezer. More about that on March 1.

      • billybuc profile image

        Bill Holland 

        7 months ago from Olympia, WA

        My parents were about the same age as yours. Tough times for sure, and they were frugal by nature.

        No shortage of egg yolks around our house. :)

        Snow coming? I hope so, but just long enough to say how pretty it is. lol

        Have a great weekend, my friend!

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        7 months ago from Washington State, USA

        Rinita, that is exactly why I wrote this article. I HATE to waste any food, even just a mere egg yolk. I think you and I are very much alike in that regard. Next month, we'll talk about what to do with extra egg whites.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        7 months ago from Washington State, USA

        Lisa Jane, if you have a blender it's as easy as can be. Once you are comfortable with the process, you can customize the flavor, add some grated garlic or some lime zest. I'm thinking about adding a few drops of dark sesame oil or some sriracha. Thanks for stopping bye.

      • Senoritaa profile image

        Rinita Sen 

        7 months ago

        This is perfect. Much needed and simple. A lot of times when the recipe called for egg whites, I ended up adding the whole eggs, because I didn't know what to do with the yolks. Now I do.

      • Jodah profile image

        John Hansen 

        7 months ago from Queensland Australia

        Oh yes, just yolks. Sorry. lol

      • Lisa Jane39 profile image

        Lisa Jane 

        7 months ago from Washington

        Thanks for this article. I want to make my own mayo and this helped.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        7 months ago from Washington State, USA

        Well, John, you are most welcome. Actually, this one is just the yolks. Next time I'll give you ideas for using extra egg whites.

      • Jodah profile image

        John Hansen 

        7 months ago from Queensland Australia

        All very good and helpful tips for using egg yolks and whites, Linda. Thanks for sharing.

      working

      This website uses cookies

      As a user in the EEA, your approval is needed on a few things. To provide a better website experience, delishably.com uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

      For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at: https://delishably.com/privacy-policy#gdpr

      Show Details
      Necessary
      HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
      LoginThis is necessary to sign in to the HubPages Service.
      Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
      AkismetThis is used to detect comment spam. (Privacy Policy)
      HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
      HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
      Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
      CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
      Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the googleapis.com or gstatic.com domains, for performance and efficiency reasons. (Privacy Policy)
      Features
      Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
      Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
      Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
      Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
      Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
      VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
      PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
      Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
      MavenThis supports the Maven widget and search functionality. (Privacy Policy)
      Marketing
      Google AdSenseThis is an ad network. (Privacy Policy)
      Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
      Index ExchangeThis is an ad network. (Privacy Policy)
      SovrnThis is an ad network. (Privacy Policy)
      Facebook AdsThis is an ad network. (Privacy Policy)
      Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
      AppNexusThis is an ad network. (Privacy Policy)
      OpenxThis is an ad network. (Privacy Policy)
      Rubicon ProjectThis is an ad network. (Privacy Policy)
      TripleLiftThis is an ad network. (Privacy Policy)
      Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
      Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
      Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
      Statistics
      Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
      ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
      Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)
      ClickscoThis is a data management platform studying reader behavior (Privacy Policy)