Loving Leftovers: How to Use Extra Egg Yolks
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:
- Leftover mashed potatoes
- Stale bread
- Too much zucchini
- Barbecue meats
Today we're going to look for innovative ways of using leftover egg yolks.
Homemade Mayonnaise (2 Yolks)
- 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
- Place all ingredients except oil in the jar of a blender. Process until blended.
- Remove central cap from lid.
- Place oil in liquid measuring cup with a lip.
- 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.
- 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.
- Taste for seasoning and serve immediately or cover and refrigerate for up to 3 days.
Spinach and Ricotta Gnudi (2 Yolks)
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)
- 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
- 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.
- 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.
- 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.
- 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)
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)
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