We’ve all been there – used lots of egg whites for an omelet/frittata/angel food cake and are suddenly left with a bowl of yolks to use.
The classic options that always come to mind are:
- sauces/mayonaisse
- flans or custards
- bread pudding
But, honestly, in hot weather those are not as inspiring as they can be.
In a desperate search to use up my 5 (!) egg yolks I found this great website that breaks down your cooking options by the number of yolks that you have available – genius! It also breaks down the recipe options into sweet and savoury with the former, unsurprisingly, dominating.
So for example, with my 5 egg yolks I could also make:
- ravioli
- sweet potato pie
- chocolate pudding or chocolate mousse
- banana cream pie
- sweet potato pie
- lemon curd
- tiramisu cake
- lots of whole wheat cottage cheese pancakes
Now when you have some leftover egg yolks, you know where to look.