Patricia W Posted July 28, 2010 Share Posted July 28, 2010 I'm sure that there will be a thread about this somewhere. I have a glut of eggs so know about freezing egg whites - but what can I do with the yolk? Other than chocolate mousse - which is far too calorific ... Well, I might make a bit.... Tricia Quote Link to comment Share on other sites More sharing options...
bluekarin Posted July 28, 2010 Share Posted July 28, 2010 I did a post about this a little while ago http://club.omlet.co.uk/forum/viewtopic.php?f=20&t=64124 Hope it's of some help Quote Link to comment Share on other sites More sharing options...
chickencam Posted July 28, 2010 Share Posted July 28, 2010 You can freeze the yolks and the whites but they need to be seperated first. I am considering this too, because I have loads of eggs at the moment but will have none by Christmas cake time. Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted July 28, 2010 Share Posted July 28, 2010 Well, the traditional recipe for pate sucre uses several egg yolks, and creme patissiere uses several eggs as well, so if you decide to make some strawberry tarts (pate sucre as the pastry, filled with creme patissiere, topped with strawberries and covered with a little gelatine), you'll be seriously encroaching on your egg surplus. You're right about the calories, though.... Quote Link to comment Share on other sites More sharing options...
Patricia W Posted July 28, 2010 Author Share Posted July 28, 2010 So - freezing - or calories? What a choice! Tricia Quote Link to comment Share on other sites More sharing options...
kinsk Posted July 29, 2010 Share Posted July 29, 2010 Carbonara, we get through loads of yolks this way. Sweat off some onions and add some strips of bacon or cubes of pancetta. Cook enough spaghetti for 2, drain and then mix in the onions and bacon, 1 egg mixed with 2 yolks, a good handfull of parmesan cheese, black pepper and a couple of dollops of creme fraiche if you have some. Quote Link to comment Share on other sites More sharing options...
Guest Posted July 29, 2010 Share Posted July 29, 2010 James and I both only eat the yolks for breakfast. So I separate the eggs, freeze the whites and just fry or boil the yolks! Then I always have whites for my pavlova which is something of a speciality! Quote Link to comment Share on other sites More sharing options...
Daphne Posted July 30, 2010 Share Posted July 30, 2010 Boiled yolks How does that work then? I use extra yolks to enrich things like pasta bakes or baked rice dishes, or egg fried rice with lots of veggies in it, or sauces. If I make the egg-enriched thing the main part of the meal then its not just calories its protein as well and can be nicely balanced food. Talking of naughtyness tho - I'd go the lemon curd route with the yolks Quote Link to comment Share on other sites More sharing options...
Guest Posted July 30, 2010 Share Posted July 30, 2010 Boiled yolks How does that work then? You just drop the yolks into the boiling water for a minute and then make a sandwich with them - or just spread them on a slice of bread. My cousin is a chef and he did this when he came last year and offered to cook the eggs - I wondered why I'd never thought of doing it myself! Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted July 31, 2010 Share Posted July 31, 2010 Homemade pasta. I only ever use yolks when I make pasta. Quote Link to comment Share on other sites More sharing options...
