NFMC Posted January 6, 2012 Share Posted January 6, 2012 So - finally - we now have a decent supply of eggs. Two a day from three eggs in winter isn't bad in my book. Almost worth putting up with a garden that looks like the Somme. We have family coming on the weekend so we're doing meringues. That means lots of left over yolks. I'll look on the cookery sites but does anyone here have any great yolk ideas? Quote Link to comment Share on other sites More sharing options...
Olly Posted January 6, 2012 Share Posted January 6, 2012 Custard! Or icecream. I'm usually the other way around, I need the yolks for glazing pastry etc, and have the whites left over. I know that egg-whites freeze well, but I'm not sure about yolks. Or could you make something involving quiche, and maybe add a couple of whole eggs to dilute it a bit? Quote Link to comment Share on other sites More sharing options...
Sue Posted January 6, 2012 Share Posted January 6, 2012 Mayonnaise, Custard Tart, Lemon Curd, Almond Cakes etc etc Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted January 6, 2012 Share Posted January 6, 2012 Pasta, it is best made with egg yolks rather than whole eggs. Pasta is a lovely yellow when made with free range eggs It is not hard, you basically use strong white flour and egg yolks to make a dough. If you don't have a pasta roller you can use a rolling pin(needs to be very thin) and then cut into tagliatelle, fill for ravioli or leave in sheets for lasagne Quote Link to comment Share on other sites More sharing options...
Mum Posted January 6, 2012 Share Posted January 6, 2012 Pasta, it is best made with egg yolks rather than whole eggs. Pasta is a lovely yellow when made with free range eggs It is not hard, you basically use strong white flour and egg yolks to make a dough. If you don't have a pasta roller you can use a rolling pin(needs to be very thin) and then cut into tagliatelle, fill for ravioli or leave in sheets for lasagne That is the 2nd post I've read today which has made me It's so obvious it eluded me Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 6, 2012 Share Posted January 6, 2012 Creme caramel. Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted January 6, 2012 Share Posted January 6, 2012 Pate sucre (a rich short crust pastry specifically for sweet flans). My mouth positively drools at the thought of a flan case made of pate sucre, filled with confectioner's custard, topped with sliced strawberries and glazed with a little gelatine. New Year's Resolution-friendly it is not. Quote Link to comment Share on other sites More sharing options...
Alis girls Posted January 6, 2012 Share Posted January 6, 2012 thanks for the link - one egg a day here occ 2 - so have got 1/2 doz at present so may try some of these Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted January 7, 2012 Share Posted January 7, 2012 You must have a go at Poet's super easy lemon tart, it's delish! Quote Link to comment Share on other sites More sharing options...
Alis girls Posted January 8, 2012 Share Posted January 8, 2012 I have one of Poets lemon thingies in the freezer - actually its mine - the recipe is Poets. Quote Link to comment Share on other sites More sharing options...
NFMC Posted January 11, 2012 Author Share Posted January 11, 2012 Thanks all - I ended up making creme brulee and it was gorgeous. A different colour than any brulee I've made before. And the meringue tasted different as well. I was almost a bit 'put off' using the home eggs to bake and make puds with as they're not a uniform size but they were lovely. Quote Link to comment Share on other sites More sharing options...
