6 yolks

Jude said:

Leftover from my meringue shells.

Don't want to make hollandaise.

Any other ideas for them?

Sponge cake. Lemon curd to fill those meringue shells.

Bob

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Leftover from my meringue shells.

Don't want to make hollandaise.

Any other ideas for them?

http://www.gourmetsleuth.com/leftovereggyolks.htm

zxcvbob said:

Jude said:

Leftover from my meringue shells.

Don't want to make hollandaise.

Any other ideas for them?

Sponge cake. Lemon curd to fill those meringue shells.

Bob

OOOOOOOhhhhhhhhhhhh, I love lemon curd! Got a good recipe?

MoM said:

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Leftover from my meringue shells.

Don't want to make hollandaise.

Any other ideas for them?

http://www.gourmetsleuth.com/leftovereggyolks.htm

Yum....there's a link for pots de creme (which i adore; those were last
year';s valentine's day dessert) and a variation to make them espresso
flavored. think i'll try that one tomorrow with my yolks!

Jude said:

Leftover from my meringue shells.

Don't want to make hollandaise.

Any other ideas for them?

Creme Brulee
1 cup heavy whipping cream
3 large egg yolks
1/4 cup sugar
2 teaspoons vanilla
4 tablespoons granulated sugar, for topping
Preheat oven to 350°.
In a saucepan, bring cream to a boil. Whisk egg yolks with granulated sugar
and vanilla. Slowly whisk the hot cream into the egg yolk mixture until well
blended.
Place 4 shallow individual 1/2-cup baking dishes in a large baking pan. Pour
cream mixture into the baking dishes. Pour boiling water into the baking
dish to about halfway up the small baking dishes. Carefully place the pan in
the oven. Bake until centers barely move, about 20 minutes, but check
frequently after 15 minutes because time is dependent on the size of the
baking dishes.
Sprinkle sugar on top and melt under broiler or use a butane torch.
Cool the creme brulee then chill for about 4 to 6 hours or overnight.

--
To email, replace Cujo with Juno

In article <[email hidden]>,

Jude said:

Leftover from my meringue shells.

Don't want to make hollandaise.

Any other ideas for them?

We've seen this question before. :-)

Mix them in with 3 or 4 whole eggs and a small handful of your choice of
cheese and make scrambled eggs.

Just eat 'em. ;-d

Personally, I'd use them as a dip for steak tartar......
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Jude said:

Leftover from my meringue shells.

Don't want to make hollandaise.

Any other ideas for them?

Mayonnaise

Jude said:

Leftover from my meringue shells.

Don't want to make hollandaise.

Any other ideas for them?

Creme brulee and pot de creme both use yolks. Ice cream base
uses yolks. I posted a recipe here last week for
Galaktoboureko (Greek Custard Pastry) that requires 6 egg
yolks.

Jude said:

Leftover from my meringue shells.

Don't want to make hollandaise.

Any other ideas for them?

I posted an easy recipe for Key Lime Pie a while ago that uses 4 egg
yolks. Use the other two for fried rice. -aem

Homemade icecream!

-- Bronwyn

Jude said:

Leftover from my meringue shells.

Don't want to make hollandaise.

Any other ideas for them?

I like to use only yolks for breading a piece of chicken to fry. It
makes a denser, firmer, stronger coating than a whole egg whether using
bread crumbs or seasoned flour

Also refrigerator ice cream, or a 'biscuit glace' could use up all 6
yolks in one go, along with about 11/2 pound of sugar and some vanilla
pod infused milk.
---
JL

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

zxcvbob said:

Jude said:

Leftover from my meringue shells.

Don't want to make hollandaise.

Any other ideas for them?

Sponge cake. Lemon curd to fill those meringue shells.

Bob

OOOOOOOhhhhhhhhhhhh, I love lemon curd! Got a good recipe?
===============

Yes.

--
Syssi
Lemon Curd

5 Eggs
5 oz butter
3 lemons (rind and juice)
2 cups sugar

Thoroughly mixed together and cooked for 10-15 minutes... jarred
and refrigerated.

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Leftover from my meringue shells.

Don't want to make hollandaise.

Any other ideas for them?
========

Bearnaise Sauce? I like it far better than Hollandaise.

Bearnaise Sauce

2 TBSP Red Wine Vinegar
1 1/2 tsp chopped Green Onion
1 1/2 tsp Tarragon
1/8 tsp cracked Black Pepper
4 Egg yolks
3/4 cup Butter, softened
1 TBSP Parsley

1. In top of a double-boiler (d-b), combine first 4 ingredients. Over high
heat, heat to boiling. Boil until vinegar is reduced in half.

2. Place top of d-b unit over bottom unit with hot, not boiling, water. Add
yolks, and cook, beating constantly with whisk until slightly thickened.

3. Add butter, about 2 TBSP at a time, beating constantly with whisk, until
butter is melted and mixture is thickened. Stir in parsley.