I need some help figuring out what to do with leftover egg yolks. I've got an oder for a white wedding cake and I'm going to have a ton of egg yolks leftover (the bride wants white-white, otherwise I'd just put in the whole egg). Being rather thrifty by nature, I just can't stand the idea of just dumping all those yolks to the dogs. On the other hand DH and I can only eat so much vanilla pudding! Any suggestions?

Try to get an order for 5 tons of mayonaise?

Dave

More seriously, have you considered getting dried egg whites? I use dried whites and yolks in cookies, with no difference in flavor detected. While more expensive initially, there is no waste, and the labor of separating many eggs and cleanup can be taken into consideration. I have used dried whites in many recipes calling for whipped egg whites and there is no loss in volume, and there is no chance of a stray bit of yolk getting in and ruining it. I keep them in my freezer, since I don't use them on a regular basis, and keep a silica pack in each jar, and always be sure to bring to room temp before opening, otherwise condensation may moisten them. I certainly wouldn't make omelets with dried eggs, but they come in handy for baking.

Dave

Dave

These things require more yolks than whites:

Lemon bars
Lemon pies
The custard form of ice cream (easier to store)

Here's an interesting site that talks about freezing them:

http://gourmetsleuth.com/leftovereggyolks.htm

Why didn't I think of mayo! I make my own from time to time and I know I have whites in the freezer that I froze the last time I made mayo. Boy, do I need to spend more time at home cooking in my own kitchen!! :^O

Sweetpea, good ideas and wonderful web-site! I promised my neighbor lady a lemon pie two years ago, maybe this summer is the time to do it!

Mmmm... Yolky egg-drop soup... :x

Just boil some chicken broth, stir 1 tbsp soy sauce with 1 tbsp cornstarch in a small bowl, add to broth, bring back to boil and let it thicken a little. Remove from heat. Beat eggs+egg yolks in separate bowl. Stirring gently in one direction, drizzle eggs into broth. Let sit for two minutes, to cook eggs.

Serve immediately.

Sprinkle Mongolian Fire Oil on top, chili oil, a drop or two of tabasco... That'll clear your sinuses and ease a chest cold.

OR snip onion greens or chives, and sprinkle on top of each serving.

Another thing is some homemade pasta dough with 3 yolks in place of each egg. Some old book of mine had this as a variation, saying it is very rich but delicious, and was it ever. A bit high on the cholesterol scale, but only an occasional treat.

Dave

Hey, Dave,

Eggs and dairy have been vindicated as far as heart disease, now that they know there's LDL's and HDL's. And there are good things in them for your eyes, and mice don't have dementia when they eat eggs!! Which I hope I never run into!


Here's from this site:

http://www.iowaegg.org/egg_nutrition/eggs_come_full_circle.asp

"The egg nutrition news in the 90s has been extremely positive addressing both the dietary cholesterol - heart disease issue and the valuable contributions of eggs in the diet. Both clinical and epidemiological studies continue to show that eggs have little effect on plasma cholesterol levels and are unrelated to heart disease risk. The findings that dietary cholesterol raises both LDL and HDL cholesterol levels with no negative effects on the LDL:HDL ratio fits with the findings from epidemiological trials showing that egg consumption does not alter heart disease risk. The data fully support the view that "an egg or two a day really is okay." Even the American Heart Association has taken notice of the evidence that cholesterol from eggs is not a risk for heart disease and accordingly the American Heart Association's new 2000 dietary guidelines now permit an egg a day, rather than only three a week."

That's right, Sweetpea, and another item which has been vindicated in recent years is coconut fat, which they used to tell us was worse than beef fat for us. When they studied populations where 3/4 of the fat in their diet was from coconuts, and found almost no clogged arteries and related heart disease, they looked closer and found it is metabolized diferently, and is actually good for us - now they are selling coconut fat in health food stores at outrageous prices! I'll stick to my Thai curries...

Dave

Give them time, they will change their mind again next year. I can't keep up with them. At one time they even said fiber was bad for us. Go figure.

And the best news of all, simply keyboarding to type these responses is bad for us.

Repetitive actions cause carpal tunnel.

Repetitive actions cause carpal tunnel. :|

Repetitive actions cause carpal tunnel. :O

Repetitive actions cause carpal tunnel. :_|

BG ;\

:_| Aaarrggggghhhhhhhh!!!!!!!!!!!

On a day when my hands aren't bothering me too bad, you just HAD to remind me! :_|


On the foods and fat issue, I think it all boils down to that old addage "All things in moderation."

Oh, and BTW, thanks everybody for all the great ideas for using egg yolks (definatley going to have to try homemade egg drop soup!).

My problem actually resolved itself quite nicely. Bride number one wants white cake. A couple weeks later I have a bride who wants a lemon ginger cake which recipe takes whole eggs PLUS egg yolks so I think I'll come out about even when it's all said and done.

Sorry about bringing up the hazards of typing. :O I didn't mean to make your day dark in any way! :8} :x

But isn't it nice when things work themselves out? It seems they do more often than not. I'm glad to hear you have use for the yolks. Will you be freezing them between uses?

BG

No, I don't think I'll freeze the eggs. I'll just bake the cakes for both projects at the same time so I only have to heat the kitchen up once.
I always bake the cakes ahead and freeze them anyway. That way if I have a major problem with the cakes I have time to re-do.