Having just made a batch of meringues,I am now left with lots of egg yolks, can I use them in recipes that ask for "eggs" i.e cakes and tray bakes. Is the white of the egg needed in the baking process ?
It really does depend on the recipe. Egg yolks have some protein but a lot of fat which adds flavor and makes baked goods more tender and moist. Whites are just protein which adds structure and has a drying effect.
If the particular recipe is depending on the eggs for the binding power of their protein you may not get enough by substituting just yolks. Remember that the volume of the yolks is less than whole eggs so you may see better success substituting two whole eggs with three yolks.
Some cakes will handle the reduced protein. White and yellow cakes will be ok. Pound cakes will also be fine and in fact some recipes call for only yolks. Expect your cake to be a little denser, softer, and tastier. Any kind of sponge or angel food cake won't work because they rely wholly on the protein from the whites.
Soft, rich breads will also benefit from the added fat. The breads will derive their structure from the gluten in their flour. Cinnamon rolls and rich doughnuts come to mind. A local doughnut shop is famous for the yellow color which comes from using fresh yolks.
Yolks can be used in many recipes that call for whole eggs. Look for recipes that will benefit from all the added fat. Anything custard-like, where the eggs are mixed with milk, will work very well- even better than with whole eggs in fact. Examples are custard, flan, puddings, french toast, etc. Given the season you might consider a custard-based ice cream.
uses: sugar, egg yolks, milk, heavy cream 1) Beat egg yolks and sugar until thicked and paled. Then put the milk and heavy cream on medium heat (not to boil). Then add 1 cup of the milky mixture in the egg yolks mixture and whisk; then put this in the milky mixture to cook whisking all the time until is ready. The second recipes uses: sugar, egg yolks, milk, corn flour 2) Whisk off the heat sugar, milk and corn flour. Add the milk gradually and whisk until the ingredients are dissolved, and then whisk in the egg yolks. Cook until ready. Why in the first recipe we beat the egg yolks
(Prompted by an interesting radio show on ducks and duck eggs). For general uses, in either an egg-only dish, or an egg-centric dish like a custard or quiche, can I use eggs other than chicken eggs? Other than the obvious that the volume of the dish will vary, and perhaps the cooking time, can I make a fried quail egg on toast, or a duck egg quiche? Or for that matter, to echo another recent question, a soft-boiled ostrich egg - presumably with lots of dipping toast!
Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of air in the finished sauce. It reached to correct consistency and otherwise was completely fine, but I would think vanilla sauce should have a relatively thick, rich consistency without any bubbles in it. How can I do it better next time? Would heavy cream help? Should I not use a whisk and just stir with a spoon? How big of a risk is it that my sauce will curdle if I don't use a whisk?
I always used the yolk of the egg for preparing mousseline sauce, but sometimes I see recipes on the web where they use the white of the egg. Like in the definition on this site epicurious mousseline [moos-LEEN] 1. Any sauce to which whipped cream or beaten egg whites have been added just prior to serving to give it a light, airy consistency. So what's the 'orthodox' way of making mousseline sauce? And what difference would it make to use the whites instead of the yolks? I guess, I will have to try it one of these days, but was wondering about.
Sometimes when making recipes that require just egg whites, I don't know what to do with the yolks so I just throw them out. Instead of throwing them out, is it possible to freeze them and keep them to use at a later date?
Hi I'm a new user to the group, having just used the Hairy biker recipe for hollandaise sauce as a treat for Sunday brunch eggs Benedict. This are the ingredients: 225g/8oz butter, cut into pieces 4 tbsp white wine vinegar 1 small shallot or ½ banana shallot, peeled and very finely chopped 10 black peppercorns 1 bay leaf 3 free-range egg yolks a pinch of sea salt flakes a pinch of caster... in a small saucepan over a high heat and bring to the boil. Cook for 1-2 minutes, or until reduced to two tablespoons of liquid. Remove from the heat. Put the egg yolks in a heatproof bowl
I want to make the recipe here: http://www.shutterbean.com/2012/flourless-coconut-chocolate-drops/ This recipe states that you should just use four egg whites. I really, really don't want to waste 4 egg yolks (I know you can make scrambled eggs out of them. I always try to remember but often they do go to waste.) What would happen if I used whole eggs to replace the egg whites in the recipe? I assume I would need fewer eggs, but what else would happen?
to the yolks, whisk it together and then pour it back into the pan to the rest of the hot liquid. I think I've also done this right - I had no scrambled eggs. Now it says to cook it over low heat while...Yesterday I tried to make Bavarian Cream for the first time - it was a disaster. I think I know where I went wrong, but maybe someone with a bit of experience can still help me out. So I got this recipe consisting of some egg yolks, sugar, gelatin, milk, heavy cream and some oil, syrup or liquor for flavor. The recipe states to whisk the yolks together with the sugar until the mixture is pale
are allergic to chocolate. (No, none of them are related to each other. Just one of those things.) What sort of frosting can I make that will go well with the hazelnut, but which doesn't involve chocolate? The cake is pretty sweet — equal parts sugar and ground hazelnuts, plus egg whites — so I usually make a bittersweet chocolate frosting by combining a good half or two-thirds cup of dutch cocoa with 2 or 3 tablespoons of sugar, 6 tablespoons water, and 8 egg yolks, cooking until thickened, and when cooled mixing it with two sticks of unsalted butter. I'm thinking if I leave out the cocoa, I will have
-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I... minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce... the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance