Using up egg yolks

[avid baker]

I have just made a pavlova and have 6 egg yolks left over. Any suggestions?

[Clanad]

You know, they freeze very well if you don't have any use for them at the moment. They'll keep for up to 6 months or more. Put them in a sealble freezer bag (not a storage one), close the opening around a common drinking straw... suck the excess air out, seal the bag and freeze... works every time!

For the truly inventinve, mix the yolks together and then, for use in sweet recipes, cakes, etc., mix in one teaspoon honey or sugar with your six eggs.... for savory recipes, mix one teaspoon salt with the eggs. Then, fill six ice cube tray sections with the mixture. This will equal pretty darn close to one yolk per cube. The purpose of the sugar, honey or salt is to help stabilize the yolks for freezing. Place the prepared tray in the aforesaid freezer bag, evacuate the air, et voila!... Best of yolks!

[katerich48]

Mayonnaise or custard...both need egg yolks...

[Symmetryigr8]

A trifle is esy.
Sponge fingers soaked in a bit of booze with jelly over it.
Custard made with half milk, half double cream (500ml each for a big trifle) a bit of caster sugar, vanilla and the egg yolks.
Whipped cream on top and decorations. Easy and just google custard recipes. James Martin does a good one, probs on bbc food somewhere.

[GYMRAT]

how about an egg white face mask?


http://www.acne.org/egg-white-mask-reviews/203 /page1.html


so you can have clean pores as you serve your pavlova!