What To Do With Leftover Egg Yolks

Hi guys! I know after making macarons, there are oh so many egg yolks leftover...sigh*. So I've come up with several different ways to use up egg yolks. Hope you find this post useful ^_^

1. ICE CREAM!!!!!

I made this fresh mint chocolate chip ice cream recently, and man is it good. I purchased an ice cream maker not too long ago, because I was tired of eating egg yolks in scrambled eggs. The taste gets repetitive, you know :(. It was only around $35, and it is worth my money. I loooooove ice cream, so this gives me a good excuse to make ice cream. Here's the recipe. http://www.epicurious.com/recipes/food/views/Isaac-Mizrahis-Mint-Chocolate-Chip-Ice-Cream-240235 I used 2% milk because that's what I had in the fridge, but it still tastes good, just a bit of ice crystals. That means there's less fat hehe.

2. Oyakodon (Chicken and Egg Over Rice)

This is a really tasty dish, a Japanese style egg and chicken omelette over rice. It uses dashi, sake, soy sauce, and mirin for flavor. That way you don't have tasteless eggs. It's a simple, easy dish that always usually uses up my egg yolks. I've included the recipe for your convenience.

Oyakodon (adapted from Cookingwithdog's youtube)

Ingredients (Makes enough for a couple days)

-However many egg yolks are leftover from macarons

-1 packet of granulated dashi mixed with 1/4 cup water

-1-2 Chicken breasts or thighs

-Cooked Rice

-1 onion, finely chopped

-1 tbsp soy sauce

-1/2 tbsp sake

-1/2 tbsp mirin

-Mitsuba parsley or green onions for garnish

1. Cut up chicken and onions into small pieces.

2. Put dashi stock, soy sauce, sake, mirin, and onions in a large pan and cook until onions are translucent.

3. Add the chicken and thoroughly cook.

4. Beat the egg yolks until one solid consistency, and then drizzle over the chicken and onion so that it connects them.

5. Cook until solid, and serve over hot steamed rice.

3. Steamed Eggs (Chinese Style)

I sometimes am really lazy and want a tasty savory egg custard to go with my meals. This is a good answer to that, and uses up my egg yolks. I do add one or two extra whole eggs so that it becomes more fluffy, but it isn't necessary. The egg yolks make this custard very firm and solid, not runny or watery at all. Still just as tasty :)

Steamed Eggs (adapted from my mother's cooking)

Ingredients:

-However many egg yolks you have leftover from macarons

-1-2 whole eggs

-1 tbsp vegetable oil

-1 cup water

-A steamer (or a deep pan like a wok filled with a bit of water)

-Oyster sauce to garnish and add flavor

-Green onions for garnish, chopped

1. Beat egg yolks and eggs until foamy in a large heatproof bowl.

2. Add the water and vegetable oil and whisk with a fork until bubbles form.

3. Put the bowl in the steamer and cover on medium-high heat for 25 minutes or until firm.

4. Garnish with oyster sauce and green onions if you like.

4. Egg Drop Soup

I'm pretty lazy when it comes to using up egg yolks, so sometimes I just use them to make egg drop soup or something similar. I am not too fond of the texture of egg yolks, so sometimes I add a whole egg to balance it out. But this is a quick and easy way to get rid of them, and they're not too rich while in soup. If you want you can add meat like shrimp or chicken.

Egg Drop Soup (adapted from allrecipes.com)

Ingredients (makes 4 servings)

-4 cups chicken broth, divided

-A pinch of ground ginger

-Chopped green onions for garnish

-A pinch of salt

-1 1/2 tbsp cornstarch

-However many egg yolks you have leftover

-1 whole egg

1. Pour 2 cups of the chicken broth in a saucepan, and heat on medium-high heat.

2. Add the ginger, salt and green onions and bring to a rolling boil.

3. In another bowl, mix the 2 cups of chicken broth with the cornstarch for thickener.

4. Beat the egg yolks and egg in another bowl with a fork and slowly drizzle in the mixture into the soup in a circular motion so that they cook evenly.

5. Add in the cornstarch and mix well.

5. Chicken Noodle Soup with Eggs

Sometimes when I'm feeling under the weather, I make this soup to boost my immune system. It's super easy and it can use up your egg yolks for sure :) I don't really measure out my ingredients for this because I just make it up as I go. It's a little bland, but I just add some pepper and salt.

Chicken Noodle Soup with Eggs

Ingredients:

-However many egg yolks are left over from macarons

-A good amount of chicken broth mixed with water

-Pasta noodles

-Water

-Salt

-Pepper

-Celery or spinach

-1-2 carrots, peeled and chopped

-Pre-cooked chicken pieces (frozen or fresh)

-1-2 garlic cloves, minced

1. Pour chicken broth and water into a saucepan and bring to a rolling boil.

2. Add in the carrots and celery/spinach.

3. You don't have to cook the pasta in a separate pot, so for convenience I just boil the pasta noodles in the same saucepan as the soup. So add in the pasta and cook for about 7-10 minutes.

4. Add in your chicken and cook until soft. Add in your garlic and cook until translucent.

5. Beat the egg yolks, and drizzle in the egg yolks until it cooks, like the egg drop soup.

6. Add in the salt and pepper to taste, and you're done.

6. Creme Brulee

This isn't really a dish that I eat on the daily, like the ones above. So you can make it for a special occasion, because it makes quite a lot and it's rich and creamy. Recipe is here: http://www.foodnetwork.com/recipes/emeril-lagasse/vanilla-bean-creme-brulee-recipe/index.html.

7. Lemon Curd

You can use this to make a flavor of macarons if you wish, but I never really use this recipe...just something to keep in mind.http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe/index.html

8. Chocolate Pudding