So, you’ve made a gorgeous meringue or maybe the perfect soufflé... Now, what to do with those leftover egg yolks? We’ve got lots of great egg yolk recipes, listed here in order of how many egg yolks required. Don’t want to use them right away? No problem! We’ve also got tips for how to freeze egg yolks for later use.
Cranberry Lemon Curd Tarts (2 egg yolks) – Cranberry lemon curd tarts make a great dessert for any gathering, especially those where you want to minimize plates and cutlery. Any excess curd can be refrigerated for up to 1 week to be used later as filling in rolls, cakes or as a spread on scones and more.
Strawberry and Cream Canada Day Pops (2 egg yolks) – It doesn’t have to be July 1 for your family to enjoy these patriotic white and red pops. What’s more is that you can serve any remaining strawberry and custard mixture with biscuits for a quick strawberry shortcake treat on the spot!
Hollandaise Sauce (3 egg yolks) – Not just for Eggs Benedict, this creamy rich Hollandaise sauce can also be served warm over eggs, fish, seafood or vegetables such as steamed or grilled asparagus and broccoli. For something different, try this lower-fat Yogurt Hollandaise variety.
Key Lime Pie (3 egg yolks) – Key lime pie is not only a great dessert to use up leftover egg yolks, it’s also perfect for beginner bakers who are still a bit wary of baking a pie crust from scratch. Here, the graham cracker crust comes to the rescue, and is sure to impress at any BBQ or potluck. Get step-by-step instructions for how to make Key Lime Pie in the video tutorial below.
Crème Brûlée (4 egg yolks) – Crème brûlée is one of those misunderstood desserts people think is difficult to make, when it’s actually very easy. Put simply, crème brûlée is a vanilla custard with a top layer of sugar, caramelized just before serving using a small torch or the broiler. See for yourself just how easy it is to make crème brûlée in the video tutorial below.
How to Freeze Egg Yolks
If you don’t want to use your leftover egg yolks right away, you can freeze them for later use. Beat in 1/8 tsp (0.5 mL) salt (for use in savoury dishes) or 1½ tsp (7 mL) sugar or corn syrup (for use in baking or desserts) per ¼ cup (60 mL) egg yolks (about 4 yolks). Pour the mixture into an ice cube tray and freeze, then transfer to a freezer bag and label with the date and whether you added salt or sweetener. The ice-cube tray allows you to portion the yolks so you can thaw only what you need. Just be sure to always thaw eggs in the refrigerator and use them as soon as they are thawed.
You can also keep leftover raw egg yolks in the fridge for use within 2-4 days. Just put the yolks in a container with a little cold water to keep them from drying out (remember to drain the water before using) and cover with an airtight lid.
We’ve got more tips for freezing eggs and cooking with frozen eggs here.