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6 egg yolks

I'm making a pavlova tonight for maggot's birthday cake, his choice. However, that leaves me with 6 egg yolks i don't want to bin. what shall i do with them?
judith

Lemon tart.
Nick

Plan better! I have 6 egg whites I have no plans for in the fridge. We should talk more.

(I used the yolks in Baileys Frozen chocolate mousse.)
Silas

Custard
Northern_Lad

Ice-cream?

A really rich, but small, omlette?
judith

Rhubarb fool
Northern_Lad

Sorry; no need to get personal. (have you decided on how many ducks you want yet?)
toggle

judith wrote:
Lemon tart.


lemony something sounds nice.

can you give me something vaguely recipie-ish?
Barefoot Andrew

Two egg yolks needed for lemon linguine, but I'm guessing (a) you wanted something puddingy, and (b) you wouldn't want linguine for three nights Confused
A.
judith

toggle wrote:
can you give me something vaguely recipie-ish?


Rich sweet pastry (1 or 2 egg yolks) with a creamy, buttery lemony custard (rest of the egg yolks). Not for the high of cholesterol.
This thread has a couple of links, although the thread itself does go a bit off piste.
cab

We had lemon meringue pie (she makes a fab lemon meringue pie!)with home made vanilla ice cream on Sunday night. Doesn't get much better than that Smile
gil

Large quantities of Lemon Curd (see Articles)
recipe
toggle

I'm about to go get hismelf to add a couple of nets of lemons to the shopping list.
colour it green

zabaglione
JB

I usually have the opposite problem - what to do with all the left over egg whites.
toggle

JB wrote:
I usually have the opposite problem - what to do with all the left over egg whites.


i recomend pavlova Very Happy
Nick

toggle wrote:
JB wrote:
I usually have the opposite problem - what to do with all the left over egg whites.


i recomend pavlova Very Happy


Quote:
can you give me something vaguely recipie-ish?


Back at ya!
Northern_Lad

Really?

Take egg whites.
Whip 'til they hold a soft peak.
Add in, very slowly, while continuing to mix, 2oz of caster sugar per egg white.
Whip until you can hold the bowl over your wife's head without loosing consiousness.
Make a large 'nest' on parchment.
Bake in a very low oven for anywhere between 2 hours and 3 weeks (depends how chewy or dry you like it).
Fill with cream and fruit.
kevin.vinke

toggle wrote:
JB wrote:
I usually have the opposite problem - what to do with all the left over egg whites.


i recomend pavlova Very Happy


or banoffi
toggle

6 egg whites <- Nick edited this, as it's a bit of a typo to make. Smile
12ox sugar
teaspoon cornflour
teaspoon white vinegar
dash of vanilla essence
toppings (cream and fruit)

whisk egg whites till really thick, add sugar a tablespoon at a time while whisk is still running. when it's all added, fold in other stuff.

dollop onto some greaseproof paper on a baking tray. you can shape the sides up, i go for the dollop look.

gas mark 1, 1 and a half hours. cool, top with whipped cram and whatever fruit you have available

crunchy on the outside, squidgy in the middle
Nick

I can cook. Honest, I can.

But merengues get me EVERY time.
Northern_Lad

Nick wrote:
I can cook. Honest, I can.

But merengues get me EVERY time.


In what way?
toggle

Nick wrote:
I can cook. Honest, I can.

But merengues get me EVERY time.


tricks include:

1. really clean bowl and attatchments on electric mixer

2. really low oven

3. don't rush adding the sugar, ti's better to add too slowly than too fast.
gil

Northern_Lad wrote:
Nick wrote:
I can cook. Honest, I can.

But merengues get me EVERY time.


In what way?


I thought a merengue was a kind of dance
Nick

Northern_Lad wrote:
Nick wrote:
I can cook. Honest, I can.

But merengues get me EVERY time.


In what way?


Always far too dry and almost powdery. Or, just don't hold their shape, so end up the size of the floor of my oven and as thin as a thin thing.
Silas

cab wrote:
We had lemon meringue pie (she makes a fab lemon meringue pie!)with home made vanilla ice cream on Sunday night. Doesn't get much better than that Smile

I too make an astonishingly good lemon meringue pie, love doing them, its like a chemistry and physics class rolled into one.
VSS

gil wrote:
Large quantities of Lemon Curd (see Articles)
recipe


YES!
Madame Bear

A Pavlova topped with lemon curd mixed into lightly whipped cream is excellent when summer fruits are not yet in season. Four large eggs provide enough meringue and curd for 6-8 people, and avoid that horrible 'fridge moment when you look at the bowl you saved the yolks in and think - oh God, what to do!
Northern_Lad

Nick wrote:
Northern_Lad wrote:
Nick wrote:
I can cook. Honest, I can.

But merengues get me EVERY time.


In what way?


Always far too dry and almost powdery. Or, just don't hold their shape, so end up the size of the floor of my oven and as thin as a thin thing.


Sounds like you're rushing things.

Making a merangue is a lot like making love to a beautify woman: you should make sure everything's clean before starting, start of only doing part of the task, when it looks like things are almost there add in something extra, verrrry slowly, and keep going. Length is important too: not long enough and it comes out half baked and unsatifactory; too long and things go dry.
nats

Both egg whites and yolks freeze - but separately. Apparently.... I've never done it. Chinese eggdrop soup takes an egg yolk per person as well I think. And quiche needs more yolks than whites.

Having said all that, my normal solution is to cover the spare yolk(s), put in fridge, wait until it/they go hard, then throw them out... Embarassed
Nick

Northern_Lad wrote:
Nick wrote:
Northern_Lad wrote:
Nick wrote:
I can cook. Honest, I can.

But merengues get me EVERY time.


In what way?


Always far too dry and almost powdery. Or, just don't hold their shape, so end up the size of the floor of my oven and as thin as a thin thing.


Sounds like you're rushing things.

Making a merangue is a lot like making love to a beautify woman: you should make sure everything's clean before starting, start of only doing part of the task, when it looks like things are almost there add in something extra, verrrry slowly, and keep going. Length is important too: not long enough and it comes out half baked and unsatifactory; too long and things go dry.


I have 10 egg whites to get through today. I shall put some romantic music on and light the fire.
Nick

Well, I've got 5 Live on, and I had her moaning at me while I mixed it about for around 15 minutes. The white stuff is looking glossy and stiff, and promising in the oven. I even put my nuts in it.
alison

Nick wrote:
Well, I've got 5 Live on, and I had her moaning at me while I mixed it about for around 15 minutes. The white stuff is looking glossy and stiff, and promising in the oven. I even put my nuts in it.


Why does that image make me feel sick Rolling Eyes
Jamanda

Now don't over do it! You want it still sticky in the middle.
Nick

Crusty on the outside, sticky in the middle, and the nuts taste great!
alison

Nick wrote:
Crusty on the outside, sticky in the middle, and the nuts taste great!


No....still getting the wrong image.

I think it is your avatar!
Jamanda

Are they ginger nuts? angel5
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