Don't Throw Out Leftover Egg Yolks, Turn Them into Delicious Dishes with Our Amazing Recipes for Everyone!

These rich and cake-like cookies are super easy to make and do not need any special equipment, as well.

• Egg Yolks – 6
• Vanilla Extract – 1 tsp
• Unsalted Butter – ½ cup
• Sugar - 200 Grams or 1 Cup
• All Purpose Flour – 21/2 Cups or 310 Gram
• Baking Soda – 1 Tsp
• Cream of Tartar – 1 Tsp
• Macadamia, Pecans or Walnuts – ½ Cup
• Chocolate Chips – ¼ Cup

• Preheat oven to 177 Degree Celsius.
• In a bowl, whisk together vanilla extract and egg yolks.
• Use an electric mixer to beat the sugar and butter until fluffy. Mix egg mixture into it and beat again.
• Stir in flour, cream of tartar and baking soda. Combine all ingredients well, add chocolate chips and nuts.
• Shape the mixture into small balls of about 1.5 inch and place them on the baking tray lined with baking sheet. Leave sufficient space between each ball. Flatten the ball slightly and bake for about 10 minutes.

This nutty short-crust pastry is perfectly crumbly and filled with egg custard.

• Full-fat Milk – 700 ml
• Egg yolks – 7
• Caster Sugar – 90 g
• Freshly ground nutmeg

• Egg – 1
• Caster Sugar – 55 g
• Unsalted Butter – 120 g (chilled and cubed)
• Ground Almonds – 25 g
• Plain Four – 165 g

• In a large bowl, stir in ground almonds and flour. Add butter and rub with fingertips until the flour resembles breadcrumbs.
• Add sugar and egg. Mix all the ingredients well to form a dough.
• Slightly flatten the dough and wrap with cling film. Chill in the refrigerator for about 30 minutes.
• Preheat the oven to 200 C.
• Roll the chilled sweet pastry dough on lightly floured surface. Use a 11 cm fluted cutter to cut about 12 discs. Line the muffin tray moulds with these circular discs.
• To make the custard filling, first warm the milk in a vessel. Beat sugar and egg yolks until they become creamy and pour warm milk to it while stirring well.
• Pour in this custard mixture in each tart and sprinkle a pinch of nutmeg.
• Bake for about 25 minutes until you see a slight dome formed on the custard.
• Let them cool for about 30 minutes and then remove from the moulds.

This hollandaise sauce is perfect to serve with fried eggs, a breakfast casserole or poached eggs.

• Egg Yolks – 3 Large
• Salt – ¼ tsp
• Black Pepper – a Pinch
• Fresh Lemon Juice – 1 Tbsp
• Unsalted Butter – ½ Cup

• Combine together egg yolks, lemon juice pepper, and salt in a blender.
• Melt the butter in a saucepan until foamy.
• Blend the egg yolk and other ingredients at a high speed for about 4 to 5 seconds.
• Pour in the hot melted butter slowly into the yolk mixture when the blender is still running.
• Taste for seasoning.

These consists of potatoes mashed with nutmeg, cream and butter and then baked until it is golden brown.

• Egg yolks – 3
• Potatoes – 2 pounds
• Heavy Cream – ¼ Cup
• Black Pepper – ½ Tsp
• Nutmeg – ¼ tsp
• Unsalted Butter – 4 Tbsp

• Place quartered potatoes in a pot with salt and water. Cook for about 20 minutes until potatoes are well cooked.
• Melt 2 tbsp of butter to coat the potatoes.
• Drain the cooked potatoes. Mash them well and add about 2 tbsp of butter. Add in heavy cream, black pepper, nutmeg and continue mashing until all the ingredients are well incorporated.
• Now add egg yolks and salt and mash to a smooth texture. Avoid over-mashing potatoes, as it will become gluey.
• Use a piping bag with a star point to pipe the mixture on a baking sheet.
• Brush with melted butter and bake for 20 minutes at 425-degree F.

This no-bake dessert is crunchy and creamy, with a rich banana flavour.

• Whole Milk – 2 Cups
• Banana Chips – ½ Cup and more for garnish
• Egg Yolks – 2 Large
• Salt – ½ Tsp
• Vanilla Extract – 2 Tsp
• Granulated Sugar – ¼ Cup

• Wafer Cookies Vanilla – 30
• Granulated Sugar – 2 Tbsp
• Salt – 1/8th tsp
• Unsalted Butter – 4 Tbsp

• Unflavoured Powdered Gelatin – ¼ Tsp
• Water – 1 Tbsp
• Heavy cream – 1 Cup (cold)
• Vanilla Extract – 1 Tsp

Method:

• Place banana chips and milk in a saucepan and simmer on medium heat for about ten minutes. Remove from heat. Whisk corn-starch, sugar and salt in a saucepan. Add in egg yolks and mix until smooth.
• Remove and discard banana chips from milk. Add warm milk to the egg mixture. Cook this mixture on medium-low heat. Whisk constantly until the liquid bubbles and thickens. This takes about 5 to 7 minutes.
• Remove from heat and add vanilla extract.

• Line a baking pan (8 x 8) with a parchment paper. Pulse sugar, salt and cookies in a processor until you get even crumbs. Drizzle butter and blend again, so that the ingredients are well-incorporated.
• The mixture should come together when you squeeze in your hand. Pour this into the prepared pan. Press firmly to form an even layer. Freeze for 20 minutes.

• Mix water and gelatine and microwave for 10 seconds.
• Whisk together sugar, vanilla, and cream with an electric mixer or hand whisk it. Beat on medium speed to form soft peaks. Add gelatine mix while the mixer is still running. Whip until stiff peaks form.
• Pour the warm pudding on the frozen crust. Spread evenly. Add the whipped cream over the pudding mixture and spread. Wrap and refrigerate for about 3 hours until everything is set.
• Cut the slab into 12 bars. Garnish with banana chips.

This creamy, ultra-rich and smooth pudding with its nutty flavour is super delicious.

• Egg Yolks - 4
• Sugar – 2/3rd Cups
• Corn-starch – ¼ Cup
• Salt – ¼ tsp
• Milk – 21/2 Cups
• Vanilla – 1 Tsp
• Butter – 2 Tbsp
• Peanut Butter – ½ Cup

• Heavy Whipping Cream – 1 Cup
• Semi-Sweet Chocolate Chips – ½ Cup

• In a pot, whisk together corn starch, salt and sugar. Add milk gradually, and then egg yolks and peanut butter.
• Place the pot on medium heat and whisk constantly while cooking until large bubble forms (8 to 10 minutes). Reduce heat and continue cooking for about a minute.
• Take a medium size bowl and place on it a fine-mesh strainer. Pour the cooked hot mixture through the strainer. Add vanilla and butter to hot pudding.
• Chill the pudding in the fridge for three hours and whisk again before serving.
• In a small pan, heat cream. Pour in the hot cream on chocolate chips and leave for about 5 minutes.
• Whisk well until smooth and chill for 10 minutes in fridge. Whip this mixture using electric mixer. Place this chocolate whip cream on peanut butter and serve.

A tangy and sweet lemon curd is delicious as a spread or as topping for cupcakes.

• Lemons – 3
• Sugar – 11/2 Cups
• Lemon Juice – ½ Cup
• Egg Yolks – 5 Large
• Unsalted Butter – ½ Cup
• A pinch of Salt

• Firstly, zest the lemons. Add sugar to it and grind them finely in a blender.
• Cream the lemon sugar and butter in a large bowl. Add one egg at a time and beat well. Add salt and lemon juice and combine well.
• Pour this mixture in a saucepan. Cook on low heat until it thickens for about 20 minutes.
• Remove from heat. Cool and refrigerate it. This recipe makes about 2 cups of lemon curd.

Due to its unique composition, the white of an egg are nutritional different from yolks.

• Egg whites have low fat and calories.
• They are high in protein. The white of one large egg contains 4 g of protein.
• They have less vitamins.

Egg Yolks:

• Yolk is rich in vitamins like vitamin A, E, D and K.
• They have high fat content. Each yolk contains nearly 4.5 to 6 g of fat.
• They are high in cholesterol.