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Old 06-24-2007, 12:44 AM   #1
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What to do with the yolk after separating?

I've noticed that in many recipes for things such as meringues the egg white is supposed to be separated form the egg yolk. But they never say what to do with the yolk. Are you just supposed to throw it away? That just seems wasteful. Has there ever been a recipe that has found a good use for it?


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Old 06-24-2007, 12:54 AM   #2
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Add it to your breakfast omlette.

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Old 06-24-2007, 01:51 AM   #3
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Scambled eggs, make a cake & just use egg yolks, make any batter a little richer. If make lemon meringue pie, the yolks are use in the filling.
You also use the yolk for binding meat in burgers or if you want to breadcrumb something.
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Old 06-24-2007, 01:54 AM   #4
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Or make mayonnaise, custard or ice cream. My hunch is that if you have recently found yourself making meringues you will very quickly discover many uses for the yolks. Here is a link with some helpful information.
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Old 06-24-2007, 09:30 AM   #5
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Hollandaise and Bearnaise!
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Eat Meat and Save the Plants!
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Old 06-24-2007, 10:14 AM   #6
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Totally agree with previous posters.

There is little better than an omelet or scrambled eggs made with a double yolk egg.

Here you have the equal.
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
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Old 07-17-2007, 08:40 PM   #7
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You can keep it to make Zabaglione or Hollandaise sauce as stated above.
Or just simple brush it over meat or a pie before going to the oven.
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
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Old 07-17-2007, 09:30 PM   #8
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I believe you can also freeze them to use later in a recipe calling for all yolks.By the way one yolk is one TBL egg whites equal 2 TBL.
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Old 07-17-2007, 11:53 PM   #9
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Creme brulee! Creme anglaise! Or your other favorite custard...
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Old 07-18-2007, 06:21 AM   #10
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Lemon curd!

Practice safe lunch. Use a condiment.
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