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Eggs

egg yolks overload!

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egg yolks overload!

jeniyo | Sep 9, 2009 03:51 PM

I am going to bake very large wt. cake for 40+ ppl with swiss buttercream frosting this week. I've counted and i'll be using around 30 egg whites. which means, the by products will be 30 egg yolks (!)

i know i can set aside 5 or 6 of them for a pint of ice cream but what else can i do with it that is equally delectable?

do you have something that uses just yolks?

or can i package them in 5's and freeze them?

or should i make a batch of pastry cream, pudding or cremebrule and freeze? how does it hold up? lemon curd?

eggy bread or rolls?

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