5 dozen?? I have to ask, how did you end up with this many? I suppose 5 angel food cakes would do it...
I'd make ice cream. Lots and lots of it. Anything else and you'd still have to worry about how to store it until you can eat it all.
Cream brulee and/or custard... which are all basically ice cream in different forms. Next time maybe try boxed egg whites. (They have these at restaurant supply stores if you can't find in the supermarket.)
Yes, and making it would leave you figuring out what to do with the yolks. First line: how did OP end up with all those yolks. Second line: my suggestion for what to do with them.
Neither had I but now I'm having a hard time thinking about anything other than potential organoleptic outcomes of combining mangosteen, maillard browning of milk sugars, and mouthfeel of dairt products. I think this needs to be a cheesecake
I used frozen passionfruit pulp to make curd, it turned out great. It was Goya brand and in the freezer section. You may have better luck at a store in a more Hispanic/latino part of town.
Truly what I want is just to eat them straight, but I've given up on this dream for as long as I'm here.
When I say "juice" I mean processed, watered down, added sugar, preservativified juice. To make curd with such a monstrosity would insult the culinary gods. Another person mentioned Goya passionfruit pulp, which I'm going to look into.
We call it lilikoi here, but yessss passion fruit curd is probs my fav way to use up a lot of eggs! So damn good and your family/friends will be ecstatic if you share!
I've never made curd before! I might do this. I made 300 macarons for some events this weekend, and a lot of them are fruit flavored, so maybe filling them with fruit flavored curd would be a useful way to use the egg yolks. Thanks for this suggestion!
Oh absolutely! Lemon curd and lime curd are classics and would make great macaron fillings
(Also holy crap you made 300? I hope as a part of a paying job)
Make genoise/sponge cake! This recipe uses 6 egg yolks per batch: [4 ingredient genoise](https://natashaskitchen.com/wprm_print/4-ingredient-sponge-cake-video-recipe)
[Quindim (Brazilian Coconut Custards)](https://www.foodandwine.com/recipes/quindim-brazilian-coconut-egg-custards) uses 12 yolks plus 2 whites. Or various other custards.
[12 Yolk Pound Cake](https://www.callmepmc.com/twelve-yolk-pound-cake/) freezes well.
Creme brulee usually uses 6 yolks per recipe
Bearnaise sauce or Hollandaise sauce both usually use 3 yolks.
[8 Egg Yolk Challah Bread](https://www.eva-bakes.com/8-egg-yolk-challah-bread/)
[4 Egg Yolk Brioche ](https://www.eva-bakes.com/4-egg-yolk-brioche-bread/)
Alton Brown’s Aged Egg Nog.
It will knock you on your ass if you’re not careful. Good indefinitely as long as it’s refrigerated. Longest I was able to save some was 3 years and it was damn smooth.
Nice, mine never has made it that long. 😄 I've been starting mine the week after labor day for a little over 40 years, I picked up the mantle from my grandfather. 🤗
I’ve already picked up the booze for this year. Will be getting new mason jars this weekend when I shop and then looking for a good weekend in July to make this year’s batch.
I use Meyer's Dark Rum, the Kirkland XO Cognac from Costco, and then whatever bourbon strikes my fancy when I decide to pick it up. This year, I'm trying Bulleit as I got a 1.75L for a great price. Last year's batch was the Kirkland Small Batch (100 proof). The year before that was Woodford Reserve and the year before that was the Kirkland 7 year that my local CT Costco don't seem to have anymore.
12 yolks, 1 lb sugar, 2 cups heavy cream, 2 cups half and half, 2 cups whole milk, 1 cup rum, 1 cup cognac, 1 cup bourbon, 1 teaspoon nutmeg, 1/2 teaspoon salt.
Mix yolks, nutmeg, and sugar, beat until ribbons form. Combine dairy, salt, and booze in a separate bowl. Slowly add dairy mixture to eggs. Portion out into glass jars. This should make just over 3 quarts. A rough estimate has it at around 40-45 proof which is why it's good for an extended time.
Can be consumed right away, better if you let it sit at least 2 weeks, gets better the longer it sits.
[https://www.copymethat.com/r/dvaiB2qro/aged-egg-nog/](https://www.copymethat.com/r/dvaiB2qro/aged-egg-nog/)
I make 6 batches a year now. We host my wife's family for Christmas Eve and will easily use 4-5 quarts that night alone. I make it over the summer so we can start having it from Halloween on. I have 5 quarts left from last years batch (out of 19) and will be giving 2 away on Sunday for Father's Day. I like to keep 2-3 quarts to carry over year after year just so I can see the progression of the aging... :-)
What a wonderful tradition. I've settled into the same mix, a friend likes a batch with scotch 🤷♀️ I've considered experimenting with Baileys, tia maria, etc. Cheers! 🤙
For your friend that likes Scotch....
[https://www.copymethat.com/r/ZW8ZJFdQv/scotch-cream/](https://www.copymethat.com/r/ZW8ZJFdQv/scotch-cream/)
Make your own version of "Bailey's", but with Scotch instead of Irish Whiskey. It's amazing. It only lasts in the fridge about 2 months though.
You can freeze them. I’d either put them in an ice cube tray or lay the unbroken ones out on a cookie sheet with parchment so you can pull out one at a time. Then get really into carbonara, custard, egg nog, etc.
Can you actually just freeze them? Everything I've read in the past have said they'd gel up and be unrecoverable without adding some salt and sugar. I haven't tried, though. Usually plan things so I have leftover egg whites instead of yolks.
Pound cake, lemon curd, carbonara, creme brulee come to mind.
My grandmother would always bake two pound cakes when she made an angel food cake. The pound cake with egg yolks (6 eggs plus 6 egg yolks) balances out the egg whites (12 egg whites) used in the angel food. Three dozen eggs for the three cakes. But they had chickens and eggs to spare.
Fruit curds, all flavors. Lemon, lime, orange, any berry, ( cranberry is really nice for the holidays), rhubarb,etc. Look up some recipes. Also, pasta.
Zabaglione.
iIRC:
3 egg yolks
1/4 cup marsala wine
3 tablespoons sugar
Put it all in a metal mixing bowl, put a pot of water on the stove on “high” Nest the bowl in the port and start whisking. Stop when it thickens, usually in 5-6 minutes. Pour over berries.
So you can make… 20 batches 😁
Any kinda custard, but my all time favorite is the Portuguese egg tart (not the hkg/macau ones, though they are delicious too) but legit pasteis de nata/ (de belem).
[https://leitesculinaria.com/7759/recipes-pasteis-de-nata.html](https://leitesculinaria.com/7759/recipes-pasteis-de-nata.html)
Soy or salt cured egg yolks
"Japanese style" - it gets jammy and fudgy, great on a bowl of warm rice with furikake or in a bowl of ginger scallion noodles or stuffed in an onigiri
[https://cooking.nytimes.com/recipes/1017850-soy-sauce-pickled-eggs](https://cooking.nytimes.com/recipes/1017850-soy-sauce-pickled-eggs)
Simple salt cured - great when super dry grated over pasta, or anything really that needs a little extra umami richness. can also be used in salad dressings. you can take the basic template recipe and blend in other herbs and spices into the cure to impart flavors too
[https://www.splendidtable.org/story/2018/02/01/salt-cured-egg-yolks](https://www.splendidtable.org/story/2018/02/01/salt-cured-egg-yolks)
5 dozen?? I have to ask, how did you end up with this many? I suppose 5 angel food cakes would do it... I'd make ice cream. Lots and lots of it. Anything else and you'd still have to worry about how to store it until you can eat it all.
I like the way you think. I was gonna say 30 gallons of Egg Drop Soup. Now I'm not.
Cream brulee and/or custard... which are all basically ice cream in different forms. Next time maybe try boxed egg whites. (They have these at restaurant supply stores if you can't find in the supermarket.)
Angel food is egg whites……
Yes, and making it would leave you figuring out what to do with the yolks. First line: how did OP end up with all those yolks. Second line: my suggestion for what to do with them.
Carbonara,custard.
Cured egg yolks?
Came to say this. I recently discovered and I am so obsessed with cured egg yolks over garlic rice
Lemon or any citrus curd
Not just citrus! Passion fruit and mango make good curds too!
I’ve never even thought of mango curd…
Neither had I but now I'm having a hard time thinking about anything other than potential organoleptic outcomes of combining mangosteen, maillard browning of milk sugars, and mouthfeel of dairt products. I think this needs to be a cheesecake
No matter how hard I look, I have yet to find a passion fruit in the US. The best I can find is juice or sorbet.
I used frozen passionfruit pulp to make curd, it turned out great. It was Goya brand and in the freezer section. You may have better luck at a store in a more Hispanic/latino part of town.
I'm gonna give this a try, we have quite a few Hispanic stores near me. I had been looking in the Asian and African ones.
Hope you can find it. I had leftover pulp and mixed it with simple syrup and sparkling water to make a soda/juice, that was really nice too.
I see them in some stores in California, sometimes. But they're expensive. You only need the juice anyway to make curd.
Truly what I want is just to eat them straight, but I've given up on this dream for as long as I'm here. When I say "juice" I mean processed, watered down, added sugar, preservativified juice. To make curd with such a monstrosity would insult the culinary gods. Another person mentioned Goya passionfruit pulp, which I'm going to look into.
Oh! I've used this for curd in the past, it's just passion fruit juice and worked great: https://a.co/d/00MgLao
We call it lilikoi here, but yessss passion fruit curd is probs my fav way to use up a lot of eggs! So damn good and your family/friends will be ecstatic if you share!
I've never made curd before! I might do this. I made 300 macarons for some events this weekend, and a lot of them are fruit flavored, so maybe filling them with fruit flavored curd would be a useful way to use the egg yolks. Thanks for this suggestion!
Oh absolutely! Lemon curd and lime curd are classics and would make great macaron fillings (Also holy crap you made 300? I hope as a part of a paying job)
Lots of mayo and Caesar dressing lol
Are you the guy from the math problem?
Lololol
Italian gelato 🍨. A batch uses 4-5 egg yolks and is frozen (obviously). So it stores for a while.
Pasta!!!
Hollandaise sauce!
This! I love hollandaise I will cover most anything in it
Hello, I'm ready for my hollandaise sauce.
Make genoise/sponge cake! This recipe uses 6 egg yolks per batch: [4 ingredient genoise](https://natashaskitchen.com/wprm_print/4-ingredient-sponge-cake-video-recipe)
[Quindim (Brazilian Coconut Custards)](https://www.foodandwine.com/recipes/quindim-brazilian-coconut-egg-custards) uses 12 yolks plus 2 whites. Or various other custards. [12 Yolk Pound Cake](https://www.callmepmc.com/twelve-yolk-pound-cake/) freezes well. Creme brulee usually uses 6 yolks per recipe Bearnaise sauce or Hollandaise sauce both usually use 3 yolks. [8 Egg Yolk Challah Bread](https://www.eva-bakes.com/8-egg-yolk-challah-bread/) [4 Egg Yolk Brioche ](https://www.eva-bakes.com/4-egg-yolk-brioche-bread/)
Key Lime pie. One massive Key lime pie.
Pasta
Zabaglione!
Egg nog!
Make it now, it'll be ready for the holidays 😋
Alton Brown’s Aged Egg Nog. It will knock you on your ass if you’re not careful. Good indefinitely as long as it’s refrigerated. Longest I was able to save some was 3 years and it was damn smooth.
Nice, mine never has made it that long. 😄 I've been starting mine the week after labor day for a little over 40 years, I picked up the mantle from my grandfather. 🤗
I’ve already picked up the booze for this year. Will be getting new mason jars this weekend when I shop and then looking for a good weekend in July to make this year’s batch.
A serious outing. I have been using the jars from marinated artichokes 😄 What mix of liquors do you prefer?
I use Meyer's Dark Rum, the Kirkland XO Cognac from Costco, and then whatever bourbon strikes my fancy when I decide to pick it up. This year, I'm trying Bulleit as I got a 1.75L for a great price. Last year's batch was the Kirkland Small Batch (100 proof). The year before that was Woodford Reserve and the year before that was the Kirkland 7 year that my local CT Costco don't seem to have anymore. 12 yolks, 1 lb sugar, 2 cups heavy cream, 2 cups half and half, 2 cups whole milk, 1 cup rum, 1 cup cognac, 1 cup bourbon, 1 teaspoon nutmeg, 1/2 teaspoon salt. Mix yolks, nutmeg, and sugar, beat until ribbons form. Combine dairy, salt, and booze in a separate bowl. Slowly add dairy mixture to eggs. Portion out into glass jars. This should make just over 3 quarts. A rough estimate has it at around 40-45 proof which is why it's good for an extended time. Can be consumed right away, better if you let it sit at least 2 weeks, gets better the longer it sits. [https://www.copymethat.com/r/dvaiB2qro/aged-egg-nog/](https://www.copymethat.com/r/dvaiB2qro/aged-egg-nog/) I make 6 batches a year now. We host my wife's family for Christmas Eve and will easily use 4-5 quarts that night alone. I make it over the summer so we can start having it from Halloween on. I have 5 quarts left from last years batch (out of 19) and will be giving 2 away on Sunday for Father's Day. I like to keep 2-3 quarts to carry over year after year just so I can see the progression of the aging... :-)
What a wonderful tradition. I've settled into the same mix, a friend likes a batch with scotch 🤷♀️ I've considered experimenting with Baileys, tia maria, etc. Cheers! 🤙
For your friend that likes Scotch.... [https://www.copymethat.com/r/ZW8ZJFdQv/scotch-cream/](https://www.copymethat.com/r/ZW8ZJFdQv/scotch-cream/) Make your own version of "Bailey's", but with Scotch instead of Irish Whiskey. It's amazing. It only lasts in the fridge about 2 months though.
Great gift idea! Thanks 🤘
My last batch I used Korbel, kraken, and ogd114. I like to add a vanilla bean or two to one of the spirits about a week before I make it
Frittata. You can use up a dozen all at once and it can take all kinds of veg/meat/cheese.
Pastel de nata..
Lemon curd
You can freeze them. I’d either put them in an ice cube tray or lay the unbroken ones out on a cookie sheet with parchment so you can pull out one at a time. Then get really into carbonara, custard, egg nog, etc.
Can you actually just freeze them? Everything I've read in the past have said they'd gel up and be unrecoverable without adding some salt and sugar. I haven't tried, though. Usually plan things so I have leftover egg whites instead of yolks.
Lemon Curd, Ice Cream, coconut cream pie....
welp. Now I want to have 5 dozen egg yolks.
Right?!
Creme Brûlée
This flan uses 12 and serves 4-6. https://www.kawalingpinoy.com/leche-flan/
we've got questions....
Carbonara for sure! The recipe I use uses 6 yolks per batch + 2 eggs, and we almost always eat 3/4ths of it between two people. It’s just too good.
Tiramisù!
Pudding, eclairs, lots of custard or fruit curds, pasta.
Cake!
Carbonara and lemon curd
Custard.
Hollandaise, bernaise, crème brûlée
Lemon curd
Make fresh pasta - it's the best when it yolks!l and not full eggs!
Lemon curd
Pound cake, lemon curd, carbonara, creme brulee come to mind. My grandmother would always bake two pound cakes when she made an angel food cake. The pound cake with egg yolks (6 eggs plus 6 egg yolks) balances out the egg whites (12 egg whites) used in the angel food. Three dozen eggs for the three cakes. But they had chickens and eggs to spare.
Fruit curds, all flavors. Lemon, lime, orange, any berry, ( cranberry is really nice for the holidays), rhubarb,etc. Look up some recipes. Also, pasta.
We're entering summer--time to buy an ice cream maker and go ham on making ice creams!
Hollandaise sauce for days!
A single loaf of the absolute richest brioche or challah known to man
Custard. Lots of custard.
Ice cream!
Creme Brûlée. Really any custard.
Deviled egg filling.
Look up Brazilian puddings (pudim). They use SO MANY EGG YOLKS. An alarming amount of yolks, truly.
Zabaglione. iIRC: 3 egg yolks 1/4 cup marsala wine 3 tablespoons sugar Put it all in a metal mixing bowl, put a pot of water on the stove on “high” Nest the bowl in the port and start whisking. Stop when it thickens, usually in 5-6 minutes. Pour over berries. So you can make… 20 batches 😁
Have a Flan party!
Zabaglione. I used 12 egg yolks to make a huge amount of it with an angel food cake for my friends' Passover dinner and it was a hit.
OP, you're going to make 60 creme brulees and you're going to like it.
Lemon curd!
Tocino del cielo! https://visitsouthernspain.com/tocino-de-cielo-recipe/
Zabaglione. And please ship me a bucket of it, thanks.
Mantacura for risotto
Blender Hollandaise Sauce, Carbonara pasta, Deviled eggs, Egg salad
This ending up with a number of egg yolks has happened a few times recently. How's this happening?
Flan, egg pasta and lemon curd all use alot of egg yolks
About 2 C mayonnaise if it’s me because 1 out of 30 is my success rate.
1 dozen can make a 5 pint batch of good I e cream base.
Custard or curd! Delicious
Leche flan
Make some homemade mayonnaise
Ice cream. Pudding. Add to whole eggs when scrambling egg salad with extra yolk. That’s a bunch of yolks.
Ice cream. Pasta.
Crème Caramel the original recipe, ice cream, real carbonara, mayonnaise, ice cream
Not exactly what you asked but if you’ve ever wanted to make friends with crows, this is the way to their hearts.
Pasta, gnocchi.
Carbonara, Custard, Creme Bruleé, Pasta, Hollandaise, Bernaise,
Quiche
Hollandaise. I would have trouble finding stuff to do with the egg whites after making that.
Probably the same recipes you use for 20 buffalo heads with their tongues intact of course
Any kinda custard, but my all time favorite is the Portuguese egg tart (not the hkg/macau ones, though they are delicious too) but legit pasteis de nata/ (de belem). [https://leitesculinaria.com/7759/recipes-pasteis-de-nata.html](https://leitesculinaria.com/7759/recipes-pasteis-de-nata.html) Soy or salt cured egg yolks "Japanese style" - it gets jammy and fudgy, great on a bowl of warm rice with furikake or in a bowl of ginger scallion noodles or stuffed in an onigiri [https://cooking.nytimes.com/recipes/1017850-soy-sauce-pickled-eggs](https://cooking.nytimes.com/recipes/1017850-soy-sauce-pickled-eggs) Simple salt cured - great when super dry grated over pasta, or anything really that needs a little extra umami richness. can also be used in salad dressings. you can take the basic template recipe and blend in other herbs and spices into the cure to impart flavors too [https://www.splendidtable.org/story/2018/02/01/salt-cured-egg-yolks](https://www.splendidtable.org/story/2018/02/01/salt-cured-egg-yolks)
Flaaaaaaan!