What to make from the egg yolks left over from meringue: 9 Recipes

Meringue, or meringue, is one of the most popular desserts in the world. The preparation of the treat is simple, although it requires a fair amount of time. As a rule, meringue is baked at a low temperature, around 80-108° C, for an hour and a half. The result is an airy treat that is not only delicious, but also healthy.

The main ingredient for making meringues is egg white. It has a positive effect on brain function because of the high amount of niacin. In addition, it contains choline, which is useful for cleansing the body of harmful substances and toxins.

However, many people wonder after they have cooked the treats: what to do with the remaining yolks? This will be discussed further.

How to use egg yolks if they are leftover

Suppose that after making a small portion of meringue, there are three or four yolks left over. Some may simply throw them away or use them raw, but there are much more interesting and useful uses for them:

Use as a thickener.

If you've been making something else in the kitchen besides meringue, like a sauce, you can use the leftover yolks as a thickener. Provided the condiment turns out too runny, adding just a couple of yolks will suffice. This will give the sauce a noticeable thickening. In addition, it is quite common to add them to pastes, so that they, because of their properties, become a binding element.

Another option for what can be thickened with yolk is custard. Because they contain little water and enough fat, you can make a dense and creamy consistency for the dessert.

Adding to minced meat

Many people, when making mincemeat, add a whole egg to it. However, because of its properties, the protein can absorb excess moisture, thus depriving the future cutlets of juiciness. The yolk contributes to a better connection of all the ingredients, binding them together and not affecting the final result.

Cooking the glaze

Egg yolks can come in handy for making a glaze, which can be poured over some of the resulting treats. If you whip them with milk or cream, you can achieve a mass that will be quite thick and viscous. Such a glaze is not only delicious, but also excellent for decorating various desserts.

Component of cosmetic masks

Egg yolks can be useful not only in cooking, but also in cosmetology. Thanks to the many useful substances in their composition, including vitamins, iron and calcium, they can be used as a mask for the face or hair. They can be mixed into ready-made soluble masks, or you can make a skin care product based on the yolks yourself by adding a few ingredients, such as honey, essential oils, aloe vera juice, etc.

If you have extra yolks left over, you can find a large number of options for using them. Above were described simple and not time-consuming tips, but beyond that, the egg yolk can be the basis for complete dishes.

What you can easily cook from egg yolks: recipes

In cooking, there are many dishes where the chicken egg is used whole. But there are various desserts and baked goods, which are based specifically on yolks.

Ice cream with egg yolks

One of the most popular treats, especially in the hot summer weather, is ice cream. It is a pleasant dessert that stands out for its tenderness and creaminess. There are many recipes for ice cream, but according to the old GOST, ice cream is made with egg yolks.

To make the ice cream we need:

• 5 chicken eggs;
• 250 grams of granulated sugar;
• 150 ml of fat cow milk;
• 500 ml of cream 33% fat.

Step by step recipe:

1. First of all, you need to heat the milk and dissolve the granulated sugar in it. When the liquid is heated, you need to drop the yolks in it, after which the mass is whipped, preliminarily removed from the fire.
2. Having returned the milk whipped with egg yolks and sugar to the fire, you need to switch it to minimum. When the mixture begins to boil, it will become thicker.
3. When you remove the mixture from the fire, you need to let it cool completely, and then sift it through a sieve. This will help get rid of unwanted lumps.
4. Next, you need to whip the cream and sifted milk mass. The resulting airy mixture should be poured into a container and frozen.
5. After an hour the mass should be taken out of the freezer and stirred. This procedure should be carried out 2-3 times at intervals of one hour. After that, the mixture should freeze completely.

Chvorost on egg yolks

The secret of the perfect cakes is crumbly and crispy cookies. The treat was especially popular in the USSR, but now, because of its availability and the large number of recipes, it has lost the excitement around it. However, this does not mean that the dessert is completely forgotten by the younger generation. A recipe based on egg yolks is in great demand.

Ingredients:

• 360 g of flour;
• 100 ml. cow milk;
• 30 g sour cream;
• 25g granulated sugar;
• four egg yolks;
• 2 tsp. vodka;
• pinch of salt;
• vegetable oil;
• powdered sugar for decoration.

The first thing to do is to grind the salt in the yolks, then add the milk and sour cream. The resulting mixture should be mixed until homogeneous, adding sugar and vodka.

In the resulting base poured flour. When kneaded together, you should get a dough that does not stick to your hands. If necessary, you can deviate from the specified grams, if the flour is not enough to form the necessary consistency.

Next, the dough is divided into several lumps, which should be rolled out to a thin state. The resulting flatbreads are cut into strips and braided into plaits.

A deep container should be heated by pouring vegetable oil into it. There should be enough oil to make the pieces float in it. Once the future crusts are in the container, the fire should be reduced to medium and the dough should be fried on both sides.

The finished treat should be blotted with a paper towel to get rid of excess fat. After that, you can sprinkle the dessert with powdered sugar and serve it.

Catalan cream

There are a huge number of sweet creams. The most famous is crème brûlée, which first appeared in France. However, it has worthy analogues, such as the Catalan cream. It is made in Spain and differs from the French dessert by the cooking technology - it is made on the stove, not in the oven.

To make the Catalan cream you need:

• Four egg yolks;
• 3 Tbsp. granulated sugar;
• 500 ml of fat cow milk;
• 1.5 tbsp. ground cinnamon;
• orange zest;
• 10 g vanilla sugar;
• 2 tsp. corn starch;
• cane sugar.

Step by step recipe:

1. First of all the base is made. The yolks need to be mashed together with granulated sugar, then cinnamon and zest are added.
2. After mixing the ingredients, the resulting mixture should be poured into a saucepan, or other suitable container. Next, milk is added and everything is whipped by hand. It is necessary to leave some of the milk to stir the starch in it, which, after dissolving, is poured into the total mixture.
3. Turning on the stove, the resulting mass should be heated, add vanilla sugar and stir thoroughly. After 15 minutes, the cream will begin to thicken, coming to a boil.
4. After straining the mixture to get rid of the zest, you need to distribute it in molds and cool. After the dessert has cooled, it can be sprinkled with cane sugar and scorched to form a caramel crust.

Cookies with egg yolks

Cookies are one of the most popular desserts around the world. There are so many varieties of it, not to mention the flavors, toppings and cooking options. Cookies on egg yolks are prepared quite simply, and many hostesses cook it.

To make the cookies will need:

• two egg yolks;
• 170 grams of wheat flour;
• 50g of butter;
• 50g granulated sugar;
• 10 grams of vanilla sugar;
• pinch of salt.

Preparation:

1. The first thing to do is to mash an egg yolk with two kinds of sugar, then pour the resulting porridge with melted butter and mix thoroughly. Then a pinch of salt is added to the base, and flour is poured.
2. As a result, a soft shortbread dough should turn out, from which bars are formed. They should be frozen in the freezer, and then cut into small pieces three to four millimeters thick.
3. Bake the cookies in a preheated oven. The temperature must be no lower than 180 degrees. The cooking process takes 15 minutes.
4. The finished cookie can be decorated with a sprinkling of powdered sugar or cocoa.

Cupcake with egg yolks

Among the large number of homemade baked goods, a lot of attention is given to muffins. There is really a huge number of recipes that have differences from each other. But, speaking of simple options, we should mention the muffin on egg yolks.

The necessary ingredients:

• 5 egg yolks;
• 120 grams of butter;
• a whole chicken egg;
• 100 ml of cow's milk;
• 250 g powdered sugar;
• 350g of wheat flour;
• 2 tsp. baking powder;
• orange zest.

Cooking process

1. To begin, you need to slightly heat the butter until soft. In it is poured powdered sugar and thoroughly mixed. Then yolks are added to the mass, one by one, one by one. After whipping the mixture to a creamy paste, add an extra whole egg.
2. In the ready mass heated milk is poured together with orange zest. It is necessary to whip the contents of the container until homogeneous. In the resulting base, flour with baking powder is poured and kneaded.
3. The resulting dough is spread out in molds, previously greased with butter. The oven must be heated to 190 degrees. At this temperature the cake bakes for 40 minutes.
4. Cooled cupcake before serving is sprinkled with powdered sugar.

St. Teresa's yolks.

This treat is a traditional Spanish treat. They are small candies made from yolks and sugar syrup. They resemble egg yolks in their shape and color.

To make the candies you will need:

• six egg yolks;
• 50 ml of water;
• 20 ml of lemon juice;
• 110g granulated sugar;
• A pinch of ground cinnamon.

Cooking technology:

1. First, the syrup is prepared. Pour water, lemon juice and sugar in a saucepan. The consistency of the syrup should be viscous, the liquid should not turn yellow. Once everything is ready, you need to let the syrup cool.
2. At this time, the yolks are stirred. They must be poured into the warm syrup in portions, in warm streams. The mass must be constantly and intensively stirred, so that everything is mixed. After the yolks are mixed with the base, cinnamon and orange zest (to taste) are added to the pot.
3. Increasing the heat and without ceasing to stir the mass, you need to bring it to a thickening. It is very important to monitor the temperature, so that the yolks do not boil. As a result, the mass should resemble the consistency of boiled condensed milk.
4. The cooled mixture is carefully formed into balls and rolled in sugar or powdered sugar. After obtaining that the future candies do not stick to hands, they are rolled to the size of a yolk and placed in a beautiful dish or paper cuffs.

Fluffy sponge cake

In cooking, there are many recipes that are based on egg yolks. One of them can be called a variant of making a biscuit. As a rule, baking on egg yolks turns out to be very tender, but in this case, impregnation is also assumed, which will make the sweet even more interesting and delicious.

To prepare the biscuit you will need:

• 5 egg yolks;
• one cup of wheat flour;
• One third of a cup of granulated sugar or powdered sugar;
• 2/3 tsp. baking powder;
• 1 tsp. vanillin;
• half a cup of sour cream of any fat content;
• 2 tbsp. vanilla sugar.

How to prepare:

1. The yolks are poured into a saucepan, in which sugar and vanillin are immediately added. Next, you need to whip the mixture until homogeneous and add the baking powder to it.
2. Pouring into the yolk mass of flour, it should be thoroughly mixed. The resulting dough is poured into a form, covered with a sheet of parchment.
3. Bake such a biscuit should be in an oven, preheated to a temperature of 180 degrees. Half an hour after the start of cooking, take it out and check the readiness with a toothpick. If it comes out of the biscuit dry, it means that it is ready.
4. As soon as the cake cools, it must be taken out of the mold and separated from the paper. Next, a glaze is prepared, for which sour cream and vanilla sugar are thoroughly mixed. The resulting glaze is poured on top of the biscuit.
5. As a decoration, the treat can be sprinkled with lemon or orange zest. You can also add some nuts or grated chocolate.

Provençal Mayonnaise

Mayonnaise is one of the most indispensable sauces in the world. It is used in sandwiches, salad dressings, hot dishes and soups. It is the kind of condiment that everyone has at home and that is easy enough to prepare.

To make homemade mayonnaise, you will need:

• 2 egg yolks;
• 15 grams. mustard;
• pinch of salt;
• A pinch of ground black pepper;
• 1 tsp. lemon juice;
• 250 ml. vegetable oil.

Cooking steps:

1. To prepare mayonnaise it is not necessary to carry out heat treatment. It is prepared by gradually whipping the ingredients.
2. To begin with, yolks, mustard, lemon juice, salt and pepper are added to the blender. This mass should be whipped until it changes color from yellow to beige, which is quite close to white.
3. After that, you need to add a tablespoon of oil and whip the mass again. To prevent the future mayonnaise from flaking, you need to add the oil in small portions, stirring it constantly. This will give the sauce density and thickness.

Egg noodles.

Noodles, contrary to the expectations of many, is a fairly simple dish. In addition, it is also versatile. It can be used in soups or made into pasta. If noodles need to be preserved for a few days, there is always the option of drying them in the oven.

To prepare it, you will need:

• 250 g. wheat flour;
• 2 egg yolks;
• 1 tsp. salt;
• 10 tbsp. water.

Preparation:

1. First, the flour must be sifted, and then the yolks must be added. After mixing them together, salt is added to the mixture, which is also kneaded. After that, you need to add water, but this is done in portions, one tablespoon at a time. This will achieve an elastic dough, which will not be sticky to the hands.
2. Once the dough is ready, it needs to rest for half an hour. It is recommended to cover it with cling film. Once the specified time has passed, the lump is rolled from the center to the edges, forming a large flatbread.
3. Using a slicer, or an ordinary knife, slice thin strips. To prevent them from sticking, the dough is sprinkled with flour. Prepared noodles can be cooked immediately, or dried to make something out of it later.

How long do raw egg yolks keep in the refrigerator?

Egg yolks are one of those foods that should be eaten as soon as the shell has been damaged. However, there are times when there is a need to preserve the yolks for a while. The most effective way is to store them in the refrigerator.

With proper storage, egg yolks can be kept in the refrigerator for three to four days. But it is not enough just to put a bowl with the product in the cold, covered with plastic wrap. In this case, they will dry out and be unfit for consumption.

The right way to preserve the product is to store the yolks in liquid. For this purpose, cold water is suitable, which will not affect their properties in any way.

If the shell of the yolk has been damaged, it becomes unsuitable for storage in liquid, and therefore keeping it in the refrigerator becomes pointless.

Can the yolks be frozen?

If, for some reason, you need to keep the yolks for more than three or four days, they can be frozen. How to keep them in the freezer is different from in the fridge.

For proper freezing it is necessary to put the egg yolk in the previously prepared sugar or salt, in which hollows are made. Choose the seasoning in which the yolks will be stored should be based on whether you will prepare a dessert dish or a hot dish.

Features of storing yolks at room temperature

Room temperature egg yolk is best stored in an egg whose shell is intact. Once the outer shell is broken, the yolk can be stored at room temperature for no more than two hours. If at the end of this period the product has not been consumed, it is considered expired and dangerous to human health.

Signs of spoiled product

Identifying a spoiled egg yolk is quite easy. To do this, break the egg and, if there is no unpleasant smell from its contents, pay attention to the appearance.

An egg yolk is considered spoiled when:

1. The yolk is flat and bursts without much effort.
2. The yolk is floating in the yolk and is not strictly in one place.

It is important to remember that eating tainted product can be harmful to your health.