After writing a post about what to do with leftover egg whites, I decided it was only fitting to give some love to recipes that use egg yolks! If you've ever made a pavlova, some macarons or meringue that you didn't buy liquid egg whites for - you likely have left over egg yolks. What a great problem to have!
Egg yolks are incredible to have on hand and because of how often I make Dalgona Matcha Lattes, I always have some around. These are the best recipes using leftover egg yolks - organized by how many you have to get through.
Substitutions for Egg Yolks
There aren't many resourceful substitutions for egg yolks, but if you're vegan, 1 tablespoon (or 14 grams) of soy lecithin can be used to replace a single egg yolk.
This will be trial and error and works better for some recipes than others. Soy lecithin can be used quite well as an emulsifier in most custard bases. Some baked goods may not work as well.
General Ideas for Egg Yolks
- Ice Cream! I have included recipes for chocolate and vanilla but the choices are literally endless. Most ice creams call for egg yolks. Get creative!
- I mention it in the "10+ Egg Yolks" section, but salt cured egg yolks are super fun!
- Check for variations of the recipes below. I have mostly included "base recipes" that are very simple and adjustable. If you go to Google or your favourite blog and search the recipe you want to try, you can likely find many variations. This goes for soufflés, custard bases, ice cream, creme brûlée, aioli/mayonnaise, and any of the pies.
- Freeze egg yolks as per the instruction of Eggs.ca
"If you don’t want to use your leftover egg yolks right away, you can freeze them for later use. Beat in ⅛ teaspoon (0.5 mL) salt (for use in savoury dishes) or 1½ teaspoon (7 mL) sugar or corn syrup (for use in baking or desserts) per ¼ cup (60 mL) egg yolks (about 4 yolks). Pour the mixture into an ice cube tray and freeze, then transfer to a freezer bag and label with the date and whether you added salt or sweetener. The ice-cube tray allows you to portion the yolks so you can thaw only what you need. Just be sure to always thaw eggs in the refrigerator and use them as soon as they are thawed."
Recipes Using Egg Yolks
Using 1 Egg Yolk
Chocolate Chunk Cookies - Buttermilk by Sam
Using 2 Egg Yolks
Using 3 Egg Yolks
Using 4 Egg Yolks
Old Fashioned Vanilla Ice Cream - Add a Pinch
Coconut Cream Pie - Sally's Baking Addiction
Chocolate Mousse - Cooking Classy
Banana Cream Pie - Sally's Baking Addiction
Chocolate Pudding from Scratch - Chocolate Chocolate and More
Classic Lemon Curd - Sally's Baking Addiction
Using 5 Egg Yolks
Using 6 Egg Yolks
Tiramisu - Ask Chef Dennis
Using 8 Egg Yolks
Chocolate Ice Cream - Food Network