How to use up leftover egg yolks

In the culinary world, there are a number of well-known recipes that call for mostly egg whites like pavlova, omelettes or homemade marshmallow.

However, to avoid any food wastage when separating your eggs, it’s important to have a few tricks up your sleeve when dealing with leftover yolks.

How to store them

Any leftover egg yolks should be put in airtight containers and stored in the refrigerator immediately.

To stop your yolks from drying out in the fridge, cover them with a little cold water. Be sure to drain the water before you use them. Make sure you use your yolks within 2-3 days.

Some people like to freeze their yolks, in a similar way to storing egg whites, but this can dry your yolks out – it’s safer to store in the fridge.

Embrace custard desserts

Egg yolks are the key ingredient to creating a beautifully creamy homemade vanilla custard, and whether you enjoy it on its own, drizzled over a warm apple pie, served with crumble or in a classic tart, custard is an extremely useful cooking skill to nail.

Try using leftover egg yolks to create the perfect creme brulee, or go all out and impress your friends and family with this apple-vanilla teacake with thick vanilla custard.

Whip up a pudding

Whether you’re making softer puddings with a custard-like consistency, or something more solid, most pudding recipes will call for either all egg yolks or a mix of both yolk and whole eggs.

Soft-centered desserts like lava cake or molten chocolate pudding often request egg yolks. And, any excuse for some chocolate-indulgence, we’ll take.

Zesty lemon curd

Whether you enjoy your homemade lemon curd dolloped atop fresh pikelets, used as a filling for your gorgeous little homemade tarts, or in classic lemon meringue pie, lemon curd relies on the richness of egg yolks for its thick and creamy consistency.

A basic recipe will call for lemon juice and rind, butter, sugar and egg yolks – things most people can get their hands on easily. So next time you’re baking, try experimenting with a homemade zesty curd.

Make some mayo

Homemade mayonnaise, with its creamy, smooth texture and tangy flavour is an excellent condiment to have on-hand. It complements many dishes, whether it’s spread atop burgers or used as a dipping sauce for salt and pepper calamari.

From here, you can flavour your basic mayonnaise recipe with anything you like for a super tasty condiment. Try adding fresh mint or spicy harissa for an extra flavour-punch, or keep it classic with some crushed garlic for a versatile aioli recipe.

Jazz up breakfast time

Egg yolks happen to be the key ingredient in hollandaise sauce, the rich, creamy sauce that goes brilliantly drizzled over eggs and smoked salmon or ham in a traditional Eggs Benedict recipe.

You can also use hollandaise as a dipping sauce for your toast soldiers, or serve it drizzled over delicate salmon, if you like.

Women's Weekly Food