Lots of dishes call for separating the egg whites from the egg yolks because they are used in different ways in cooking and baking.
But you do not need to waste your egg yolks just because they are not needed for that particular recipe.
Protein-rich yolks can be used in a variety of recipes.
So if you have some left over, why not try one of these ways to use them?
Here are six egg yolk recipes for you to try that are perfect for using up egg yolks:
Homemade custard is delicious and can be surprisingly quite easy to make.
Alongside egg yolks, you will need double cream, whole milk, cornflour and caster sugar.
Simply heat the cream and milk together in a pan and combine the egg yolks, cornflour and caster sugar.
Gradually pour in the hot milky mixture while you continue to whisk. Continue to heat and stir until thick and smooth.1
Another recipe using egg yolks, homemade mayonnaise needs just three ingredients:
And even better, it only takes around five minutes to make. Plus, it is much tastier than store-bought mayonnaise.
Gradually add the oil to the egg yolks whilst constantly mixing. You can use either a whisk or a hand blender for this. Then add lemon juice to taste.2
Another one for the dessert list is vanilla ice cream.
This versatile pudding makes for a great accompaniment to apple pie or treacle sponge pudding, as well as a dessert in its own right.
For this you will need cream, milk, vanilla pods, egg yolks and caster sugar. Combine the cream and milk in a pan before separating the vanilla pod from the seed and adding both of these before bringing the mixture to a simmer.
Whisk the egg yolks and sugar together until thick and pale before adding in the hot cream.
Keep constantly whisking until combined and then return the mixture to the pan and cook on a low heat until thickened.
Strain through a sieve into a container and then place in the freezer until firm.
Break up the ice cream with a metal spoon and then process in a food processor until smooth.
Place in the freezer again until firm and then enjoy!3 Serve in a cone with a chocolate flake on a hot summer day!
Impress your friends and family with your very own crème brulee, made with leftover egg yolks.
In addition to your yolks, you will need cream, vanilla extract, granulated sugar, brown sugar and a pinch of salt.
Heat cream in a saucepan. Whisk together the yolks, sugar and salt until well combined. Add in the hot cream, constantly whisking until they are combined. Pour the mixture through a fine sieve and whisk in the vanilla extract.
Arrange individual ramekins in a roasting tin and add boiling water to the tin so that it reaches halfway up the sides of the ramekins.
Bake until they are just set and then transfer to a rack to cool.
Sprinkle brown sugar evenly over the top of the custard mixture before moving the blowtorch flame evenly over the sugar until it is caramelised.
Leave to harden for around five minutes to get the crunchy topping that you can then satisfyingly crack with the back of your spoon!4
This comforting dish is perfect for when you feel like you need some carbs.
As well as your egg yolks you will need your chosen pasta, cream, onion, garlic cloves, flour, cheese, sour cream, lemon zest, thyme and seasoning.
Cook the pasta. Bring the cream, onion and garlic to a simmer and then whisk in flour until thickened.
Whisk in the cheese and then stir in the sour cream, lemon zest and thyme. Season with salt and pepper.
Gradually whisk in half a cup of the cheese mixture to the egg yolk and then return this to the pan.
Pour over the pasta and toss to ensure that it is evenly coated. Add to an oven dish and then sprinkle with the remaining cheese. Bake for 25 minutes.5
Another creamy pasta dish, carbonara can be made for a tasty dinner to use up your leftover egg yolks.
This super easy dish uses only a handful of ingredients and cooks in just 10 minutes. Perfect if you like the Mediterranean diet.
As well as your yolks, you will need parmesan, spaghetti, pancetta, garlic and olive oil. Add egg yolks to a bowl along with finely grated parmesan, mix with a fork and season with pepper.
Chop the pancetta and cook the spaghetti. Cook the garlic in a pan and add the pancetta until it starts to crisp. Drain and then add the spaghetti to the pan, tossing it well, over a low heat.
Pour in the egg mixture and then toss until glossy.
Read more: Discover the healthiest ways to eat eggs
Last updated: 31 March 2021
Joined Holland & Barrett: Apr 2019
Masters Degree in Toxicology and BSc Hons in Medical Biochemistry
Bhupesh started his career as a Clinical Toxicologist for Public Health England, advising healthcare professionals all around the country on how to manage clinical cases of adverse exposure to supplements, pharmaceuticals, cosmetics, industrial chemicals and agricultural products.
After 7 years in this role and a further year working as a drug safety officer in the pharmaceutical industry, Bhupesh joined Holland & Barrett as a Senior Regulatory Affairs Associate in 2019.