Four Amazing Uses of Leftover Egg Yolks

March 24, 2017

Have you made meringue lately? Or made a confectionary that only uses the egg whites? Don’t throw away the yolks! Here are four amazing uses of egg yolks!

Nourishing Egg Yolk Face Mask. Mash ¼ ripe avocado in a small bowl until a lump-free paste, add in one egg yolk and one teaspoon of yogurt. Apply the mixture using circular upward motions and let it sit for 15mins. Rinse off with warm water and ta-daaa! enjoy the soft, supple feel of your skin!  This egg-yolk face mask will hydrate and moisturize your dry skin and nourish it with multivitamins and healthy fats.

2 Egg Yolks - Homemade Mayonnaise with only three ingredients! Combine the yolks, lemon juice, salt and start whisking them. Slowly add in canola oil or olive oil (1tbs at a time) until the mixture is thick and the colour is lightened, and once the mayo is stabilized enough, you can add the oil more quickly but keep an eye on it —if the mayo stops thickening, gets grainy, or turns liquidy, then stop adding oil and blend until it till thickened again. Homemade mayonnaise will keep for about one week in the refrigerator.

3 Egg Yolks -  Crème Brulee. Heat the oven to 275°F. Whisk the egg yolks, add in the vanilla, half-cup confectionery sugar and a pinch of salt and continue whisking. Slowly drizzle the cream (1 ½ cup) into the egg yolk mixture and whisk. Sieve the mixture and pour the custard into ramekin bowls. Place them into a larger baking dish with 3 cups of boiling water around the ramekins. Bake for about 30 - 45mins. Let them cool and refrigerate for at least 30 mins before making the top later of sugar. Sprinkle and distribute the sugar evenly on top (should be thin enough to see through). Place the ramekins in the oven top rack, broil for 5 to 1o mins until golden brown. Refrigerate and serve them cold.

4 Egg Yolks - Lemon Curd. Mix 4 egg yolks with ½ cup of sugar in a small saucepan and place the mixture over low heat. Beat in the 2/3 cup of lemon juice, ½ teaspoon lemon zest and 5 tablespoon of butter. Continue to stir until the mixture has thickened and be careful not to heat too fast as the eggs will cook. Strain through a sieve and store in an airtight sterilized containers. Keep in the fridge for up to 2 weeks.


Tips from The Tough Cookies, Bellatory, Savour&Save, Kitchn

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