“Separate the egg white from the yolk.” Sounds familiar? Had it with being stuck with egg yolk because your recipe doesn’t ask for them? If I have my knowledge of Persephoneers right, I know that they don’t like to waste anything. Therefore, some suggestions of what to do with your egg yolk.
One of my favorite reasons to yell “Oh no, egg yolk left!” is ice cream. Now my favorite recipe (and oh, doesn’t that
sounds like I’m a pro-ice cream maker, I’m not) for ice cream needs an ice cream maker and I’m not going to burden Persephoneers with needing to buy something before they can make the goods (caramel balsamic ice cream). Luckily there’s this thing called the Internet and my egg yolk supporting eye found lots of websites that will teach you how to make ice cream without a machine. So if you have not only egg yolk, but also a lot of time left, go for it.
To counter This Needs A Lot Of Time, there’s a sabayon. You can eat it, trust me. It’s sort of a sauce but thick enough to build a dessert around it. And you can make it taste like anything. This one tastes like Prosecco. Because desserts are a great opportunity to add more alcohol to your dinner.
3 egg yolks
3 table spoons of sugar
5 fluid ounces (more or less, translating here) Prosecco
Whisk the yolks and sugar until it’s light-yellow and creamy. Put the bowl in a pan with hot water without having the bowl touch the water. Pour the Prosecco gently and keep whisking for around 10 minutes until it’s firm. Do NOT let the sabayon boil. Add lemon rasp, chocolate drops, replace the Prosecco with a fruit juice or other alcohol. There’s little that can go wrong (and let’s not get into that right now). Don’t forget that the sabayon will be warm, you can serve it like that or leave it to cool.
Not ready to eat a cloud of egg yolks? I offer you Gordon Ramsay’s shortcakes.
4 large egg yolks
120g caster sugar, plus extra for sprinkling
120g unsalted butter, softened
170g strong (bread) flour, plus extra for rolling
1 ½ teaspoons baking powder
Beat the yolks with the sugar until thick and creamy, then gradually beat in the butter. Sift the flour and baking powder together and mix in. Knead lightly to a soft dough, then wrap in cling film and chill for 30 minutes.
On a lightly floured board, roll out the dough to a thickness of 5 mm. cut out six discs about 12cm diameter, re-rolling as necessary. Use a coffee saucer as a template. Place on a non-stick baking sheet, and prick the discs a few times with a fork. Press the centers to make a slight dip and, if you like, pinch the edges into a slight rim. Chill for 30 minutes.
Preheat the oven to 150C, Gas 2, or 302F. Sprinkle the discs with a little sugar and bake for 12 minutes or until pale golden. Allow to sit on the baking sheet for a minute to firm, then slide onto a wire rack to cool and crisp.
Put anything you want on top.
Not such a sweet tooth? This bread from The Farm Kitchen will welcome your egg yolks.
1,2 kg flour/ 35 ounces
2 teaspoons salt
1 tea spoon sugar
14g dried yeast
800ml to 1l warm milk
1 egg yolk and 2 teaspoons of milk (throw it together)
2 teaspoons poppy seeds
2 teaspoons sesame seed (optional)
Put the flour, salt, sugar and butter in a big bowl and work it with your fingertips into something that looks similar to bread crumbs. Add the yeast, and at least 800ml warm milk and knead the dough. If it’s too dry, add more milk. Knead until it’s yielding.
Cover the bowl with a damp towel and let the dough double in size. Knead it again and smack the air out of it. Separate it in three equal parts, make them long and worst-like and bread them together.
Heat the oven on 190C, 374F, or Gas 5. Put the bread on a greased baking tray and brush it with the yolk-milk mixture. Sprinkle the poppy and if you want to ““ sesame seeds on top and bake the bread 45 ““ 60 minutes until it’s firm and done. If it sounds hollow when you tap the bottom, it’s perfect.
On two serious notes: some of the recipes are translated from Dutch, some from British English. All the converting fuddles my brain. If the Internet made a joke of me by telling you about liquid ounces”¦ my apology.
You can keep your egg yolks three days after separating them from their counter parts. Put the yolks in water in a container and keep them in the fridge. Don’t let anything else mix in. After that: onwards to egg yolk recipes, enjoy!