Side dish

Top Ten Recipes with Egg Yolks

Ten amazing recipes using egg yolks. We all love the egg but these recipes will show you how to use this awesome ingredient!

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Recipe insights & TIPS

My kids have an egg every morning at breakfast and recently scrambled them with a little butter and took the pan from the heat when the eggs were still a tiny bit wet. You'd think I had invented the coolest thing my kids had ever seen.They LOVED them.

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But scrambling is just a tiny blip in the world of ways you can eat eggs. My top ten recipe box this week is all about giving you ideas on what to do with egg yolks. Sweet, savory, dips or sauces my top ten has you covered. And don't throw away those egg whites, they're perfect for french macarons. You can keep them in the fridge for a while and whenever you feel the urge to bake , just bring them to room temperature before you start. Let me know what you love to make with egg yolks using the hashtag foodnessgracious for Instagram

Top Ten Recipes with Egg Yolks

Extreme Vanilla Bean Ice Cream

Top Ten Recipes with Egg Yolks

Smashed Parmesan Potato Gratin

Top Ten Recipes with Egg Yolks

Lemon Mousse

Top Ten Recipes with Egg Yolks

Lemon curd and Strawberry Tart with a Sugar Cookie Cup

Top Ten Recipes with Egg Yolks

Chipotle Aioli

Top Ten Recipes with Egg Yolks

Food Network Lemon Curd Recipe

Top Ten Recipes with Egg Yolks

Homemade Hollandaise Sauce

Top Ten Recipes with Egg Yolks

Creme Brulée Pie in a Jar

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Recipe

Savoring top 10 recipes with egg yolks.

Course:
Side dish
COOKing TIME:
15 minutes
Total TIME:
35 minutes
CUISINE:
American
PREP TIME:
20 minutes
SERVINGS:
4

Ingredients

Sample from the 10 recipes below - Vanilla Bean Ice Cream

  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup golden brown sugar
  • 2 cups half-and-half
  • 1 cup heavy cream
  • 3 vanilla beans split lengthwise

Ingredient Swaps

Instructions

  1. In a large bowl, whisk together egg yolks. Add granulated and brown sugars and whisk together until lightened in color and smooth.
  2. Pour the half and half, the heavy cream, and the vanilla beans into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally while pressing onto the vanilla beans to extract the flavor and the seeds. Once the cream has been gently scalded, remove the pot from the heat.
  3. Use a ladle to transfer one spoonful at a time of the hot cream to the egg yolk mixture while whisking the entire time. Your goal is to slowly mix in the hot mixture to temper the eggs but not to cook them. Continue to slowly add the hot cream while whisking until all of it has been thoroughly combined.
  4. Return the entire mixture to the saucepan and place over medium low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. For me, this was more of a gut feel thing to know when it was ready, but you can definitely tell when the mixture has thickened. Do not let it get to the point where the eggs begin to cook. You should be able to touch the mixture with your finger without burning it.
  5. Pour the mixture into a bowl and allow to sit at room temperature for 30 minutes.
  6. Cover the bowl and refrigerate for at least four hours. You can also place the bowl inside a larger bowl that has ice in it for more rapid cooling.
  7. Remove vanilla bean pods from the mixture, scraping out as many seeds as you can to stir back in. Pour ice cream base into an ice cream maker where the ice cream maker bowl has been frozen and process according to the manufacturer's directions. I was able to process the entire batch at once in my Cuisinart Ice Cream Maker. This should take approximately 25 to 35 minutes. Freeze for a couple of hours to allow the ice cream to harden.
  8. Then scoop and enjoy.
  9. See other recipes below in the links!
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