Absolutely, there are a lot of things to do with egg yolks. Make ice cream, or the dressing for caesar salad. Lemon or lime curd take egg yolks, as does lemon meringue pie, custard or pudding and a couple extra in a quiche never hurt anything either.

You could cook them and use them in fried rice, or add an extra yolk or two to your breakfast scrambled eggs or omelette.

Annie

Hollandaise Sauce! Yummo!

Hollandaise Sauce

2 egg yolks
2 tablespoons water
1 tablespoon fresh lemon juice
1/3 cup cold butter cut into 8 pieces (no substitutions)
1/4 teaspoon salt
1/8 teaspoon paprika
pinch ground red pepper

Whisk egg yolks, water and lemon juice in small sauce pan. Cook over low heat, whisking constantly, until bubbles form around edge of pan. Whisk butter in one piece at a time until completely incorporated. Remove from heat and stir in salt, paprika and ground red pepper.

Home made mayo!

Alexa

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Mayonnaise

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutesIngredients:
2 egg yolks
Â3/4 teaspoon salt
Â1/2 teaspoon powdered mustard
Â1/8 teaspoon sugar
ÂPinch cayenne pepper
Â4 to 5 teaspoons lemon juice or white vinegar
Â1-1/2 cups olive or other salad oil
Â4 teaspoons hot water
Preparation:
Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

Yield: 1-1/2 cups

Blender or Processor Mayonnaise Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.

Variations
Remoulade Dressing: Prepare mayonnaise as directed, then mix in 1 tablespoon each minced capers and gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon each minced parsley and fresh chervil. Serve with seafood or use to dress cold vegetable salads or sliced tomatoes.

Sauce Nicoise: Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree with 2 minced pimientos and 1/2 crushed clove garlic; press through a fine sieve and blend into mayonnaise.

Russian Mayonnaise: Prepare mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour cream, and 1 tablespoon minced fresh dill.

Mustard Mayonnaise: Prepare mayonnaise, then mix in 4 teaspoons Dijon mustard.

Curry Mayonnaise: Prepare mayonnaise, then blend in 1 to 2 teaspoons curry powder.

Chantilly Mayonnaise: Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.

Fruit Mayonnaise: Prepare mayonnaise, then beat in 3 tablespoons each orange juice and superfine sugar, 1 teaspoon finely grated orange rind, and a pinch nutmeg. For added zip, mix in 1 tablespoon Grand Marnier or other fruit liqueur. Serve with fruit salads.

Thin Mayonnaise: Prepare mayonnaise, then thin to desired consistency by beating in hot water, a tablespoon at a time.

My recipe for mayo is almost identical to Alexa's, except that I don't use any sugar or water. If I want it thinner, I add more lemon juice. I haven't bought mayo for a while now because I want to use only olive oil in the recipe. My brother in Texas has been able to significantly lower his cholesterol by switching to olive oil mayo. He must be eating a lot of mayo, I think.

As for variations, add garlic and you have aioli, and add fresh dill to that and you have something resembling Ranch Dressing. I frequently make small amounts of curry mayonnaise as well.

Lars

Put them in your dinner rolls or make challah...

Natalija, you can freeze them till you're ready to use them. Freeze them in some small container like an ice cube tray, then once frozen, pop out and put in plastic bag till you want them.

Yum, I want to try Alexa's homemade mayo. I'll do it both ways to see which suits best. Great to know about the olive oil.

Beth