6 Recipes That Use Up Leftover Egg Yolks

Egg yolks are often left behind when making recipes that only require egg whites, but there’s no need to waste them! These golden orbs are packed with rich, creamy goodness and can be used in a variety of dishes. Here are six delicious recipes to make the most out of leftover egg yolks.

1. Classic Crème Brûlée

Crème brûlée is a decadent dessert that features a rich custard base topped with a crispy caramelized sugar layer. It’s a perfect way to use up egg yolks.

Ingredients:

• 6 egg yolks
• 500 ml heavy cream
• 100 g granulated sugar
• 1 tsp vanilla extract
• 2 tbsp brown sugar (for caramelizing)

Instructions:

1. Preheat the oven to 160°C. Place 4 ramekins in a baking dish.
2. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
3. In a bowl, whisk the egg yolks and granulated sugar together until smooth.
4. Gradually add the hot cream to the egg mixture, stirring constantly to prevent curdling.
5. Pour the custard into the ramekins, filling each about three-quarters full.
6. Add hot water to the baking dish, enough to reach halfway up the sides of the ramekins.
7. Bake for 30-40 minutes, or until the custard is set but still wobbly in the center.
8. Let cool, then refrigerate for at least 2 hours.
9. Before serving, sprinkle brown sugar on top and caramelize with a kitchen torch.

2. Lemon Curd

Lemon curd is a tangy, sweet spread that works wonders on toast, scones, or in desserts. It’s an easy and flavorful way to use egg yolks.

Ingredients:

• 4 egg yolks
• 200 g granulated sugar
• 60 ml fresh lemon juice
• Zest of 2 lemons
• 100 g unsalted butter, cubed

Instructions:

1. In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
2. Place the bowl over a saucepan of simmering water (double boiler method) and stir constantly until the mixture thickens, about 10 minutes.
3. Remove from heat and whisk in the cubed butter until smooth and glossy.
4. Let the curd cool before transferring to a jar. Refrigerate for up to 2 weeks.

3. Custard Filling for Tarts

This velvety custard filling is ideal for fruit tarts or pastries. It’s a rich and satisfying way to use leftover egg yolks.

Ingredients:

• 5 egg yolks
• 250 ml milk
• 100 g granulated sugar
• 1 tsp vanilla extract
• 1 tbsp cornstarch

Instructions:

1. In a saucepan, heat the milk over medium heat until it’s just about to simmer.
2. In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens.
5. Remove from heat and stir in vanilla extract.
6. Let the custard cool, then use it to fill tarts or pastries.

4. Carbonara Pasta

A traditional Italian dish, carbonara is made with a creamy sauce from egg yolks, cheese, and crispy pancetta or bacon.

Ingredients:

• 4 egg yolks
• 200 g spaghetti
• 150 g pancetta or bacon, diced
• 50 g Parmesan cheese, grated
• 50 g Pecorino Romano cheese, grated
• Freshly ground black pepper

Instructions:

1. Cook the spaghetti according to package instructions, then reserve 1 cup of pasta water.
2. In a pan, cook the pancetta or bacon until crispy.
3. In a bowl, whisk the egg yolks, Parmesan, Pecorino, and black pepper together.
4. Drain the pasta and immediately toss with the pancetta and egg mixture, adding pasta water as needed to create a creamy sauce.
5. Serve immediately, garnished with extra cheese and black pepper.

5. Homemade Mayonnaise

Mayonnaise made with egg yolks is creamy and perfect for sandwiches, salads, or as a dip. Making it at home ensures you get a fresh, flavorful spread.

Ingredients:

• 3 egg yolks
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 250 ml vegetable oil
• Salt and black pepper to taste

Instructions:

1. In a bowl, whisk together the egg yolks, mustard, and vinegar.
2. Gradually add the oil in a thin stream while continuously whisking to emulsify the mixture.
3. Season with salt and black pepper to taste.
4. Store the mayonnaise in an airtight container in the fridge for up to a week.

6. Churros

Churros are crispy, fried pastries with a tender interior, and egg yolks help create that perfect texture. These are great for a sweet snack or dessert.

Ingredients:

• 2 egg yolks
• 240 ml water
• 250 g all-purpose flour
• 50 g unsalted butter
• 1 tsp vanilla extract
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• Vegetable oil for frying

Instructions:

1. In a saucepan, bring water and butter to a boil over medium heat.
2. Add the flour and stir until the dough comes together and pulls away from the sides of the pan.
3. Remove from heat and allow to cool slightly before mixing in the egg yolks and vanilla extract.
4. Heat oil in a frying pan to 180°C.
5. Pipe the dough into 10 cm strips and fry until golden brown, about 3–4 minutes.
6. Combine sugar and cinnamon in a bowl and toss the churros in the mixture while still warm.
7. Serve with chocolate sauce for dipping.