The New Bakers Dozen
Too many Egg Yolks

The The Bakers Dozen: Too many Egg Yolks
By Tamsin (Tamsin) on Sunday, October 24, 2004 - 02:13 am: Edit

Hi, I have a problem at the moment.
I currently make alot of Friands for my business however they use egg whites which means I have alot of egg yolks left over from making them. I don't like the idea of using the liquid egg whites you can buy in bulk, I don't think it gives you as good a product, well the stuff you get here in Australia is crap, not as good as the stuff I got in Canada.
So what I'm trying to find is some recipes or suggestions to using these egg yolks up. I currently make lemon curd with alot of them, custad tarts and a custard chocolate tart however these products don't use alot of the large amount of egg yolks I have left over. I don't like the idea of throwing them out. I can't make stuff like creme brulee or ice cream or anything like that as it needs to be a product that pre-package for sale and be something that I can sell at a market or to a cafe.
If anyone can help out I would really appreciate it.

By Chefspike (Chefspike) on Sunday, October 24, 2004 - 06:56 pm: Edit

how about mousse' in containers, the use once and throw away kind. or in a big container and let them dish it out when they plate it.(hotels)
something like a pot 'o' choc. good shelf life, its basicly, ganache' and yolks, and some whites.
but its more dense than mousse'
if you can terrine it you can layer it using milk choc, and semi-sweet choc.
the trick here would be to use more of those yolks than called for and a little less whites folded in at the end.
you could also find a way to use pastry cream, that takes a lot of yolks, maybe change out the custard for a good thick pastry cream and whipped egg white. the whites act the same way in the pastry cream as they do in the choc mousse.
they tighten it up.
any of these products will yield many different products for you to play with to find other products you can use that fit your needs.
thats it for off the top of my head, if you want me to dig it will be a couple of days, until i'm back in town.
good luck.

By Ladycake (Ladycake) on Wednesday, October 27, 2004 - 07:11 pm: Edit

Have you tried doing some nice genoise (they take a lot of yolks) and you could do pastry cream for filling (using more). That would be marketable and packagable for transport too. Hope this is something you hadn't thought of.

By Tamsin (Tamsin) on Wednesday, October 27, 2004 - 08:34 pm: Edit

Chefspike, thanks for the suggestion, I will be able to do the mousse in the winter months, just here in the summmer it will turn to liquid with the heat that we have, even just transporting it, as I don't have a refrigerated car.
The Pastry cream has been a thought of mine, I do have tart shells and the stoned fruit here is starting to be good so will be able to do fruit tarts soon.

Ladycake, most of the genoise recipes I have take whole eggs so I hadn't thought of it, I'll try and find some with just egg yolks.

Thank-you both for the suggestion.

It's funny I had a problem with too many egg whites left over from making lemon curd, so that's why I thought about doing Friands, now I have the reverse problem, the friands are so popular that I have all these egg yolks left, you can't win.

By Tamsin (Tamsin) on Wednesday, October 27, 2004 - 09:03 pm: Edit

I just had another thought, from reading your post Ladycake on another thread, what happens if I use egg yolks instead of whole eggs for choux paste will it still work the same?

By Chefspike (Chefspike) on Thursday, October 28, 2004 - 08:52 pm: Edit

it would be fine, you might want to back off slightly with the flour, in your choux.
do you know how to do it on a mixer? that realy helps when your working with just yolks.

By Chefspike (Chefspike) on Thursday, October 28, 2004 - 09:07 pm: Edit

"as I don't have a refrigerated car."
I don't know if this helps or not. Maybe you have already thought of it.
when we have needed a container that would allow us to transport product and keep it cold or frozen, we would get a box and line it with styrofoam. one layer on the bottom and then a layer of dry ice, then another layer of foam.
and of course a layer for each side.
it works very well for short, 2-3 hour durations.
just a thought.

By Pastrycrew (Pastrycrew) on Friday, October 29, 2004 - 12:06 am: Edit


I'm not sure if using powdered egg whites would be an option you would want to explore, but there are some decent brands out there. Just add water...

You burn through a lot of sugar dough or shortbread? They both can be made with cooked egg yolk. You could steam the yolks or bake them covered in a water bath to cook them first.

Have any good mayonnaise over there?


By Tamsin (Tamsin) on Friday, October 29, 2004 - 01:33 am: Edit

Hi Pastrycrew,
The powdered egg whites over here once again are really bad, if you can find them. The products we have in Australia isn't really anything like you have in Canada and America. The stuff we had in Canada was great, cartons of egg whites/blended eggs we just get nothing like that over here, you can't even get frozen egg whites anymore. Thehow to put it "packaged" crates of egg whites here are really bad, there is a definate shortage of a good product here I do make a shortbread but that doesn't contain any eggs in it at all.
I've seen recipes using stuff like the cooked/poached yolks, does this really work? I know about cooking eggs for a sabayon over a water bath and understand how that works, but I've seen recipes using cooked eggs, just a real turn off I think I don't know all I can think and picture in my mind is hard boiled eggs trying to be mixed into a flour mixture (I know weird, but hey I am), other people might know about using them.
Mayonnaise is a good idea, hadn't thought of that, but what's the shelf life on something like that if I was to package it in a jar? We use to make it in big 20L buckets at the hotels I worked at and that lasted about 2 weeks.

Sorry about the questions (just in my nature) I've found this is the best way to learn and has helped me in the past develop into the chef that I am. Always feel you can learn new things and everyone here has different knowledge so like to pick peoples brains.

By Pastrycrew (Pastrycrew) on Friday, October 29, 2004 - 02:03 am: Edit

powdered egg whites. have you tried sourcing them from a pastry vendor? it would be better than the stuff you find on the supermarket shelf... where are you at exactly? i've friends in Sydney and Melbourne that may know. Whites may be called albumin powder as well.

let me get you a recipe to try on the egg yolks. it's nice but i never got into it because of the added process of cooking the eggs. some places i've seen them buy whole boiled eggs, cut out the yellow and toss the whites after garde manger refuses to make more egg white salad stuff. the plus from this type of dough is it doesn't shrink or move at all in the oven. flavor is good. it's an old old school type of recipe.

mayo shelf life? well, the eggs are raw so not sure if you could sell it there? i would think you'd get a couple weeks from the mayo but i have no clue. this website sounded more technical on it.

christmas is coming make a lot of egg nog!!!

sausage/egg biscuits or croissants? add some milk to the yolks and cook 'em up. hey how about breakfast burritos!

ok, ok, way late in the day for any more sanity. gotta get to work in a bit. i'll get you that recipe.


By Chefcyn (Chefcyn) on Monday, February 07, 2005 - 03:06 pm: Edit

Here's a recipe for Golden Cake that I make after making an Angel Food Cake or whatever else uses all the whites:

Golden Cake

2 1/2 c cake flour
2 1/2 tsp baking powder
1/4 tsp salt
3/4 c butter
1 1/4 c sifted sugar
8 yolks
3/4 c milk
1 tsp vanilla
1 tsp lemon juice or fresh grated rind

Grease three 9" layer pans and dust with flour.

Sift the cake flour three times with the baking powder and the salt. Set aside.
Cream the butter and gradually add the sugar, creaming until light.
In a separate bowl, cream the yolks until they are light and lemon colored. Beat them into the butter mixture.
Add the flour alternately with the milk in three parts, stirring just to blend after each addition.
Add the vanilla and lemon juice/rind and beat two minutes.
Bake at 375 for 20 min. Sprinkle with powdered sugar. Cool for a few minutes and remove from the pans. Let cool completely on a rack, then frost with your favorite frosting. An orange icing or seven minute frosting are both nice.

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