Friday, September 28, 2012

Recipes to use up extra egg yolks


Chances are if you bake you have a stack of recipes which use only the whites of eggs. Here are some ideas to use or store those extra yolks...

How to Freeze Egg Yolks

 

Place one egg yolk in each ice cube cavity of a clean ice cube tray. Add a pinch of salt to each yolk (if you plan to eventually use them in savory recipes) or a pinch of sugar (if you will use them in sweet recipes). Freeze overnight until solid, then transfer to an airtight freezer bag.

To use, thaw in refrigerator and then mix well. They will keep in the freezer for up to three months.

Leftover egg yolks can also be refrigerated for 3-4 days.

Recipe for one egg yolk


LAMB FRICASSÉE

 Serves 2

1 large onion, chopped
1 Tbsp. light cooking oil
1 lb. lamb cubes (cut about 1½” square)
1 tsp. dried marjoram or oregano
1 tsp. dried basil
1 clove garlic, minced
¾ c. water
1 large egg yolk
Juice from ½ large lemon
1 Tbsp. water
2 Tbsp. chopped fresh parsley

1. Heat oil in large heavy saucepan and soften onion – but do not let it darken.
2. Raise heat to high and brown the lamb cubes on all sides.
3. Add the herbs and garlic as the lamb is nearly cooked.
4. Add the ¾ cup water; cover and bring to the boil; reduce heat and simmer 1 hour, covered.
5. Remove the meat to a warm serving platter. Skim off the fat and taste the gravy for salt.
6. Lightly beat the egg yolk with the lemon juice and another 1 tablespoon water; add to the gravy, whisking over low heat until it thickens.
7. Pour sauce over the lamb, garnished with chopped parsley.

Recipe for two egg yolks



Fettucine Alfredo

Serves 2

4 tablespoons of butter
1.5 cups heavy cream
1 tablespoon salt
1/2 pound of homemade fettuccine
2 egg yolks
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon black pepper

1. In a large sauté pan add butter and cream, turn the heat on to medium and cook until cream and butter are melted together, around 1 minute. Turn off heat.
2. Bring a large pot of water to a boil. Add 1 tablespoon of salt and the fettuccine. Cook for 1 minute.
3. Strain pasta and add to pan with butter and cream. Turn the heat on medium.
4. Add the egg yolks, Parmigiano-Reggiano cheese and black pepper.
5. Stir vigorously, mixing the egg yolks and cheese in and coating all of the pasta with the sauce.
6. Serve immediately from the pan, sprinkling additional Parmigiano-Reggiano cheese on top.

Recipe for three egg yolks



Duchess Potatoes 

(From inthekitchenwithkath.com)
 Serves 4-6

2 pounds Yukon gold potatoes, peeled and cut into chunks
Salt
¼ cup heavy cream
4 tablespoons unsalted butter, divided
¼ teaspoon nutmeg
½ teaspoon freshly ground black pepper
3 egg yolks

1. Put the potatoes in a large pot and cover with water. Stir in about 2 teaspoons of salt.
2. Bring to a boil. Cover; reduce hit to a simmer and cook until tender, 20 minutes or so. (Exact time will depend on the size of your potato chunks.)
3. Melt 2 tablespoons of the butter and set aside. (It’s to brush on the potatoes before baking.)
4. When the potatoes are done, drain them and then put them back in the pot over the heat for just a minute or two to evaporate any extra moisture.
5. Remove from heat. If you have a potato ricer, use it to rice the potatoes. It’s the easiest way to get smooth mashed potatoes. If you don’t have a ricer, mash them using whatever method you prefer, adding the cream, 2 tablespoons butter, nutmeg, pepper and egg yolks as you mash. Just don’t over-mash them or they’ll become gummy.
6. If you have riced the potatoes, stir in the cream, the other 2 tablespoons of butter, nutmeg, pepper and egg yolks.
7. If you have one, use a pastry bag with a large star point to pipe the potatoes on a baking sheet. Otherwise, make rounded potato mounds on the baking sheet.
8. Using a fork, make ridges on the potato mounds.
9. Brush the potatoes with the reserved melted butter.

At this point, you can refrigerate the baking sheet and bake the potatoes later if you want.

10. Bake the potatoes in a preheated 425˚ oven for about 20 minutes.


Recipe for four egg yolks



Baked Custard Recipe

 Serves 4 

1 cup evaporated milk, undiluted
1 cup water
4 large egg yolks
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
fresh nutmeg or ground nutmeg

1. In a medium saucepan, combine milk and water; heat to scalding.
2. Beat egg yolks slightly; add sugar, salt and vanilla. Gradually add hot milk to eggs, stirring constantly.
3. Divide into 4 custard cups and set in a pan of hot water. Bake at 325° for 50 minutes, or until tip of knife comes out clean when inserted in custard.
4. Sprinkle with ground nutmeg or grate fresh nutmeg over top of each custard. Serve warm or cold.


Recipe for five egg yolks



Soft Egg Ravioli

 Makes 4 servings
 Note:  Truffles add luxurious appeal, but the ravioli are fantastic without them. 

 Filling:
1 cup whole-milk ricotta cheese
2 large egg yolks
1 teaspoon finely grated lemon peel
1/4 teaspoon salt
1/8 teaspoon (generous) ground black pepper

Pasta:
1 3/4 cups all purpose flour
1/4 teaspoon salt
3 large egg yolks
6 tablespoons (or more) water
5 teaspoons olive oil
9 large eggs

Butter truffle sauce:
6 tablespoons water
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 12 pieces
1 tablespoon truffle oil*
3 small or 2 medium black truffles, very thinly sliced

*Truffle oil can be found at some supermarkets, specialty foods stores, and Italian markets.

For filling:
Mix all ingredients in small bowl. Refrigerate while making pasta. 

For pasta:
Whisk flour and salt in medium bowl; make shallow well in center. Add egg yolks, 6 tablespoons water, and oil to well. Using fork, whisk water, egg yolks, and oil. Gradually work in flour from around egg mixture to form crumbly mixture. Knead in bowl until dough comes together, adding more water by 1/2 teaspoonfuls if dry. Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 5 minutes. Divide into 4 equal portions. Cover with plastic wrap; let rest on work surface 30 minutes. 

Line 2 baking sheets with parchment. Turn pasta machine to widest setting. Flatten 1 dough piece to rectangle (cover remaining pieces with plastic wrap). Run dough through machine 2 times. Fold uneven ends over to make straight edge. Adjust machine to next narrower setting. Run dough through machine 2 times, dusting lightly with flour if sticky. Cut dough strip in half crosswise for easier handling. Repeat running dough through machine 2 more times on each narrower setting until pasta is generous 1/16 inch thick (setting #2), dusting lightly with flour if sticky. 

Whisk 1 egg in small bowl for egg wash. Place dough strips on work surface. Cut each strip into three 4-inch squares, trimming as needed. Place 3 pasta squares on 1 prepared baking sheet. Place 1 rounded tablespoon ricotta filling in center of each of 3 squares, spreading filling to 2 1/2-inch circle. Make well in center of filling large enough to hold 1 egg yolk. Carefully break 1 egg open and separate yolk from white (reserve egg white for another use). Gently place egg yolk in well of filling. Brush edges of pasta dough with egg wash. Carefully place 1 pasta square atop egg yolk, pressing edges of pasta squares together to seal tightly, enclosing yolk and filling completely. Dust ravioli lightly with flour. Repeat procedure with remaining pasta, ricotta filling, yolks, and egg wash for a total of 8 ravioli.  
Ravioli can be made 4 hours ahead. Refrigerate uncovered.
 
For butter truffle sauce:
Pour 6 tablespoons water into large skillet and bring to boil over medium-high heat. Add butter and stir until melted and bubbling. Stir in truffle oil and sliced truffles. Season sauce to taste with salt and pepper. Remove from heat. 

Meanwhile, add enough water to large skillet to measure 1 1/2inches; sprinkle with salt. Bring water to boil. Working in 2 batches, gently slide ravioli into skillet, egg yolk side up; adjust heat to keep water below rolling boil and cook just until pasta is tender, being careful not to overcook egg yolks, about 3 minutes (do not turn ravioli over). 

With slotted spoon, transfer 2 ravioli to each of 4 plates. Spoon sauce over.



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