I have two egg yolks?

Question

Because I separated two egg whites. And I have nothing to do with the two egg yolks. What can I do with them thats very simple.

Answer 1

Stir them out with 1/2 cup  heavy cream . Add 2 cups milk and 2 tablespoon sugar .Boiled them. Add a pinch of cinnammon.Drop of vanilla essence. And presto you have a classic eggnog.

Answer 2

Hollandaise sauce is great. You can put it on eggs benedict, use as a dressing for salad, or top sauteed green beans with it

Answer 3

You can make an omelette and add them to it.  Or ou can make blender hollandaise sauce to put over veggies.  It takes 2 egg yolks, a dash of mustard, 1/2 cup of melted butter, 1 tablespoon of lemon juice, 1/4 tsp of salt and a dash of pepper.  You put everything into the blender except the butter and blend it, then slowly drizzle in the hot butter and blend it for a few minutes until it thickens.  Then pour it over cooked broccoli, asparagus, cauliflower, green beans or whatever else you want hollandaise sauce on.  It's delicious!

You can also make brown sugar cookies, but I don't know that recipe off the top of my head and I'm at work right now.  Maybe you can Google it.

Answer 4

* Egg yolk sauce for white cut chicken

2   Egg yolks

¼ cup Water

2 tablespoon Oil

2 teaspoon Cornstarch

¾ cup Water

½ teaspoon Salt

Beat egg yolks and water lightly together.Heat oil. Stir in cornstarch until smooth. Then add remaining water and salt and heat, stirring, until mixture is smooth and bubbling.Gradually pour in beaten eggs, adding them in a thin stream and stirring constantly. Cook, stirring, over low heat until sauce is smooth and creamy. Pour over chicken and vegetables and serve.

*Raviolo with Egg Yolk Truffle Butter

     1 bunch spinach, washed well and dried

     3 1/2 tablespoons unsalted butter

     1/2 cup fresh ricotta cheese

     3 ounces freshly grated Parmigiano-Reggiano cheese

    2 large egg yolks

     Pinch of freshly grated nutmeg

     Freshly ground white pepper

     Coarse salt

     Pasta Dough

     2 ounces white truffles, shaved (optional)

Place spinach in a steamer basket set over simmering water. Cook until spinach is wilted; drain. Heat butter in a medium skillet over medium-high heat. Add spinach and cook until coated with butter, about 2 minutes. Let cool completely.

Finely chop spinach and add to a medium bowl along with ricotta, and half the Parmesan cheese. Season with nutmeg, white pepper, and salt. Stir to combine. Transfer filling mixture to a pastry bag fitted with a 1/2-inch round plain tip; set aside.

Bring a large pot of water to a boil. Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Flatten dough with the palms of your hands; dust lightly with flour. Roll dough through widest setting. Keep rolling dough through the machine on decreasing settings until you have rolled it through the first six settings. Cut dough in half crosswise.

Lay one piece of dough flat on work surface. Using a 2-inch round cutter, gently mark 4 circles in dough, about 5 inches apart. Using circle as a guide, pipe filling around each circle and continue piping to form a 1-inch high edge. Place 1 egg yolk in the center of each circle; season with salt and white pepper. Brush a little cold water around filling and gently place remaining piece of dough over filling and yolks to cover. Gently press edges together to seal, eliminating as much air as possible. Center a 4-inch fluted round cutter around filling and cut each raviolo.

Add salt to boiling water and return to boil. Gently transfer ravioli to boiling water and cook for 2 minutes. Meanwhile, place butter in a small saucepan over medium-high heat. Cook until melted and lightly browned. Drain ravioli and divide among 4 serving plates. Pour over browned butter and garnish with remaining cheese and shaved truffles, if desired.

*    PAPAYA and EGG YOLK PUDDING

      1/2 medium sized ripe papaya

      1 egg yolks

      1cup sugar

      1 lemon or limes

      Ã‚¼ cup water

      2 cloves whole

      2 inch piece of stick cinnamon

Peel, seed and coarsely chop the papaya.

Squeeze the lemons or limes to obtain ¼ cup of strained juice.

Using a very fine rasp rub the lemon/lime peel to obtain ½ tsp of zest.

Add the papaya, lemon or lime juice and water to the jar of an electric blender and blend on high for plus minus 45 seconds.Scrape down the sides of the blender jar with a rubber spatula. Repeat the blending process until the mixture is smoothly pureed.

Using the back of a table or dessert spoon, rub the puree through a fine sieve into a 2 or 3 quart stainless steel or enameled pan.Add the sugar, mixing well to ensure even distribution. Add the cloves and cinnamon stick. Stir constantly while bringing to the boil over high heat.

Cook until a few drops of the mixture immediately form coarse threads when dropped from a spoon into cold water. (The mixture needs to be stirred regularly, until this point is reached.)

Remove the pan from the heat and, using a slotted spoon, remove the cloves and cinnamon stick. Discard the cloves and cinnamon stick.

Using a wire whisk, or electric beater if preferred, beat the egg yolks vigorously, in a deep heat proof, bowl, for about a minute, until the yolks thicken slightly.

Pour the hot syrup into the egg yolks in a thin stream, beating constantly and vigorously while doing so. Continue to beat the mixture until it is smooth and thick. It should now be a deep bright yellow in color.The mixture should be divided into 4 individual heat proof dessert dishes and left to cool to room temperature. The dessert will continue to thicken while it cools.

The dish should be served immediately it reaches room temperature, or alternatively it may be completely chilled in a refrigerator before serving.The lemon/lime zest may be sprinkled on top of the dessert before serving.

ENJOY :-)

Answer 5

Make some ice cream with it!!!

OR some Hollandaise Sauce

Answer 6

Key Lime Pie

http://www.joyofbaking.com/KeyLimePie.ht...