extra egg yolks?
 

any ideas for using up extra egg yolks. i looked online and as you can imagine the recipes for extra yolks are all really heavy on the carbs and sugars.

so far i've come up with mayonnaise, and bearnaise sauce.

Pretty much anything you make that requires eggs won't be harmed by adding one or two extra yolks - omelet, scrambled eggs, etc. Poach yolks gently in simmering soup. Or poach till hard, and treat them as you would hardcooked eggs - top salads, make egg salad, etc. Look up how to thicken sauces with egg yolk. Hollandaise sauce (but you are already making Bearnaise, which is similar).

just stop at Barnaise sauce and make it right now :thup:
https://www.dietdoctor.com/recipes/bearnaise-sauce

Seconded!

I adore it on beef, but it also makes a great salad dressing.

Thanks for the link! I made hollandaise a while back & found out I didn't care for it. But béarnaise is a different critter. I think I'll like it. But I do have one question - fresh tarragon is hard to come by here, is dried OK? Or another herb?

Gotta have the tarragon. Dried is okay.

Thanks! I'm going to the store tomorrow so I'll add it to my list.

I eat mostly yolks anyway but the other day I didn't like the look of some egg white so I poured it out and was left with 4 yolks which I scrambled and cooked with some pre roasted leftover veggies which tasted like fried rice from back-in-the-day. I had zucchini, red onion, red pepper.

Egg drop soup.

I've been wanting to try this lemon curd forever....
Sugar Free Lemon Curd

Oh, that looks good - thanks for the link! I love lemon & really miss lemon pie.

omg, keto coffee has 3 yolks in it!! http://ketodietapp.com/Blog/post/20...ate-Keto-Coffee
not sure if i'm brave enough for coffee eggnog. :p
the lemon curd looks good though. so many great ideas for egg yolks! :)

Mash the yolks and mix with mayonnaise.

I wonder if the lemon curd needs that much sweetener?

I have successfully halved the sweetener in such recipes, and it winds up tasting better. Of course, I am very sensitive to sweet now, which is a bonus. Berries and plain yogurt which prompts a SAD person to make a face is plenty sweet to me.

Don't forget about ice cream; the frozen custard recipes always use many yolks.

I was thinking custard, too :)

I realize I'm reviving and old thread here. Not much activity on the Kitchen talk forum around here since I've joined up.

JEY100 suggested Bearnaise to me when I first came here and I was sniveling about all the foods I couldn't eat. She was reminding me of all the foods I COULD eat, which is a much better frame of reference! :yum:

I have made microwave hollandaise sauce for years but once I found the microwave version, I used it even more. You have to be patient and careful, but its fast. It's not quite the double boiler quality...but the double boiler is a pain and you can mess that up too. Blender hollandaise is easy, but there's a blender to clean! This does take a small bowl and a small measuring cup I use to melt the butter...in the microwave. Small footprint in the dishwasher. :thup:

The recipe in my hardback cookbook says to heat in the microwave 15 seconds at a time until you get it right. This one says only hit it once, but the same concept.

http://allrecipes.com/recipe/233971...-the-microwave/


Here's a Bernaise version.

http://allrecipes.com/recipe/57708/bearnaise-sauce-ii/

I'm going to try this over some keto mock bread coating baked chicken tomorrow night. What I like about this is you can tweak the seasonings however you want for whatever type of food you are topping with it. I read here that some say tarragon is a must, and I'm sure that is technically true and my wife loves tarragon, so lets just call it a "rich buttery sauce" when we change the flavor profile...eh? I'm a stickler for what we "call" things, so I'm just practicing what I preach! :read2:

The cream adds 2 grams of carbs, but this recipe (above) is 4 servings, so not even an induction killer...for Atkins at least...

Here is the micro-hollandaise recipe from my cookbook, I think its my southern living cookbook, but I'll double check and edit if thats wrong:

1/2 cup butter
2 egg yolks
1 tbls milk (or cream) =1g carbs
2 tsp fresh lemon juice= about .666g carbs :devil:
1/8 tsp salt
dash white pepper

Melt butter in microwave in separate dish. I use a small pyrex measuring cup.

Whisk remaining ingredients together in small bowl. I use glass so I can see through it to know I have a complete whisking job...not stuff stuck to the sides.

While continuing to whisk with one hand, slowly drizzle the hot butter in to the bowl of the other ingredients until completely blended

Microwave on 50% power 45 seconds, or more in 15 second intervals depending on your microwave. Mine is really old so it can take a minute or more. Whisking well each time you stop the microwave. That's 15 seconds each time, not 45 seconds then 15 seconds each

The directions say if you break the sauce (it looks curdled/separated), add a bit of water and whisk vigorously. I have found if you are super careful that wont usually happen, but it has to me on occasion when I get slack about watching it and try to microwave at longer intervals. Sometimes I'm a dummy. :bash:

This usually makes more than 2 servings, but it's hard not to eat it all! I cant wait to make some keto English muffins and have some Eggs Benedict! My other favorite is to put this on griddled asparagus

Did you forget the egg yolks?

I sure did! Kind of defeats the purpose doesn't it! Duh!

Edited!

Like I said, "Sometimes I'm a dummy. :bash: "

I like to add extra yolks to my scrambled eggs the next day for breakfast. Makes them taste sooooo good!

Old thread, but I'll add my opinion.

Simple---Eat the yolks; that is where all the nutrition is:

fat-soluble vitamins A, D, K2, plus choline, serine, lutein, zeaxanthin.

The old business about only eating the whites for health was a lie. Many books discuss this.

I frequently toss the white and add the extra yolk.