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-   -   How to use egg yolks? (http://www.homebrewtalk.com/f56/how-use-egg-yolks-186286/)

eulipion2 07-13-2010 05:24 PM

How to use egg yolks?
 
Hello,
I have a recipe for angel food cake that calls for 12 egg whites, leaving me with 12 yolks without a home. Does anyone have any recipes that I could use these up in? I'm thinking challah or brioche, maybe a custard or ice cream?

Thanks in advance.

azscoob 07-13-2010 05:29 PM

French vanilla ice cream.....MMMMMM
if interested I can get the recipe when I get home tonight.

dataz722 07-13-2010 05:31 PM

I would go with either ice cream or creme brule.

eulipion2 07-13-2010 05:33 PM

azscoob, I've got a pretty killer vanilla ice cream recipe that doesn't use eggs, but sure send it over. I'll show you mine if you show me yours! Any tips on how not to curdle the eggs? I always have that problem.

eulipion2 07-13-2010 05:34 PM

dataz722, never even thought about creme brulee....oooo...now we're talking!

Keep 'em coming! If the angel food recipe turns out well I'll have a ton of yolks to use up.

dataz722 07-13-2010 05:34 PM

Quote:

Originally Posted by eulipion2 (Post 2158015)
azscoob, I've got a pretty killer vanilla ice cream recipe that doesn't use eggs, but sure send it over. I'll show you mine if you show me yours! Any tips on how not to curdle the eggs? I always have that problem.

You need to temper them. You add the hot liquid to the already beaten eggs a very little bit at a time. That is slowly raise the temp of the eggs. Adding sugar to the beaten eggs helps too.

eulipion2 07-13-2010 05:40 PM

Quote:

Originally Posted by dataz722 (Post 2158023)
You need to temper them. You add the hot liquid to the already beaten eggs a very little bit at a time. That is slowly raise the temp of the eggs. Adding sugar to the beaten eggs helps too.

See, I do that, but I still end up curdling. Perhaps the mixture gets too hot? Should I just strain the mixture through a sieve?

dataz722 07-13-2010 05:43 PM

Quote:

Originally Posted by eulipion2 (Post 2158047)
See, I do that, but I still end up curdling. Perhaps the mixture gets too hot? Should I just strain the mixture through a sieve?

Sometimes it does just happen. If it isn't too bad then just strain it.

Are the eggs still really cold when you do it? You are either not wisking enough or fast enough, the eggs are too cold to start with, or you are adding too much at a time.

azscoob 07-13-2010 05:44 PM

Quote:

Originally Posted by eulipion2 (Post 2158015)
azscoob, I've got a pretty killer vanilla ice cream recipe that doesn't use eggs, but sure send it over. I'll show you mine if you show me yours! Any tips on how not to curdle the eggs? I always have that problem.

I will dig it up tonight! as for the yolks, yes you need to temper them, and loads of stirring over a double boiler, take a moment to rest and bam, they set.

dataz722 07-13-2010 05:48 PM

I would like to see your ice cream recipe too. That is one thing that I have problems with. I have only tried a couple times though.


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