Too many yolks after baking? Make a mayonnaise, cure them in salt to grate like parmesan or crack them into this recipe for carbonara
When a recipe calls for egg whites, don’t discard the excess, sunshine-orange yolks: they are a magical ingredient that can transform a drab dish into something divine and spectacular. At its simplest, a whole yolk can be used as a dressing, to top a salad or plate of pasta and served at the table for you to break and stir in yourself. Many French classics contain an egg yolk, such as hollandaise, whisked over a bain-marie with a touch of lemon juice, tarragon-flavoured béarnaise, classic mayonnaise, sweet buttercream or an irresistible vanilla creme brulee: all are made possible through the incredible emulsification properties of the mighty egg yolk.
If you find yourself with several yolks spare, an easy way to preserve them is to pack them in fine salt for a week, then wash with a dab of vinegar and hang in muslin or cheesecloth to air-dry. They’ll keep for months, and can be grated on to all sorts as an alternative to bottarga or parmesan. Cured egg yolks are a great addition to carbonara, too, grated on top when the pasta has cooled slightly, so it doesn’t scramble.
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