Uses for leftover egg yolk
Put an egg yolk in a small rameken or bowl.
Add a small pinch of salt
Break the egg yolk up slightly by piecing it with a fork and stir it gently. Don’t beat it (you don’t want to add air.)
Pour the egg yolk into an ice cube tray and freeze. When the yolk (or yolks) is frozen solid, remove to an airtight freezer container and label.
To defrost, remove as many individually yolks and needed and defrost in the refrigerator. Use within hours of defrosting.
- Individual Tiramasu Cups (6 yolks, but it makes 6 servings so if you scaled it down for two servings, you’d only need 2 yolks)
- Vanilla Crepes (3 yolks)
- Grandma’s Polish Perogies (1 yolk)
- Restaurant Style Egg Drop Soup (1 yolk)
- Crab Stuffed Flounder (1 yolk)
- Homemade Mayonnaise (1 yolk)
- Artichoke Bottoms with Egg Yolk and Goat Cheese (1 yolk per artichoke bottom)
- Egg Glaze for Pie Crust (1 yolk)
- Hair Conditioner (1 yolk)
- Egg Yolk Facial Mask (1-2 yolks depending on the recipe you choose)
- Egg Yolk Tempera Paint (1 yolk)
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