The more egg yolk, the better

Let’s be honest, you don’t really eat an egg for the white. The yolk is the most flavorful, creamiest part of the egg, which is why you should incorporate as much of it as possible into your dishes. Here’s how to do that.

Duck eggs benedict

Why use chicken eggs for your eggs benny when you can use duck eggs? They have a larger yolk and are therefore, by definition, more delicious. From now on, you’ll never want anything else.

Carbonara with cured egg yolk

Want even more egg yolk in your carbonara than the amount used to make that creamy, silky sauce? Grate some cured egg yolk over it. Sounds complicated, but it’s anything but. FavorFlav chef Rosah van Schendelen explains how to do it easily.

Vegetarian carbonara

Would you rather go vegetarian? This fettuccini with shiitakes and asparagus borrows the sauce technique from our beloved carbo and also comes topped with a raw egg yolk. It doesn’t get any eggier than this.

Crème brûlée

Once someone in the editorial office starts talking about custard, we usually spend an hour swooning before getting back to work. Crème brûlée is therefore one of our favorite desserts. The crunchy sugar layer makes the silky custard even more delicious. Want to really go all out? Then make this recipe with caramel and coffee.

Ice cream

Basically just frozen custard. Have you never made ice cream before? Then start with a simple vanilla ice cream recipe. Believe me, homemade ice cream really is a thousand times more delicious than the best ice cream you’ve ever tasted.

Runny egg yolk sauce

If you truly can’t get enough of that sensational yolk, make this runny egg yolk sauce. Pour it over your hamburger, your fish or hell, your egg!

Custard buns

Things filled with custard are always better than things that aren’t filled with custard. Take bao or Chinese char siu bao, for example. With pork inside, it’s already a favorite dish, but during dim sum we look forward to dessert the most. That’s when we get to eat those airy buns filled with custard, mmmm.

Ravioli with egg yolk

There’s already egg yolk in the pasta dough, but why not add it to the filling too? It takes a bit of fiddling, but as soon as you cut open your ravioli and the yolk runs out, you’ll know exactly why you did it.

Mayonnaise

The ultimate egg sauce: mayonnaise. With your fries or on your sandwich, a dollop of homemade mayonnaise makes everything better.