What you can make with 1, 2, 3 or even 4 leftover egg yolks
Whether you’ve spent hours slaving over a meringue or someone in your household randomly decided to eat only egg whites, you’re left with an egg yolk. Maybe even 2, or 3 or 4. What are you supposed to do with them? In any case, don’t toss them straight into the trash! We’ve collected a number of delicious recipes for you, so you can still give your leftover egg yolk(s) a worthy final destination.
And that fits perfectly with our mantra: the more egg yolks, the better. Because you’ll see that this golden ingredient plays a major starring role in plenty of high-quality dishes. In mayonnaise, just to name one.
1 egg yolk left over
If you have one egg yolk left over, you may be tempted to flush it straight down the drain. What are you supposed to do with it, after all? Well, you could make these wonderfully fresh lemon bars, for example. They require exactly 1 egg yolk (plus 2 whole eggs). Another delicious thing you can make with 1 (large) egg yolk: this aioli recipe. Perfect if you’re planning a Spanish drinks-and-snacks evening. Serve it with this homemade focaccia, which contains 1 egg yolk. And I almost forgot an absolute showstopper: the easiest crème brûlée ever. With just 3 ingredients, one of which is an egg yolk.
2 egg yolks left over
Naturally, you make homemade mayonnaise when you have 2 egg yolks left over. Because honestly, what beats a generous dollop of homemade mayo? (Especially not mayo mousse from an aerosol can, by the way—how disgusting.) Make mayonnaise by putting 2 egg yolks, 1.5 teaspoons of mustard, 2 teaspoons of vinegar and some salt in a bowl and whisking them together, while slowly adding a thin stream of oil to the mixture.
I can see you thinking: aioli and mayonnaise are pretty similar, aren’t they? Correct. The original aioli recipe calls for one large egg yolk, but you could also use two smaller egg yolks as the base.
3 egg yolks left over
It looks incredibly fancy: 3 large, homemade ravioli on a plate. You’ll get even more oohs and aahs if you fill your ravioli with egg yolk. When you cut it open, the yolk flows right out onto your plate. It may take a little more work, but it’s worth it. Plus, you’ll have used up those egg yolks, of course. Want to know how to make ravioli yourself? We’ll give you our top tips, so you can get started like a pro.
4 egg yolks left over
Do you really have an entire arsenal of egg yolks in your fridge? Then you’d better make something irresistible with them. This key lime pie recipe—which requires 4 large egg yolks—works brilliantly for… Well, everything. Because there’s always a good time for pie, right? This pie is wonderfully refreshing and best served cold.
Also delicious: homemade hollandaise sauce. This also uses 4 egg yolks as its base. A wonderful addition to your poached egg, and of course to asparagus in spring. And, as the ultimate pièce de résistance, naturally a recipe for the most delicious spaghetti carbonara. The dish you think of first when you hear egg yolk, obviously.
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