3

votes

What to do with egg yolks?

Answered on August 19, 2014
Created January 07, 2012 at 8:32 PM

I have eight left over from making egg white 'protein-lettes'. I've tried cooking these yolks like regular omelettes, but they sputter and hiss profusely and come out poorly. What can I do with them?

Medium avatar

(624)

on October 14, 2013
at 06:39 PM

That seems hard to afford... especially if you're buying pastured eggs! You can buy just the whites - can you buy just the yolks some how? Where do all those yolks go?

8508fec4bae4a580d1e1b807058fee8e

(6259)

on January 11, 2012
at 03:54 PM

I edited it - see above :)

C00e493393828df34be65ddc25456c7c

(610)

on January 09, 2012
at 12:20 AM

Beth he is eating the egg whites on the high carb, low fat days. He could have the egg yolks on the low carb, hig fat days.

Medium avatar

(2923)

on January 08, 2012
at 07:14 PM

Making Hollandaise is not hard, just finicky -- you don't need a double boiler, I've done it in the fry pan several times -- just keep the heat really low.

363d0a0277a8b61ada3a24ab3ad85d5a

(4642)

on January 08, 2012
at 06:15 PM

I make it with super low sugar an make meringue puffs, because they don't need much to make them tasty, but I wonder what a savory puff would be like, maybe cheese and garlic would work if you do cheese and can fold it in gently.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on January 08, 2012
at 04:56 PM

Can you make meringue without sugar? Say, a savoury version?

77877f762c40637911396daa19b53094

(78467)

on January 08, 2012
at 01:50 PM

OK that makes me feel better!

7dc950fc76a046048e683d2a27dced37

on January 08, 2012
at 01:47 PM

But how low fat are you going? I consider my pastured egg yolks to be a critical source of fat-soluble vitamins in my diet. I'd rather give up my other fat sources in my diet and find room for the yolks. Cause you're also getting 3g of protein with the yolk too, so instead of 8 whites, you could eat 4 eggs ... same protein, only 24g of fat.

C00e493393828df34be65ddc25456c7c

(610)

on January 08, 2012
at 11:11 AM

Warren, best of both worlds.

77877f762c40637911396daa19b53094

(78467)

on January 08, 2012
at 10:33 AM

Alternating high-carb/low-fat and high-fat/low-carb? The Leangains diet sounds silly. Is anyone going to stick to something like that, long term?

Cf4576cbcc44fc7f2294135609bce9e5

(3125)

on January 08, 2012
at 07:33 AM

could you give us your recipie? i had to go without this year,

C00e493393828df34be65ddc25456c7c

(610)

on January 08, 2012
at 06:56 AM

Maybe it's better to buy egg whites for the high carb low fat days if the left over yolks are becoming an issue.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on January 08, 2012
at 04:46 AM

I get so much flack about throwing out the whites...

D3f3b91d1dd9ce60865654faeb2ec809

on January 08, 2012
at 03:42 AM

It's because I have to go low-fat on workout days. I'm high-fat any time else, promise!

D3f3b91d1dd9ce60865654faeb2ec809

on January 08, 2012
at 03:41 AM

I know, I know. It's because I have to go low-fat on workout days, and high-fat on rest days.

D3f3b91d1dd9ce60865654faeb2ec809

on January 08, 2012
at 03:18 AM

I follow leangains, so I'm alternating high-carb/low-fat (workout days) and high-fat/low-carb (rest days). Hence why I leave out the yolks for PWO omelettes.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on January 08, 2012
at 01:26 AM

MMM!! Looks like my breakfast (well, times twenty...)!

6498694060d879a7960b35913539b75f

(1307)

on January 08, 2012
at 12:11 AM

I do this every morning when I make my smoothie.

6498694060d879a7960b35913539b75f

(1307)

on January 08, 2012
at 12:09 AM

Your omelettes would be a lot more nutritious if you left the yolks in! Personally, I'm more likely to ditch my whites than the yolks.

8c8e71eb729c0edb4786c6f3ba8614e4

(568)

on January 07, 2012
at 10:20 PM

great, I'm drooling now.

7dc950fc76a046048e683d2a27dced37

on January 07, 2012
at 09:17 PM

Just curious ... why not leave the yolks in your omelette?

7dc950fc76a046048e683d2a27dced37

on January 07, 2012
at 09:15 PM

Beat me to it! If the source of the eggs is good (i.e., you're not worried about salmonella), you could make it really easy-peasy pseudo-hollandaise just by putting the yolks over top of a protein like grilled salmon or flank steak.

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17 Answers

9
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 07, 2012
at 09:19 PM

Wish I had excess yolks to worry about. More often I'm flushing whites down the drain.

6498694060d879a7960b35913539b75f

(1307)

on January 08, 2012
at 12:11 AM

I do this every morning when I make my smoothie.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on January 08, 2012
at 04:46 AM

I get so much flack about throwing out the whites...

Medium avatar

(624)

on October 14, 2013
at 06:39 PM

That seems hard to afford... especially if you're buying pastured eggs! You can buy just the whites - can you buy just the yolks some how? Where do all those yolks go?

8
4ec0fe4b4aab327f7efa2dfb06b032ff

(5145)

on January 07, 2012
at 09:13 PM

Hollandaise sauce!

Medium avatar

(2923)

on January 08, 2012
at 07:14 PM

Making Hollandaise is not hard, just finicky -- you don't need a double boiler, I've done it in the fry pan several times -- just keep the heat really low.

7dc950fc76a046048e683d2a27dced37

on January 07, 2012
at 09:15 PM

Beat me to it! If the source of the eggs is good (i.e., you're not worried about salmonella), you could make it really easy-peasy pseudo-hollandaise just by putting the yolks over top of a protein like grilled salmon or flank steak.

7
0d0842381492a41b2173a04014aae810

(4875)

on January 07, 2012
at 08:49 PM

Make home made mayo! Homemade Ghee Mayo You can play around with the oil contents, melted coconut oil works as well, each type will yield a different tasting mayo. I like to add some herbs and peppercorn.

4
9ffe43c6c5990ed710c7c49b12d6ee7f

on January 08, 2012
at 03:13 AM

I second the hollandaise sauce suggestion, and also add that egg yolks are heavenly in a protein shake, mixed into ground beef, a tuna salad, or any other dish that would benefit from some "richness." Break one over a steak or some veggies.

You could make eggnog.

Or whip the yolks up with some cream and nutmeg, and add to coffee or hot cocoa.

4
Da3d4a6835c0f5256b2ef829b3ba3393

on January 07, 2012
at 10:01 PM

Send'em to me! Or feed'em to your dog.

There's a lot of good nutrition there... hate to see them go to waste.

what-to-do-with-egg-yolks?

8c8e71eb729c0edb4786c6f3ba8614e4

(568)

on January 07, 2012
at 10:20 PM

great, I'm drooling now.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on January 08, 2012
at 01:26 AM

MMM!! Looks like my breakfast (well, times twenty...)!

4
B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on January 07, 2012
at 08:47 PM

if they are still whole i would gently fry them in coconut oil till warmed and slurp'em down. i luv warm liquid yokes :)

4
Dfada6fe4982ab3b7557172f20632da8

(5332)

on January 07, 2012
at 08:36 PM

I tried to solve the same problem not long ago - the best I found was to just add them to something requiring eggs. Use them as part of an normal omelette. Or use them to make some custard, possibly with an eye to combining with coconut milk for some ice cream :o)

3
8508fec4bae4a580d1e1b807058fee8e

on January 08, 2012
at 04:49 AM

Egg nog, mayo, hollandaise sauce, binder for ground meats, etc.

Egg Nog Recipe:

2 cups cow, goat, or coconut milk (preferably raw if from animal sources)

3 fresh pastured egg yolks

1/2 Teaspoon vanilla extract

1/2 Teaspoon Orange Blossom Water or Orange Oil

Sprinkle of Cinnamon

1 Tablespoon Sugar

1/4 cup coconut kefir/water kefir or 1 opened capsule of powdered probiotic

Mix in blender about a min (put sugar as last ingredient before blending).

Cf4576cbcc44fc7f2294135609bce9e5

(3125)

on January 08, 2012
at 07:33 AM

could you give us your recipie? i had to go without this year,

8508fec4bae4a580d1e1b807058fee8e

(6259)

on January 11, 2012
at 03:54 PM

I edited it - see above :)

3
B124653b19ee9dd438710a38954ed4a3

(1634)

on January 08, 2012
at 01:06 AM

They act as a good binder for things. Like hamburgers, meatballs, meatload, ...

Also they are a very tasty paired with other foods. No cooking needed: For example: Mash into avacodo, starches (sweet potato, white rice, ...), soups/purees.

2
Cf4576cbcc44fc7f2294135609bce9e5

on January 08, 2012
at 07:31 AM

i blend them with olive oil for mayonnaise. then i add horseradish mustard for horsey sauce and heap it onto roast beef. im such a paleo pig.

2
F5a0ddffcf9ef5beca864050f090a790

(15515)

on January 08, 2012
at 05:05 AM

Egg yolks are the most nutrient-dense part of eggs. How many egg whites do you eat, anyway? You should not be eating too many, have some fish instead.

Just think of Paleo people - they did not have eggs whole year around. Even in the tropics the birds lay eggs only once a year and the eggs were only available for one week or so till a chick is developed.

Also, can you think of a paleo person eating the egg whites and throwing the yolks away?

2
Fb67dc30cead043d1d13ea503a3044dc

(3280)

on January 08, 2012
at 03:44 AM

I add egg yolks to bone broth; it makes it even more incredibly rich and satisfying. Also I make a hot drink out of coconut milk (canned), an egg yolk, fresh ginger, turmeric, cinnamon, and just a touch of cayenne. Warming, filling, soothing, and delicious.

2
77877f762c40637911396daa19b53094

(78467)

on January 08, 2012
at 03:35 AM

Whatever brought on the urge to cook "egg white 'protein-lettes'" should just stop! Real omelettes are way better than white fluffy ones.

The yolk is the best part of the darn egg for pete's sake.

D3f3b91d1dd9ce60865654faeb2ec809

on January 08, 2012
at 03:41 AM

I know, I know. It's because I have to go low-fat on workout days, and high-fat on rest days.

77877f762c40637911396daa19b53094

(78467)

on January 08, 2012
at 01:50 PM

OK that makes me feel better!

D3f3b91d1dd9ce60865654faeb2ec809

on January 08, 2012
at 03:42 AM

It's because I have to go low-fat on workout days. I'm high-fat any time else, promise!

2
8392f832d42d3d4c6669e992c94b829c

on January 07, 2012
at 10:01 PM

Scramble with meat and veggies for breakfast and wrap burrito style in lettuce...yummy!

1
C2450eb7fa11b37473599caf93b461ef

on January 11, 2012
at 04:23 PM

Mayo would be my vote, too. Easy but a little tiring: mix an egg yolk with a little salt (or salt and crushed garlic if you don't mind stinky breath, or with salt and mustard powder) and about a half tbs of water. Whisk well. Add a drop or two of oil (I use regular--not extra virgin--olive oil) and whisk. Keep adding the oil very slowly until the mayo starts to get thick, then you can add it faster. I think one egg yolk will take about a cup of olive oil.

1
363d0a0277a8b61ada3a24ab3ad85d5a

(4642)

on January 08, 2012
at 01:50 AM

Feed to your pet! My kitten loves them when I make any baking that has an egg whites only recipe, like a meringue.

363d0a0277a8b61ada3a24ab3ad85d5a

(4642)

on January 08, 2012
at 06:15 PM

I make it with super low sugar an make meringue puffs, because they don't need much to make them tasty, but I wonder what a savory puff would be like, maybe cheese and garlic would work if you do cheese and can fold it in gently.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on January 08, 2012
at 04:56 PM

Can you make meringue without sugar? Say, a savoury version?

0
Medium avatar

on October 14, 2013
at 07:01 PM

Vanilla Ice Cream!

INGREDIENTS:

  • 1 400ml can coconut milk
  • 1/6 cup honey
  • 2 egg yolks
  • 2 tsp vanilla extract

DIRECTIONS:

  1. Heat coconut milk, honey, and vanilla extract in a medium saucepan over low heat.
  2. Whisk egg yolks in a separate bowl. Temper the egg yolks by adding a small ladle of the warm mixture at a time, and stirring continuously until all coconut milk is combined with egg yolks.
  3. Refrigerate mixture until cool.
  4. Follow the directions on your ice cream maker and enjoy your paleo vanilla ice cream!

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