Egg yolks left over?

Hello,

I was wondering, what are some good uses of egg yolks after you have used the whites for a particular dish? Seems I always have an easy time using egg whites up, but not the yolks? Please keep it simple, I am not the world greatest cook.

Sorry if this question sounds dumb, I just feel bad because I always seem to end up throwing out the egg yolks.

with egg yolks you can make a hollandaise (recipes are in any french cookbook or any beginning cook book) You could make your own mayonnaise (egg yolks in a food processor with lemon juice or vinegar, salt, pepper, and drizzle in olive. You could also check out any beggining pastry or baking books. Good luck.

[m brown]

with the left over yolks you can make custards, custard sauces, zabaglione, lemon curds, yellow sponge cakes and pudding.
It's a good question, i generally have too many whites in the house!

Why not "zip" up a quick creme brulee, the KING of custard desserts??

Wow, thanks everyone for the great replies. Is it ok if I keep posting my cooking questions? I have a lot.

Speaking of, I see that johnnythehat recommended making mayonnaise. I have seen a recipe for this but it seems so unhealthy, oil and eggs. Is there any way to make an alternative "healthier" version of mayonnaise.

[Nicko]

Egg yolks are great, don't throw them out. One thing I used to use them for is to make a traditional Greek Rice and Lemon Soup known as Avgolemono. It is a great soup and it is finished with egg yolks.

I always tried to have a list of dishes that I could make fairly quickly that would use up items such as egg yolks.

try a sweet parfait
off the top of my head its
6 egg yolks
6oz gaster sugar
whisk over a bain marie till thickened and doubled in volume
add your flavouring (peach and archers is my fave)
fold in i pt of whipped double cream
move to a terrine mold or glass
freeze for around 3 hrs
this may not be exact but if you need the exact recipe just mail me and ill find out the recipe