egg white + egg yolk + egg yolk + ? = deliciousness

May 6, 2009 6:03 PM

What can I make tonight using one egg and one extra yolk?

I just made a souffle. The recipe needed five egg whites, but only four yolks. I also accidentally broke one more egg than I needed. So now I have an egg and an egg yolk sitting in a bowl. What should I do with them?

I'm thinking of something custard-ish, but I'm open to other possibilities. I've got various ingredients around, but no more eggs. Bonus points if it can be enjoyed by two people, and if it goes well with spinach souffle.

posted by moss to food & drink (16 comments total)

I've had success freezing those annoying egg extras before, FWIW.
posted by cestmoi15 at 6:12 PM on May 6

Make a small amount of fresh pasta. 1 egg + 1 extra yolk plus between 3/4 and 1 cup of flour should make enough pasta for a small side-dish serving for 2 people.
posted by dersins at 6:13 PM on May 6

How about a variation on chawanmushi?

Beat egg with equal volume of water. Try not to whip air into the mixture. Add a little bit of salt, maybe a 1/4 tsp? Pour into a ramekin or bowl, cover (aluminum, plastic wrap, a saucer, whatever does the job), and steam gently. Do not overcook, egg should have just set on top when you remove from the heat. This takes about 12-15 minutes.

You can add some chopped scallions or a small amount of chopped mushrooms into the egg mixture if you have those ingredients available.
posted by needled at 6:17 PM on May 6 [1 favorite]

Pasta carbonara. Beat some grated parmesan, salt and pepper into the bowl of eggs, fry some bacon pieces [can substitute non-fried smoked salmon for healthiness or fried mushrooms for vegetarians], boil some pasta. Drain the pasta and immediately dump into the egg/cheese mixture and mix it around; the heat from the pasta will cook the eggs. Add bacon [/salmon/mushrooms/whatever.]

OR make chocolate chip cookies. An extra egg yolk is THE secret to chewy chocolate chip cookies. That, and melt the butter. I've said too much.
posted by Pallas Athena at 6:34 PM on May 6 [7 favorites]

throw out the yolks, they are bad for you, or at least not so good for you
posted by caddis at 6:38 PM on May 6

caddis, that is completely wrong.

Scrambled eggs keep surprisingly well in the freezer. You could do that and make a breakfast sandwich tomorrow!
posted by Loto at 6:44 PM on May 6 [2 favorites]

Add some (half to a full teasopoon of) nutmeg and a bit of water to dersin's suggestion, make spaetzel (a german pasta side)
posted by Seeba at 6:47 PM on May 6

Mayonnaise. Not much required in the way of extra ingredients, and you don't need to use it all at once.
posted by kanuck at 6:48 PM on May 6 [1 favorite]

I was confronted with this a few weeks ago after making a cake - I ended up sauteing red pepper, onion and shredded corn tortillas in butter, lightly scrambling the eggs, and throwing it all over some leftover black beans and rice w/a little hot sauce.

With a cup of coffee and toast, it made a great dinner - and obviously has breakfast potential as well!
posted by ryanshepard at 7:41 PM on May 6

Waffles! Great dessert. Also, cracked eggs will keep just fine refridgerated overnight and covered in a bowl (wouldnt trust any longer though). Find your fave waffle recipe and whip'm up. Mmmmm.
posted by elendil71 at 8:33 PM on May 6

Pancakes! They won't mind if there's a bit more yolk in there...
posted by slightlybewildered at 9:21 PM on May 6

Use them to emulsify cream and olive oil, so you can make pesto-cream sauce.
posted by scose at 12:14 AM on May 7

Some kind of skillet, or pasta carbonara.
posted by djgh at 6:10 AM on May 7

Spaghetti alla carbonara !

stir the eggs (1 and half is what you need) in a bowl and add lots of Grana (if you don't have, a cheese which is spicy and meltable) and a bit of salt (and fresh cream if the result is dense).

do your normal spaghetti (boil the water with salt in it - when it's boiling add spaghetti and leave it there for 10 mins)

in the meanwhile cut some bacon in little cubes and roast them for 10 mins low temperature in a pan with some oil.

when the spaghetti are ready, get rid of the boiling water, mix the spaghetti with the bacon. pour the egg-cheese impasto into the pasta-bacon combination

i hope you'll like it - and you might want to check an online recipe if my doesn't make sense :)
posted by madeinitaly at 10:21 AM on May 7

I fairly regularly keep half-eggs in small tupperwares in the fridge for 2-3 days before using them, with no ill effects. (Don't tell mom, but it's usually because I needed half an egg to make a personal-size batch of raw cookie dough.) If none of the ideas here catch your fancy for tonight, scramble those guys up tomorrow morning for breakfast (and throw them in a tortilla with some peppers, cheese, and salsa, if you need something more creative to get excited about).
posted by vytae at 1:00 PM on May 7

Whip it with a 1/2 cup of heavy cream, pour it into a frozen pie crust on top of cooked vegetables/meats of your choice, sprinkle with cheese, bake at 350F for 40 minutes or so, and you've got yourself a nice quiche.
posted by Caviar at 6:44 PM on May 7