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Yolks can be good?
December 8, 2011 1:46 AM   Subscribe

What shall I do with yolks left over from hard-boiled eggs?

bardophileJr loves eating the whites of hard-boiled eggs. Prior to consumption, the yolks must be removed, with no speck of yellow contaminating the pristine white (this is food finickiness karma, I'm convinced). So, I'm fine with doing that. What I'm not so fine with is tossing out egg yolks.

So, what can I do with these hard-cooked yolks? Sometimes I'll make a sandwich spread with one or two, or add to a pasta sauce. I haven't been too enamoured of the latter, although the former is pretty good. I'm happy to eat a variety of cuisines, so really, any recipes that call for hard-boiled yolks only would do.

Help, please?
posted by bardophile to Food & Drink (22 answers total) 8 users marked this as a favorite
 
shortcakes
posted by clockwork at 2:04 AM on December 8, 2011


On sandwiches, they should be sliced and put on top of fish of some sort, with mayonnaise.

Otherwise, they go well crumbled on salads, or sliced into fish pie. (Fish flaked into a white sauce, topped with mashed potatoes.)
posted by lollusc at 2:09 AM on December 8, 2011


Do the yolks like you'd do for deviled eggs (mayo, mustard, sweet relish, cayenne, whatever makes you happy) and stuff them in veggies. Celery, soft lettuce leaves, cherry tomatoes?
posted by Cocodrillo at 2:15 AM on December 8, 2011 [18 favorites]


Not really a solution for lots of yolks, but hard-boiled yolks make an excellent emulsifier for salad dressings.
posted by Gilbert at 2:47 AM on December 8, 2011 [3 favorites]


Some recipes for fishcakes and potato salad call for chopped hardboiled eggs - I'm sure that just the yolks will do fine.
posted by Coobeastie at 2:54 AM on December 8, 2011 [1 favorite]


For a quick lunch I often use a package of Ramen for a base and throw in a lot of chopped veggies I need to use up, plus also maybe some feta, and sometimes break an egg into it (egg-drop-soup style) and serve over greens. I bet crumbled cooked egg yolk would be a yummy replacement for the egg.

I'd also love an egg yolk and avocado salad mix in a pita.

Do you make any spinach based dishes? Cooked egg (and therefore egg yolks) go great with spinach salad, creamed spinach, spinach soup. They were made for each other!

Pretty much any vegetable cream soup would be a good place to use those puppies.
posted by taz at 3:42 AM on December 8, 2011


Can you separate before cooking? Uncooked yolks are just so much more useful.
posted by themel at 3:52 AM on December 8, 2011


Can you separate before cooking? Uncooked yolks are just so much more useful.

Sadly, the shape of the egg is also critical to bardophileJr. Poaching the whites just doesn't cut it.
posted by bardophile at 4:00 AM on December 8, 2011 [1 favorite]


There's a recipe I have for a butter cookie that calls for grated hardboiled egg yolk. I'm on my way to work so no time to post -- memail me a reminder and I'll send it.
posted by EmpressCallipygos at 4:04 AM on December 8, 2011


Roast asparagus tossed in a little balsamic vinegar and minced garlic, melt some butter to pour over the top, crumble yolk over it - super delicious, but sort of a holiday special occasion thing in my family.

I've seen a variety of southeast asian dishes with chopped egg on top. I think any kind of rice noodle with sesame and/or peanut sauce (sauteed veggies, a protein of sorts, ginger, chili, whatever you've got handy) with crumbled yolk would be great. It could also be worked into fried rice in place of the normal egg, though maybe you could make a big batch and use one raw egg to help the rice get to the texture it's supposed to and top it off with just yolks. Use brown rice - the nuttiness and general increase in flavor (and nutrition!) will help offset the increased richness of just yolk.

If you're into tofu you could chop it up and treat it like the missing whites of the egg in egg salad, which is something a friend of mine used to do that I thought was bizarre until I tried some one day and it was delicious - it was a low-mayo salad, mostly oil and vinegar and some bread & butter pickles and dill, but it'd probably work lots of ways.

One of my favorite things to make while my seafood and egg hating roommate is out of the house is what I call the Ikea Sandwich: open faced sliced egg and shrimp salad (just those little teeny shrimps cooked & tossed with some mayo and s&p) with cucumber, dill, and lemon on rye bread. I love yolks far more than whites so I might not be the most reliable barometer of this but I bet my enjoyment would be increased threefold by having just yolks on this. And probably, if you do any cold shrimp dishes, they would go nicely with some egg yolks.
posted by Mizu at 4:48 AM on December 8, 2011 [1 favorite]


If the shape is important, why not buy those ridiculous things they're selling on TV now, basically little plastic eggs that you crack your egg into to make boiling easier (?? I have no idea why it's easier when it's in plastic vs in an egg, but whatevs). Then you could crack two eggs, and just put the white in there, and voila, you have a solid egg shaped all white egg! bardophileJr will be amazed at your magic eggs!
posted by Grither at 5:17 AM on December 8, 2011 [12 favorites]


Those would be great in a salmon frittata or tuna bake. Cobb salad, caesar salad, adulterated waldorf salad could also suit. Add it to your BLT with lots of seasoning.
posted by h00py at 5:54 AM on December 8, 2011


Some sable cookie recipes called for hard boiled yolks. This one will help you get rid of five yolks and get started on your Christmas baking.
posted by TrarNoir at 6:20 AM on December 8, 2011


Hard boiled egg yolks are great on spinach salad with lemon vinaigrette.
I would also devil them and use the paste on a ham sandwich.
posted by plinth at 6:33 AM on December 8, 2011


A note on the butter cookies people are suggesting - Cook's Illustrated did a recipe, and part of the write-up was how important the mashed egg yolk was to the texture.
posted by aimedwander at 6:48 AM on December 8, 2011 [1 favorite]


Eggies is what Grither is referring to. It's easier because you don't have to peel the egg afterwards. That site says it's not sold in stores, but I just saw these at Walgreens a few days ago. The bottom is flat, so the shape won't be perfect, but I think you could do two egg whites in one little container to make a big magic yolk-free egg.

I kind of want one of these so I can do the same thing...
posted by BlooPen at 7:59 AM on December 8, 2011 [1 favorite]


Oh, sorry--autoplay warning on that link. Sorry.
posted by BlooPen at 7:59 AM on December 8, 2011


Add them to homemade chicken liver patee (onions+liver+butter+egg yolks+little brandy).
posted by leigh1 at 8:33 AM on December 8, 2011 [2 favorites]


Cookies!
Who doesn't like cookies?

Norwegian Crowns

These aren't exactly the ones my mom made. Her's were press cookies.
posted by Seamus at 10:15 AM on December 8, 2011


This recipe for linzer cookies calls for cooked yolks. It is supposed to help create a flaky texture, apparently.
posted by firei at 1:32 PM on December 8, 2011


Potato salad.
posted by CathyG at 5:48 PM on December 8, 2011


Thanks folks. While the Eggies look like they would, indeed, amaze the little one, I'm not in North America. The recipes, particularly the pastry and cookie ones, look fantastic.

I had not at all considered the spinach and egg combination, either, so thanks for that as well.
posted by bardophile at 5:23 AM on December 10, 2011


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