Recipes with egg yolks
1,696 recipes
Mushroom Rounds
Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.
Mushroom Rounds
Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.
Crabmeat Patties
Creole-style crabmeat patties baked in ramekins with mushrooms, pimiento, cream, and buttered breadcrumbs. Rich, old-world elegance with a cayenne kick in every spoonful.
Coconut & Lemon Myrtle Brulée
A brulée is a custard-type dessert, with this particular recipe made with coconut and Australian Lemon Myrtle.
Old Fashioned Veal Stew with Cream Sauce
Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.
French Meringue Strips
French meringue strips with a buttery shortbread base topped with vanilla meringue, cinnamon sugar, and chopped almonds. Elegant bar cookies that yield 8 dozen.
Apple Pie No. 2
A juicy and scrumptious apple pie that tastes wonderful with any fruit topping or with the traditional whipped cream.
Bread Pudding with a French Flair
Elegant French-style bread pudding layered with dark sweet cherries, baked in a rich egg custard, and topped with silky homemade vanilla sauce. A show-stopping dessert from simple ingredients.
Bread Pudding with a French Flair
Elegant French-style bread pudding layered with dark sweet cherries, baked in a rich egg custard, and topped with silky homemade vanilla sauce. A show-stopping dessert from simple ingredients.
Menai Pride Mussels
Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.
Beefy Shepherd's Pie
A rich beef shepherd's pie built from ground roast beef braised with red wine, cognac, mushrooms, and thyme, under a buttery nutmeg mash glazed golden with egg yolk. A deeply savory upgrade on the classic.
Tart of Rhubarb with Strawberries & Cinnamon Ice-Cream
A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.
Tart of Rhubarb with Strawberries & Cinnamon Ice-Cream
A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.
Pepper Rainbow Soup
Late-summer pepper rainbow soup with multicolored bell peppers floating in a lemon-and-egg-yolk thickened broth. Greek avgolemono technique meets a confetti of red, yellow, and green peppers.
Trota Di Polenta
Italian polenta cake made with cornmeal and buttermilk, topped with a warm raspberry-blackberry sauce spiked with raspberry schnapps. Rustic, golden, and begging for a scoop of gelato.
Chocolate Peanut Butter Pie (Gramma's)
Gramma's chocolate peanut butter pie layers a creamy peanut butter pudding filling and melted chocolate chips inside a graham cracker crust, then crowns it with toasted meringue.
Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.
Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.
Creole-style crabmeat patties baked in ramekins with mushrooms, pimiento, cream, and buttered breadcrumbs. Rich, old-world elegance with a cayenne kick in every spoonful.
A brulée is a custard-type dessert, with this particular recipe made with coconut and Australian Lemon Myrtle.
Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.
French meringue strips with a buttery shortbread base topped with vanilla meringue, cinnamon sugar, and chopped almonds. Elegant bar cookies that yield 8 dozen.
A juicy and scrumptious apple pie that tastes wonderful with any fruit topping or with the traditional whipped cream.
Elegant French-style bread pudding layered with dark sweet cherries, baked in a rich egg custard, and topped with silky homemade vanilla sauce. A show-stopping dessert from simple ingredients.
Elegant French-style bread pudding layered with dark sweet cherries, baked in a rich egg custard, and topped with silky homemade vanilla sauce. A show-stopping dessert from simple ingredients.
Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.
A rich beef shepherd's pie built from ground roast beef braised with red wine, cognac, mushrooms, and thyme, under a buttery nutmeg mash glazed golden with egg yolk. A deeply savory upgrade on the classic.
A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.
A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.
Late-summer pepper rainbow soup with multicolored bell peppers floating in a lemon-and-egg-yolk thickened broth. Greek avgolemono technique meets a confetti of red, yellow, and green peppers.
Italian polenta cake made with cornmeal and buttermilk, topped with a warm raspberry-blackberry sauce spiked with raspberry schnapps. Rustic, golden, and begging for a scoop of gelato.
Gramma's chocolate peanut butter pie layers a creamy peanut butter pudding filling and melted chocolate chips inside a graham cracker crust, then crowns it with toasted meringue.
