Recipes with egg yolks
1,696 recipes
Yummy Lemon Pie
Lemon pie filling cooked over a double boiler with egg yolks, lemon juice, and zest into a glossy yellow curd, then poured into a baked pie shell to set.
Twice Baked Kreme Cookies
Twice-baked almond cookie shells filled with a chewy caramel-nut center. Tiny tartlet-style sweets with crisp edges and a sticky-sweet filling, baked in muffin tins for a cookie-meets-tart hybrid.
Lane Filling
Lane cake filling with egg yolk custard, brandy, candied cherries, raisins, pecans, and coconut. The classic Southern frosting for a traditional Lane cake.
Walnut Crescents #2
Walnut crescent cookies rolled in powdered sugar, made with ground walnuts, butter, and egg yolks. Delicate, melt-in-your-mouth shortbread that improves with age.
Fresh Mushroom Bisque
Fresh mushroom bisque with a full pound of mushrooms, half-and-half, egg yolk, and lemon juice. A rich, velvety cream soup ready in 25 minutes with no stock needed.
Kolace Dough
Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.
Fried Diamond Twists
Fried diamond twist cookies with egg yolk dough, deep-fried crisp and dusted with powdered sugar. Scandinavian rosettes-meets-krumkake pastry also known as chrusciki or rosettes in other traditions.
Rollerblade Cookies
Rollerblade cookies: boot-shaped honey-ginger cookies with toasted oats pressed on as skate wheels. A fun, low-sugar kid-friendly cookie cutout project.
Kruchiy
Kruchiy (Ukrainian fried knot cookies) made with sour cream, egg yolks, and vanilla, tied into knots and deep-fried until golden. Sprinkled with sugar to finish.
Mayonnaise Dressing
Homemade mayonnaise made from scratch by whisking oil drop by drop into egg yolks, mustard, and lemon juice until thick and creamy. Far brighter and richer than the jarred kind, with a tangy mustard edge.
Favorite Lemon Pie
Old-fashioned lemon meringue pie made with bread: a Depression-era thrift recipe that uses water-soaked bread as the thickener. Bright lemon, fluffy meringue, and pure pantry ingenuity in a baked pie shell.
Kolachky Dough #3
Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.
Rummed Oat Crust
Oat pie crust made with rolled oats, flour, egg yolk, and dark rum for a nutty, flaky shell with boozy warmth. A unique crust that pairs beautifully with custard or fruit pies.
Thumbprint Buttercreams
Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.
Kolachky Cream Cheese Dough
Kolachky cream cheese dough, the rich, flaky pastry base for these Eastern European cookies. Just flour, butter, cream cheese and egg, chilled overnight, rolled on sugar and filled with prune, apricot, walnut or poppy seed.
Spritzgeback
Spritzgeback are classic German pressed butter cookies flavored with almond extract. Pipe them through a cookie press for decorative shapes, then bake until just golden.
Lemon pie filling cooked over a double boiler with egg yolks, lemon juice, and zest into a glossy yellow curd, then poured into a baked pie shell to set.
Twice-baked almond cookie shells filled with a chewy caramel-nut center. Tiny tartlet-style sweets with crisp edges and a sticky-sweet filling, baked in muffin tins for a cookie-meets-tart hybrid.
Lane cake filling with egg yolk custard, brandy, candied cherries, raisins, pecans, and coconut. The classic Southern frosting for a traditional Lane cake.
Walnut crescent cookies rolled in powdered sugar, made with ground walnuts, butter, and egg yolks. Delicate, melt-in-your-mouth shortbread that improves with age.
Fresh mushroom bisque with a full pound of mushrooms, half-and-half, egg yolk, and lemon juice. A rich, velvety cream soup ready in 25 minutes with no stock needed.
Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.
Fried diamond twist cookies with egg yolk dough, deep-fried crisp and dusted with powdered sugar. Scandinavian rosettes-meets-krumkake pastry also known as chrusciki or rosettes in other traditions.
Rollerblade cookies: boot-shaped honey-ginger cookies with toasted oats pressed on as skate wheels. A fun, low-sugar kid-friendly cookie cutout project.
Kruchiy (Ukrainian fried knot cookies) made with sour cream, egg yolks, and vanilla, tied into knots and deep-fried until golden. Sprinkled with sugar to finish.
Homemade mayonnaise made from scratch by whisking oil drop by drop into egg yolks, mustard, and lemon juice until thick and creamy. Far brighter and richer than the jarred kind, with a tangy mustard edge.
Old-fashioned lemon meringue pie made with bread: a Depression-era thrift recipe that uses water-soaked bread as the thickener. Bright lemon, fluffy meringue, and pure pantry ingenuity in a baked pie shell.
Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.
Oat pie crust made with rolled oats, flour, egg yolk, and dark rum for a nutty, flaky shell with boozy warmth. A unique crust that pairs beautifully with custard or fruit pies.
Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.
Kolachky cream cheese dough, the rich, flaky pastry base for these Eastern European cookies. Just flour, butter, cream cheese and egg, chilled overnight, rolled on sugar and filled with prune, apricot, walnut or poppy seed.
Spritzgeback are classic German pressed butter cookies flavored with almond extract. Pipe them through a cookie press for decorative shapes, then bake until just golden.
