Recipes with egg yolks
1,696 recipes
Chocolate Jumbles
A great light snack that is perfect for a day at the beach or some quiet time on your porch.
Pumpkin Chiffon Meringue Pie
Pumpkin chiffon pie in a baked meringue shell with whipped cream, toasted almonds, and warm spices. Light and airy, set with gelatin and chilled until firm.
Little Soup
Little soup: chicken broth with artichoke bottoms, asparagus, egg yolk ribbons, lettuce, and chopped pistachios. A light, elegant spring soup that cooks in 10 minutes.
Moussaka Casserole
Classic moussaka casserole with layers of fried eggplant, spiced ground beef and lamb in red wine tomato sauce, and a rich bechamel with egg yolks and lemon juice. Topped with a golden Parmesan crust.
She Crab Soup
Classic Southern she crab soup with crab roe, claw meat, sherry, cream, and egg yolks in a rich fish and chicken stock base. Charleston's most iconic seafood soup, silky and luxurious.
Godiva Strawberry Torte
Godiva strawberry torte with a chocolate liqueur-soaked sponge cake topped with whole strawberries and a strawberry mousse filling. An elegant no-bake dessert.
What To Do with the Egg Yolks Bread
Golden egg yolk bread loaded with dried cranberries, toasted pecans, and a hint of orange zest. A rich, buttery yeast loaf that puts those leftover yolks to brilliant use.
Babkas
These traditional babkas are rich, egg-yolk-laden yeast breads with golden raisins and a hint of lemon zest, baked in fluted pans and dusted with powdered sugar. Best eaten fresh within a couple of days.
Cream Puffs with Caramel Sauce
Golden cream puffs filled with tangy vanilla custard and drizzled with homemade caramel sauce. Three components, one spectacular from-scratch dessert.
County Fair Banana Cream Pie
Banana cream pie with a buttery pecan-shortbread crust, a thin chocolate layer, vanilla custard folded with whipped cream and fresh bananas. Makes two pies for the county fair winner's circle.
Chocolate Cloud Cake
Senior winner in Cake Division of 1953 Pillsbury Bakeoff.
Frozen Amaretto Zabagloine **
Frozen amaretto zabaglione with nectarine puree, egg yolk custard, and half-and-half churned into a silky Italian frozen dessert. Served over fresh nectarine slices with chopped almonds.
My Spritz Dainties for Cookie Press
Spritz dainties for the cookie press, made with brown sugar instead of white for a deeper butterscotch note. Buttery shaped cookies brushed with egg white wash and decorated for the holidays.
Cherry Soup
A chilled Hungarian-style cherry soup made with Bing cherries, claret wine, cinnamon, and lemon, thickened with egg yolk. Served cold as an elegant starter or light meal.
Lemon-Pecan Torte
Lemon-pecan torte made with ground pecans and matzoh meal instead of flour, topped with a lemon curd glaze. A naturally flourless cake perfect for Passover.
Raspberry Gratin2
Raspberry gratin with fresh raspberries, framboise, and a souffle-style egg batter that bakes into puffed golden mounds. The 10-minute French summer dessert that drinks above its weight class.
A great light snack that is perfect for a day at the beach or some quiet time on your porch.
Pumpkin chiffon pie in a baked meringue shell with whipped cream, toasted almonds, and warm spices. Light and airy, set with gelatin and chilled until firm.
Little soup: chicken broth with artichoke bottoms, asparagus, egg yolk ribbons, lettuce, and chopped pistachios. A light, elegant spring soup that cooks in 10 minutes.
Classic moussaka casserole with layers of fried eggplant, spiced ground beef and lamb in red wine tomato sauce, and a rich bechamel with egg yolks and lemon juice. Topped with a golden Parmesan crust.
Classic Southern she crab soup with crab roe, claw meat, sherry, cream, and egg yolks in a rich fish and chicken stock base. Charleston's most iconic seafood soup, silky and luxurious.
Godiva strawberry torte with a chocolate liqueur-soaked sponge cake topped with whole strawberries and a strawberry mousse filling. An elegant no-bake dessert.
Golden egg yolk bread loaded with dried cranberries, toasted pecans, and a hint of orange zest. A rich, buttery yeast loaf that puts those leftover yolks to brilliant use.
These traditional babkas are rich, egg-yolk-laden yeast breads with golden raisins and a hint of lemon zest, baked in fluted pans and dusted with powdered sugar. Best eaten fresh within a couple of days.
Golden cream puffs filled with tangy vanilla custard and drizzled with homemade caramel sauce. Three components, one spectacular from-scratch dessert.
Banana cream pie with a buttery pecan-shortbread crust, a thin chocolate layer, vanilla custard folded with whipped cream and fresh bananas. Makes two pies for the county fair winner's circle.
Senior winner in Cake Division of 1953 Pillsbury Bakeoff.
Frozen amaretto zabaglione with nectarine puree, egg yolk custard, and half-and-half churned into a silky Italian frozen dessert. Served over fresh nectarine slices with chopped almonds.
Spritz dainties for the cookie press, made with brown sugar instead of white for a deeper butterscotch note. Buttery shaped cookies brushed with egg white wash and decorated for the holidays.
A chilled Hungarian-style cherry soup made with Bing cherries, claret wine, cinnamon, and lemon, thickened with egg yolk. Served cold as an elegant starter or light meal.
Lemon-pecan torte made with ground pecans and matzoh meal instead of flour, topped with a lemon curd glaze. A naturally flourless cake perfect for Passover.
Raspberry gratin with fresh raspberries, framboise, and a souffle-style egg batter that bakes into puffed golden mounds. The 10-minute French summer dessert that drinks above its weight class.
