Recipes with egg yolks
1,696 recipes
Wild Mushroom Tort
Wild mushroom tart layers sauteed porcini, shiitake, and oyster mushrooms with shallots, brandy, and Swiss cheese in a creamy custard pie. A rustic French-inspired main or side for cool-weather dinners.
German Chocolate Cake (Dupree)
From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.
German Chocolate Cake (Dupree)
From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.
Apple Pie a La Apricot
French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.
Apple Pie a La Apricot
French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.
Hazelnut & Apricot Biscotti
Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.
White Chocolate-Coconut Truffles
White chocolate coconut truffles with shredded coconut, a splash of coconut liqueur, and a creamy white chocolate ganache center. Easy make-ahead holiday candy.
Crab Cakes with Tomato Dill Sauce
Pan-fried crab cakes with dry mustard and egg yolks, served with a creamy tomato dill sauce. Golden-crusted on the outside, tender flaked crab on the inside.
Walnut Cake with Coffee Cream
Flourless walnut cake topped with a rich coffee cream made from dark chocolate, Madeira, and whipped cream. A European-style frozen dessert garnished with crystallized flowers for an elegant finish.
French Restaurant Salad
An elegant salad featuring shrimp, enoki mushrooms and blue cheese studded with a fresh made yolk based dressing and a variety of lettuces.
Michael's Mocha Halo Cupcakes
It was nice and moist, if a tad on the heavy side. The recipe is actually for cupcakes, but can make one big layer. The frosting is outstanding, a definite keeper.
Michael's Mocha Halo Cupcakes
It was nice and moist, if a tad on the heavy side. The recipe is actually for cupcakes, but can make one big layer. The frosting is outstanding, a definite keeper.
Jumbo Lump Crabcakes
Jumbo lump crab cakes bound with a house-made lime-Dijon hollandaise, coated in panko, then pan-seared golden and finished in the oven. Restaurant-grade cakes with zero filler overpowering the crab.
Almond-Crumble Plum Tart
This buttery, tangy and fruity plum tart is so delicious, the almond crumble adds the extra crunchiness.
Chocolate Peanut Butter Pound Cake
Frozen chocolate peanut butter mousse cake shaped in a tilted loaf pan to form a dramatic triangular cross-section. A restaurant-style showstopper dessert.
Chocolate Mocha Mousse
Chocolate mocha mousse: a French-style chocolate mousse with strong coffee, butter, egg yolks, and clouds of whipped cream and stiff egg white. The classic dinner-party finale, made the proper way.
Wild mushroom tart layers sauteed porcini, shiitake, and oyster mushrooms with shallots, brandy, and Swiss cheese in a creamy custard pie. A rustic French-inspired main or side for cool-weather dinners.
From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.
From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.
French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.
French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.
Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.
White chocolate coconut truffles with shredded coconut, a splash of coconut liqueur, and a creamy white chocolate ganache center. Easy make-ahead holiday candy.
Pan-fried crab cakes with dry mustard and egg yolks, served with a creamy tomato dill sauce. Golden-crusted on the outside, tender flaked crab on the inside.
Flourless walnut cake topped with a rich coffee cream made from dark chocolate, Madeira, and whipped cream. A European-style frozen dessert garnished with crystallized flowers for an elegant finish.
An elegant salad featuring shrimp, enoki mushrooms and blue cheese studded with a fresh made yolk based dressing and a variety of lettuces.
It was nice and moist, if a tad on the heavy side. The recipe is actually for cupcakes, but can make one big layer. The frosting is outstanding, a definite keeper.
It was nice and moist, if a tad on the heavy side. The recipe is actually for cupcakes, but can make one big layer. The frosting is outstanding, a definite keeper.
Jumbo lump crab cakes bound with a house-made lime-Dijon hollandaise, coated in panko, then pan-seared golden and finished in the oven. Restaurant-grade cakes with zero filler overpowering the crab.
This buttery, tangy and fruity plum tart is so delicious, the almond crumble adds the extra crunchiness.
Frozen chocolate peanut butter mousse cake shaped in a tilted loaf pan to form a dramatic triangular cross-section. A restaurant-style showstopper dessert.
Chocolate mocha mousse: a French-style chocolate mousse with strong coffee, butter, egg yolks, and clouds of whipped cream and stiff egg white. The classic dinner-party finale, made the proper way.
