1,730 egg yolk recipes

Rose bavarois cream is a classic French molded dessert made with rose petal-infused custard, whipped double cream, and gelatin. Elegant, floral, and silky smooth.

Delicate crepes filled with homemade almond cream, folded in quarters, and garnished with shaved chocolate. Elegant brunch or dessert for special occasions.

Classic Southern spoon bread with separated eggs folded in for cloud-like texture. Serve hot from the dish with butter for authentic comfort.

Classic Southern Louisiana spoon bread, a soufflé-style cornmeal pudding folded with whipped egg whites for an airy, custardy texture. Eaten with a spoon, served alongside Cajun and Creole mains.

Lapland biscuits, a vintage popover-style breakfast bake with airy soufflé-like centers and crisp edges. Just seven pantry ingredients, served warm with butter and jam.

French sables are buttery slice-and-bake cookies with a crumbly, sandy texture and sparkling sugar crust. Six ingredients, no leavener, all about the butter.

Pork tenderloin pounded flat, rolled around a savory Italian sausage and mushroom stuffing, wrapped in bacon and roasted with a white wine pan sauce.

Baked puffy omelet squares made with separated eggs for a soufflé-like rise, topped with a chunky stewed tomato and zucchini sauce. Light, low-calorie, and high-protein.

Chicken breast stuffed with artichoke hearts, garlic, breadcrumbs, and a touch of cream and nutmeg. Baked at high heat for a fast, elegant dinner.

Boston cream pie from scratch: tender vanilla butter cake split into four layers, filled with a homemade vanilla pastry custard, and crowned with a glossy milk chocolate glaze.

Golden Buck is a British cheese sauce of melted cheddar, malt liquor, butter, and egg yolk served over hot toast. Welsh rarebit's richer cousin with a silky yolk finish.

Crispy cheese and ham potato cakes made with mashed potatoes, egg yolk, and breadcrumbs for quick 20-minute appetizers or side dishes using leftover potatoes.

Garlic aioli dipping sauce made with egg yolks, olive oil, Dijon mustard, and fresh lemon juice. The classic Mediterranean condiment for fried squid, grilled fish, and crudités.

French-style praline truffles made with dark chocolate, egg yolks, butter, and hazelnut praline paste, rolled in grated chocolate. A classic Parisian chocolatier technique for silky, nut-scented truffles.

The classic French pastry dough. Make up to 3 days in advance.

Oriental beef fondue: paper-thin slices of filet mignon swished through bubbling beef broth at the table, then dipped in sauces. The Asian-style hot pot dinner that turns supper into theater.