1,730 egg yolk recipes

Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.

Americana key lime pie: a vintage chiffon-style version with gelatin, fluffy egg whites, and folded whipped cream piled into a baked shell. Cool, mousse-light, garnished with pistachios.

Light lemon mousse with fresh lemon juice and zest, set with gelatin and folded with whipped egg whites. Topped with sweetened cream and a raspberry puree.

These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. From the Ries area.

Slow-cooked caramelized onions layered with oil-cured black olives and anchovy fillets in a buttery homemade crust. A rustic French-style open-faced savory pie.

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

Italian-style picnic pie with diced ham, ricotta, cottage cheese, and Parmesan baked in a double crust with egg yolk glaze. Serve at room temperature for picnics.

Pineapple cream cheese pizza on bread dough with a sweet cream cheese and crushed pineapple filling, strawberry jam, and toasted almonds. A dessert pizza kids and adults love.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.

A silky, boozy chiffon pie with a half cup of cognac folded into whipped cream and egg yolk custard, set in a graham cracker crust and garnished with shaved chocolate.

Pots de creme pie with a pound of dark Belgian chocolate, heavy cream, half-and-half, and ten egg yolks set into a graham cracker crust. Decadent French chocolate pie for serious chocolate lovers.

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.

Salmon and potato pie layers flaked salmon, potato and carrot in a creamy paprika white sauce under a golden pastry crust. A comforting main that works beautifully with canned salmon and pantry staples.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.

French blueberry tart with a flaky homemade pate brisee and a filling of cooked and fresh blueberries. A classic summer tart served with whipped cream or creme fraiche.