1,730 egg yolk recipes

Creamy eggnog spiked with bourbon and dark rum creates a rich holiday cocktail that's dangerously smooth, with nutmeg-dusted foam crowning each glass.

Delicate buttery lemon cookies rolled thin and cut into rounds, brushed with egg wash and sprinkled with sugar for a crisp, golden finish.

Old-fashioned beer soup, the German Biersuppe: warm beer whisked with egg yolks, sugar, and butter into a frothy, custardy bowlful. A 19th-century breakfast or supper finished with parsley and paprika.

Bite-sized cauliflower florets dredged in flour and dipped in a light egg yolk batter, then fried until shatteringly crisp and golden. Just 5 ingredients and 20 minutes for a crunchy vegetable side or snack.

Lindy's famous cheesecake from the legendary New York deli features a buttery cookie crust, dense citrus-perfumed filling, and a glossy strawberry topping. The benchmark for classic NYC cheesecake.

All-butter pie crust with egg yolk for a rich, flaky pastry. Includes instructions for single crust, double crust, pre-baked shell, and five decorative edging styles.

Homemade egg noodles made with twelve egg yolks for golden, silky pasta. Just flour, yolks, water, and salt. Roll thin, dry, slice into ribbons.

Crispy beer batter onion rings with rested batter for the lightest, lacy crust. Cold beer and egg yolks build crunch that holds. Same batter works on fish, vegetables, and seafood.

Elegant French-style bread pudding layered with dark sweet cherries, baked in a rich egg custard, and topped with silky homemade vanilla sauce. A show-stopping dessert from simple ingredients.

Homemade maple syrup ice cream served in crisp sablé pastry barquettes with a maple custard sauce. A French-style plated dessert made from real vanilla beans and pure maple syrup.

Raspberries and rhubarb in one tart means that one of the fruits must be frozen if locally produced products are to be used. This dish works well with either fresh or frozen berries or rhubarb. The reds and pinks are beautiful together and the flavours blend wonderfully.

Award winning soy bread recipe, cooking with soy, won at the Ohio state fair.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

Warsaw chrusciki, the crisp Polish bow-tie cookies known as angel wings. An egg-yolk-rich dough spiked with rum, rolled paper-thin, twisted, fried light, and dusted with powdered sugar.

Classic French currant tart with a vanilla butter pastry shell, silky pastry cream, fresh red currants, and a kirsch-currant jelly glaze edged with toasted almonds.

The classic Joy of Cooking devil's food cake with a cooked chocolate custard folded into the batter and whipped egg whites for lift. Finished with caramel icing. A vintage recipe worth mastering.