1,730 egg yolk recipes

Layer spinach, fennel, salami, and ricotta-pesto filling in a towering savory pie wrapped in buttery homemade crust for an Italian feast that feeds a crowd.

Light, fluffy French dumplings enriched with butter and egg, seasoned with nutmeg. Traditional Alsatian spaetzle-style dumplings for soup or broth.

Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a smorgosbord, or as a late-supper snack with beer.

Polish butter cookies with hard-cooked egg yolks pressed through a sieve for an ultra-tender crumb. Almond and vanilla scented, cut into tiny hearts and stars.

Biersuppe is a classic German beer soup thickened with browned butter and flour, warmed with cinnamon, and enriched with egg yolks and milk. Served with toasted bread in 30 minutes flat.

Layered dessert pie with a creamy peanut butter base and a baked dark chocolate ganache top in a buttery pie shell. Two textures, two flavors, one classic combo.

Classic French creme patissiere made with egg yolks, sugar, milk, and vanilla. The essential pastry cream for tarts, eclairs, cream puffs, and fruit desserts.

Hot zabaglione is the classic Italian dessert: egg yolks, sugar, and Marsala whipped over a double boiler into a warm, frothy custard served in glasses. Three ingredients, ready in 15 minutes, restaurant-quality elegance.

Eastern European poppyseed strudel with a buttery yeasted dough rolled around poppy seed filling, raisins, walnuts, and honey. The traditional makowiec for Christmas and Easter tables.

Avgolemono is a traditional Greek lemon soup thickened with egg yolk and rice in chicken broth. Four-ingredient comfort soup ready in 40 minutes. Bright, silky, and naturally gluten-free.

Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.

Almond and hazelnut pastry ring with a sweet marzipan-style nut filling, baked in a glossy golden spiral. Classic European dessert pastry for coffee or tea.

Tiramisu ("pick me up") is a modern version of a dessert first created in Siena, where it was called zuppa del Duca (the Duke's soup!). From there it migrated to Florence, where it became very popular in the nine- teenth century among the many English people who came to live in the city at that time. And so it was called zuppa inglese--English soup. Only recently, the same dessert with some variation--chiefly the substitution of rich mascarpone cheese for the original custard--has come to be called tiramisu.

Chocolate mousse cake with a full pound of bittersweet chocolate, 10 egg yolks, and 12 egg whites split between a low-baked cake base and a real chocolate mousse topping.

Light and fluffy, and excellent Sunday brunch or weekend breakfast.

Light, fluffy cornmeal dumplings that cook right on top of your soup, stew, or stock in just 15 minutes. Small-batch recipe for one serving, easily doubled. Includes a cheese variation.