Are you often left with a few extra egg yolks after a baking session or a recipe that only calls for egg whites? Don't let these golden treasures go to waste! There are numerous delicious and easy - to - make recipes that can turn those leftover egg yolks into mouth - watering dishes. In this article, we'll explore a variety of egg yolk recipes that are sure to delight your taste buds.

1. Crème Brûlée

Crème Brûlée is a classic French dessert that is both elegant and decadent. The rich, creamy texture of this dessert comes primarily from the egg yolks. To make Crème Brûlée, you'll need heavy cream, sugar, vanilla bean, and of course, egg yolks. First, split the vanilla bean lengthwise and scrape out the seeds. Combine the cream, vanilla bean, and its seeds in a saucepan and heat over medium - low heat until it just begins to simmer. In a separate bowl, whisk the egg yolks and sugar together until they are pale and fluffy. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Strain the mixture through a fine - mesh sieve into ramekins. Place the ramekins in a baking dish and pour hot water into the baking dish to create a water bath. Bake in a preheated oven at 325°F for about 40 - 45 minutes, or until the custard is just set. Let it cool to room temperature, then refrigerate for at least 2 hours. Before serving, sprinkle a thin layer of sugar on top and use a kitchen torch to caramelize the sugar, creating a crispy, crackling top.

2. Mayonnaise

Homemade mayonnaise is far superior to the store - bought variety. It's fresh, customizable, and made with simple ingredients. One large egg yolk is the base of this recipe. In a food processor or blender, combine the egg yolk, a pinch of salt, a small amount of Dijon mustard, and a squeeze of lemon juice. Start blending on low speed. Slowly drizzle in vegetable oil or a combination of olive oil and vegetable oil while the blender is running. The key is to add the oil very slowly at first to allow the emulsion to form. As the mayonnaise thickens, you can increase the speed of the blender and add the oil a bit faster. Keep blending until the mayonnaise reaches your desired consistency. You can customize your mayonnaise by adding herbs, garlic, or other seasonings. Use it as a spread on sandwiches, a dip for fries, or a base for salad dressings.

3. Lemon Curd

Lemon curd is a tangy and sweet spread that is perfect for toast, scones, or as a filling for cakes and tarts. To make lemon curd, you'll need lemon juice, lemon zest, sugar, butter, and egg yolks. In a saucepan, combine the lemon juice, lemon zest, and sugar. Heat the mixture over low heat, stirring constantly until the sugar has dissolved. In a separate bowl, whisk the egg yolks. Slowly pour the warm lemon - sugar mixture into the egg yolks, whisking constantly. Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon. The curd will thicken as it cooks, but be careful not to let it boil, as this can cause the eggs to curdle. Once the curd has reached a thick, pudding - like consistency, remove it from the heat and stir in the butter until it is melted and incorporated. Strain the curd through a fine - mesh sieve to remove any lumps. Let it cool to room temperature, then refrigerate until it is chilled.

4. Pasta Dough

Egg yolks can also be used to make delicious pasta dough. The yolks add richness and color to the pasta. To make pasta dough, you'll need flour, egg yolks, a little bit of water, and a pinch of salt. In a large bowl, make a well in the center of the flour. Crack the egg yolks into the well and add a pinch of salt. Use a fork to gradually incorporate the flour into the egg yolks, starting from the edges of the well. As the mixture becomes too thick to stir with a fork, use your hands to knead the dough. If the dough is too dry, add a little bit of water, a teaspoon at a time. Knead the dough for about 10 - 15 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes. Then, you can roll out the dough using a pasta machine or a rolling pin and cut it into your desired pasta shapes, such as fettuccine or ravioli.

5. Chocolate Mousse

Chocolate mousse is a luxurious dessert that is surprisingly easy to make. Egg yolks play a crucial role in giving the mousse its rich and creamy texture. To make chocolate mousse, you'll need dark chocolate, butter, egg yolks, sugar, and heavy cream. First, melt the chocolate and butter together in a double boiler or in the microwave, stirring constantly until smooth. In a separate bowl, whisk the egg yolks and sugar together until they are pale and fluffy. In a saucepan, heat the heavy cream until it just begins to simmer. Slowly pour the hot cream into the egg yolk mixture, whisking constantly. Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove the saucepan from the heat and stir in the melted chocolate - butter mixture. Let the mixture cool to room temperature. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate - egg yolk mixture until well combined. Divide the mousse into serving glasses and refrigerate for at least 2 hours before serving.

In conclusion, leftover egg yolks are a valuable ingredient that can be used to create a wide range of delicious recipes. Whether you're in the mood for a sweet dessert like Crème Brûlée or Chocolate Mousse, or a savory dish like Mayonnaise or Pasta Dough, these egg yolk recipes are sure to make the most of your leftovers. So, the next time you find yourself with extra egg yolks, don't hesitate to try one of these wonderful recipes.