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10 Desserts to Use Up Leftover Egg Yolks

When you make a meringue or bake a cake that uses a lot of egg whites, you’re going to end up with a bowl full of egg yolks just waiting to get used. Don’t throw them out! You can use them in any of these delicious dessert recipes using egg yolks.

Recipes Using Egg Yolks

Leftover egg whites are much easier to use than egg yolks (after all, an egg white omelette is a good way to start your day before you get to all that cake), but I’ve tracked down a few recipes that will put egg yolks to good use, too.

10 tasty recipes using egg yolks

I’ve divided these recipes up by how many leftover egg yolks they require, so you know how to best utilize what you have on hand!

Learn the secrets to cooking eggs like a pro!

cracking the egg craftsy class

Master cooking your eggs & enjoy the delicious results today! Enjoy expert guidance from Sur La Table’s Kyle Shankman in online lessons that are yours forever.Enroll Now »

One egg yolk

Homemade lemon curd

Meyer Lemon Curd

You’ll need both whole eggs and one egg yolk for this amazing lemon curd. I recommend using meyer lemons if you can get them, but this recipe works with regular lemons, as well. Eat it with a spoon, spread it on biscuits or serve it with fruit and whipped cream for dessert. 

Get the recipe »

Two egg yolks

Classic yellow cake

Baking Bites' Classic Yellow Cake

Tender yellow cakes are good for all occasions, from everyday cakes to elaborate birthday parties. While the “yellow” in cake mixes sometimes comes from food coloring, the extra “yellow” color in homemade cakes comes from adding an extra egg yolk!

Get the recipe »

Butterscotch pudding

Homemade Butterscotch Pudding

Not only do the egg yolks help to thicken this pudding, but they give it a silky-smooth mouthfeel too. Made with butter and brown sugar, this homemade pudding will take your back to your childhood pudding cups — but will taste a whole lot better. 

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Three egg yolks

German buttercream

German Buttercream

You may not be familiar with this unusual style of buttercream, but it’s sure to become a fast favorite once you try it. It uses yolks rather than whites to create a custard-like base for the fluffy finished frosting.

Get the recipe »

Basic cream filling

Cream filling doughnut

Whether you want to fill doughnuts, cream puffs or a batch of chocolate cupcakes, this all-purpose cream filling is a staple recipe that you should bring into your regular rotation. The possibilities are endless!

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Four egg yolks

Coconut cream pie

slice of pie

Coconut lovers will go crazy for this ultra-creamy pie, which uses coconut in the crust, filling and topping to ensure that you get lots of tropical flavor in every single bite.

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Mojito key lime pie

Mojito Key Lime Pie

This key lime pie also relies on egg yolks to thicken its filling and give it a velvety texture, using a traditional technique. What isn’t traditional here is the flavor, which uses a refreshing combiation of mint and rum inspired by a popular cocktail

Get the recipe »

Lemon meringue pie

Lemon Meringue

Egg yolks, sugar and freshly squeezed lemon juice are virtually all you need to make this diner staple. Unlike the other pie recipes here, this one is topped with a meringue, but you’ll need more egg yolks than whites to finish off this pie.

Get the recipe »

Five egg yolks

Crème brûlée

Creme brûlée without a torch

No kitchen torch is needed to make this restaurant-quality crème brûlée at home. The custard is topped with a crisp, sugary crust that will make your dinner guests think that you brought in a pro just to make dessert.

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A dozen egg yolks

Tocino de cielo

Baking Bites' Tocino de Cielo

This Spanish flan variation is so good, it’s worth cracking open a dozen eggs just to make. The caramel-topped custard is silky smooth – and unlike other flans and creme caramels, it doesn’t use any dairy at all. 

Get the recipe »

Tip: Storing egg yolks

Egg yolks can be stored in a covered container in the refrigerator for several days after they’ve been separated. Unlike egg whites, yolks can start to dry out even after being covered. You may notice that they stick to the sides of your container a bit. You can add water — about a half a tablespoon for every 3-4 yolks — to keep them moist, especially if you know that it’ll be a couple of days before you use them.

What about the whites?

These tasty recipes will make sure the egg whites don’t go to waste when you make these treats:

The Perfect Meringue Recipe
Classic Angel Food Cake
Light-as-Air Raspberry Soufflé

Learn the secrets to cooking eggs like a pro!

cracking the egg craftsy class

Master cooking your eggs & enjoy the delicious results today! Enjoy expert guidance from Sur La Table’s Kyle Shankman in online lessons that are yours forever.Enroll Now »

6 Comments

lizaanne

Don’t forget about fresh egg pasta!!! YUM!!!!

Reply
Dave

The link to the German buttercream recipe is broken.

Reply
Helen

I have to hand it to you- great post. I usually always make creme patissere with my extra yolks( I can’t go wrong with creme patisserie ever) or add them to butter cakes or make german buttercream or add it to a whole egg to be fried up for someone who wants to eat it( this is rare though because it always finds it way into a sweet base and only when I have a yolk left do I ever think of frying). I have bookmarked this page. Lovely post!

Reply
Joan.....Philly born

Aren’t you going yo tell us what this is and possibly give us the recipe?……. creme patissere……..Thank you

Reply
Lori

I always have yolks, good to know. The link for the German buttercream is broken. Sigh.

Reply
Margarida Gouveia

I’ve never had the “leftover yolks” problem and, honestly, it never even occurred to me that someone might have this issue. Learning to make Swiss Meringue Buttercream and macarons only partially solved the “far too many leftover egg whites” issue. The yolks are precious for me 😉

You might also want to check out the zabaglione recipe as an alternative to use the yolks. My favorite is Nigela Lawson’s.

Reply

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