Many times we do not know how to take advantage of the egg yolk that we have left when preparing recipes that only require the white, although the truth is there are a lot of recipes
How can we take advantage of the egg yolk? Cat tongues or meringue, are some of those preparations that include egg white in your recipe. The problem appears when we find several egg yolks that are left over and we cannot think of how to use them.
There are many options, both salty and sweet, to take advantage of the leftover egg yolk
We can find from salty recipes to sweets to take advantage of egg yolks, and it is that in fact a very fashionable dish currently includes it among its main ingredients.
- A Salmon And Avocado Tartar, or of minced meat, is perfect to take advantage of the yolk and fill the plate with juiciness and present a colorful timbale crowned with this golden dome.
- Although if you are from traditional cuisine, you may not have realized that the carbonara traditional is prepared with egg yolk. Taking advantage of the egg yolk in this recipe is as easy as beating the yolks with a little pecorino or parmesan cheese powder, and adding them when the pasta is ready, also including previously browned bacon and a little black pepper. The egg will be made with the heat of the pasta itself.
Take advantage of the egg yolk in sweets
Most people have egg yolks left over after making sweets. If this is your case and desserts are your specialty, you can take advantage of the yolks to surprise with new recipes.
- There are many cookies that include yolk in its elaboration. This is the case of condensed milk cookies. They are very easy to make, you only need butter, yolk, condensed milk, cornstarch and sugar. With the butter at room temperature, beat everything well and make small balls, which can be crushed with the help of a soup spoon. 15 minutes at 160ºC in the oven will be enough to have these delicious bites ready.
- Although if the cookies are too simple and you are looking for a greater challenge, you can choose to prepare the traditional one Catalan cream or crème brûlée, for example.