Left over egg yolk

isaiahriz626
isaiahriz626 Posts: 1 Member
in Health and Weight Loss

When using whole eggs to get the egg white is there anything I can do with the yolk so they don't go to waste

Answers

  • Retroguy2000
    Retroguy2000 Posts: 2,157 Member

    Eat them.

  • claireychn074
    claireychn074 Posts: 1,914 Member

    Egg yolks are great to add to sweet pastry for pies etc. probably not the most macro-friendly option though!

  • Merkavar
    Merkavar Posts: 3,111 Member
    edited August 23

    Why are you not eating the yolk? Why are you just eating the egg whites?

    How many eggs are you eating that the yolks are an issue?

    I have to assume you arent eating them for a reason. So there isnt much you can do with them since your options are eat them or dont eat them. Got a dog or cat you can cook them for?

    Or are you using egg whites in a recipe and have no issue with yolks?

  • spiriteagle99
    spiriteagle99 Posts: 3,841 Member

    Unless you're making meringue, I would eat them. The vitamins are mostly in the yolk, and all the flavor. Eggs don't have that many calories that it is necessary to eat only the whites.

  • rudyzenreviews
    rudyzenreviews Posts: 74 Member

    Eat them or It has lot of vitamins also you can walk 10 mins…

  • springlering62
    springlering62 Posts: 10,232 Member

    sigh……I used to use them for lovely chocolate nut toffee cookies.

    Those are off the menu. A tray for me, a tray for everyone else, used to be my plan. Boy, were they good.

    Could you add them to a stir fry?

  • AnnPT77
    AnnPT77 Posts: 37,979 Community Helper

    Find a blender hollandaise sauce or aioli recipe? No, it's not low calorie . . . but it's easy and delicious.

    Fruit curd is an option. Lemon curd is the classic, but other fruits can work, too.

    They can be used to thicken or emulsify various things. They're used in some pasta sauces, usually mixed with some of the pasta's cooking water and some real parmesan cheese (the
    "parmesan" sawdust in the can won't work).

    You can freeze them for longer keeping, but best to mix in a little sugar or salt for better texture - pick which based on whether planned use is savory or sweet.

    In general, if just eating the eggs scrambled or something, I'd keep them as whole eggs for better well-rounded nutrition. However, if making certain things - meringues, angel food cake, cocktail foam, and more - I get that there will be leftover yolks because some recipes use just the whites for a reason.

    I don't eat egg whites on their own just for calorie reasons, because I value the nutrition the yolks bring. For the majority of people - even most with high blood cholesterol - the dietary cholesterol in the yolks isn't a big deal.

    If a person doesn't want to eat them . . . well, painting with egg tempera paint was a big deal during the Renaissance and more ancient times. It supposedly has a luminous quality when used over white gesso.

  • dwntwn5
    dwntwn5 Posts: 70 Member

    I love egg whites and buy just the whites in a carton.

  • pony4us
    pony4us Posts: 187 Member

    Classic spaghetti carbonara uses egg yolk (and never any cream!!) as does Greek avgolemono. Custards, curds as Ann mentioned. I like egg white omlettes sometimes because I like the taste, but usually I make them when cabonara or primavera is on the menu. You can also poach them in EVOO and use as a garnish. I am a weird person who garnishes my carbonara with a raw yolk, but then I know my chickens very well.

  • westrich20940
    westrich20940 Posts: 950 Member
    1. Just eat them, instead of only the egg white.
    2. Make another thing out of it = like ice cream, mayo, dressing for salads/veggies
    3. If you bake, use it as an egg wash.
    4. Make fresh pasta.
  • neanderthin
    neanderthin Posts: 10,782 Member

    Fresh Pasta.

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