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Recipes
Recipes using Egg Yolks
Some recipes ask for egg yolks and some ask for egg whites - what can you do with the left over bits? Here are my ideas so far...
| Ingredients |
Method
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Gateau Breton
[From How to be a Domestic Goddess by Nigella Lawson, p11] |
225g plain flour
250g caster sugar
250g butter
6 large egg yolks
Glaze
1 tsp of yolk
1 tbsp water
1 x 25cm springform tin, greased
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Preheat oven to 190°C/gas mark 5
Sift the flour and add the sugar. Add butter and eggs.
Beat slowly with a mixer, or mix carefully with fingers
(heap the flour and sugar onto the counter and add eggs and butter to a well in the middle and knead gently)
Transfer to the tin and smooth with a floured hand - it will be very sticky!!
Brush with glaze. Cut latice shapes into the top if desired (like Nigella does)
Bake at 190 C/gas mark 5 for 15 min
Reduce oven temperature to 180 C/gas mark 4, and bake for a further 25 min.
Leave to cool in the tin, then cut into squares/latices and store in an airtight container |
Crème Brulée
[from Delia Smith's Complete Cookery Course and deliaonline.com] |
For the custard
1 pint (570ml) double cream
6 large egg yolks
4 teaspoons cornflour
2 tbsp caster sugar
few drops vanilla essence
For the caramel
4oz (110g) granulated sugar
water?
6 x 3" (7.5cm) diameter, deep ramakins (I'm sure you can make one big one as well)
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Make the custard the day before.
Mix the egg yolks, cornflour, caster sugar and vanilla.
Heat the cream until it gets to boiling point, then add to the other mixture, stirring all the time.
Return to the pan and heat gently, stirring all the time, until it thickens.
(If it overheats, remove from heat and keep stirring – it should become smooth as it cools.)
Transfer to the container(s), leave to cool, cover with clingfilm and refrigerate overnight.
Make the caramel an hour ahead.
Dissolve the sugar over a very low heat.
Shake or tilt the pan while the sugar caramelises, but don't stir.
When the sugar has dissolved into a clear syrup (c. 10-15 min), pour over the custard. Leave to harden.
(Delia recommends boiling up water in the sugar pan to clean out the hardened caramel.)
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