30 Recipes To Use Leftover Egg Yolks

1. Caesar Salad with Vinaigrette Dressing

One of the easiest recipes with egg yolks is a Caesar salad with vinaigrette dressing. For the salad, you can use any vegetables you like, such as romaine lettuce, tomatoes, red onions, baby spinach, and other ingredients like croutons and grated Parmesan cheese.

For the sauce, lightly whisk egg yolk and mustard and add parsley, shallots, and vinegar. Season with salt and pepper and mix well. Slowly add oil while whisking constantly, and add lemon juice. The consistency of your vinaigrette should be thick.

2. Carbonara Pasta

Most traditional Italian carbonara recipes call for the whole egg, but you can optimally use only egg yolk in your carbonara sauce. The egg yolks will make the sauce rich and glossy.  

Start by cooking pasta in salt water till al dente. Set aside the pasta after draining the water and reserve about 1 cup before draining. For the sauce, whisk the egg yolks, whole egg, Pecorino Romano cheese, Parmigiano-Reggiano cheese, and a generous amount of black pepper. 

Toss the pasta into the sauce and gradually add reserved pasta water while tossing continuously to create a creamy sauce without scrambling the eggs. 

3. Quiche Lorraine

Another one of the many stellar recipes that use egg yolks is a quiche Lorraine. It features a buttery, golden brown crust filled with a savory custard of meats, veggies, cheese, and herbs.

You can use ready-made pie crusts for this recipe. Start by preparing and baking the pie crust. 

While it is baking, cook your meat and veggies fillings and make the custard by whisking egg yolks, whole egg, heavy cream, Gruyère cheese, dried thyme, salt, and pepper. Assemble everything in the crust and bake till golden brown. 

4. Hollandaise Sauce with Eggs Benedict

Egg benedict is perhaps incomplete without the hollandaise sauce. The sauce is rich and decadent yet balanced by the tangy lemon juice. All you need are butter, egg yolks, lime juice, heavy cream, and salt and pepper. 

Start with butter in a saucepan. In a separate bowl, beat egg yolks and add lime juice, heavy cream, salt, and pepper.

Once the butter has melted, incorporate the butter into the egg mixture slowly. Add a small amount of the hot butter, stir it well, and repeat. This prevents eggs from curdling.

5. Bearnaise Sauce

If you do not like the tanginess in hollandaise sauce and want something hearty to complement your steak, you can try making a bearnaise sauce. 

Simmer white wine vinegar, shallots, and a pinch of salt in a small saucepan. Strain the reduction and keep the liquid. Combine the liquid with egg yolk in a bowl and set it over a pan of simmering water. 

Whisk the egg yolks until they have a ribbon-like consistency. While whisking, slowly drizzle in the clarified butter. Once all the butter is incorporated, remove the bowl from the heat and stir in the chopped fresh tarragon. 

6. Meatballs

Meatballs are easy to make, full of flavor, and incredibly versatile, and the best part? You can use your leftover egg yolks. The egg yolk makes the meatball richer and binds all the ingredients. 

For the juiciest meatballs, start by softening the breadcrumbs by combining them with milk in a bowl. In another bowl, whisk together the Parmesan cheese, parsley, oregano, salt, and pepper. After that, add ground beef, softened breadcrumbs, egg yolks, chopped onion, and minced garlic to the bowl. 

Gently mix all the ingredients and roll the meatball mixture into balls.

7. Duchess Potatoes

Duchess potatoes are a fancy way of serving mashed potatoes and using leftover egg yolks. The egg yolks add richness and bind all the ingredients.

Start by boiling peeled potatoes and mashing them until smooth. In a separate pan, melt two tablespoons of butter over low heat. Add the melted butter, heavy cream, salt, and pepper to the mashed potatoes. Stir well to combine and beat in the egg yolks one at a time until fully incorporated.

Transfer the mashed potato to a piping bag and pipe it onto a baking sheet. Bake the piped potatoes until golden brown and crispy in a preheated oven.

8. Creamy Tomato Pasta Sauce

Another egg yolk dish you can make is a creamy tomato pasta sauce. This is a creative twist on the classic marinara.

In a pan, saute your aromatics until fragrant, and add crushed tomatoes and chicken broth. Season with oregano, red pepper flakes, salt, and pepper, and simmer for 20 minutes. In a small bowl, whisk heavy cream and egg yolks. Temper the egg mixture with a ladle full of tomato sauce.

Once tempered, pour the egg mixture back into the saucepan with the tomato sauce. Cook until the sauce becomes creamy, and grate Parmesan cheese before serving.

9. Mushroom Risotto

A mushroom risotto is mouthwateringly delicious. It is creamy, earthy, and umami, thanks to the mushrooms. Start by heating chicken broth until it simmers. In a large skillet, saute your aromatics and add the sliced mushrooms. Saute till the mushrooms release their juices. 

Add Arborio rice and cook for two minutes, stirring constantly. Deglaze with wine and gradually add the broth. Cook for 15 to 20 minutes and season with salt and pepper to taste.

In a small bowl, whisk egg yolks and grated Parmesan cheese and add it to the rice once it is nearly cooked. Cook everything until the sauce thickens and becomes creamy.

10. Mayonnaise

There are many recipes to use egg yolks, but nothing is as straightforward as mayonnaise. You can use your homemade mayonnaise with so many other dishes. In a small bowl, whisk egg yolk, Dijon mustard, and lemon juice.

Drizzle a drop or two of oil slowly while whisking the egg yolk mixture. As the mixture thickens, you can gradually increase the amount of oil added.

Alternatively, you can place the egg mixture in a blender and whisk it. While it is whisking, slowly drizzle the oil in a thin stream. Season with salt and white pepper once you have the desired consistency.

11. Creme Brulee

Like mayonnaise, creme brule is another classic recipe that requires egg yolk. This dessert is decadent and one of the best recipes for using egg yolks. Whisk egg yolks and sugar until light and fluffy. In a saucepan, simmer heavy cream and vanilla bean.

Slowly whisk hot cream into the egg yolk mixture until all the cream is incorporated. Strain the mixture through a fine-mesh sieve and stir in a pinch of salt. Pour the mixture onto ramekins and bake them in the baking dish with a water bath. 

Bake the creme brulees for 30 minutes and let them cool. Then, set the custard in the fridge overnight. Once the custard is chilled, sprinkle granulated sugar evenly over the surface and caramelize it using a kitchen torch.

12. Vanilla Custard Sauce

There are egg yolk sauces for savory dishes like steak and eggs benedict, and then there are egg yolk sauces for dessert like vanilla custard sauce. You can enjoy it on its own or with fruit crumbles, cakes, or bread pudding. 

Simmer milk and cream in a saucepan over medium heat. While that is simmering, whisk egg yolks and sugar. Slowly incorporate the milk/cream mixture into the egg yolk mixture. Stir constantly until the mixture thickens. 

Strain the sauce for a smoother texture. Remove from heat, stir in vanilla extract, and let it cool slightly before serving.

13. Homemade Ice Cream

Unlike standard eggless ice cream recipes, this one requires egg yolk, making it perfect to use leftover egg yolks. 

In a large saucepan, simmer whole milk, heavy cream, and 45g sugar. Whisk egg yolks and 45g sugar for 4-5 minutes in a separate bowl. Temper the egg mixture slowly in the saucepan until the mixture thickens.

Stir in the vanilla extract and refrigerate the custard base overnight. Churn the chilled custard base to create the familiar light and fluffy texture of ice cream.

14. Chocolate Cake

If you are in the mood for a decadent dessert, you can make a chocolate cake with your leftover egg yolks. It is moist, fudgy, and chocolatey. Start by preheat your oven to 350°F.

Whisk flour, cocoa powder, baking soda, baking powder, and salt in a bowl. In another bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks and vanilla extract.

Combine the wet and dry ingredients. Slowly stir in the hot coffee until fully incorporated. Divide cake batter evenly on greased pans and bake for 30-35 minutes. After that, let the cakes cool completely.

15. Shortbread Cookies

Crisp, melt-in-your-mouth shortbread cookies are easy to make, and you only need pantry staples. 

Combine flour, salt, and cold butter in a food processor for a “wet sand” consistency. Transfer the mixture to a big bowl and add vanilla extract, egg yolks, and powdered sugar (sifted). Mix everything until you have a dough. Knead the dough with your hands for a uniform, elastic dough.

Wrap it in parchment paper and chill it in the refrigerator for an hour. After chilling, shape the cookies, place them on a baking sheet lined with parchment paper, and bake in the preheated oven at 400°F/200°C for 10 minutes.

16. Pie Crust

A homemade butter-flaky pie crust is just as good as the store-bought version. It will take your pies to the next level. Whisk flour and salt in a bowl. Then, cut cold butter cubes into the flour mixture and mix with your fingertips until it resembles coarse crumbs.

Combine egg yolks and ice water in a small bowl and add it to the flour mixture. Mix everything until the dough starts to come together. Transfer the dough to a flat surface and work it enough to form a cohesive disc with no dry bits.

Wrap the dough disc in plastic wrap and chill for 30 minutes. You can use the dough to make whatever pies you want.  

17. Banana Bread

Everyone loves banana bread. You can have it for breakfast or as a quick pick-me-up in the afternoon.

To make banana bread, preheat your oven to 350°F. In a medium bowl, whisk flour, baking soda, salt, and cinnamon. In another bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg yolks one at a time.

Stir in the mashed bananas and sour cream. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into the prepared loaf pan and bake for 55-60 minutes. Let the bread cool before serving.

18. Lemon Bars

With the pie crust you made, you make a lemon bar pie. It consists of a thin, buttery shortbread crust and a bright, tangy lemon curd filling.

You already know how to make the pie crust. For the pie filling, whisk granulated sugar and cornstarch. Then, whisk the eggs, lemon zest, lemon juice, softened butter, and salt until well combined. 

Combine the dry ingredients (sugar and cornstarch mixture) and the wet ingredients (egg mixture) slowly. Pour the lemon filling over the pre-baked crust and bake for 20-25 minutes.

19. Brownies

Brownies are a popular chocolatey baked treat and a recipe that requires extra egg yolk. Preheat oven to 350°F and grease an 8x8 inch baking pan. 

In a medium bowl, whisk flour, cocoa powder, baking powder, and salt. In another bowl, whisk granulated sugar and melted butter until well combined. Beat in the eggs one at a time, then stir in the vanilla extract. 

Combine dry and wet ingredients and fold in chocolate chips or chopped walnuts. Pour the batter into the baking pan and bake for 25-30 minutes. Let the brownies cool completely before serving. 

20. Chocolate Lava Cake

Another chocolatey option is a chocolate lava cake. Prepare your ramekins by spraying them with cooking oil. Whisk the flour, granulated sugar, 2/3 cup cocoa powder, baking powder, salt, and espresso powder in a large bowl. Add egg, egg yolk, milk, oil, and vanilla and stir until combined. 

Pour batter into ramekins and sprinkle the remaining 1/3 cup cocoa powder and brown sugar on top of the batter. Scatter the chopped chocolate evenly over the top.

Bake for 10-12 minutes for a fudgier center or 12-14 minutes for a slightly firmer center. Serve with fresh berries and vanilla ice cream.

21. Egg Wash

Just because you have leftover egg yolk does not always mean you have to use it in a recipe. You can always use your egg yolks as an egg wash for your pastries and breads.

For that, you need to whisk the egg yolk and milk in a bowl until well combined and frothy. The mixture should be a light yellow color.

After that, use a pastry brush to apply the egg wash evenly to the surface of your pastries or bread. Coat all areas for that perfect golden brown color.

22. Avgolemono Soup

Avgolemono soup, or Greek lemon chicken soup, is a quintessential Greek dish featuring a thick chicken broth base soup made with avgolemono sauce of egg yolks and lemon juice. 

In a large pot, boil chicken broth, chicken, bay leaf, onion, carrots, and celery with salt and pepper for 15-20 minutes,

Remove the chicken, shred it, and set aside. Strain the broth into a clean pot and keep the liquid only. In a medium bowl, whisk egg yolks and lemon juice until well combined. Slowly whisk in cold water to temper the egg yolks.

While whisking the broth, incorporate the egg-lemon mixture into the pot slowly. Simmer the soup for an extra 2-3 minutes. Add shredded chicken back into the soup and serve. 

23. Garlic Aioli Dip

For a quick and easy recipe to use egg yolks, you can make a garlic aioli dip. You can use it as a dipping sauce, sandwich spread, or salad dressing. In a medium bowl, whisk egg yolks, minced garlic, lemon juice, Dijon mustard, and salt. 

Emulsify this mixture with a neutral oil until you have a thick and creamy sauce. Taste the aioli and adjust the seasoning according to your preference. You can enjoy it immediately or store it in an airtight container in the refrigerator for up to 4 days.

24. Yogurt Parfait

Although egg yolk is not an essential ingredient in yogurt parfaits, you can incorporate it creatively to avoid wastage. An egg yolk custard layer is added to your yogurt parfait. 

Whisk egg yolk, milk, and sugar in a small pan over medium heat until it thickens slightly and coats the back of a spoon. Remove from heat and let cool slightly.

Layer yogurt in a jar and drizzle the cooled egg yolk custard over the yogurt. Top with granola, chopped nuts, and fresh fruits. You can repeat the layers for a more decadent parfait.

25. Pasta Dough

Homemade pasta dough does not come to mind immediately when you think of egg yolk recipes. But it is a great way to use up your leftover egg yolks. 

Create a well with the flour on a clean, flat surface and add the salt. In a small bowl, whisk egg yolks and whole egg. Pour the egg mixture into the well in the center of the flour. Gently incorporate the flour into the wet ingredients till you have a rough dough. 

Knead the dough with your hands until smooth, and let it rest for an hour. After that, roll out the dough, run it through a pasta machine, and cut it into desired shapes. Cook the pasta and serve it however you like.

26. Salted Eggs

Salted egg yolks are a popular condiment in many dishes. Whole egg yolks are cured in a salt brine for an extended period, resulting in a unique flavor and texture. Cover the base of a container about 2cm deep in fine salt. \

Using a spoon, make dents in the salt. Carefully place the egg yolk in the dents and cover them with salt. Leave the egg yolks in the fridge overnight.

Next day, remove the yolks, wash them under cold water, and dry them carefully. Then, put them in the oven at its lowest setting for three hours to dry out the eggs. After that, cool them, and they are ready for use.

27. Chocolate Chip Cookies

An egg yolk-based chocolate chip cookie is irresistible and super easy to make. The egg yolks make the cookies richer than normal cookies.

Preheat oven to 350F and line two cookie sheets with parchment paper. Whisk melted butter and light brown sugar for a minute. Add in the egg yolks and vanilla and whisk aggressively until smooth.

Combine flour, salt, baking powder, and egg yolk mixture. Fold in the chocolate chips. Split cookie dough into equal sizes and bake for 25 minutes. Allow the cookies to cool before serving.

28. Scrambled Eggs

You can also use your leftover egg yolks to make scrambled eggs. The added yolks add richness and decadence to the scrambled eggs. For these scrambled eggs, you might need to reduce the amount of butter, milk, or cream in the recipe to compensate for the yolk.

In a medium bowl, whisk together the eggs and egg yolks, milk, salt, and pepper. Then, melt butter in a non-stick pan over medium heat and pour the egg mixture into the pan.

Use a rubber spatula to scramble the eggs gently. Continue cooking and stirring gently until the eggs reach your desired doneness.

29. Egg Yolk Latkes

Latkes stuffed with egg yolk are a creative way to use egg yolks on hand. The crunchy exterior complements the creaminess of a runny yolk. In a small bowl, whisk five egg yolks, chopped chives, salt, and pepper. 

Peel potatoes and grate them. Grate onions as well and combine with potatoes. Transfer the potato and onion mixture to a strainer after seasoning with a generous pinch of salt. Let the mixture sit for 10 minutes to allow excess moisture to drain.

Wring out the remaining moisture and put the mixture in a bowl. Add all-purpose flour, beaten egg white, baking powder, and a pinch of salt to the potato mixture. Stir until just combined.

Cook potato mixture and egg yolk in a skillet by making a well in the middle of the potato mixture and placing an egg yolk in each well. Cover with potato mixture. Fry the latkes till golden brown. 

30. Sponge Cake

Egg Yolk Sponge Cake is delightful with whipped cream and jam, dusted with icing sugar. It relies on egg yolks as the base, which delivers a rich and fluffy sponge. 

Preheat oven to 350°F. Beat egg yolks and hot water till creamy, and gradually add the sugar till the mixture is thick and pale. Add salt and vanilla.

Fold in flour and milk alternately till combined. Pour batter into a greased and lined round tin and bake for 20-30 minutes. Cool on the wire rack. Split the cake in half and fill it with jam and whipped cream. Dust with icing sugar and serve.