I want to make an angel food cake, which requires 12 egg whites. I can make pudding with some of the yolks, but what to do with so many? Can I cook them for my chicks? Any other ideas?
Too many yolks
- Thread starter robinaggie
- Start date
Make hollandaise sauce and serve up some Eggs Benedict for breakfast!
https://www.backyardchickens.com/forum/viewtopic.php?pid=325122#p325122
https://www.backyardchickens.com/forum/viewtopic.php?pid=325122#p325122
- Thread starter
- #3
My favorite! Why didn't I think of that? Thank you.
This recipe uses up a lot of egg yolks; there is a lemon and a chocolate version. They are both really good but my favorite is the lemon.
Lemon Swirl Cheesecake
Crust
1 cup Graham Cracker Crumbs
3 Tbsp sugar
3 Tbsp butter or margarine, melted
Cheesecake Batter
1 cup Sour Cream
4 packages (8 oz. each) Cream Cheese, softened to room temperature
1-cup sugar
3-Tbsp flour
1 Tbsp vanilla
4 eggs, beaten
Lemon Curd
6 large very fresh egg yolks (older eggs will not set up properly)
1-cup sugar
1-tablespoon cornstarch
1/2 cup freshly squeezed lemon juice
1 stick butter-chopped
20 drops yellow food color
Preparation:
Make crust and cool completely.
MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes. (Bake at 300°F for 10 minutes if using dark nonstick springform pan.)
Make lemon curd
Put the egg yolks, lemon juice, cornstarch and sugar in the top of a double boiler. Use medium heat and stir with whisk constantly. Once the mixture has heated up (make sure that it's hot because if you start adding the butter before it's hot, it doesn't set up as well) add the butter a couple of pieces at a time. As the previous pieces melt, add 2 more. Once all the butter has been added, let it continue to cook for 15 minutes. Stir occasionally. If it is not thick, let it cook longer than the 15 minutes. Transfer to the fridge and cool completely stirring often to keep the butter from separating. While the curd is chilling mix the cheesecake batter.
MIX sour cream, cream cheese, 1-cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Mix in beaten eggs. Remove 1-1/3 cups of the cheesecake batter and stir it along with the 20 drops of yellow food color into the cooled lemon curd.
Spoon half the cheesecake batter over prepared crust. Spoon half of the lemon curd in dollops into pan. Repeat, ending with lemon curd. With metal spatula or knife, cut through batters to marble.
BAKE at 325°F for 1 hour 10 minutes or until center is almost set if using silver springform pan. (Bake at 300°F for 1 hour 10 minutes or until center is almost set if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Swirl Cheesecake
Chocolate Crumb Crust
1-1/2 cups vanilla wafer crumbs (about 45 wafers)
1/2 cup powdered sugar
1/3 cup cocoa
1/3 cup melted butter
Cheesecake batter
1-cup sour cream
4 pkg. (8 oz. each) cream cheese, room temperature
1-cup sugar
3 tablespoons all-purpose flour
1-1/2 tablespoons vanilla
4 eggs, room temperature; beaten
Chocolate Curd
1/2 cup Cocoa
2 tablespoons cornstarch
1/2 cup boiling water
1/4-cup cold water
6 large very fresh egg yolks (older eggs will not set up properly)
1-1/2 cups sugar
1 stick butter-chopped
Preparation: You will need to put a collar on the pan because this cheesecake will rise above the rim of the pan but it will settle back down into the pan as it cools.
Make Crust and Cool Completely.
Combine ingredients and press firmly onto bottom of 9-inch springform pan; I use the bottom of a flat glass to tamp the crust down. Bake at 325°F for 10 minutes. (Bake at 300°F for 10 minutes if using dark nonstick springform pan.)
Make Chocolate Curd.
Combine the cocoa and the boiling water; whisk until smooth, stir in the cold water. Put the egg yolks, chocolate mixture and sugar in the top of a double boiler. Use medium heat and stir with whisk constantly. Once the mixture has heated up (make sure that it's hot because if you start adding the butter before it's hot, it doesn't set up as well) add the butter a couple of pieces at a time. As the previous pieces melt, add 2 more. Once all the butter has been added, continue to whisk and cook for 15 minutes, or until set. Transfer to the fridge and cool completely stirring often to keep the curd smooth and creamy in texture.
Make Cheesecake Batter
Mix sour cream, cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Mix in beaten eggs just until well blended. Remove 1-1/3 cups of the cheesecake batter and stir it into the chocolate curd.
Spoon half the batter over prepared crust. Spoon half of the chocolate curd in dollops into pan. Repeat, ending with chocolate curd. With metal spatula or knife, cut through batters to marble.
BAKE at 325°F for 1 hour 20 minutes; remove from oven to cooling rack. Cheesecake will still be very loose but it is done, do not try to bake it until it is firm. (Bake at 300°F for 1 hour 20 minutes if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Lemon Swirl Cheesecake
Crust
1 cup Graham Cracker Crumbs
3 Tbsp sugar
3 Tbsp butter or margarine, melted
Cheesecake Batter
1 cup Sour Cream
4 packages (8 oz. each) Cream Cheese, softened to room temperature
1-cup sugar
3-Tbsp flour
1 Tbsp vanilla
4 eggs, beaten
Lemon Curd
6 large very fresh egg yolks (older eggs will not set up properly)
1-cup sugar
1-tablespoon cornstarch
1/2 cup freshly squeezed lemon juice
1 stick butter-chopped
20 drops yellow food color
Preparation:
Make crust and cool completely.
MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes. (Bake at 300°F for 10 minutes if using dark nonstick springform pan.)
Make lemon curd
Put the egg yolks, lemon juice, cornstarch and sugar in the top of a double boiler. Use medium heat and stir with whisk constantly. Once the mixture has heated up (make sure that it's hot because if you start adding the butter before it's hot, it doesn't set up as well) add the butter a couple of pieces at a time. As the previous pieces melt, add 2 more. Once all the butter has been added, let it continue to cook for 15 minutes. Stir occasionally. If it is not thick, let it cook longer than the 15 minutes. Transfer to the fridge and cool completely stirring often to keep the butter from separating. While the curd is chilling mix the cheesecake batter.
MIX sour cream, cream cheese, 1-cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Mix in beaten eggs. Remove 1-1/3 cups of the cheesecake batter and stir it along with the 20 drops of yellow food color into the cooled lemon curd.
Spoon half the cheesecake batter over prepared crust. Spoon half of the lemon curd in dollops into pan. Repeat, ending with lemon curd. With metal spatula or knife, cut through batters to marble.
BAKE at 325°F for 1 hour 10 minutes or until center is almost set if using silver springform pan. (Bake at 300°F for 1 hour 10 minutes or until center is almost set if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Swirl Cheesecake
Chocolate Crumb Crust
1-1/2 cups vanilla wafer crumbs (about 45 wafers)
1/2 cup powdered sugar
1/3 cup cocoa
1/3 cup melted butter
Cheesecake batter
1-cup sour cream
4 pkg. (8 oz. each) cream cheese, room temperature
1-cup sugar
3 tablespoons all-purpose flour
1-1/2 tablespoons vanilla
4 eggs, room temperature; beaten
Chocolate Curd
1/2 cup Cocoa
2 tablespoons cornstarch
1/2 cup boiling water
1/4-cup cold water
6 large very fresh egg yolks (older eggs will not set up properly)
1-1/2 cups sugar
1 stick butter-chopped
Preparation: You will need to put a collar on the pan because this cheesecake will rise above the rim of the pan but it will settle back down into the pan as it cools.
Make Crust and Cool Completely.
Combine ingredients and press firmly onto bottom of 9-inch springform pan; I use the bottom of a flat glass to tamp the crust down. Bake at 325°F for 10 minutes. (Bake at 300°F for 10 minutes if using dark nonstick springform pan.)
Make Chocolate Curd.
Combine the cocoa and the boiling water; whisk until smooth, stir in the cold water. Put the egg yolks, chocolate mixture and sugar in the top of a double boiler. Use medium heat and stir with whisk constantly. Once the mixture has heated up (make sure that it's hot because if you start adding the butter before it's hot, it doesn't set up as well) add the butter a couple of pieces at a time. As the previous pieces melt, add 2 more. Once all the butter has been added, continue to whisk and cook for 15 minutes, or until set. Transfer to the fridge and cool completely stirring often to keep the curd smooth and creamy in texture.
Make Cheesecake Batter
Mix sour cream, cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Mix in beaten eggs just until well blended. Remove 1-1/3 cups of the cheesecake batter and stir it into the chocolate curd.
Spoon half the batter over prepared crust. Spoon half of the chocolate curd in dollops into pan. Repeat, ending with chocolate curd. With metal spatula or knife, cut through batters to marble.
BAKE at 325°F for 1 hour 20 minutes; remove from oven to cooling rack. Cheesecake will still be very loose but it is done, do not try to bake it until it is firm. (Bake at 300°F for 1 hour 20 minutes if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
- Thread starter
- #5
WOW those look fabulous! I'll try at least one next weekend. Thank you!
Your welcome; hope you enjoy it as much as we do.
- Nov 7, 2007
- 18
- 1
- 32
I wanted to do the Angel Food Cake thing too, but what to do with all those yolks! I found a recipe for Sponge Cake. It uses the whites and the yolks and you have a very similar cake for eating with fresh berries and raw whipped cream!
6 eggs separated
1/4 teaspoon salt
1 teaspoon vanilla
3/4 teaspoon cream of tartar
3/4 cup flour
2/3 cup sugar/ divided
Prepare jelly roll pan by buttering, them placing a sheet of waxed paper in pan and then buttering paper.
Preheat oven to 400 degrees.
Separate eggs; in mixing bowl combine egg yolks, salt, vanilla and 1/3 cup sugar. Beat until thick and lemon colored. Set aside. In a separate mixing bowl, add egg whites and cream of tartar. Mix until foamy, then add 1/3 cup sugar and mix until stiff peaks form.
Sprinkle flour over egg whites and add yolk mixture. Gently fold together until mixed completely.
Bake for 12 minutes or till center springs back.
Roll hot cake onto tea towel sprinkled with powdered sugar. Cool about 30 minutes.
Unroll and fill with fruit and whipped cream. Keep in fridge.
6 eggs separated
1/4 teaspoon salt
1 teaspoon vanilla
3/4 teaspoon cream of tartar
3/4 cup flour
2/3 cup sugar/ divided
Prepare jelly roll pan by buttering, them placing a sheet of waxed paper in pan and then buttering paper.
Preheat oven to 400 degrees.
Separate eggs; in mixing bowl combine egg yolks, salt, vanilla and 1/3 cup sugar. Beat until thick and lemon colored. Set aside. In a separate mixing bowl, add egg whites and cream of tartar. Mix until foamy, then add 1/3 cup sugar and mix until stiff peaks form.
Sprinkle flour over egg whites and add yolk mixture. Gently fold together until mixed completely.
Bake for 12 minutes or till center springs back.
Roll hot cake onto tea towel sprinkled with powdered sugar. Cool about 30 minutes.
Unroll and fill with fruit and whipped cream. Keep in fridge.
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