What to do with four yolks?

[Paul]

Nothing fancy. Mayonnaise, I guess. I’m not making custard.
Anything else?

[road-runner]

Add brandy, sugar and vanilla to your eggs and you can have advocaat.

[Cudzoziemiec]

Tempera.

[citoyen]

Mayonnaise is one option. Hollandaise is another.

Carbonara, perhaps.

Can’t think why you would turn your nose up at custard.

[Jurek]

What have you done with four albumen?

[hellymedic]

What have you done with four albumen?

Slow-baked egg white, whipped with sugar or a meringue?
Eton Mess/Pavlova?

[IanDG]

Scrambled egg

[PaulF]

There’s a whole thread on it here https://yacf.co.uk/forum/index.php?topic=121021.0;topicseen

[Paul]

What have you done with four albumen?

Slow-baked egg white, whipped with sugar or a meringue?
Eton Mess/Pavlova?

Indeed, though I made mine with nectarines. Something was a little odd, though. Maybe I'm not sophisticated enough to enjoy thyme with honey, or maybe my honey was too strong (it is very strong - there's something of the stable about it!)

[Paul]

Add brandy, sugar and vanilla to your eggs and you can have advocaat.

Interesting. I'm sure I remember a bottle of the stuff in my parents' drinks cabinet (a G Plan thing). Do people still have drinks cabinets? And, if so, do they all have 2/3rds of a bottle of advocaat?

[Paul]

Tempera.

I thought that was a typo, but no!

Hmm, I'd have to invest heavily in a lot of other stuff, not to mention have some sort of ability.

Suggestion (respectfully) rejected.

[Paul]

Mayonnaise is one option. Hollandaise is another.

Carbonara, perhaps.

Can’t think why you would turn your nose up at custard.

Isn't custard really hard to make, or is that something else?

Carbonara is a good idea, though. And I have some ham.

[Paul]

There’s a whole thread on it here https://yacf.co.uk/forum/index.php?topic=121021.0;topicseen

If I dither long enough I may well have truly terrible yolks.

[citoyen]

Mayonnaise is one option. Hollandaise is another.

Carbonara, perhaps.

Can’t think why you would turn your nose up at custard.

Isn't custard really hard to make, or is that something else?

Carbonara is a good idea, though. And I have some ham.

Custard really isn't hard to make but you do need to take care to avoid it splitting - but the same goes for mayonnaise, hollandaise and carbonara for that matter. Mixing in some cornflour with the yolks gives it a bit more stability - this is the Delia method and it's pretty foolproof. Creme patissiere is even easier to make and not as liable to splitting (partly because it's made with cornflour and plain flour).

The other danger with custard is overcooking it so you end up with sweet vanilla-flavoured scrambled egg... 

[Cudzoziemiec]

Tempera.

I thought that was a typo, but no!

Hmm, I'd have to invest heavily in a lot of other stuff, not to mention have some sort of ability.

Suggestion (respectfully) rejected.

I never make thai pose!

[citoyen]

Do people still use eggs for tempera? I would have assumed they'd be more likely to use synthetic alternatives these days but I admit I don't have any good reason for thinking that.

[ravenbait]

AFAIK people do indeed still use eggs for tempera. Some of them, anyway.

If I have yolks left over, I always make creme brulee. Always. Any excuse. I like to flavour the custard with bay rather than vanilla.

Sam

[Paul]

Mayonnaise is one option. Hollandaise is another.

Carbonara, perhaps.

Can’t think why you would turn your nose up at custard.

Isn't custard really hard to make, or is that something else?

Carbonara is a good idea, though. And I have some ham.

Custard really isn't hard to make but you do need to take care to avoid it splitting - but the same goes for mayonnaise, hollandaise and carbonara for that matter. Mixing in some cornflour with the yolks gives it a bit more stability - this is the Delia method and it's pretty foolproof. Creme patissiere is even easier to make and not as liable to splitting (partly because it's made with cornflour and plain flour).

The other danger with custard is overcooking it so you end up with sweet vanilla-flavoured scrambled egg... 

Well, I made custard and it was bloody lush 

[Paul]

AFAIK people do indeed still use eggs for tempera. Some of them, anyway.

If I have yolks left over, I always make creme brulee. Always. Any excuse. I like to flavour the custard with bay rather than vanilla.

Sam

That will be next. Dylan loves letting loose with the blowtorch!

[Legs]

Ice cream?
https://www.bbcgoodfood.com/recipes/cinnamon-ice-cream
I made meringues on Saturday afternoon and just ate the yolks, though.  Yum!

[Paul]

Ice cream?
https://www.bbcgoodfood.com/recipes/cinnamon-ice-cream
I made meringues on Saturday afternoon and just ate the yolks, though.  Yum!

What do you mean, you "just ate the yolks"?

(I made meringues yesterday, coincidentally, and we had them with cream and blackberries from the garden, so I have 4 yolks left over again.)

[Cudzoziemiec]

Isn't gulping raw egg yolks something opera singers are supposed to do for the good of their voices? Should Legs be renamed Tonsils?

[Legs]

Ice cream?
https://www.bbcgoodfood.com/recipes/cinnamon-ice-cream
I made meringues on Saturday afternoon and just ate the yolks, though.  Yum!

What do you mean, you "just ate the yolks"?

(I made meringues yesterday, coincidentally, and we had them with cream and blackberries from the garden, so I have 4 yolks left over again.)

Just transfer to a drinking receptacle and glug them down.  To my mind it's just like eating the runny yolk of a soft-boiled egg.  My wife looks at me as if I'm some kind of animal, though. 

[Flite]

When I was young, top cycling time-trialists would beat egg yolks with glucose powder (from the welfare state tins) and a slosh of brandy, and down it before a race. "For energy and stamina"  And during 12 or 24 hour races.
At Christmas, Mum's egg flip was famous: Egg yolks, condensed milk and cooking sherry (take your own bottle to the off-licence to be filled). Got the cats tipsy.

These days, add to scrambled eggs, make custard, mayo or hollandaise.
Hollandaise is easier - ignore the rubbish about reducing vinegar and herbs, just use lemon juice - and more versatile as you can use it hot with veg like asparagus or broccoli or new potatoes instead of butter. Especially if you add a little bit of grain mustard.

I need a blow torch...

[Paul]

I need a blow torch...

Get one. You won’t regret it!