As promised, here is the second installment of using up leftover eggs! This time, we tackle the yolks. Although, if you're like me, you'll be making at least one of these recipes even if you don't have any "leftover" yolks. Just jump over here once you have those extra whites!
Fridge: 2-4 days. Just make sure they don't dry out. So, if yolks are intact, cover with a bit of water (which you'll discard before using in a recipe) or if yolks are accidentally broken, cover with plastic wrap so that it clings to the surface.
Freeze: They don't freeze well. So get baking!
One egg yolk:
Red Velvet Peppermint Meringue Cake (Plus 6 whole eggs)
CI's Thick & Chewy Chocolate Chip Cookies (Plus 1 whole egg)
Thoroughbred Pie (Plus 2 whole eggs)
Enriched Cream of Wheat
Use as a wash for basically any type of bread, pie, or pastry like dough. It will produce a more golden, deeper brown than just an egg white while still having an attractive sheen.
Maple Cream Tart with Walnut Crust (Plus 3 whole eggs)
Bee Sting Cake (Plus 2 whole eggs)
Hollandaise Sauce (Great for eggs Benedict, but also delicious on veggies like asparagus)
Creamy Chocolate Pudding
Banana Cream Pie
Chocolate Ice Cream
Cream Puffs (Plus 4-5 whole eggs)
Apple Rose Tart with Maple Custard and Walnut Crust (Plus 1 whole egg)
And even more:
Bitter OrangeCurd Bars with Pistachio Shortbread Crust (7, plus 2 whole eggs)
Lemon Bars (7, plus 2 whole eggs)
Poppy Seed Lemon Cake (8, plus 1 whole egg)
French Buttercream (10)