Tuesday, March 3, 2015

Eggyolks (and how I sometimes not waste them)

Almost every weekend, after finishing all my buttercream covered cake orders, I am left with a container of eggyolks.  I am not always in the mood to cook something up so at times, these eggyolks go to waste unfortunately.  My excuse - it's collateral damage.  My husband doesn't approve of waste so he sometimes eats them (inspite of the cholesterol overload).  Lately, he has been asking if he can put them in his worm farm (but only if I wasn't going to use them for something else.)

When I have time and am not lazy, I use the eggyolks to make one of two things or on occasion, I make both, like yesterday.

You already know that I have the best ensaymada recipe, right? (If you don't, then better head on to the recipe here!) This used to be considered a treat in our household but now, it has become a regular thing because of the abundance of eggyolks.

Most people find it daunting to even think about making ensaymada.  I also felt that way before. These days, however, I have eliminated the stress by preparing them in stages.  I stop when I have to and simply put the dough in the fridge to rise overnight then continue the next day.

Last week, for instance, my dough was already coiled and in their individual tins.  As it was already quite late, I just left them in the fridge for the night, took them out early the next morning (I got up just to take them out then went back to sleep.) and let them sit at room temperature for about 1 1/2 hours before I baked them.  They were ready just in time for breakfast.

With my most recent batch (the ones pictured here), I kept the dough in the fridge overnight and coiled them the following day.  They took so long to rise in the tins, probably because the dough was really cold and the weather was quite cold too.  The ensaymadas weren't ready till afternoon!  

While waiting for my ensaymadas, I used some of the other eggyolks to make another treat.

Lemon curd!  My daughter and I absolutely love this stuff on toast.  Or sometimes, we just eat it straight from the jar, in a spoon.  I know it's also great as a cake filling but I haven't tried that yet.

See how creamy that is?  It is super easy to make and a great way to use those eggyolks.  (The fact that we have two lemon trees is another plus for us.)  If you want to make one, I highly recommend this recipe.  

I'm sure there are tons of other uses for eggyolks.  These two are just my favourite ones.  Any other great ideas, please feel free to share on the comments section below!  Not leche flan, please! :)

Have a good week!