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!

12 comments:

  1. Hi Corinne1 I use the lemon curd as filling for sans rival wafersand then frost the whole thing with whipped cream.Yum

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  2. Actually it's been proven that the cholesterol in eggs is not assimilated by the human body, so your husband is safe.

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  3. Hi Corinne,

    Question about your new ensaymada method: Which produced a better texture? Proofing the dough as ball in the fridge then coiling, or coiling and refrigerating?

    Thanks in advance!

    P.S.
    ATK has a recipe for chocolate crinkles this season. The video and the recipe are actively free at the moment on their website. When I tried, the result was comparable to your recipe. Their method is quite unique.

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    1. Both batches were good but the ones that were already coiled before refrigeration were just a bit softer and bigger. I don't know if the difference was a result of the method cause it was also a hot day when I made that batch and the dough rose to a good height relatively quickly.

      Thanks for the heads up on the crinkles. I watched the video. I might try rolling in granulated sugar before icing sugar next time.

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  4. Hi Corinne! Where are you in Melb? Do u sell your cakes or the ensaymada? I want to try all of them they all look so yummy!

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    Replies
    1. Check out my other website: frostedheaven.yolasite.com. It has all the information you need.

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  5. Hi Corinne, when I have extra egg yolks, the first things the come into my mind are leche flan, I like all egg yolk leche flan and pastry cream.

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  6. I would put lemon curd in between lemon chiffon cake and frost them with toasted meringue. Yummy!

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  7. Hi corrine! Can i use the bottled lemon juice which is 100% for lemon curd?

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    Replies
    1. Sure why not, if it's really 100% lemon juice.

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  8. Hi Corinne!

    I much prefer your new method of making ensaymada. There's less urgency because you don't have to keep coming back and tend to the dough every few hours. It also means that you're free to do other stuff in between without having to constantly check on the progress. I, however, prefer to coil after letting the dough proof overnight because it's more rested, which makes rolling it out easier. It dosen't spring back as much.

    Recently, I experimented by adding a full 2 tablespoons of active dry yeast. Reason being it was the weather was hot, and I had my air-conditioning on, making my house less than ideal for proofing yeasted dough. The results were comparable to using the original amount with no ill effect on the flavor--no fermented taste. The proofing time for after coiling was cut in half as compared to using the lesser amount of yeast in a room with the air conditioning blasting.

    Thanks for sharing the new technique! It makes me want to make ensaymada more often.

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