The Limited Times

Now you can see non-English news...

Utilize egg yolk: You can use leftover yolk in the kitchen and in cosmetics 


Do you want to use up the leftover egg yolk? You can do a lot with it, not just in the kitchen. There are many inspirational recipes on how to use it creatively.

Do you want to use up the leftover egg yolk?

You can do a lot with it, not just in the kitchen.

There are many inspirational recipes on how to use it creatively.

Since many recipes such as meringues only use egg whites, it quickly happens that egg yolks are left over when cooking or baking.

You can keep the yolks tightly closed in the fridge for a few days and use them for the next scrambled egg, for example.

But there are many other ways to use up leftovers - not just in the kitchen.

Egg yolks are ideal for thickening sauces and soups

Use leftover egg yolks to thicken soups, sauces or sweet desserts.

This makes them creamy and gives them a creamy consistency.

Because the lecithin contained in the yolk acts as an emulsifier.

In this way you save on sauce thickeners and do without artificial additives.

By the way, this technique is called “alloying”:

  • When the dish is ready, remove the pot or pan from the heat and skim a small amount of liquid from the dish.

  • Add them to the egg yolks and whisk the mixture well.

  • Now stir it into your dish.

  • +

    What to do if yolks are left over from cooking or baking?

    © blickwinkel/Imago

    Prepare fresh aioli sauce:

    leftover egg yolks are wonderful to use in the Mediterranean aioli sauce.

    You probably have the few ingredients you need at home anyway.

    Here, too, the egg yolk ensures a nice creamy consistency. 

    Homemade mayonnaise

    : Egg yolk is also used as an emulsifier in home-made mayonnaise.

    The yolk ensures that the oil combines with the other ingredients.

    This will make your mayo creamy and soft.

    By the way, one egg yolk is enough here.


    Allow the dish in which you plan to incorporate leftover eggs to cool slightly.

    Otherwise the egg yolks will set.

    Fast vegetarian spaghetti carbonara with egg yolk

    You like to eat spaghetti


    This dish is great for using up leftover egg yolks.

    Also try the veggie version.

    Vegetables like beans or broccoli as well as mushrooms, parsley and chives give this hearty classic a fresh touch.  

    For two servings you will need:

    • 250 grams of spaghetti

    • 250 g fresh mushrooms (or vegetables of your choice)

    • 20 g fresh chives (alternatively parsley)

    • 20 g hard cheese (alternatively vegetarian Parmesan)

    • 4 egg yolks

    • a pinch of salt and pepper

    • 2 tbsp olive oil

    Here's how it's prepared:

  • Cook noodles according to package instructions.

  • In the meantime, clean and slice the mushrooms and finely chop the greens (chives or parsley).

  • Now mix the finely grated cheese with the egg yolk and beat the mixture with a whisk.

    Then salt and pepper them. 

  • Sauté mushrooms (or other vegetables) in oil and set aside.

  • Drain the pasta when it's al dente, reserving about 150 milliliters of pasta water.

  • Now put the spaghetti back in the pot, immediately add the egg yolk and cheese mixture and pasta water and mix everything together.

    The yolk is beginning to set. 

  • Then fold in the mushrooms and herbs, season with salt and pepper and garnish your vegetarian spaghetti carbonara with some freshly grated hard cheese if desired.

  • Egg yolk can also be used wonderfully in many sweet recipes

    Yolk is not only a welcome ingredient in hearty dishes.

    The all-rounder egg yolk is also used in many fine dessert classics.

    For example, these sweet recipe ideas are ideal for using up leftover egg yolks:

    • Creme brulee

    • lemon curd

    • Biscuits & Cookies

    • Key Lime Pie

    • Quindim

    • Chocolate and vanilla pudding

    • Ice

    • Cream Catalana

    • zabaglione 

    • Tiramisu

    Speaking of desserts: Eggnog is a popular classic to end a dinner with a sweet treat.

    If you make it yourself, it's a perfect option to use up leftover egg yolks.

    By the way, the eggnog recipe is very easy. 

    It makes sense to use leftovers from the egg yolk when baking, the possibilities are diverse 

    Egg yolk also plays the role of a natural binding agent when baking: thanks to the lecithin it contains, it combines water and fat in the dough.

    This will help all the ingredients stick together and your dough will be smooth.

    The yolk also makes the finished pastry elastic: This is particularly important when baking a Swiss roll.

    In addition, the carotene present in the egg yolk, the yellow coloring agent, gives your baked goods a beautiful golden colour: both in the dough and on the outside when the baked goods are spread. 

    To brush the surfaces, it is best to mix an egg yolk with two tablespoons of milk and use a pastry brush to brush the mixture onto the dough before baking.

    Incidentally, this works with almost all types of dough: from shortcrust pastry to sponge dough and yeast dough.

    The egg yolk not only makes your puff pastry pockets, plaited bread or cookies golden brown, but also gives the surface a nice shine.

    Another plus: Thanks to its insulating properties, the egg yolk extends the shelf life of your pastries.

    Unlimited shelf life?

    You can safely store at least ten groceries in emergency supplies

    Unlimited shelf life?

    You can safely store at least ten groceries in emergency supplies

    Using leftover egg yolks in dog food is another option

    Did you know that dogs love eggs and can eat them in any form?

    By the way, you prefer egg yolks to egg whites.

    This is another useful way to use up the leftover egg yolk.

    If it's fresh, you can also serve it raw to your four-legged friend - unseasoned, of course.

    Because it is not only delicious, but also healthy, because yolk

  • contain many different vitamins such as A, B, D and E,

  • have a high proportion of unsaturated fatty acids, 

  • are rich in minerals such as sodium, potassium and iron.

  • Observe the following dosing rules in order to optimally supply your darling with nutrients: 1 egg yolk per 10 kg of body weight per week.

    The yolk from the egg for your beauty: You can also use leftover egg yolk as a cosmetic 

    Incidentally, leftover egg yolk can be used sensibly not only in the kitchen, but also in the bathroom.

    The nutrients it contains also benefit your skin and hair. 

    • Egg yolk instead of shampoo:

      imitate an empress: Sissi is said to have known about the advantages of egg yolk in cosmetics and used egg yolk and cognac to care for her almost floor-length hair.

      Egg yolk not only provides the hair with vitamins and minerals, but also with moisture, keeping it silky and shiny.

      To do this, distribute the remaining egg yolk (at least two if you have medium-length hair) in damp hair like shampoo and leave it on for a minute.

      Then rinse thoroughly with warm (but not too hot!) water - your natural hair wash is done.

      By the way: For even more feel-good moments, mix the yolk with five drops of the essential oil of your choice.

    • Gentle facial cleansing:

      The ingredients contained in the egg yolk are also beneficial for your facial skin.

      To make your own cleansing and nourishing lotion, mix the leftover egg yolk from cooking or baking with a squeeze of cucumber or lemon juice and a little water, apply it to your face with a cosmetic pad and leave it to work for a short time, then rinse thoroughly .

      It helps to effectively remove excess skin fat, dirt and dead skin.

    • Nourishing hair treatment:

      Yolks also display their caring properties as a hair treatment.

      Mix your very own natural hair treatment from an egg yolk, some milk, olive oil, honey and lemon juice.

      Use this like a standard hair treatment.

    The good news for everyone who likes to paint: egg yolks can be put to good use if you mix your own tempera paints quickly and easily using just four ingredients: egg yolk, linseed oil, water and food coloring or a natural pigment such as saffron. 

    List of rubrics: © blickwinkel/Imago

    Source: merkur

    All life articles on 2023-04-08

    You may like

    Life/Entertain 2023-07-31T10:44:09.556Z
    Life/Entertain 2023-08-02T03:05:10.808Z
    Life/Entertain 2023-08-01T03:43:36.716Z
    Life/Entertain 2023-08-03T02:54:05.871Z

    Trends 24h

    Life/Entertain 2023-09-27T15:02:03.853Z


    © Communities 2019 - Privacy

    The information on this site is from external sources that are not under our control.
    The inclusion of any links does not necessarily imply a recommendation or endorse the views expressed within them.