Ever wondered what to do with hard boiled egg yolks if you or your kids only like the white part? Here are some easy ways to use them so they don’t go to waste! Hi friends! Just popping in today to talk about
In a large bowl cream shortening and granulated sugar until light and fluffy. Beat in egg and molasses until well blended. Slowly add flour mixture to creamed mixture and beat again until well combined. Tightly wrap dough in plastic wrap and refrigerate for at least one hour. Preheat oven to...
Pre-heat your waffle iron while you mix up your waffles. To make, blend the egg yolks (egg whites come in later), buttermilk and milk, pumpkin, melted butter and vanilla in a bowl and whisk until well blended. In a non-stick skillet, toast the hazelnut meal over medium-low heat until...
There are several sauces that can be amplified with leftover coffee, which lends them the term "red eye." For example, add coffee to hollandaise sauce to kick Eggs Benedict up a notch, by whisking together egg yolks and coffee before drizzling in butter; or use black coffee in meat drippi...
Zabaglione puff –Zabaglioneis a north Italian dessert made from egg yolks, sugar and sweet wine. Normally served as a custard dessert, you can instead enjoy it inside a choux pastry puff. Bologna Food: Other Deserts to look out for
The dough is extra rich because it contains a ton of egg yolks. The recipe from Salima's Kitchen calls for eight yolks as well as two sticks of butter, so you know it tastes pretty indulgent. Pan de Mallorca has a hint of sweetness, both from a small amount of sugar in the dough ...
If you happen to have any leftover chocolate, drizzle it over the eggs. Also, if desired, lightly sprinkle each egg with flaky sea salt or sprinkles while the chocolate is still wet. Place the eggs back in the fridge for 30 minutes until the chocolate is fully set. The peanut butter eg...
2 egg yolks and 1 teaspoon water whisked, for egg wash Instructions Place flour, sugar and salt in a food processor and pulse to combine. Then add cold butter, cream cheese, sour cream and vanilla in a food processor and pulse just until combined. You should have a crumbly dough. Do...
Separating eggs and then only using the whites, leaves behind the dilemma of what to do with the egg yolks. This is that recipe. My sister shared this recipe from the cookbook A Feast of Ice and Fire. It’s a great recipe having a full bodied lemon flavor and being not very sweet, ...
For her take on tartar sauce, Anne Burrell strives for an extra silky texture. To pull it off, she adds yolks and malt vinegar and emulsifies it with vegetable oil to create a homemade mayo base, then combines it with finely chopped shallots, chopped cornichons and capers....