1,661 6 egg yolk recipes

Pineapple lemon fruit filling for Japanese fruitcake, cooked custard-style in a double boiler with toasted pecans. The signature Southern holiday cake glue.

Pan-seared salmon fillets under a crisp horseradish-breadcrumb crust, finished in the oven and served with a creamy double-mustard horseradish sauce. A bold, restaurant-worthy fish dinner.

Gluten-free, dairy-free Banana Nut Pancakes made with rice flour and beaten egg whites for real fluffiness. Sweetened with honey, loaded with banana and walnuts, ready in 20 minutes.

Marco Island key lime pie features a butter-sautéed pecan and graham cracker crust under a creamy filling of seven egg yolks, sweetened condensed milk, and key lime juice. Baked in a water bath for the silkiest custard.

Light and fluffy, and excellent Sunday brunch or weekend breakfast.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

A showstopper Boston cream pie with four layers of airy genoise, white chocolate pastry cream between each layer, a glossy dark chocolate ganache coating, and fresh raspberries on top. Patisserie-level dessert.

Hazelnut cherry tart with a ground hazelnut pastry crust, vanilla custard filling set with gelatin, and canned cherries glazed in a rum-spiked cherry syrup topping.

Light, fluffy French dumplings enriched with butter and egg, seasoned with nutmeg. Traditional Alsatian spaetzle-style dumplings for soup or broth.

Classic Southern spoon bread with separated eggs folded in for cloud-like texture. Serve hot from the dish with butter for authentic comfort.

Light, custardy Southern spoon bread made with white cornmeal, butter, milk, and whipped egg whites. Puffs up golden in the oven and gets scooped right from the dish.

Classic Italian sponge cake made with a warm egg foam, cocoa powder, and no butter at all. Light as air with a deep golden crust and tender chocolate crumb.

Southern grits casserole with garlic cheese and whipped egg whites folded in for a light, souffle-like texture. Only six ingredients for a savory, puffy side dish.

Pan di Spagna, the classic Italian sponge cake with eggs whipped to a ribbon, cake flour and cornstarch folded gently to preserve air. The foundation for tiramisu, zuppa inglese, and fruit-layered tortes.

Classic Southern Louisiana spoon bread, a soufflé-style cornmeal pudding folded with whipped egg whites for an airy, custardy texture. Eaten with a spoon, served alongside Cajun and Creole mains.

Annie's butter cookies: one buttery, rich dough that shapes into candy canes, pinwheels, spritzes, cutouts, or drop cookies. The Christmas-cookie foundation worth memorizing.