Recipes with egg yolks
1,631 recipes
Crockpot Split Pea Soup with Egg Yolk Finish
Set-it-and-forget-it crockpot split pea soup enriched with a silky egg yolk finish for velvety texture. Perfect for busy weeknights with minimal hands-on time.
Pink Peppermint Chiffon Pie
Satisfy your sweet tooth with this decadent pie that's fun to make and enjoy.
Moist & Rich Chocolate Cake
Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.
White Turnip Soup
White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.
Kathie's Wild Rice Soup
Hearty wild rice soup with chicken, mushrooms, slivered almonds, and three kinds of onion in a dill-seasoned egg yolk-enriched broth. A Minnesota-style comfort bowl.
Cheesecake (Restaurant-Style)
Restaurant-style cheesecake with a buttery flour-and-egg cookie crust, dense lemon-orange cream cheese filling, and the signature high-low bake method for that velvety New York texture.
What-To-Do-With-All-The Egg-Yolks Bread
Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.
Stuffed Baked Potatoes with Cheese Sauce
Twice-baked stuffed potatoes whipped with egg yolk and butter until fluffy, then topped with a sharp cheddar cheese sauce spiked with mustard and cayenne.
Macaroon Kiss Cookies
Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.
Grit Casserole
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.
So Good Lemon Cranberry Pie
Lemon cranberry pie layers ruby cranberry sauce under a creamy lemon icebox custard. A two-layer holiday pie with sweet-tart fireworks in every slice.
Tiramisu - Cooked
Cooked tiramisu with a safe, heat-tempered egg yolk custard, ricotta cheese, whipped cream, and coffee-soaked ladyfingers. A make-ahead Italian dessert that freezes beautifully.
Krumiri
Krumiri: Piedmontese piped butter cornmeal cookies from Casale Monferrato, Italy. Crisp, mustache-shaped shortbread with a distinct golden crunch and subtle vanilla flavor.
Salmon Fillets with a Horseradish Crust
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.
Crescent Rolls
Homemade crescent rolls using a bread machine for the dough, then shaped, risen, and baked golden. Soft, buttery yeast rolls with a flaky crescent shape.
Cheese & Prune Filling
Six classic Eastern European pastry fillings: cheese with cognac raisins, prune walnut, poppy seed, ground nut, orange marmalade, and raw apple. Traditional recipes for strudel, kolache, and more.
Set-it-and-forget-it crockpot split pea soup enriched with a silky egg yolk finish for velvety texture. Perfect for busy weeknights with minimal hands-on time.
Satisfy your sweet tooth with this decadent pie that's fun to make and enjoy.
Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.
White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.
Hearty wild rice soup with chicken, mushrooms, slivered almonds, and three kinds of onion in a dill-seasoned egg yolk-enriched broth. A Minnesota-style comfort bowl.
Restaurant-style cheesecake with a buttery flour-and-egg cookie crust, dense lemon-orange cream cheese filling, and the signature high-low bake method for that velvety New York texture.
Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.
Twice-baked stuffed potatoes whipped with egg yolk and butter until fluffy, then topped with a sharp cheddar cheese sauce spiked with mustard and cayenne.
Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.
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.
Lemon cranberry pie layers ruby cranberry sauce under a creamy lemon icebox custard. A two-layer holiday pie with sweet-tart fireworks in every slice.
Cooked tiramisu with a safe, heat-tempered egg yolk custard, ricotta cheese, whipped cream, and coffee-soaked ladyfingers. A make-ahead Italian dessert that freezes beautifully.
Krumiri: Piedmontese piped butter cornmeal cookies from Casale Monferrato, Italy. Crisp, mustache-shaped shortbread with a distinct golden crunch and subtle vanilla flavor.
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.
Homemade crescent rolls using a bread machine for the dough, then shaped, risen, and baked golden. Soft, buttery yeast rolls with a flaky crescent shape.
Six classic Eastern European pastry fillings: cheese with cognac raisins, prune walnut, poppy seed, ground nut, orange marmalade, and raw apple. Traditional recipes for strudel, kolache, and more.
