1,730 egg yolk recipes

Lemonade cake roll made with frozen lemonade concentrate in both the sponge and the vanilla whip filling. A tangy, citrus-packed rolled dessert with a powdered sugar finish.

Mexican cookie rings shaped by hand from a rich egg yolk butter dough, dipped in colorful sprinkles, and baked golden. Festive, buttery, and fun to make with kids.

Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

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.

Kolachky cream cheese dough, the rich, flaky pastry base for these Eastern European cookies. Just flour, butter, cream cheese and egg, chilled overnight, rolled on sugar and filled with prune, apricot, walnut or poppy seed.

German Sweet Chocolate Cake with Coconut Pecan Filling and Frosting recipe

White miso dressing (sumiso) made with shiro miso, sake, sugar, and egg yolks. A traditional Japanese sauce for nuta-ae, karashi sumiso-ae, and kinome-ae dishes.

Simple homemade baby food apple bake with orange juice, egg yolk, and ground almonds. Baked until set and served hot or cold. Adaptable to any seasonal fruit.

English country house lemon curd is a silky, tart-sweet spread of butter, sugar, egg yolks, and fresh lemon juice cooked slowly over a double boiler. A classic British teatime staple for scones, tarts, and toast.

Torta: a rich, golden anise-scented yeast cake made with egg yolks and butter, brushed with melted butter and topped with grated cheese and sugar. An Old-World Mediterranean sweet bread for holidays and celebrations.

This version of Eggs Benedict uses a quick blender technique to make the Hollandaise sauce. Similar to making homemade mayonnaise.

Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.

Citrus cheesecake brightens a rich cream cheese filling with both lemon and orange zest, set in a buttery homemade citrus pastry crust instead of graham crumbs. Tangy, fragrant and bakery-smooth.

Old-fashioned raspberry cream custard with orange flower water and mace, cooked gently in a double boiler. A silky British dessert that tastes like something from a Georgian-era kitchen.

Creamy maple syrup pie with chopped walnuts in a silky custard filling. A Quebec-style tarte au sirop d’érable cooked in a double boiler for pure, unburnt maple flavor.