153 egg yolk recipes

Turbot fillets gently poached in milk infused with anise-scented Pernod, then napped with a velvety egg yolk sauce. This elegant French-style fish dish needs just a handful of ingredients and an hour of your time.

A classic vanilla sponge cake that gets its lift from 10 whipped egg whites and cake flour with no butter or oil. Tall, airy, and springy with a delicate vanilla crumb.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

This is one of the basic dessert sauces. It is luscious simply served with fresh fruit.

Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.

Olive oil and Sauternes cake with orange zest and whipped egg whites for a tender, airy crumb. A grown-up dessert cake that shows off two bold flavors without being heavy.

Chewy, golden homemade bagels boiled then baked to crusty perfection. Includes whole wheat, pumpernickel, onion, and seeded variations. Makes 12 bagels from scratch.

Æbleskiver: Danish pancake balls with cardamom-spiced sour cream batter and folded egg whites for cloudlike puffs. Cook in the traditional pan, dust with powdered sugar, dip in tart jam.

A silky, no-bake blueberry mousse sweetened with real maple syrup. Just 4 ingredients and no gelatin needed for this elegant, airy dessert that serves 8.

A crisp meringue shell bakes into a pie crust that gets layered with tangy lemon custard and whipped cream in this ethereal dessert where clouds of sweetness meet citrus brightness.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

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.

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.

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.

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.

Elegant French pastry with puff pastry, vanilla pastry cream, and glazed apricot halves resembling sunny-side eggs. A playful Michel Richard classic.