1,770 egg yolk recipes

Pumpkin cheesecake with a buttery shortcrust pastry, spiced cream cheese filling with allspice, ginger, and cinnamon. Slow-baked and cooled in the oven to prevent cracking.

Fig chess tarts with a buttery lemon-scented shortbread shell, filled with brown sugar custard studded with chopped dried figs and walnuts. A Southern chess pie translated into bite-sized tart form.

This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents.

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.

Old-fashioned beer soup, the German Biersuppe: warm beer whisked with egg yolks, sugar, and butter into a frothy, custardy bowlful. A 19th-century breakfast or supper finished with parsley and paprika.

Classic white chocolate mousse builds an Italian meringue base with hot sugar syrup, then folds in melted white chocolate and rum-spiked egg yolks. A silky French restaurant dessert.

Creamy Wisconsin-style beer and cheddar soup with chicken stock, heavy cream, and egg yolks. A pub-style soup with sharp cheddar tang and the subtle bitterness of beer.

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.

Classic hollandaise sauce made with egg yolks, melted butter, lemon juice, and cayenne, whisked over a water bath. Rich, silky, and ideal for trout or any delicate fish.

Almond Roca bars layer a buttery shortbread base under melted Hershey chocolate and chopped almonds. The classic potluck cookie that mimics the famous toffee candy in cookie-bar form.

Genoise mousseline is a classic French sponge cake made with whole eggs, extra yolks, and no butter, warmed over a bain-marie and whipped to airy volume for a tender crumb.

Smørkranser are traditional Norwegian butter wreath cookies made with just four ingredients: butter, sugar, egg yolk and flour. Shaped into tiny wreaths, brushed with egg white and topped with colored sugar.

Classic French creme patissiere made with egg yolks, sugar, milk, and vanilla. The essential pastry cream for tarts, eclairs, cream puffs, and fruit desserts.

Classic chocolate mousse with whipped cream, melted chocolate, and a tempered egg yolk pate a bombe base. A silky French-style dessert component.

Ceregi are traditional Polish deep-fried pastry twists made from egg yolk dough with a splash of whiskey. Crispy, delicate, and dusted with powdered sugar.

James Beard's classic shortbread recipe uses just four ingredients: flour, sugar, butter, and egg yolk. The simple dough bakes into 32 crisp, buttery triangles or squares with a delicate golden finish.