1,770 egg yolk recipes

Oh So Good lemon meringue pie cooks the curd in a double boiler for foolproof scorch-free thickening, then crowns with classic French meringue. Bright fresh lemon flavor, no broken curd.

Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.

Classic lobster Newburg with whole boiled lobsters in a rich sherry, brandy, and cream sauce thickened with egg yolks. Served over toast points.

TODAY'S FRENCH SILK PIE - Through the years, one major change has been made to this famous recipe: the pie now has a COOKED filling to guard against possible food poisoning associated with raw eggs. Yet, the silky richness of the original recipe still remains.

Hearty Irish sorrel soup simmered for an hour with a full pound of tangy sorrel, thickened with breadcrumbs, and enriched with egg yolks and cream. Pure comfort from the Emerald Isle.

Flaky puff pastry spiraled around horn molds, baked golden, then piped full of sweetened whipped cream and topped with grated chocolate. A classic European pastry at home.

Lemon snow pudding with basil custard sauce: a cloud-light whipped gelatin dessert with bright lemon and a silky basil-infused crème anglaise poured over top. Elegant, old-school, and delicately refreshing.

Spritzgeback, the traditional German pressed butter cookie made with rich butter, powdered sugar, and almond or lemon extract. Tender, melt-in-your-mouth shapes pressed through a cookie gun for the holiday tin.

Crab Rangoon stuffed with crab meat, cream cheese, garlic, and a savory hit of steak sauce, then deep-fried golden in folded wontons. Served hot with Chinese mustard and sweet red sauce for dipping.

Chilled curried coconut soup with flaked coconut simmered in milk with curry powder and cloves, thickened with egg yolks, and served cold with toasted coconut.

Homemade Italian potato gnocchi from baked potatoes, egg yolk, and flour. Fork-pressed, boiled until they float, and served with butter and Parmesan. Pillowy dumplings from scratch.

Maple walnut cream pie with a custard filling cooked in a double boiler using real maple syrup and egg yolks. Topped with whipped cream and crunchy walnuts.

Mocha icing whips butter, powdered sugar, cocoa, egg yolk, and coffee into a silky chocolate-coffee frosting for cakes and cupcakes. Three-ingredient base, ready in minutes.

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.

Frozen amaretto zabaglione with nectarine puree, egg yolk custard, and half-and-half churned into a silky Italian frozen dessert. Served over fresh nectarine slices with chopped almonds.

Old-fashioned chocolate cream pie with cocoa, milk, and egg yolk custard cooked in a double boiler. The Grandma classic with deep chocolate flavor and silky pudding texture.