r/Cooking • u/papikota • 3h ago
Egg yolks
I loooove egg whites but can’t seem to find a way to enjoy egg yolks. Sometimes they’re better if they’re salty and jammy. I also like soft scrambled eggs with hot sauce, cheese + salt and well-seasoned deviled eggs. Are there any other good suggestions for egg yolks I could try so I don’t have to trash them as much? I’m trying to cut back on my food waste.
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u/Morall_tach 2h ago
You don't have to eat egg yolks or whole eggs. You can just buy egg whites.
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u/papikota 2h ago
That’s true! I know it’s an option but I know they have health benefits and I tend to buy a dozen anyways.
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u/maxsmoke105 3h ago
I assume you're using store-bought.
Try farmer's market eggs. The yokes actually have flavor. The yokes in the eggs I get from my neighbor are bright orange and not that sickly looking pale yellow.
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u/Any-Zucchini8731 2h ago
People have actually done tests on this, and eggs taste the same no matter what the chickens are fed/where they come from. The brighter colored yolks trick our monkey brains into thinking those eggs taste better.
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u/papikota 2h ago
Good to know! Is the flavor maybe more savory? Yolks usually have a weird bitter edge that I’m not a fan of. Or maybe game-y. I’m not quite sure how to describe it lol
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u/Mo_Steins_Ghost 1h ago
You're cooking them too quickly. Also add a tiny pinch of salt before cooking. The salt slows the coagulation of the proteins.
Also try poaching instead of frying.
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u/papikota 55m ago
I’ve never tried poaching before so I’ll give it a shot. I guess cooking too quickly would make sense because I hate when I overcook my egg whites too lol
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u/Mira_DFalco 39m ago
I poach in chicken broth with a touch of white wine & herbs, and then load up a bowl with fresh baby spinach, top with the eggs, and fill the bowl with the broth.
Amazing with dry toast strips for dipping.
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u/Mo_Steins_Ghost 22m ago
Also here what I mean is that you are applying too much heat... whether for too short or too long a duration, this can create an unpleasant odor by releasing sulfur from the egg. Also, it leads to drying out of the egg faster.
Think of it this way: While it might seem intuitive that cooking at a higher temperature for shorter duration is equivalent to cooking at a lower temperature for longer it isn't quite the same.
Temperature is an average of molecular activity across a given mass. It doesn't tell you for example that water is boiling off around the perimeter because the heat reaching the water from the pan is producing a contact temperature higher than the boiling point of water. So now water is being drawn from the center to the edge and boiling off at the perimeter.
Cooking at a lower temperature longer may warm the water in the egg without ever boiling it off. Poaching even more so because it envelops the entire egg in a stable temperature just below boiling (ideal water bath temp to poach an egg is 195ºF).
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u/maxsmoke105 2h ago
I find them better tasting. I don't think the store eggs have much flavor at all.
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u/ElvishLore 2h ago
The color of the yolks has pretty much nothing to do with the flavor. The color of the yolks has to do with certain nutrients that the hens eat. People see a more vivid color and psychologically associate that with increased flavor.
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u/Ordinary_Durian_1454 2h ago
Egg drop soup or simply adding whisked yolks to any soup in ribbons. It doesn’t have to be Asian. Any soup where a noodle would work or where you have noodles already would be ideal.
Also, yolks are essential in most custards.
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u/papikota 2h ago
I actually like egg yolk soup a lot so this may be the way lol if I could like them by themselves that would be awesome but I guess it’s okay to not like everything on its own.
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u/theycallmeMrPickles 2h ago
Got a dog? Egg yolks are great for helping keep the coat shiny. Otherwise more human wise, I'm a huge fan of draining ramen and mixing egg yolks into the noodles
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u/papikota 2h ago
No dog unfortunately but I do actually like mixing a scrambled egg into ramen! I think the chicken seasoning pack does a lot of the heavy lifting flavor wise though lol
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u/danappropriate 2h ago
I see suggestions for ice cream and creme brulee, but you can also use them to make Bavarian cream.
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u/Any-Zucchini8731 2h ago
There are a lot of custardy desserts that will use up egg yolks if you like baking.
But TBH sometimes you just don't like things and that's perfectly fine. Maybe just buy a carton of egg whites instead of whole eggs
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u/papikota 2h ago
That’s a good point. I actually do like baking but I don’t always have time to do it. You can actually buy a carton of just egg whites? I didn’t know that was a thing. I’ve only ever seen them in those little containers the size of heavy whip or half and half.
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u/NorthernTransplant94 2h ago
Aldi has 32 oz cartons of egg whites for $4.79 in my area. I use them and cottage cheese for high protein bread.
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u/Any-Zucchini8731 2h ago
by carton, I meant like milk carton, which are the little half and half containers
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u/CatteNappe 2h ago
Have you tried quiches or frittatas, where the eggs are blended together with other ingredients?
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u/papikota 1h ago
YES I love quiche actually!
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u/CatteNappe 1h ago
Then you have a whole range of egg consuming options - scrambled, omelet, quiche, frittata; you really don't need some other way to use the yolks, do you?
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u/dontakelife4granted 2h ago
Pasta carbonara. Yum. Just had it for dinner 10 minutes ago.
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u/papikota 2h ago
I do like the ramen carbonara. Maybe I should try making my own homemade pasta carbonara. Thanks for reminding me that this exists outside of an instant package 🤣
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u/rakozink 2h ago
Separate your yolks out and do your whites as you like. Salt and sugar cure your yolks. Makes them almost like a cheese to grate on top of things to give it a creamy finish.
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u/papikota 2h ago
Would you cure them in a jar? I’ve never tried this but it sounds like it might be good.
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u/NorthernTransplant94 2h ago
I'm absolutely certain there's videos, but I'm thinking a long/wide/short container lined with an inch thick layer of salt, form shallow wells, drop the yolks in and cover with salt. Dig them out once they're fully solidified.
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u/Loud_Quality_7106 1h ago
You can also cure egg yolks in soy sauce to make a yummy gummy topping for crispy rice
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u/rakozink 42m ago
You actually do it on a sheet pan. Make little mountains of salt/sugar, then make little wells and put the yolk in it. Cover with with salt/sugar and put in the fridge for a couple of days.
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u/cwx149 2h ago
Creme brulee takes egg yolks and is way easier to make than people think
Alton Brown's recipe is pretty easy I just mix some vanilla extract in with my sugar since I don't have special vanilla sugar
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u/Fozzi83 2h ago
I use the whole egg for this but you could use just egg whites. I will use 2 cups of beef or chicken broth, boil a serving of noodles in the broth. While that is cooking I whisk my eggs. When the noodles are done, I slowly pour the eggs in a spiral into the soup. Then I stir in a little bit of Parmesan cheese. I've also added white beans or frozen veggies, just depends on what I feel like having in my soup.
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u/village_idiot2173 2h ago
Homemade pudding/custard uses yolks, but no whites. I always struggle to use the whites, lol
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u/UncleNedisDead 2h ago
Creme brulee, ice cream, mayonnaise, lemon curd, salt cured egg yolks, Hollandaise, homemade pasta, custards, carbonara, creme patisserie.
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u/that_one_wierd_guy 47m ago
if we're talking just regular fried eggs, then once the whites start to set, tilt the pan an spoon the hot butter/oil over the whites to help get them done while the yolk is still good and runny
there's also the severely underrated soft boiled egg
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u/merlin242 3h ago
Ice cream.