I love the word surfeit. It makes me think of Henry VIII and sloshy syllabubs, and farmer's markets and bounty and feeling full after Christmas dinner.
But a surfeit of egg yolks, now that's a challenge, especially as I rarely eat eggs.
The reason? Well Angel has started a new diet, not to lose weight, or so she says, but to remain fit and healthy. And it certainly looks that way:
Among the commandments of this diet are these:
1. Thou shalt eat eggs every day.
2. But only the whites.
She tips the yolks into a pot for the fridge and there they sit, like eyes, watching me and waiting to be used.
So I challenged myself to use an egg yolk every day for a week. And this is how I got on..
Sunday: A sweet treat
Cake in a mug
1tbsp ground almonds
2 tbsp self raising flour
2 tbsp drinking chocolate
2 tbsp brown sugar
1 tsp vanilla essence
sprinkle of cinnamon
1 egg yolk
1 tbsp vegetable oil
1. Mix all the ingredients together and cook in the microwave on full power for 2-3 minutes
You can replace the ground almonds with flour (or vice versa as recommended by awesome food blogger Wholesome Ireland) and it does work even better with a whole egg..
Monday: Something warming
Sweet Potato Soup
1 small sweet potato
1 small garden potato
dab of butter
dash of white wine
dash of cream if you have it
1 egg yolk
1. Roast sweet potato and onion until soft on a baking tray smeared with butter. About 200 degrees for 20 minutes or so.
2. Boil garden potatoes, Irish ones take 10 minutes.
3. Put both types of potato, onion, wine, cream and enough water in a pan to boil.
4. Liquidise and stir the egg yolk into the hot soup.
Tuesday: An egg too far
Scrambled egg yolks, toast and homemade coleslaw. Looks pretty but was too rich for me!
Wednesday - Fishy, fishy
Baked cod with Hollandaise sauce using the link below, except I made it by hand. No picture proof that it didn't curdle (it didn't) because I had to make it in a horrid pink plastic bowl as everything else was in the dishwasher.
Thursday - A birthday surprise
Left-over birthday cake and home-made custard. Heaven for Smiley :)
Friday - Empty the fridge soup
It can't be just me. Towards the end of the week my fridge is always full of random half carrots, mashed vegetables in pots, a few forlorn chicken bones and more egg yolks. Time to make more soup...
Saturday - An ambition fulfilled
My son had asked for this, I was curious and I didn't want to throw away the pumpkin. I used this recipe but replaced the eggs with egg yolks and I made my own pastry. Does anyone remember Blue Band margarine? It was always in the fridge in my home in the 1970s and my Mum got the recipe book, along with the Cadbury's one and the BeRo flour one, and many more (some of which I still have).
Blue Band Pastry: Sieve 6oz flour into a bowl, add 4oz of margarine and 1 tbsp of water. Mix together, roll out and you're done. So easy :)
So there you have it, a week of eating egg yolks. Now the stocks are building up again. But check out the dresser. Anyone for orange curd?
Thanks for all the tips from @cathyby, @RosieJosie76, @NiamhPitts and @LennyLovet which included lemon curd, lemon meringue, mayonnaise, custard, chocolate mousse, omelette, quiche, creme caramel, pasta sauces and this:
Frozen Egg Yolks:
Whip egg yolks and add a pinch of salt/sugar. Freeze in ice cube trays overnight, then transfer to a freezer bag the next day. Usually two to a bag. They keep for about three months.
When two worlds collide. - I live in Ireland. I, like almost everyone else in this country, speak English, but Irish is considered our national language. I’m sure you’ve often heard ...