Dear folks,

I am seeking recipes that will use up a lot of egg yolks. Hubby avoids cholesterol so he makes his morning three egg omelet with just the whites. Now that I have my own chickens, I'm not about to let ANY of the yolks go to the critters!

I have used them in noodles, (but I don't like to keep them in the freezer for more than a month or so) custard, bread pudding, pudding, and slipped an extra one in here and there in cakes and rolls. He won't eat real mayonaise either. Does anyone have any other ideas? How long will the yolks stay good in the freezer?

Many thanks for the help........ Polly

-- Polly (tigger@moultrie.com), August 04, 2000

Answers

I know you don't want any to go to the critters, but if you have a dog or cat you can sometimes give them one or two raw. Will inprove coat shine. If you breed pet birds, you can cook them, mash to very fine, & feed to the babies. (My grandmother did this for her caneries.) I have no recipes or suggestions about one. As for keeping them, have you tried drying & powder them? A lot of military movies mention powdered eggs as a complaint, but at least they were keepable. Maybe as a powder you could use it as a thickener for soups & gravies? My 2 cents.

animalfarms

-- animalfarms (jwlewis@indy.net), August 04, 2000.

If you roll the noodles out really thin, they will dry well, and keep a lot longer than the frozen ones

-- Connie (Connie@lunehaven.com), August 04, 2000.

Gail Damerow mentions a book called The Other Half of the Egg in her book on raising chickens. I haven't seen it but it might be helpful.

-- marilyn (rainbow@ktis.net), August 04, 2000.

Hi--Polly, this old cosmetologist will tell ya to mix the egg yolks with your shampoo/ make a good lather & keep it on your hair for awhile. Then rinse well & put a table spoon or more of vinegar in the rinse water & everyone will make comments about your pretty hair & how healthy it looks! p.s. ya know to only mix the egg yolk with the shampoo just as you are useing it of coarse---in my old age I have learned to never take anything for granted that people knew what you meant! This can be used by the whole family! Sonda in Ks.

-- Sonda (sgbruce@birch.net), August 04, 2000.

Polly, I remembered that when I was growing up at home my Mom froze the extra egg yolks--then when we had a calf or any other animal with the scours you use a long neck bottle (we use to use a pop bottle) fill it up with thawed egg yolks/ put the long neck of the bottle down the calf's throat so they all go down--by the next day or before the scours will stop! For some reason those eggs/ or yolks will stop it. Sonda in Ks.

-- Sonda (sgbruce@birch.net), August 05, 2000.

If you tan your own hides, this recipe will certainly use up some of those yolks!

This recipe is from Beginning Shepherd's Manual. Tanning mixture for 220 pounds of wet pelts.

5.5 pounds of alum

2 pounds of salt

11 pounds of flour

4 ounces of olive oil

50 egg yolks

First, carefully scrape the pelt free of any remnants of meat or fat. Next, wash and rinse it in detergent and water. Use a washing machine if you wish. Make a paste of the flour and water; set aside. Mix the egg yolks with a little water and add the olive oil.

Blend this mixture into the flour and water paste. Mix salt and alum, and add this mixture into the flour and water paste. Spread the paste liberally over the pelt; fold it over, skin sides together, and let it dry for 4-5 days.

Wash off the hardened paste with warm water and let the skin absorb the water. As it dries again, pull it and work it to make it soft. This is the difficult part of the process, but the results are well worth the effort.

This recipe avoids caustic chemicals so it is very safe to use. I suppose you would adjust the recipe to the weight of the hides.

-- ~Rogo (rogo2020@yahoo.com), August 05, 2000.

Hi Your post sure caught my eye - I kind of overdid in the chicken raising department and we're loaded with eggs too. We use eggs in omelets with bacon, cheeses and scallions, plenty of hard boiled eggs in salads ( try tomato, feta cheese. avocado, onion and egg sprinkled with a good vinegar and olive oil) But - The best recipe to use eggs up is called Dobos torte. The recipe is in the old Time Life Cooking of Vienna book, which I'll bet your library has. The cake part, of which you make twelve very thin layers, uses a dozen eggs. The frosting part uses another dozen, plus each part uses about 2 pounds of butter. It is the best tasting, richest cake in the world, and don't talk to me about cholesterol or fat, it's worth it! I'll do a check of the web to see if one of the recipe places has the recipe - if not and you are sincerely interested leave a note here and I'll dig out my copy of the recipe. be forewarned, when we make dobos torse (2 at a time because of the work) it takes a good bit of time in the kitchen. However, it's a great time to talk, sip tea while waiting for the layers to get done, and laugh about the Christmas night my daughter and I ate 1/4 of a dobos torte each while we waiting up to make sure a sick old ewe made it through the night. We didn't eat any other dinner, and boy were we sick from overdoing the sugar! Oh, and the ewe made it and presented us with a lovely little baby ewe lamb later that spring.

Anyway, dobos torte also freezes really well and is great to have on hand.

Good luck with your chickies and the fruits of their labors!

-- AnnCats (AnnCats42@Yahoo.com), August 11, 2000.

Egg yolk is supposed to make a great acne mask - whip it up, smear it on and let it dry for 10 min then rinse off. Supposedly it's the Vitamin A in the yolks that makes it so good.

-- Deborah (ActuaryMom@hotmail.com), August 11, 2000.