I know you can freeze egg yolks, if it helps. my Mm used to make a sponge cake using egg yolks, but I don't have the recipe.

I'd make a quiche. Quiches are pretty flexible.

I would make noodles.

Sue

Creme anglaise, or custard sauce.

For 6 yolks, whisk them together with 3 tablespoons of cornstarch and 3/8 cup of superfine sugar. When smooth, blend in one quart of milk. Stir constantly over medium heat until just simmering and thickened. Remove from the heat and stir in 3 tablespoon of vanilla paste, or brandy or whatever you fancy. Pour over stewed fruit, cobblers, pies etc. This keeps in the fridge for a couple of days as well. If you are letting it cool, place a piece of plastic wrap directly on the surface to stop a skin forming.

Creme brûlée!! Here's a recipe I made, and I've made it over 10 times. It always come out perfect, and I make it for Thanksgiving every year! Yes, the directions make it sound a little hard, but trust me it's really easy!

CREME BRÛLÉE:

6 Egg yolks

6 tablespoons white sugar

2 cups heavy whipping cream

1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 275 degrees, lining a 9x13 inch pan with paper towels. Butter 6, 5-7 inch ramekins.

2. Mix egg yolks and sugar together well. Add heavy whipping cream and vanilla. DO NOT overwhisk! Make sure there aren't huge bubbles. If there are, stop whisking and pop them. Too many bubbles mean the sugar won't burn properly.

3. Once combined, poor equally into ramekins. Poor warm (a little less then simmering) water into the pan and add ramekins. You want the water to be about an inch tall.

4. Bake for 2 hours. Pull out of oven, let set for an hour, and place in fridge for 2-12 hours. When done chilled, sprinkle 1-2 teaspoons of sugar on each ramekin. Burn under the broiler until golden brown, or use a food torch. Serve!

Mix them with more whole eggs to get a yolk-rich mixture. Quiche - yes, or also in the same family, a fritata or an omelette. (We rarely have dessert so we're not dessert preparers)

Hollandaise Sauce or Bearnaise Sauce

I would cook them and add them to my freezer bags of chicken, meat, and egg scraps to give the dogs of our local animal shelter a taste of home. The shelter really appreciates it.

Irma, thanks for the thread! My husband may get to come home on Christmas Eve and I was thinking about something sweet to make last minute for Christmas dinner. Since I'm planning on making stuffed shells, zabaglione should be perfect. Bought raspberries and blueberries today.

i second HOLLANDAISE. get some nice fresh asparagus, blanch a minute or 2, stand (hunched over pot on stove top), dip and eat!!

Fry as you would any other egg and scramble to make a rich scrambled egg dish. Salt with celery salt. Garnish with a bit of horseradish to give it a kick.

You can freeze each egg yolk in an ice cube tray. Pop out and there you go.

Scrambled eggs are improved with 1 or 2 additional yolks.

Hollandaise for eggs Benedict. Custard, or just add extra yolks to scrambled eggs.

I’m using 12 egg whites for an angel food cake this weekend. Next weekend I will make a gold cake with all of the yolks. Lots of good suggestions here!

Coconut cream pie! The recipe that I use calls for 5 yolks. I then freeze the whites and when I have enough, I make an angel food cake.