Hollandaise sauce.

Add the extra yolks to scrambled egg. Win win.

Strangle him if he throws out the yolks!

Add to deviled eggs!

Eat them by thereself.

Sherry! 😂 Maybe cook them...feed them to the birds? Or....eat on a salad....like you said?

Would they taste good mixed into tuna salad?

I’d use them in things like puddings, lemon curd, egg breads, carbonara, …. and I think that birds would love them! I’ve had tuna salad made with chopped whole egg and liked it, so yolks should be good too. You can also make tempera paint. :)

You can freeze them singly, or in multiples, to use later...

And there's always sponge cake - one of my great aunts always made hers with the yolks leftover after making angel food cake.

https://www.allrecipes.com/recipe/7388/egg-yolk-sponge-cake/

I'd lightly fry them up just enough to warm the yolks and then dip some toast in them.

Or, order a new husband from Amazon.. :-o

Make some empanada dough...freezes well and the recipe calls for 4 egg yolks. I've made it many times and it's one of my favorites.

https://salimaskitchen.com/empanada-dough/

If you have one, that's enough to emulsify mayonnaise.

Japanese egg yolk sauce.

Besides lemon or other citrus curd, there's cranberry curd, blueberry, etc., pineapple, and even rhubarb.

Besides curds, there are fruit custards for pies, like pumpkin, which use a bunch of egg yolks.

Thin with a splash of milk for a rich custard for French toast.

Gold cake.

Egg yolk gel. Egg yolk syrup. Egg yolk candy.

Creme brulee

https://www.williams-sonoma.com/recipe/creme-brulee.html?

Too bad you don’t live next door. I’m always trying to find something to do with the whites when I make creme brulee!

OMG! You ALL are coming up with some good ideas! I forgot all about empanada dough! Or...French toast! I might freeze a few too, to use later. I'm trying to cut back on sweets...but then there's birthdays and holidays....

My question is why is he throwing out the part with the most nutrition? It makes no sense. And if he's worrying about the cholesterol, that was disproved years ago.

Thank you, colleenoz! I have always read and been told simply that yolks cannot be frozen…. but now I know the reason and theoretically have a solution to the problem. Amazing. So does it get gelatinous and slimey like the juice from a fresh cut okra or is it more like a lump of very firm jelly?

He needs to buy cartons of egg whites!

To explain: My DH has high cholesterol @ 221. He's a gym rat. Does pull-ups, leg-ups, wipers. Skinny. 6-pack tummy. Great numbers otherwise. He tried statins, but didn't like the side effects. We think he might be hyper-sensitive to a particular food....? He plans on changing his diet every 6 weeks, then getting tested. So far he's eliminated beef, white sugar & white rice. Now he'll eliminate egg yolks, cheese & white flour. He may need an ALL plant diet, with nothing refined. ? We're trying to find that out.

About freezing raw egg yolks. I make egg-cheese-sausage on an English Muffin & freeze them. If the yolk is cooked first...they're good. And like jelly if you freeze a raw one. Thanks for the tip to prevent this. I didn't know that could be fixed. Good information!/Colleenoz

@party_music50, frozen untreated egg yolks come out more like the consistency of natural peanut butter, or the non-oil part of tahini when the oil has separated out of it and is floating on the top. I’ve never had okra so I can’t compare it to that.

colleenoz, I know the consistency of both natural PB and separated tahini, so that explanation works for me, thanks. I’m in NY, so okra simply isn’t seen here. I remember how it grew from seeing plants in my brother’s garden in Huntsville, Alabama, so one year I decided to try to grow a few plants up here. It had such pretty flowers! I didn’t get much yield so tried some in soup, and froze some whole. Once I cut it, it started to ooze a clear goo that reminded me of slug slime! omg, it’s nasty to work with. It never stops oozing. lol!

I also vote for lemon curd, I use Colleen's recipe for microwave lemon butter, my daughter eats it with a spoon like it's pudding, it's so good and so simple.

I also freeze eggs and have done that for years. As Colleen says, a pinch of salt will help with the texture change. Of course they can also be added to fried rice or potato salad and just crumbled up on top of a plate of leaves for extra protein. I might even try them in egg drop soup, maybe mixed with one whole egg and a couple of yolks.

It's unfortunate that your husband has to miss out on all the nutrients in the yolk. People used to insist that all the protein was in the white, now we know that it's actually about 50/50 but many of the other nutrients are only in the yolk, including choline and the lutein that contributes to eye health.

I hope he gets his cholesterol under control through the dietary changes but sometimes, no matter what you give up or how much activity you get, your body just does what it does. Back in my 40sI became a vegetarian, lost weight and walked 3 miles a day and could not get my cholesterol under 300. I've never eaten things like cheese and I cut out butter and most eggs, still over 300. So, I caved in and took the statins. Fortunately I did not get the leg cramps that many people get with those. My doctor says all you can do is beat back your genetics, you can never change them. Of course, I got all the bad heart genes from both sides of the family!

Good luck to him.

Annie

DH thinks it’s unfair because while he eats a lot ”healthier” than I do, he’s the one with the cholesterol problem. Me, nada.

I've read that genetics has a lot more to do with it than diet.

@plllog...Agreed. I'm just along for the ride. If it works...great!

@colleenoz...Us too! I stopped eating beef & it dropped like a rock. I was food sensitive to THAT type of cholesterol...he's hoping he can find the same deal.

If cholesterol is his problem then he can eat eggs!!!

https://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/expert-answers/cholesterol/faq-20058468#:~:text=Are%20chicken%20eggs%20good%20or,fats%20and%20saturated%20fats%2C%20do.

Current thinking is that cholesterol in food doesn't raise cholesterol in the body. Saturated fat is the enemy now. It was suggested that I take statins in January last year. I said I would prefer to try diet first. By September my levels were down and I was told that if I had taken statins and got that result they would have counted it a success. This is what worked for me.

A plant sterol capsule daily

No butter. Sterol spread instead

Soy 'milk' instead of dairy.

Very little red meat. (It's the saturated fat, not the cholesterol.)

Meat free 4 days a week

Hardly any cheese

Daily porridge.

Olive oil.

Oily fish.

Nuts.

Lots and lots of vegetables.

I eat as many eggs as I fancy.

@floral_uk z.8/9 SW UK...Thanks! I appreciate the list! I'll read it back to my DH so he has OTHER input from a success story.....YOU! Glad to hear it worked!

I forgot soy. Tofu, soy beans etc.

My Lammie used to make deep fried egg yolks. You semi-freeze egg yolks (45 min in freezer), then bread (flour, S&P, panko, etc), then deep-fry.

Another on topic suggestion would be a true aioli, although that is in the same theme of other things mentions, as is creme anglaise.

I'm in the same (genetic?) category, despite exercise, but have made modifications that have kept the statins away. This includes reducing beef consumption, taking about 40% of my meals as vegetarian, and increasing soluable fiber. I didn't see the last one mentioned too much. I suspect I have too much butter/cited, but then there is the research (as above) indicating that is misplaced.

The butter reduction idea is based on the saturated fat theory. Milk, cream and cheese come under the same grading. Any red meat contains SF too. I rarely ever eat beef. I prefer lamb and pork and I eat much than previously. I based my changes on this info. from the British Heart Foundation.

Lower your cholesterol - food, exercise and common questions - BHF https://share.google/oeM3m6cFZEzmZPSi5

Shopping for plant sterol tablets...and planning more veggie stir frys. 🎍🎍🎍

Breading egg yolks...I want to try that too!

My cardiologist agrees with Floral, it's the saturated fat and not the cholesterol in foods that does the damage.

I have grass fed beef, of course, but only eat it about twice a month. We also raise our own chickens and I like fish so eat that at least weekly. We have beans at least 4 times a week and a green salad with our supper daily and have meat free days at least 3 times a week. It's easier with all those beans, LOL. We don't eat lunch. Breakfast most days is oatmeal drizzled with about a tablespoon of maple syrup, one egg maybe on Sunday. I don't like fruit but I eat more vegetables than anyone I know, mostly steamed or raw. I don't like lamb and seldom eat pork because I don't like that very much either, I'm picky. I've lost weight, given up salt and butter, exercise daily. I refuse to drink soy milk, it's vile, but I've never eaten cheese, cream cheese, sour cream, ice cream, etc., because I just don't like it. I drink one glass of skim milk with that breakfast oatmeal because the doc says I need the calcium for my osteopenia, turns out that osteoporosis is also one my genetic traits. (sigh) Cholesterol still above 300, so I took the statins. Cholesterol came down about 100 points but my "bad" cholesterol was still about a 5:1 ratio to the good stuff. Now I'm on a statin AND an injectable, which has my total cholesterol down to 91. My total cholesterol started at 510. It turns out that some of us have something called "familial hyperlipidemia" and no matter how much exercise you get or what you eat or how much weight you lose, your liver just keeps making more. Your liver actually manufactures about 80% of your body's cholesterol, only the other 20% is dietary.

It sure makes "What's For Dinner" a lot less fun.

Annie

Bad luck on the familial high cholesterol. What a pain. Its also a pity you don't enjoy fruit.

I don't drink any milk as a drink per se. I use it only on my porridge and soy is ok for that. For tea I still have to have a splash of dairy milk. Soy ruins the flavour. I am aware of the calcium issue with cutting out dairy but soy milk is fortified and I eat lots of other sources like nuts, whole sardines etc.

I wish I could convince my sister that eggs aren't the enemy of her high cholesterol, but she insists that they are. According to her, this is on her Dr.'s advice, tho, so I do wonder about that. She did cut way back on white flour, white rice, beef and sugar and that made a difference for sure.

Quite possibly her Dr is out of date. Or they told her that a while back and haven't updated their advice. There's ample current evidence on this. Eg

Are eggs risky for heart health? - Harvard Health https://share.google/KAk1DYzRCYsM3D7td

Maybe nixing the eggs was a way of eliminating the large amounts of butter they were being fried in?

Way off topic… My mom is a painter who used egg tempera. It is an very old painting technique. The colors of paints using egg tempera are particularly lovely and look quite different than the same pigments in oil.

When she was more actively painting she always had leftover whites. Meringue was often discussed but I don’t think she ever made any.