What do you do with a surplus of egg yolks? The obvious answers are to make custard or ice cream or mayonnaise, or something else that uses egg yolks. But sometimes we don’t always want to make something just to use something else up. When I separate eggs for a recipe, most often I end up with a ton of egg whites. On occasion, though, I have leftover egg yolks and if I’m not using them immediately (such as using them in custard) I save them for future use by freezing them.
There is a way to freeze egg yolks and still be able to use them afterward, which is by stabilizing them. Egg yolks are gelatinous and they need a stabilizer, otherwise when you thaw them they won’t return to their previous state. A stabilizer is usually a sweetener, such as sugar, or a preservative like salt, depending on what you plan to use the yolks for.
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I was reading Jacques Pépin’s The Apprentice when I first read about eggs Jeannette. Named after his mother and a tribute to his childhood, they are essentially deviled eggs pan-fried and served with a mustard dressing.
Frying the deviled eggs stuffed side down, a slight crispiness is developed that is similar to the crisp edges of a fried egg. The whole time in my head as I made these, Jacques Pépin’s declarative “beautifully browned” rang through my head. That means that you can make these suited to your taste, with varying degrees of browned doneness.
Here is a video of him making eggs Jeannette with his daughter Claudine: (one who watches him can’t help but like him immediately – I did!)
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For this month’s Go Ahead Honey, It’s Gluten Free! theme it’s all about food inspired by your favourite children’s book. I had some grand ideas, but none of them came to fruition – mostly because they were a little too far flung. I realized that I’d need more than a month to really hone and refine them (difficult, too, when sometimes the food from a book is open to interpretation, especially in the fantasy genre).
The deadline for Go Ahead Honey is this Friday. If you haven’t yet submitted your creation, please do! Email it to me at firstname.lastname@example.org. Please see the original post for further details. The round-up will go live on Monday, April 25th.
I settled on making scrambled eggs with spinach, inspired by Dr. Seuss’s Green Eggs and Ham. I don’t know if it is my favourite Seuss book per se, although I do have fond memories of reading Dr. Seuss and being read to – often the same book repeatedly, so that my parents would have memorized it – but forbid that they should recite it.
Whether or not Green Eggs and Ham is my personal favourite, I know it is with most children and often they’ll want to eat the eponymous dish. They don’t need convincing. While it’s easy to simply dye the yolks with some green food colouring and serve them sunny side up with ham on the side (optional), I decided to use spinach instead. It’s a healthier option and you’re getting some greens with it.
Continue reading “Scrambled “Green” Eggs (Scrambled Eggs with Wilted Spinach)”