If you’re a keen baker, you’ll be familiar with the process of fastidiously separating eggs. The binary characteristics of egg yolks and whites mean they can be used in very different ways. When you want to use the egg whites, do not throw the egg yolks away; you can use it in a variety of productive ways:
MAKE YOUR OWN CUSTARD
Making your own custard can be easy, but there are a few stumbling blocks to be aware of. Firstly, don’t add the sugar to your yolks too quickly as it may start to ‘cook’ the yolk, and also take care when adding the hot cream; scrambled eggs is not the desired effect. Keep a gentle heat, stir slowly and it should be smooth sailing.
MAKE A SMOOTHIE
Eggs add protein, omega-3s, and other nutrients as they thicken smoothies and shakes with a creamy, satisfying texture. Add two to three egg yolks to fruit milkshake recipes to make the smoothie taste like real ice cream. Egg yolks can also be a great alternative to protein powders.
HYDRATING FACE MASK
Mash ¼ avocado in a small bowl or food processor until it becomes a lump-free paste. Add 1 egg yolk and 1 teaspoon yoghurt and mix them until smooth. Apply the mixture to your face using clean fingertips, using circular upward motions. Let it sit for 15 minutes or until dry. Rinse the mask off with warm water and pat dry with a towel. Enjoy the soft, supple feel of your skin! This egg-yolk face mask will hydrate and moisturize your dry skin and nourish it with multivitamins and healthy fats.
MOISTURIZING HAIR MASK
Rich in proteins, vitamins, and super-nurturing fatty acids, egg yolks not only make your hair softer, shinier, and healthier, but they help you to grow it long as well. Mix 2 egg yolks with 2 tablespoons of olive oil, then dilute the mixture with about half a cup of water. Slowly, thoroughly massage the resulting mask into your scalp. After letting it set for 15-20 minutes, rinse it out as usual. You can shampoo afterward if you want to.
BAKING
Egg yolks can add depth and richness to various dough and pastry recipes. Doughnuts are made from firm dough that needs to keep its shape when fried quickly and egg yolks can be used in it instead of egg whites. You can also just use the yolks in various pastry recipes, and don’t forget to finish off your bake- egg yolk is a traditional glazing agent that works well on sweet breads and also puff pastry pies.
MAYONNAISE
Place 4 egg yolks, 1 tablespoon of lemon juice and a pinch of salt in a food processor. Process until mixture just starts to thicken. Add 200ml light olive and 200ml olive oil oil in a jug. With the processor motor running, add oil mixture in a thin, steady stream, scraping bowl with a spatula occasionally, until mixture is thick and creamy. Add remaining lemon juice (see note). Season with pepper and process to combine. Transfer mayonnaise to a small, airtight container. Place plastic wrap on the mayonnaise surface to prevent a skin forming. Cover and keep in the fridge for up to 1 week.