Tag Archives: egg yolk

what to do with egg yolks?

After my little cooking escapade last night and my son deciding (this afternoon) he wanted to make his own meringue to eat, I now have 5 egg yolks sitting in my fridge.
Now I hate throwing things out if they can be used elsewhere, so I went back to my trusty friend taste.com.au to see what they had on offer.

I am also a sucker for decent mayonaise, especially the egg yolk home-made style ones. Completely bad for you but totally delectable. Eggs, oil and seasoning. Perfect! Now how hard can it be.
I’ll have a go. You gotta try everything once.

The recipe is:

2 egg yolks
2 tspns lemon juice
1 tspn mustard powder
1/2 tspn sea salt & pink white pepper
1 cup olive oil.

Whisk eggs and seasoning together in a glass or ceramic bowl.
Add half the oil in a slow drizzle (they said a teaspoon at a time) whisking all the time.
Add the rest in a constant drizzle til mixed.
This should take about 15 minutes and give your muscles a good work out, or you can pike and use an electric mixer instead.

Now, as I have 5 egg yolks I’ll need to double it + some. I don’t have mustard powder so I’ll leave it out.
The only review written says they added extra lemon juice and some castor sugar as the original wasn’t to their liking so we’ll keep that in mind.


Halfway through the oil.. Looking good.

Wow. I like my mayo, but holy hell there is a lot of it. Thinking a few friends might get a present from me tomorrow.
So, how did I go. Well I added more mustard, garlic and lemon juice, and tossed in a small amount of sugar as well. And didn’t use all the oil, there was about 1/3 cup left over. Next time I will follow the recipe closer and see if the results are much different. All up I am pretty happy. It was a challenge and if it worked then that’s a bonus for everyone.

20130521-211056.jpg not the most artistic of pictures, but here it is. While it does not look the same as the picture on the website, it tastes really good. I just hope my friends feel the same way.  Dammit, I’m now thinking of hot crunchy wedges. And half past nine is not the time to want that sort of food, maybe tomorrow night…

Have you eve made mayo from scratch, do you like this style?
Jen 🙂

Apple crumble slice anyone.. ??

I’ve been baking again.  We’re off to visit the hubby’s family tomorrow and I thought I would take something for afternoon tea (as you do) and got to thinking… what have I got in the cupboard..??

Never mind the cupboard I have a tub of stewed apples in the fridge I am working my way through. I was going to make a pie originally, but this is better.

So out comes one of my favourite recipe books as I know exactly what I want.  The Apple Crumble Custard Slice.  A bit of a mouthful maybe, but definitely not too much when eating 🙂

It’s a 3-stage recipe and I stuffed up once or twice, but lesson learned I know how to fix it.

Part one is the base – flour, sugar, egg yolk and a bit of water.

Once mixed you roll it to fit the pan and then blind bake for half an hour then cool.

pastry rolled, ready to trim and bake

Part two is cooking the apples and making the custard.
Apples were already done and the custard was cream, sugar eggs and vanilla.

My mistake here was to not have the crust come up the sides of the tin and a fair bit of the custard went down the sides and underneath (making the base a bit soft once it was finished cooking).
Part three is cook til custard is half done then add the crumble topping.

Again, I went arse about and plonked the flour and sugar into the melted butter instead of the butter onto the dry ingredients.

(Something happened between now and  a few days ago when I wrote this – but forgot to save!! Argh, so I have no idea what clever thing I wrote after the baking part. I was not in thinking frame of mind somehow…Let me have a go anyway)

Once baked, it is perfect to have as a slice for afternoon tea or served as a dessert with crea, custard or ice cream – or all three if you like, why not?!

Recipe is in the usual place up top there ^^
Happy Baking 🙂

Birthday Meringue – a baking semi-disaster.

Today, 8/2 or 2/8 or to be sure Feb 8th is my second son’s birthday, so Mr 12 turns into Mr 13 at, oh around 9pm tonight.  He’s pretty easy to please (handy at times, a PITA other times) so for his birthday cake he just wants meringue nests with cream & grated chocolate.  That’s easy!  Although there is a little surprise for him tonight when I take him with me to pick up hubby from the airport.  Shhh, don’t tell anyone.

And what was that semi disaster I mentioned… well I’ve learnt how easy is it to burn a meringue.  Aarrgh!! not happy.

So birthday meringue, take 2.  After I had a very large lot of scrambled egg for my lunch with all those yolks (& 1 whole egg from a busted yolk I couldn’t use).

To make a Meringue or Pavlova you first beat the egg whites…… til soft peaks form

2 egg whites beaten (to within an inch of their sweet life)

and then add the castor (super fine) sugar a tablespoon at a time, this makes sure it is well disolved and the end result is not grainy.  The mix should become smooth and glossy.

egg whites with sugar. Yum!

Mine is green as that is the birthday child’s favourite colour.

Adding in the cornflour (cornstartch) helps to make sure it is thick, and the vinegar helps make sure it doesn’t seperate when cooking.  I added some vanilla instead of the cinnamon suggested.

ready to go... now the fun part. Piping bag!

Nests were requested so out comes the piping bag and I make a bit of a hash of my nests, but the shapes is there.

A bit woogy, but they do look like nests.

Into the oven and a keen eye kept on them.

Cream whipped and chocolate sprinkled on top.

Yum. with chocolate and peppermint crisp.

Plated up & ready to devour!

Keep smiling 🙂

PS.  I have already been requested to do a choc mud cake with strawberries and blue icing (not likely) for Mr 7’s birthday next week.  I have just the one in mind too, it’s delish.  And before you ask,  Mr 15 has to wait til Sept for his.