There are a large number of recipes that use only proteins. But what to do with the yolks? Do not throw away. Novate.ru found a solution to this problem. In this article you will find several dishes, as well as care products, which are based on yolks.
1. Glaze
Another element of confectionery art that cannot be prepared without yolks. In addition to them, the composition of the glaze also includes sugar, vanilla essence and milk. Beat the ingredients with a mixer to get a thick and viscous mass. Egg glaze is perfect for decorating baked goods, but remember to use it over hot dough.
2. Pudding
The superpower of yolks lies in the fact that they contain little water and a lot of fat. Due to this, they give any dish the desired density, and also make its texture more dense and creamy. This is especially beneficial for puddings. Sharing a great recipe.
To prepare a dessert, you need to take two egg yolks, 100 grams of sugar, three tablespoons of cornstarch, 600 milliliters of milk, 150 grams of crushed dark chocolate, a pinch of salt, one tablespoon of vanilla extract.
At the first stage, take a deep bowl, put the egg yolks with sugar and cornstarch in it. Whisk all ingredients well and set aside. In a separate saucepan, combine milk, chopped chocolate and salt, and then put on the stove. Cook over medium heat until chocolate is completely melted. Next, pour the chocolate mixture into the egg, mix well and send to the stove for 12-15 minutes. Cook, stirring constantly, until the pudding thickens.
After the time has elapsed, remove from heat, add vanilla and pour the dessert into dessert cups or ice cream makers, depending on what is at hand. Cover the bowls with plastic wrap and refrigerate for two to three hours until the pudding is completely set. The dessert can be served on its own, garnished with mint leaves, or with cinnamon-flavored whipped cream.
3. Juicy cutlets and meatballs
Most housewives add a whole egg to minced meat, but this decision can lead to unpleasant consequences. The fact is that the protein folds already at 62 degrees, forming a protein network that binds moisture. This deprives the meat of tenderness and juiciness, especially if you are cooking chicken cutlets, which in itself are a bit dry. In addition, this part of the egg makes the minced meat watery.
As for the yolk, it coagulates at higher temperatures, so if you do not overcook the dish on high heat, it will not lose its softness and juiciness. Plus, the yolk, by its nature, is a good emulsifier, which means it glues the minced meat into a single mass, making it easier to form meatballs or cutlets.
4. homemade masks
Since egg yolks contain a large amount of nutrients, in particular vitamins A and B, as well as calcium and iron, it is not surprising that it is often the basis of hair masks. We share a few recipes.
• With castor oil. You need to take two raw yolks and beat with one tablespoon of castor oil. After the mixture becomes homogeneous, apply it to the hair and carefully distribute it along the entire length, from roots to ends. To make the mask work more effectively, wrap your head with a film or bag, and tie a towel on top. Leave on for 40 minutes, then rinse with warm water and shampoo.
• Egg-oil mask. First, mix a spoonful of castor and olive oil in a bowl and heat them in a water bath. Then, without removing the container from the stove, add the yolk to the mixture, mix well and heat for a few more minutes. Apply the mask to your hair, wrap it with a bag and a towel and leave for half an hour, then rinse with shampoo.
• With honey. Take two eggs and separate the yolks from the whites. Then mix the yolks with two teaspoons of honey and two teaspoons of burdock oil. The finished mixture should be rubbed into the scalp and washed off after 30 minutes with warm water and shampoo.
5. egg ice cream
This ice cream is prepared in accordance with GOST, and according to many hostesses, it is the most delicious. Serve with syrup or pieces of fruit. The composition of the dessert includes 150 milliliters of milk, a glass of sugar, five chicken yolks, three tablespoons of cocoa powder, 500 milliliters of cream with a fat content of 33%.
At the first stage, you should pour the milk into a small saucepan, add sugar, stir well and put on the stove so that the mixture becomes warm. Next, you need to remove the container from the heat, add the yolks, beat lightly with a whisk and put back on the stove. Reduce the heat to low and, stirring constantly, bring the ingredients to a boil. Once the mixture thickens, let it cool completely and then pass through a sieve to avoid lumps.
Divide the mass into two equal parts: mix the first with half the cream, and the second with the second half of the cream and cocoa. Get creamy and chocolate ice cream. Take two empty containers, pour the resulting masses into them and send them to freeze in the freezer.
After an hour, take out the ice cream, mix well with a whisk and put in the freezer. After another 60 minutes, repeat the procedure. Then leave the dessert in the refrigerator until completely solidified. Before serving, ice cream should thaw slightly - for this it will take five to ten minutes at room temperature.
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6. Soup dressing
To make the soup thicker and more satisfying, chefs recommend adding dressing made from egg yolks to it. It is necessary to mix two yolks with a tablespoon of lemon juice until a homogeneous mass is obtained, then add it to an almost ready soup. The dish should be on the stove no more than a couple of minutes. And do not let it boil, otherwise the yolk will curl up and the goal will not be added. Remove the soup from the stove and enjoy the beauty and taste.
7. homemade mayonnaise
Mayonnaise, made by hand from natural products without the addition of any preservatives, is a priori better than the one offered in the store. Therefore, we advise you to arm yourself with products from our list (for sure, they can be found in every kitchen) and make an excellent dressing for salads.
You will need two egg yolks, half a teaspoon of salt, half a teaspoon of sugar, half a teaspoon of vinegar, and 150 milliliters of vegetable oil. To begin with, take a tall narrow container, into which a blender will easily enter, and put the yolks into it. Add salt and sugar. As for vinegar, you can use both table and apple vinegar, but the latter will make the taste of the finished mayonnaise more delicate and velvety.
Beat the ingredients thoroughly, then pour in the vegetable oil in a thin stream, without ceasing to work with a blender. It will take about three minutes to beat the mass. As soon as you see that the mixture is getting thicker, start moving the blender up and down so that the ingredients are well mixed together. At the end, you can add chopped greens or nuts to mayonnaise. You can store the product in the refrigerator for up to three days.
By the way, did you know that Soviet girls used mayonnaise instead of a mask? Details - in the article How women from the USSR got out without modern cosmetics: 9 life hacks from Soviet beauties
Source: https://novate.ru/blogs/260422/62726/