Egg Yolk

Egg Yolk and Recipes

Egg yolks have actually been prevented for years as they include hydrogenated fat and also nutritional cholesterol which raises the cholesterol degree in the body and also makes it vulnerable to cardiovascular disease. Yet the vital reality which can not be neglected right here is that egg yolks have even more nutrients than egg whites.

Yes, you review it appropriately! The gold component of an egg is far more nutritionally thick. It consists of vital nutrients like Vitamin B6, B12, A, D, E, and also K. It is likewise abundant in calcium, magnesium, iron, as well as selenium. The carotenoids existing in the yolk aids in boosting the vision. These carotenoids work as anti-oxidants and also shield the eyes versus complimentary radicals that can trigger damages to the retina. Choline, a water-soluble vitamin that exists in the egg yolk has anti-inflammatory homes as well as it additionally controls the cardio feature of the body.

What Are the Benefits of Egg Yolks?

When you split open up a raw egg, the yolk is the yellow, round area; an expanding embryo feeds off this component of the egg as it expands within the safety covering. While the health and wellness advantages of egg whites are commonly recognized, egg yolks have wellness advantages, also.

Extra Vitamins

Egg yolks consist of even more vitamins as well as bigger amounts of those vitamins than egg whites. Each egg yolk includes 7 vitamins: B6, folate, a B vitamin, B-12, A, D, E, and also K. Of those, vitamins A, D, E, as well as K are located just in egg yolks as well as not in egg whites. Actually, egg yolks are among just a handful of foods in which vitamin D is normally discovered.

A lot more Minerals

Like vitamins, minerals are the vital dietary foundation, important for accomplishing body features like stabilizing electrolytes. Egg yolks as well as egg whites each have 13 selections of minerals. These minerals consist of calcium, magnesium, iron, potassium, salt, as well as selenium. Although both the egg white as well as egg yolk have these minerals, the yolk has bigger quantities of the majority. As an example, 90 percent of an egg’s calcium remains in its yolk; 93 percent of its iron web content remains in the yolk, with simply 7 percent in the white.

Eye Health

Carotenoids in egg yolk especially the carotenoids lutein as well as zeaxanthin revealed a guarantee for advertising eye health and wellness. These carotenoids, which are vibrant pigments that offer egg yolks their yellow shade, reduced the danger of age-related macular deterioration as well as cataracts, according to scientists. They serve as antioxidants in the eye, safeguarding it from complimentary radicals that can harm various components of the retina, influencing its capability to properly concentrate light.

Advantages of Choline

Egg yolks as well as the vitamins, minerals, and also various other nutrients discovered within them additionally aid advertise heart and also cardio health and wellness. Not just does the modest intake of egg yolks disappoint a straight link to heart problem, yet nutrients in the yolk such as choline aid to control cardio feature. Furthermore, a research study by the University of North Carolina at Chapel Hill discovered ladies with the highest degree of choline consumption were 24 percent much less most likely than ladies that obtained the least choline in their diet plans to create bust cancer cells.

Now, It is typical for every person to have a concern, exactly how do we make the dishes with white eggs.

Rigatoni with Lemon-Chile Pesto and Grated Egg

Rigatoni with Lemon-Chile Pesto and Grated Egg

Makes: 4 servings

INGREDIENTS

12 ounces rigatoni or other short pasta
Kosher salt
4 hard-boiled large egg yolks
8 tablespoons unsalted butter, divided
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon finely grated Meyer lemon zest
2 tablespoons fresh Meyer lemon juice
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
1/2 ounce Pecorino, finely grated (about 1/2 cup)

PREPARATION

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
Meanwhile, finely grate egg yolks on the small holes of a box grater and set aside.
Heat 6 tablespoons butter in a large skillet over medium-high. Add both kinds of lemon zest and juice and red pepper flakes, swirling pan to incorporate. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper.
Add Pecorino and remaining 2 tablespoons butter to pasta and toss until melted. Serve pasta topped with reserved grated egg yolks.

Grand Aioli

Makes: 6 servings

Active Time: 45 minutes

Total Time: 45 minutes

INGREDIENTS

1 pound baby new potatoes
Kosher salt
1 pound green beans, trimmed
3 large eggs
10 ounces large shrimp, peeled, deveined, tails left on
3 garlic cloves
4 large egg yolks
2 tablespoons (or more) fresh lemon juice
1 teaspoon Dijon mustard
1 cup grapeseed oil
1 cup olive oil
1 or 2 heads of endive, leaves separated
3 romaine hearts or heads of Little Gem lettuce, quartered
2 bunch breakfast radishes
4 mini seedless cucumbers, sliced
1-pint cherry tomatoes

PREPARATION

Place potatoes in a medium pot; add cold water to cover by 1″. Season with salt, bring to a boil and cook until potatoes are fork-tender, 12–15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2–4 minutes. Using a slotted spoon, transfer beans to ice water; reserve hot water in a pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
Return water in green bean pot to a boil, carefully add eggs and cook 8 minutes. Using a slotted spoon, transfer eggs to ice water; reserve hot water in the pot. Chill eggs until cold, about 5 minutes. Peel; set aside, reserving bowl of ice water.
Return water to a boil, add shrimp, and cook just until pink, about 3 minutes. Transfer to ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
Meanwhile, pulse garlic in a food processor until finely chopped. Add egg yolks, lemon juice, and mustard; season with salt, then process to combine. With the motor running, slowly pour in grapeseed oil a few drops at a time. After about 1/4 cup has been added, scrape downsides of the bowl with a rubber spatula. Continue to add grapeseed oil with the motor running, then add olive oil and process until combined. If the sauce is too thick, add water 1 Tbsp. at a time. Taste and add more salt and lemon juice, if needed.
Transfer aioli to a serving bowl. Arrange potatoes, green beans, shrimp, halved eggs, endive, romaine, radishes, cucumbers, and tomatoes on a platter and serve alongside.
Do Ahead
Potatoes, green beans, and eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Aioli can be made 1 day ahead. Transfer to an airtight container and chill.

Classic Creme Brulee

Classic Creme Brulee

YIELD: 6 servings

ACTIVE TIME: 20 minutes

Total Time: 5 hours (includes chilling)

INGREDIENTS

3 cups heavy cream
1 vanilla bean, halved lengthwise, or 1 1/2 teaspoons vanilla extract
6 large egg yolks
1/3 cup granulated sugar
Pinch of salt
3 tablespoons turbinado sugar, such as Sugar in the Raw
Special Equipment
6 (5-ounce) flameproof ramekins; a small blowtorch

PREPARATION

Put a rack in the middle of the oven and preheat oven to 325°F.
Pour cream into a 2-quart heavy saucepan. Using the tip of a knife, scrape seeds from vanilla bean, if using, into the cream and add pod (if using vanilla extract, do not add it yet). Heat cream over moderate heat until hot but not boiling; remove from heat and discard pod.
Whisk together yolks, granulated sugar, and salt in a medium bowl until well combined. Add hot cream in a slow stream, whisking constantly until combined. Pour custard through a fine-mesh sieve into a bowl and whisk in vanilla extract, if using. Ladle custard into ramekins.
Arrange ramekins in a roasting pan and add enough boiling water to the pan to reach halfway up sides of ramekins. Bake until custards are just set, 25 to 30 minutes. With tongs, transfer custards to a rack to cool, then refrigerate, uncovered, for at least 4 hours.
Just before serving, sprinkle turbinado sugar evenly over custards. Move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until sugar is hardened, 3 to 5 minutes.
Variation:
Coffee Crème Brûlée:
Stir 1 1/2 tablespoons instant espresso powder into the hot cream and proceed as directed.
Do Ahead
The custards can be refrigerated for up to 2 days (cover after the first 4 hours). Pat the tops gently with paper towels before sprinkling with turbinado sugar and caramelizing.

Mashed Potato Croquettes

Mashed Potato Croquettes

Makes: 18

INGREDIENTS

2 large egg yolks
2 cups cold mashed potatoes
1/2 cup grated Parmesan
2 tablespoons chopped fresh chives
1 tablespoon all-purpose flour
4 large eggs in a bowl
2 cups breadcrumbs
Vegetable oil for cooking

PREPARATION

Mix 2 large egg yolks, 2 cups cold mashed potatoes, 1/2 cup grated Parmesan, 2 tablespoons chopped fresh chives, and 1 tablespoon all-purpose flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.
Beat 4 large eggs in a bowl; place 2 cups breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure 1/2″ (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels.

French Buttercream

French Buttercream

INGREDIENTS

1 cup of water
2 cups of sugar
2 tablespoons corn syrup
1/4 teaspoon cream of tartar
5 egg yolks
1 whole egg
1/8 teaspoon xanthan gum
1 1/2 pounds cold butter, preferably European

PREPARATION

In a heavy nonreactive saucepan, add water, then add sugar, corn syrup, and cream of tartar. The last 2 help keep the sugar from crystallizing. (Candy thermometer. Non-negotiable!)
Put the pot on high heat. It’s going to be there for a while. Be patient and keep your eye on it. Don’t go walking away and watching TV or something.
Put yolks and eggs in a stand mixer with the whisk attachment and turn to high. Just let it go! Eggs will triple in volume and go to the “ribbons stage.” You can’t overwhip!
Wait on the sugar—looking for 230°F, aka “softball.” When it happens, be ready to move quickly. Turn off the mixer and add the xanthan gum, turn back up to medium.
Remove the thermometer from hot sugar. Lift with two hands. Rest the lip of the saucepan on the edge of the mixer bowl.
Slowly tilt and pour sugar in a slow steady stream down the side of the bowl. Don’t go too fast! If you do there will be chunks of scrambled eggs in your buttercream.
Once sugar is all in, turn the mixer to high. Beat until cool. Gauge this by putting the inside of your wrist to the outside of the bowl. It’s more accurate than your hands. Switch out the whisk for the paddle. Next, we’re adding the butter. It’s too heavy for the whisk and you’ll end up breaking your stand mixer if you stay with the whisk.
Start cutting the butter into thin pieces—you could shave it with a cheese slicer if you’d like. Add butter piece by piece—pain in the derriere, yes, but we’re making an emulsion.
See, if you dump all the butter in at once, the butter and eggs will never combine properly, and you’ll have a “broken” buttercream. You’ll be able to identify this easily—it’ll be a chunky, watery, hot mess.
If your buttercream does break, you can fix it! Turn to medium-high, then add a little more butter, piece by piece, until fixed. Or try adding a little guar gum! This is very strong, so add a pinch and beat for a minute, then check.
Once your butter is added, turn the mixer to medium-high to add some air—10, 20 seconds at most. Quelle Magnifique! It should be fluffy and make you want to eat it with your fingers.
Once you have your base, there are so many ways to flavor it! Coffee powder! Vanilla beans! Dutch cocoa! Peanut butter! Caramel! Ham! Ok, maybe not ham. Party pooper.

Custard Tart with Cream and Fresh Fruit

Custard Tart with Cream and Fresh Fruit

Makes: 8 servings

INGREDIENTS

Unsalted butter, room temperature (for pan)
3/4 cup plus 2 Tbsp. sugar; plus more for pan
8 large egg yolks
2 large eggs
2/3 cup cornstarch
1/2 tsp. kosher salt
3 cups whole milk
1 1/2 cups chilled heavy cream, divided
1 vanilla bean, split lengthwise, or 1 1/2 tsp. vanilla extract or paste
1 lb. stone fruit, cut into wedges, blueberries and/or blackberries

PREPARATION

Butter a 9″-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and 3/4 cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1–2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of the pan. Scrape in vanilla seeds; discard pod. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of the whisk, 6–10 minutes. Immediately remove the custard from heat (do not let boil); let cool slightly.
Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in the middle of the oven and preheat to 400°F.
Bake custard until the top is deeply browned in spots, 40–50 minutes (it will still be wobbly in the center). Let cool.
Toss fruit with remaining 2 Tbsp. sugar in a medium bowl. Let sit 15 minutes.
Slide a knife around sides of custard to loosen and place a plate upside down over custard; invert onto a plate. Peel away the parchment and invert again onto another plate. Whisk remaining 1/2 cup cream in a medium bowl until soft peaks form. Serve slices of custard topped with fruit and whipped cream.
Do Ahead
Custard can be baked 1 day ahead. Cover and chill.

True Vanilla Ice Cream

True Vanilla Ice Cream

Makes: About 3 1/2 cups

INGREDIENTS

1 1/2 cups heavy cream
1 cup whole milk
1/4 cup sugar
A pinch of kosher salt
1/2 vanilla bean (or 1 teaspoon vanilla extract)
5 large egg yolks
1/4 cup sugar

PREPARATION

Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan. Split 1/2 vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon vanilla extract). Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using a vanilla bean, cover; let sit 30 minutes. Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.

Classic Lemon Curd

Classic Lemon Curd

Makes: 1 or 1/2 cups

INGREDIENTS

2 eggs
2 egg yolks
1 cup (220g) caster (superfine) sugar
1 tablespoon finely grated lemon rind
1/2 cup (125ml) lemon juice
1 1/3 sticks (150g / 2/3 cup) cold unsalted butter, chopped into 3/4-inch cubes

PREPARATION

Place the eggs, egg yolks, sugar, lemon rind, and lemon juice in a medium bowl and whisk to combine.
Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.
Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.
Cook, stirring constantly, for a further 4–6 minutes or until the curd has thickened and coats the back of a spoon.
Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.

Eggplant and Mushroom Tahcheen

Eggplant and Mushroom Tahcheen

Makes: 6 servings

INGREDIENTS

2 1/4 cups white basmati rice
1 1/4 tsp saffron strands
A pinch of sugar
3 tbsp freshly boiled water
3 medium eggplants (around 1 1/4 lb), cut lengthways into 1-inch slices
Sea salt and black pepper
Sunflower oil
3 tbsp butter
1 medium onion, finely chopped
3 garlic cloves, crushed
4 Portobello mushrooms, sliced into large chunks
1/2 tsp turmeric
1/2 tsp allspice
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/2 tsp cumin seeds
2 egg yolks
Scant cup Greek yogurt
For the topping:
1 tbsp butter
2 tbsp barberries (see Cooks’ Note)
1/4 cup + 1 tbsp pistachios, roughly chopped
1 tbsp sugar

PREPARATION

Pre-heat your grill to medium-high.
Rinse the rice in several changes of cold water until the water runs clear, then leave to soak in a large bowl of water for 15 minutes. Drain and set aside.
Bring a large pot of water to the boil and add 2 tablespoons of salt. (Don’t worry about a large amount of salt here, the rice has a very short time to absorb the water and the final result won’t be too salty.) Add the rice and cook for 4–5 minutes over medium heat. Taste to test; the rice should be soft on the outside but still hard and firm in the middle. Drain, then rinse with tepid water to stop it cooking any further and set aside.
Make a saffron liquid by using a pestle and mortar to grind the saffron strands with a pinch of sugar and then add the boiled water. Leave to steep.
Drizzle the eggplant slices with some sunflower oil and season generously with salt. Grill for 10–15 minutes, turning occasionally until the eggplants are cooked through.
Meanwhile, make the rest of your filling. Heat 2 tablespoons of sunflower oil with 1 tablespoon of the butter in a large saucepan and fry the onion for about 10 minutes, until soft. Add the garlic and fry for a further 2 minutes. Add the mushrooms to the pan along with the turmeric, allspice, cinnamon, cayenne pepper, 1 teaspoon of salt and 1/4 teaspoon of pepper.
Lightly toast the cumin seeds in a small pan for a minute and then crush them with a pestle and mortar or a spice grinder, and add them too. Cook until the mushrooms are soft and then take off the heat.
Preheat the oven to 375°F. In a large bowl, beat the egg yolks with the yogurt, saffron liquid, 1 1/2 teaspoons of salt, and 1 teaspoon of pepper. Fold the rice until it is evenly coated with the yogurt and saffron.
Rub 1 tablespoon butter over the base and sides of a 10-cup ovenproof glass dish. Spoon half of the rice into the dish and press it down evenly. Add a layer of eggplants and mushrooms and finish with a final layer of rice.
Dot with the remaining butter, cover the dish tightly with foil, and bake for 1 1/2–2 hours or until the base of the Tahcheen is crisp and golden brown.
When the Tahcheen is ready, remove from the oven and leave to cool slightly while you make your topping. Melt the butter in a small frying pan and fry the barberries, pistachios, and sugar for 2 minutes until the sugar has melted and the dried fruit has plumped up.
To serve, run a butter knife around the sides of the Tahcheen to separate it from the dish. Place a large board over the top and quickly invert the whole thing. Garnish with a sprinkling of the barberry and pistachio topping.

Pasta Carbonara with Cabbage and Mushrooms

Pasta Carbonara with Cabbage and Mushrooms

INGREDIENTS

1 tablespoon extra-virgin olive oil
8 ounces shiitake mushrooms, stems removed, sliced into 1/2-inch strips
6 ounces bacon, sliced crosswise into 1/2-inch strips
8 ounces tagliatelle or linguine
3/4 tsp. kosher salt, plus more
1 medium head of savoy cabbage (about 1 pound) cored, sliced into 1/4-inch ribbons
2 large egg yolks
2 ounces Parmesan, finely grated, divided, plus more for serving
1 1/2 teaspoons freshly ground black pepper

PREPARATION

Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 tsp. salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.
Whisk egg yolks, 1 oz. Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 oz. Parmesan and toss again, adding more pasta cooking liquid if needed to loosen the sauce.
Divide pasta among bowls. Top with more Parmesan.

Caesar Salad

Caesar Salad

YIELD: Makes 6 servings

INGREDIENTS

6 anchovy fillets packed in oil
1 small garlic clove
2 large egg yolks*
2 tablespoons fresh lemon juice
3/4 teaspoon Dijon mustard
5 tablespoons olive oil, divided
1/2 cup vegetable oil
3 tablespoons finely grated Parmesan
3 cups torn 1″ pieces country bread
3 romaine hearts
Kosher salt
Freshly ground black pepper

PREPARATION

The Dressing: A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here’s our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.
The Croutons: Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1″ pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
The Lettuce: Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
The Cheese: Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
The Assembly: Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

Chocolate Budino with Candied Walnuts

Chocolate Budino with Candied Walnuts

YIELD: Makes 6

INGREDIENTS

Candied Walnuts:
1/2 cup sugar
1 cup coarsely chopped walnuts
Kosher salt
Budino and assembly:
1 cup bittersweet chocolate wafers (disks, pistoles, fèves; preferably 70%–74% cacao) or 5 oz. chocolate, finely chopped
1 cup heavy cream
1 cup whole milk
6 large egg yolks
1/4 cup sugar
3/4 tsp. kosher salt
1 Tbsp. extra-virgin olive oil (preferably Olio Verde), plus more for serving
Flaky sea salt
Freshly ground black pepper
Salted caramel gelato or ice cream (for serving; optional)

PREPARATION

Candied Walnuts:
Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat, swirling occasionally to dissolve sugar. As soon as the sugar is dissolved, add walnuts and bring the syrup back up to a simmer. Cook, swirling saucepan occasionally for even cooking, until walnuts look slightly translucent and are softened, 30–35 minutes.
Drain walnuts in a mesh sieve and arrange in a single layer on a rimmed baking sheet lined with a silicone baking mat or parchment paper. Sprinkle walnuts with salt.
Place a rack in the upper third of the oven and preheat to 300°F. Bake walnuts in oven, stirring once or twice, until well browned, 15–18 minutes. Let cool, then break up into small pieces.
Budino and assembly:
Place chocolate in a medium bowl; set aside. Bring cream and milk to a bare simmer in a large saucepan and remove from heat.
Vigorously whisk egg yolks and sugar in another medium bowl until pale yellow and sugar are dissolved (rub between fingers to check), about 2 minutes.
Gradually pour cream mixture into egg yolk mixture, whisking vigorously. Immediately pour egg yolk mixture into a saucepan and cook over medium heat, stirring constantly with a heatproof rubber spatula and making sure to get into the corners of the pan, until an instant-read thermometer registers 175°F (custard should be thick enough to coat a spoon; do not let it simmer or allow the thermometer to go above 180°F).
Pour custard over reserved chocolate and let sit until chocolate is melted about 5 minutes. Using an immersion blender or a whisk, blend until emulsified (if using a whisk, you may want to strain Budino through a fine-mesh sieve after to ensure a silky texture). Add kosher salt and 1 Tbsp. oil to the chocolate mixture and blend to incorporate.
Divide Budino evenly among six 8–12-oz. glasses. Cover with plastic wrap and chill until firm, at least 1 hour.
Top each Budino with candied walnuts, sprinkle with sea salt and pepper, and drizzle with a little oil. Serve with scoops of gelato if desired.
Do Ahead
Walnuts can be candied 1 week ahead. Store airtight at room temperature.
Buenos (without toppings) can be made 3 days ahead. Keep chilled.

Magic Crispy Chicken

Magic Crispy Chicken

YIELD: 4 servings

INGREDIENTS

1 large egg yolk
3 Tbsp. plus 1/4 cup mayonnaise
1 Tbsp. plus 1/4 cup Dijon mustard
1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton kosher salt, plus more
Freshly ground black pepper
1 1/2 lb. skinless, boneless chicken breasts (about 2 large)
1/2 cup extra-virgin olive oil
2 cups panko (Japanese breadcrumbs)
1 Tbsp. honey
3 Tbsp. finely chopped chives
Pinch of cayenne pepper

PREPARATION

Place a rack in the middle of the oven; preheat to 450°F. Whisk egg yolk, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton Salt, and several cranks of black pepper in a large bowl until smooth. Pat chicken dry with paper towels. With your knife parallel to the cutting board, slice breast into 1/2″-thick cutlets (if you end up with smaller breasts, you may not need to slice them). Place in a bowl and turn with tongs to evenly coat. Set aside.
Heat oil in a medium skillet over medium. Add a pinch of panko. If tiny bubbles appear instantly, you’re good to go. Add remaining panko and cook, stirring, until golden brown, about 5 minutes. Let panko cool in the pan for about 5 minutes.
Set chicken next to panko and place a wire rack set inside a rimmed baking sheet nearby. Using tongs, place a piece of chicken in panko and pat all over with panko, pressing firmly to adhere. Lightly shake off excess and place chicken on the rack. Repeat with remaining chicken, spacing evenly apart on rack. Discard any remaining panko.
Bake chicken until cooked through and breadcrumbs are deep golden brown, 10–15 minutes. Let cool slightly.
Stir honey, cayenne, and remaining 1/4 cup mayonnaise and 1/4 cup mustard in a small bowl; season with black pepper. Add chives to the sauce.
Serve chicken with sauce alongside for dipping.

Classic Eggs Benedict with Blender Hollandaise

Classic Eggs Benedict with Blender Hollandaise

YIELD: 4 servings ACTIVE TIME: 45 minutes Total Time: 45 minutes

INGREDIENTS

For the hollandaise:
1 1/4 cups (2 1/2 sticks) unsalted butter, cut into large pieces
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1/2 teaspoon (or more) kosher salt
For the eggs and assembly:
Kosher salt
4 English muffins, split
2 tablespoons unsalted butter, softened
8 slices Canadian bacon or thick-cut ham
8 large eggs
Olive oil (for greasing; optional)
1 tablespoon sliced chives
Paprika (for serving; optional)

PREPARATION

Make the hollandaise:
Cook butter in a small saucepan over medium heat until melted and foamy. Pour into a spouted measuring cup leaving milk solids in the bottom of the pot; discard milk solids.
Blend egg yolks, lemon juice, and 1 tsp. water in a blender until smooth. Remove small inset lid from the top and, with the motor running, slowly pour in the butter in a thin stream. Add salt and blend until creamy. Taste and add more salt or lemon juice, if needed. Transfer to a glass bowl, measuring cup, or small pot. Press plastic wrap directly onto the surface so a skin doesn’t form, then place close to stovetop to keep warm up to 1 hour. If hollandaise seems too thick when you’re ready to serve, whisk in warm water 1 tsp. at a time.
Assemble the eggs, Benedict:
Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180°F). Reduce heat to very low to maintain the temperature.
Meanwhile, using a toaster, toaster oven, or oven set at 400°F, toast English muffins until golden brown. Slather muffins with butter and divide among plates.
Heat a dry large skillet over medium-high and cook bacon until browned and warmed through, 2–3 minutes per side. Top each muffin half with bacon.
Adjust heat so the water temperature is about 180°F. For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium-sized fine-mesh sieve over a medium bowl. Crack 1 egg into a small bowl, then gently transfer to a strainer. Gently swirl for a few seconds to allow any stray whites to drain, then scrape the bottom of the strainer on the lip of the bowl to remove any excess.
With egg still in strainer, carefully lower into hot water until the egg is completely submerged. Gently shake and swirl strainer, shaping egg with a slotted spoon. When edges of egg white start to turn opaque (about 30 seconds), carefully release the egg from strainer with a slotted spoon into the water.
Cook egg, flipping occasionally with a slotted spoon until white is opaque and firm and the yolk is plump and jiggles slightly to the touch, 3–3 1/2 minutes more. While the first egg is cooking, repeat steps to cook remaining eggs, but keep an eye on which went in first. Use a timer to avoid overcooking.
When the egg is ready, carefully remove from hot water with a slotted spoon. To serve immediately, place a paper towel under a spoon and shake spoon gently to remove excess water. Transfer egg to an oiled plate or rimmed baking sheet, or place 1 egg on top of each piece of bacon.
Spoon a few tablespoons of hollandaise over eggs. Top with chives and a light dusting of paprika, if desired. Serve immediately.
Do Ahead
To poach eggs in advance, immediately transfer poached eggs to a bowl of ice water to stop the cooking process. Transfer to a resealable container filled with cold water (eggs should be fully submerged) and chill up to 3 days. To serve, place eggs in a bowl of hot tap water until they feel warm to the touch, about 2 minutes.
Hollandaise can be made 2 days ahead; press plastic wraps directly on the surface and chill. To serve, fill a saucepan with a few inches of water and set a heatproof bowl on top (bottom of the bowl should not touch the water). Bring water to a simmer over medium-low heat and transfer hollandaise to bowl. Gently reheat the sauce, whisking occasionally, until warm. If it’s too thick, whisk in hot tap water 1 tsp. at a time.
Cooks’ Note
Hollandaise can also be made using an immersion blender and tall glass or jar. The egg yolks will not be fully cooked in this sauce, which may be of concern if there is a problem with salmonella in your area.

Italian Easter Bread

Italian Easter Bread

YIELD: Makes 2 loaves

INGREDIENTS

Step 1 (Starter)
3 tablespoons plus 1 teaspoon cool water
1/4 teaspoon sugar
1 1/2 teaspoons dry yeast
7 tablespoons unbleached all-purpose flour
Step 2
2/3 cup unbleached all-purpose flour
4 large egg yolks
3 tablespoons cool water
2 teaspoons sugar
Step 3
6 tablespoons (3/4 stick) unsalted butter, room temperature (very soft), cut into 6 pieces
5 tablespoons sugar
2 large egg yolks
2 tablespoons lukewarm whole milk
1 tablespoon honey
2 1/4 cups unbleached all-purpose flour
Step 4
1/2 cup cool water
1 1/2 teaspoons dry yeast
2 cups unbleached all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature (very soft), cut into 12 pieces
6 tablespoons sugar
4 large egg yolks
3 tablespoons lukewarm whole milk
2 teaspoons vanilla extract
1 1/2 teaspoons fine sea salt
1 1/2 cups chopped candied orange peel* (about 10 ounces)
Step 5
1/2 cup (about) all-purpose flour
2 dove-shaped paper baking molds (size C3)
Step 6 (Glaze and baking)
1 cup of sugar
1/2 cup whole unblanched almonds
3 large egg whites
1/4 teaspoon almond extract
1 1/3 cups sliced almonds
Powdered sugar

PREPARATION

For step 1 (Making starter):
Combine water and sugar in the bowl of a heavy-duty mixer. Stir in yeast. Let stand until yeast dissolves, about 10 minutes. Using a rubber spatula, mix in flour (dough will be firm). Cover bowl with plastic wrap. Let starter rise until puffy, about 45 minutes. (Initially, the starter or biga is firm and compact, but it softens and becomes puffy and spongy after rising.)
Step 2:
Attach the dough hook to the mixer. Add all ingredients in step 2 to the starter. Beat until blended, scraping down sides of bowl often, about 5 minutes (dough will be soft and thick). Scrape dough off hook; remove the hook. Cover bowl with plastic. Let dough rise at room temperature until puffy and bubbly on top, about 1 hour. The dough will look thick, shiny, and slightly puffed.
For step 3:
Reattach clean dough hook. Add the first 5 ingredients in step 3 to dough; beat until blended. Add flour. Beat at low speed until smooth, scraping down the bowl and hook often, about 5 minutes (dough will be firm and compact). Scrape dough off hook; remove the hook. Cover bowl with plastic; let the dough rise at room temperature until lighter in texture and slightly puffed about 3 1/2 hours. The dough will double in volume and become lighter in texture but less glossy.
Step 4:
Reattach clean dough hook. Mix water and yeast in a small cup. Let stand until yeast dissolves, about 10 minutes; add to the dough. Add 1 1/3 cups flour, half of the butter, sugar, and 2 yolks; beat until dough is smooth, about 3 minutes. Scrape down dough hook and sides of the bowl. Add the remaining 2 yolks, milk, vanilla extract, and salt. Beat at low speed until blended, about 3 minutes. Scrape down the hook. Add remaining 2/3 cup flour, remaining butter, and orange peel. Beat the dough until well blended, about 5 minutes. Scrape dough into very large (at least 4-quart) buttered bowl. Cover with plastic. Let dough rise at room temperature until doubled and the indentation remains when 2 fingers are pressed about 1/4 inch into the dough, 8 to 10 hours.
For step 5:
Sprinkle 1/2 cup flour onto the work surface. Scrape the dough out onto the floured work surface (dough will be soft and sticky). Gently toss dough in flour until easy to handle. Brush away excess flour. Divide dough into 3 equal pieces. Divide 1 piece in half; shape each half into a 10-inch-long log. Arrange 1 log crosswise in each paper baking mold, curving ends to fit. Roll each remaining dough piece into an 11-inch-long log, slightly tapered at ends. Place 1 log across the dough in each mold. (If using 2 springform pans, divide dough in half; place half in each prepared pan). Cover molds (or pans) with plastic. Let stand at room temperature until dough rises to the top of each mold and indentation remains when 2 fingers are pressed about 1/4 inch into the dough, about 3 1/4 hours.
Step 6 (Glaze and baking):
Position rack in bottom third of the oven and preheat to 375°F. Finely grind sugar and whole almonds in processor. Add egg whites and almond extract; blend 10 seconds. Peel plastic off dough in molds. Spoon half of the almond glaze over top of each. Sprinkle each with sliced almonds. Sift powdered sugar over. Slide a rimless baking sheet under molds; slide molds directly onto the oven rack.
Bake bread until brown on top and a slender wooden skewer inserted into the center come out clean, about 45 minutes. Cool bread completely on rack.

Cauliflower Carbonara

Cauliflower Carbonara

YIELD: 4 servings ACTIVE TIME: 40 minutes Total Time: 45 minutes

INGREDIENTS

1 large head of cauliflower
1/4 cup plus 2 Tbsp. extra-virgin olive oil
1 tsp. kosher salt, plus more
2 1/2 tsp. coarsely ground black pepper, divided, plus more
1 garlic clove
6 oz. bacon, chopped
5 large egg yolks
2 oz. finely grated Parmesan (about 1 cup), plus more for serving
12 oz. orecchiette
1/2 cup chopped parsley (from about 1/2 bunch)

PREPARATION

Preheat oven to 450°F. Remove outer leaves and the core of the cauliflower. Cut florets into 3/4″ pieces. Transfer to a rimmed baking sheet. Add 1/4 cup oil, 1 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, tossing once halfway through until cauliflower is deeply charred in spots, 30–35 minutes. Immediately grate garlic over hot cauliflower and toss to combine (you’re counting on the residual heat to soften the garlic); set aside.
Meanwhile, cook bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, 8–10 minutes. Transfer bacon and 1 Tbsp. bacon fat to a large bowl. Add egg yolks, 1 cup Parmesan, 2 tsp. pepper, and the remaining 2 Tbsp. oil. Whisk to combine with a fork (it will be very thick, but that’s okay).
Add pasta and 1/2 cup cooking liquid to bowl with egg yolk mixture and toss vigorously and continuously with a wooden spoon to create a creamy emulsified sauce that coats pasta, adding more cooking liquid as needed. This may require more tossing than you expect! Keep at it for at least 1 minute. Taste and adjust seasoning, if needed. Add roasted cauliflower and parsley and toss again to coat. Divide pasta among bowls. Top with more Parmesan and a few generous cranks of pepper.

Grapefruit Bars with Candied Zest

Grapefruit Bars with Candied Zest

INGREDIENTS

Shortbread base:
1 cup all-purpose flour
3/4 cup powdered sugar
2 Tbsp. granulated sugar
3/4 tsp. kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 large egg yolks
Candied grapefruit zest:
1 grapefruit
1/2 cup granulated sugar, divided
Curd and assembly:
3 large eggs
3 large egg yolks
1 cup granulated sugar
1 Tbsp. cornstarch
1 Tbsp. finely grated grapefruit zest (from 1)
1/4 cup fresh grapefruit juice (from 1)
2 tsp. finely grated lemon zest (from 2)
3/4 cup fresh lemon juice (from 5–6)
1 tsp. vanilla extract or paste
1/2 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into 8 pieces
Powdered sugar (for serving; optional)

PREPARATION

Shortbread base:
Place a rack in the middle of the oven; preheat to 350°F. Line an 8×8″ baking pan, preferably metal, with overlapping sheets of parchment paper, leaving at least 4″ overhang on each side. Pulse flour, powdered sugar, granulated sugar, and salt in a food processor a few times to combine. Add butter and pulse until the largest pieces are pea-size. Add egg yolks and pulse just until the dough comes together in small clumps. (Shortbread can also be made by hand: Whisk dry ingredients in a large bowl, then work in the butter with your fingers before mixing in the egg yolks with a sturdy spoon.)
Transfer dough to prepared pan (you may find it easier to form the dough into a ball first, instead of working with clumps—entirely up to you!) and press into an even layer. If the dough is sticky, use a piece of plastic wrap between your hand and the dough. Prick dough with a fork in several spots (this helps it stay flat as it bakes). Bake shortbread until edges and top are golden browns, 24–28 minutes. Let cool.
Candied grapefruit zest:
While the shortbread is baking, use a sharp knife to remove the zest from grapefruit in 2″–3″ wide strips (it’s okay to leave some white pith attached). Slice strips very thinly lengthwise; save fruit for another use. Combine zest and 2 cups water in a small saucepan and bring to a simmer. Drain immediately. Combine zest with 1/4 cup granulated sugar and 1 cup water in the same saucepan and bring to a simmer. Cook, stirring occasionally until zest is translucent and softened, 15–20 minutes. Drain, discarding syrup, and toss zest in a small bowl with remaining 1/4 cup granulated sugar. Set aside until ready to use.
Curd and assembly:
Reduce oven temperature to 300°F. Vigorously whisk eggs, egg yolks, granulated sugar, and cornstarch in a large saucepan until smooth and sugar are mostly dissolved. Whisk in grapefruit zest and juice, lemon zest and juice, and vanilla. Set saucepan over medium heat and cook, whisking constantly, and making sure to get into the corners of the pan until the curd begins to bubble slightly around the edges and thickens about 5 minutes. Simmer very gently, still whisking, 30 seconds, then remove from heat. Whisk salt into curd, followed by butter a piece at a time, whisking to fully incorporate after each addition. Scrape curd into the pan with shortbread and smooth over crust. Top with some of the candied grapefruit zest (you probably won’t need all of it; snack on any leftover!).
Bake grapefruit bars until the surface of curd is set (the center will still wobble slightly when the pan is gently shaken), 20–25 minutes. Transfer to the refrigerator and chill until very cold, at least 3 hours, or preferably overnight.
Just before serving, slice grapefruit bars into 2″ squares and dust with powdered sugar if desired.
Do Ahead
Shortbread can be baked 3 days ahead. Store tightly covered at room temperature.
Grapefruit can be candied 1 week ahead. Store airtight at room temperature.
Bars can be baked 3 days ahead. Cover and keep chilled.

Chewy Chocolate Chunk Cookies

Chewy Chocolate Chunk Cookies

YIELDS: 15  PREP TIME: 0 HOURS 10 MINS TOTAL TIME: 0 HOURS 50 MINS

INGREDIENTS

1 c. (2 sticks) butter
1 c. packed brown sugar
1/2 c. granulated sugar
1 large egg, plus 1 egg yolk
1 tsp. pure vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
1/4 tsp. cinnamon
1 1/2 c. chocolate chips
3 oz. chopped chocolate
Flaky sea salt, for topping

PREPARATION

Preheat oven to 325° and line 2 large baking sheets with parchment. In a small saucepan over medium heat, melt butter. Bring it to a boil and let boil one minute.
Place sugars in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), then pour hot butter over sugars. Beat with a hand mixer until combined, 1 minute. Add egg, egg yolk, and vanilla and beat until light and creamy, 2 minutes.
In another large bowl, whisk together flour, baking soda, salt, and cinnamon. Add to wet ingredients and beat until dry ingredients are almost incorporated with just a few white streaks. Add chocolates and stir until just combined.
Using a large cookie scoop, scoop dough (about 3 tablespoons) onto prepared pans about 3” apart and sprinkle with sea salt. Bake until edges are golden and almost set in the middle, 14 to 15 minutes (Cookies will still look slightly underdone). Let cool on pan for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with remaining dough.

Eggs Benedict

Eggs Benedict

YIELDS: 4  PREP TIME: 0 HOURS 10 MINS TOTAL TIME: 0 HOURS 30 MINS

INGREDIENTS

4 large eggs, plus 2 large egg yolks
1 tbsp. butter
4 slices Canadian bacon
2 English muffins, split and toasted
1 tbsp. warm water
1 tbsp. fresh lemon juice
3/4 tsp. kosher salt
1/2 c. (1 stick) butter, melted
Chopped fresh chives, for serving

PREPARATION

Poach eggs: Fill a large saucepan with 2 inches water and bring to a boil. Reduce heat to a bare simmer. Break 1 egg into a small bowl and gently tip into the pan. Use a spatula to gently lift the egg from the bottom of the pan. Repeat with the remaining 3 eggs and cook until the whites are just set, but the yolks are still runny about 3 minutes. Using a slotted spoon, remove the eggs to a paper towel-lined plate to drain.
In a large skillet over medium-high heat, melt butter. Add Canadian bacon and cook, flipping once, until golden on both sides, about 4 minutes.
Arrange bacon on top of English muffin halves and top with poached eggs.
Make the sauce: In a blender, combine egg yolks, water, lemon juice, and salt and blend until frothy. With blender running, pour in hot melted butter in a very thin stream, blending until sauce is thick and emulsified.
Spoon sauce over eggs. Sprinkle with chives and season with salt and pepper. Serve immediately.

Best-Ever Hot Cross Buns

YIELDS: 1 DOZEN  PREP TIME: 0 HOURS 35 MINS  TOTAL TIME: 3 HOURS 35 MIN

INGREDIENTS

1 c. whole milk, warm
2 (0.25-oz.) packages active dry yeast
1/2 c. granulated sugar
1/3 c. melted butter
1 large egg yolk
1 tsp. pure vanilla extract
3 c. all-purpose flour, plus more for kneading
1 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. dried currants, plumped in hot water then drained
1 tsp. lemon zest
Egg wash, for brushing

FOR THE GLAZE

2 c. powdered sugar
2 tbsp. whole milk
1/2 tsp. lemon zest

PREPARATION

In a medium bowl, combine milk, yeast, and a pinch of sugar. Let sit, without stirring, until foamy, about 20 minutes. Whisk butter, egg yolk and vanilla into the yeast mixture. In a large bowl, whisk together the flour, remaining sugar, salt, cinnamon, and nutmeg. Make a well in the center of the flour mixture and add the yeast mixture. Stir with a wooden spoon until the mixture is a thick, shaggy dough. Stir in currants.
Turn the dough onto a heavily floured surface and knead until the dough is soft and elastic 8 to 10 minutes. Shape the dough into a large ball.
Grease the inside of a large bowl with butter and put the dough in the bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1½ hours.
When the dough is ready to form into rolls, butter a 9”-x-13” baking pan. Turn the dough onto a lightly floured surface and pat it into a large rectangle. Divide the dough into 12 portions with a sharp knife or pizza wheel.
Shape each piece into a roll, tucking the edges under, and place each roll seam-side-down into the buttered pan. Cover with plastic wrap and let rise in a warm place until the rolls have doubled in size, about 45 minutes.
After the second rise, preheat oven to 375°. Brush tops of buns with egg wash. Bake until golden and puffy, 22 to 25 minutes.
Make the glaze: Whisk together powdered sugar, milk, and lemon zest until smooth. Transfer to a medium resealable plastic bag and make a small cut in the corner of the bag. Pipe a thick cross shape over each bun. Serve warm or at room temperature.

Best-Ever Banana Bread

Best-Ever Banana Bread

YIELDS: 6 – 8  PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 1 HOUR 25 MINS

INGREDIENTS

2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. (1 stick) unsalted butter, melted
1 c. granulated sugar
1 large egg plus 1 egg yolk
1/4 c. sour cream
1 tsp. pure vanilla extract
3 ripe bananas, mashed
1/2 c. semi-sweet chocolate chips
1/2 c. chopped toasted walnuts

PREPARATION

Preheat oven to 350º. Line a loaf pan with parchment paper and grease with cooking spray.
In a large bowl, whisk together flour, baking soda, and salt.
In another large bowl, mix together melted butter, sugar, egg and egg yolk, sour cream, and vanilla. Add mashed bananas and stir until combined. Gradually add dry ingredients to wet ingredients until just combined.
Fold in chocolate chips and walnuts and transfer to prepared loaf pan.
Bake until a toothpick comes out clean, about 1 hour. Let cool 10 minutes in the pan, then turn out onto a cooling rack to cool completely.

Cured Egg Yolks

Cured Egg Yolks

Makes: 4 Servings

INGREDIENTS

1¾ cups kosher salt
1¼ cups sugar
4 large egg yolks
Nonstick vegetable oil spray

PREPARATION

Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of the salt mixture in an 8×8″ glass baking dish. Using the back of a tablespoon, create 4 depressions in a salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap the dish with plastic. Chill 4 days.

Preheat oven to 150°. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels.

Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on the rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1½–2 hours. Let cool. (Alternatively, if your oven doesn’t go that low, you can dry out eggs in an unheated oven for 2 days.)

Finely grate cured egg yolks over soups, pasta, or salads as you would a hard cheese.

Do Ahead: Yolks can be cured 1 month ahead. Place in an airtight container and chill.

Banana Cream Pie

Banana Cream Pie

Total Time
Prep: 20 min. + cooling Makes: 8 servings

INGREDIENTS

3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium, firm bananas
1 pastry shell (9 inches), baked
Optional: Whipped cream and additional sliced bananas

PREPARATION

In a saucepan, combine sugar, flour, and salt; stir in milk and mix well. Cook over medium-high heat until the mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.
Slice the bananas into crust; pour filling over top. Cool on a wire rack for 1 hour. Store in the refrigerator. If desired, before serving, garnish with whipped cream and bananas.

Lemon Curd Cookies

Lemon Curd Cookies

Total Time
Prep: 30 min. + chilling Bake: 10 min. + cooling Makes: about 1-1/2 dozen

INGREDIENTS

1 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup ground pecans, toasted

FILLING:

1-1/2 cups sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup lemon juice
4 large egg yolks, lightly beaten
6 tablespoons butter, cubed
2 teaspoons grated lemon zest
Confectioners’ sugar

PREPARATION

Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda, and salt; gradually beat into creamed mixture. Stir in pecans. Divide dough in half; shape into logs. Wrap each in plastic. Refrigerate until firm, 1-2 hours.
Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out centers of half the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool.
For the filling, combine sugar, cornstarch, and salt in a small saucepan. Stir in lemon juice until smooth. Over medium heat, cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount of hot mixture into egg yolks. Return all to the pan. Bring to a gentle boil, stirring constantly until mixture reaches 160° and coats the back of a metal spoon, about 2 minutes longer. Remove from heat; stir in butter and lemon peel. Pour into a bowl; cover the surface with plastic wrap. Chill 2-3 hours (mixture will be thick).
Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly. Sprinkle with confectioners’ sugar. Refrigerate.

Lemon Gelato

Lemon Gelato

Total Time
Prep: 30 min. Process: 20 min. + freezing Makes: 1-1/2 quarts

INGREDIENTS

1 cup whole milk
1 cup of sugar
5 large egg yolks, lightly beaten
3 tablespoons grated lemon zest
3/4 cup fresh lemon juice (about 5 lemons)
2 cups heavy whipping cream

PREPARATION

In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil.
Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with the remaining mixture.

Burnt Custard

Burnt Custard

Total Time
Prep: 25 min. Bake: 45 min. + chilling  Makes: 6 servings

INGREDIENTS

4 large egg yolks
1/2 cup plus 6 teaspoons sugar, divided
2 cups heavy whipping cream
3 teaspoons vanilla extract
Fresh raspberries, optional

PREPARATION

In a small bowl, whisk egg yolks and 1/2 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of the pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla.
Transfer to six 6-oz. broiler-safe ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to the pan. Bake, uncovered, at 300° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
Before serving, let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 2-4 minutes or until sugar is caramelized. If desired, garnish with fresh raspberries.

Bohemian Kolaches

Bohemian Kolaches

Total Time
Prep: 30 min. + rising Bake: 10 min. Makes: about 28 rolls

INGREDIENTS

2 packages (1/4 ounce each) active dry yeast
1/2 cup sugar, divided
2 cups warm 2% milk (110° to 115°)
5-3/4 to 6-1/2 cups all-purpose flour
4 large egg yolks, room temperature
1 teaspoon salt
1/4 cup butter, softened
2 cups canned prune, poppy seed, cherry or lemon pie filling
1 large egg white, beaten

PREPARATION

In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter, and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough.
Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour, if necessary. Place dough in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour.
Punch dough down and allow to rise again. Roll out on a floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes.
Firmly press an indentation in the center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.

Peanut Butter Custard Blast

Peanut Butter Custard Blast

Total Time
Prep: 30 min. Cook: 25 min. + chilling Makes: 15 servings

INGREDIENTS

2 cups Oreo cookie crumbs
2 tablespoons sugar
1/3 cup butter, melted

FILLING:

1-1/2 cups sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon salt
6 cups 2% milk
6 large egg yolks, beaten
1 cup creamy peanut butter

TOPPING:

2 cups heavy whipping cream
1 tablespoon confectioners’ sugar
6 peanut butter cups, chopped
1/2 cup chopped salted peanuts
2 tablespoons chocolate syrup

PREPARATION

Preheat oven to 375°. Combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13×9-in. baking dish. Bake until set, about 8 minutes. Cool on a wire rack.
For the filling, in a large saucepan, combine sugar, cornstarch, flour, and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes.
Remove from heat. Stir in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, at least 2 hours.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup.

Coconut-Pecan German Chocolate Pie

Coconut-Pecan German Chocolate Pie

Total Time
Prep: 50 min. + chilling Bake: 35 min. + chilling Makes: 8 servings

INGREDIENTS

1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons of ice water

FILLING:

4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans

TOPPING:

1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 large egg yolks
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
1/4 cup chopped pecans

PREPARATION

In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond the rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans, or, uncooked rice.
Bake 11-13 minutes or until the bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks, and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
Meanwhile, in a small heavy saucepan, combine brown sugar, cream, and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Egg yolks consist of cholesterol, so everyone must restrict the variety of eggs consume every day. Depending upon general health and wellness or danger for cardiac arrest, a physician might suggest staying clear of egg yolks or utilizing them moderately in diet regimen.