247 egg yolk recipes

Eastern European meat patties with slow-braised veal, mushrooms, and dill wrapped in a buttery sour cream dough and baked golden. A hand-held pastry stuffed with ground meat filling.

A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

Elegant smoked salmon tart in a flaky phyllo crust with a rich custard of eggs, cream, Dijon mustard, and fresh dill. Serve warm or at room temperature for brunch or entertaining.

A simple and delicious soup that is easy to make and a great side dish for lunch!

Dressed-up French dressing with mashed avocado, blue cheese, hard-boiled egg yolk and a hit of soy sauce. Quick creamy salad topper for steak or wedge salads.

Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.

Medaillons de veau en croute: veal loin medallions seared, topped with mushroom duxelles, and baked in puff pastry. Classic French haute cuisine served with a white wine pan sauce.

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From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

Italian-style picnic pie with diced ham, ricotta, cottage cheese, and Parmesan baked in a double crust with egg yolk glaze. Serve at room temperature for picnics.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh recipe