HOW TO SEPARATE YOLK FROM EGG RECIPES
EGG-YOLK SPONGE CAKE RECIPE | ALLRECIPES
This is a moist and tender cake with plenty of orange flavor.
Provided by Carol
Categories Sponge Cake
Yield 1 -10 inch tube cake
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift together twice: flour, baking powder, and salt. Pour back into sifter.
- In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
- Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
- Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.
Nutrition Facts : Calories 185.1 calories, CarbohydrateContent 33.6 g, CholesterolContent 173.9 mg, FatContent 4 g, FiberContent 0.5 g, ProteinContent 4.1 g, SaturatedFatContent 1.4 g, SodiumContent 146.9 mg, SugarContent 21.6 g
SALTED EGG YOLKS RECIPE - BBC GOOD FOOD
These simple, salted egg yolks are a great garnish for salads, pastas or avocado on toast. Forget Parmesan and get grating these unusual umami yolks
Provided by Barney Desmazery
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield makes 6
Number Of Ingredients 2
Steps:
- Cover the base of a container about 2cm deep in fine salt (crunchy won’t work).
- Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.
- Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.
- Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.
- The next day, remove the yolks – they will have hardened to the texture of a sticky gummy sweet.
- Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.
- Heat your oven to its lowest setting (60C/fan 40C/gas 1 /4 is ideal) and dry the yolks on an oiled cooling rack for three hours until dry and hard.
- Once they have cooled, the yolks are ready to finely grate. Amazingly, they will keep in the fridge in an airtight container for up to 3 months.
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RAVIOLO AL' UOVO RECIPE | ANNE BURRELL - FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 50 minutes
Cuisine italian
Reviews 4.8
Total Time 2 hours 50 minutes
Cuisine italian
- To roll out the pasta, you need to run the dough through the pasta roller a bunch of times to get it long and thin. To start, cut off about a quarter of the dough (remember, the bigger the piece you start with, the longer your dough is going to get), keeping the rest wrapped up so it doesn't dry out. Squish the dough to flatten it--this will help it run through the pasta roller more easily. Where do we start? We start at the beginning! Run the dough through the pasta roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough ever feels sticky or tacky, give it a little dusting of flour. Now adjust the setting to number 2 and repeat the process again--changing the setting each time until your dough is the desired thickness. Once the dough is rolled out, be sure to keep the pasta sheets covered so they don't dry out. Depending on what I want to use the pasta for, I usually stop around number 5 or 6. For long noodles, I keep it thicker, and for ravioli or stuffed pasta, I keep it thinner. All pasta machines are different, so you need to judge how your pasta machine works and adjust your rolling accordingly. Once you get the thickness you want, repeat this process with the remaining pieces of dough.
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Reviews 3.6
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Reviews 3.6
- 9. Let the custard cool in the water bath for about 2 hours before serving.
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The slightly nutty short-crust pastry makes the perfect crumbly case for a rich egg custard topped with nutmeg. Go on have another!
Equipment and preparation: You will need a 12-hole muffin tray and a 11cm/4½in fluted cutter.
From bbc.co.uk
Reviews 2.8
Cuisine British
From bbc.co.uk
Reviews 2.8
Cuisine British
- Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.
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The slightly nutty short-crust pastry makes the perfect crumbly case for a rich egg custard topped with nutmeg. Go on have another!
Equipment and preparation: You will need a 12-hole muffin tray and a 11cm/4½in fluted cutter.
From bbc.co.uk
Reviews 2.8
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- If you choose to make the bread using whole-meal wheat flour it will make a slightly soured brown loaf. Traditionally soda bread is made with white flour.
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