Ingredient

Egg yolks Recipes

22 recipes with egg yolks for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

22 recipes

Béarnaise Sauce with egg yolks, butter and tarragon — France recipe

🇫🇷FranceEasy

Sauces and Dips

Béarnaise Sauce

Béarnaise is hollandaise's sophisticated sibling — a rich, silky French butter sauce flavored with a tarragon-and-shallot reduction in white wine vinegar, then emulsified with egg yolks. The classic pairing with grilled steak, but equally stunning on roasted vegetables, fish, or eggs Benedict.

20 min200 kcal4 serves

⚡Quick🌿Vegetarian🌾Gluten-free

Strawberry Matchamisu with fresh strawberries, mascarpone and matcha powder — Japan recipe

🇯🇵JapanMedium

Sweet Dishes

Strawberry Matchamisu

A no-bake layered dessert that swaps the espresso in tiramisu for a bowl of whisked matcha and replaces the cocoa dusting with more matcha on top. Fresh strawberries go in the cream and between the layers. It sets overnight into something silky and cool with a faint bitterness from the green tea that keeps the sweetness in check. The name is a portmanteau, and the dessert earns it.

30 min315 kcal8 serves

🌿Vegetarian⚡Quick🌾Gluten-free

Homemade Eggnog with egg yolks, whole milk and heavy cream — USA recipe

🇺🇸USAEasy

Beverages

Homemade Eggnog

Egg yolks cooked into a thin custard with milk, cream, nutmeg, and vanilla, then chilled until thick. Store-bought eggnog is sweet and shelf-stable; this is something different — rich from real eggs, fragrant from freshly grated nutmeg, and thick enough to coat the back of a spoon. The technique is exactly the same as making crème anglaise. If you've made that before, you already know how to make eggnog.

25 min320 kcal6 serves

🌾Gluten-free💪High protein⚡Quick

Eggs Royale (Smoked Salmon Benedict) with eggs, smoked salmon and English muffins — UK recipe

🇬🇧UKMedium

Breakfast and Brunch

Eggs Royale (Smoked Salmon Benedict)

Eggs Royale is Eggs Benedict made with smoked salmon instead of Canadian bacon or ham: a toasted English muffin topped with cold smoked salmon, a poached egg and hollandaise. It also goes by Eggs Atlantic, Eggs Hemingway and Eggs Montreal. The salmon needs no cooking, so the work is getting three things ready at the same moment: the poached eggs, the warm hollandaise and the toasted muffins. Read the whole recipe before you start.

20 min560 kcal2 serves

💪High protein⚡Quick

Moussaka with eggplants, minced lamb and tomato paste — Greece recipe

🇬🇷GreeceAdvanced

Meat Dishes

Moussaka

Three components built and assembled: roasted eggplant, cinnamon-spiced lamb and beef sauce reduced until thick, and a Greek béchamel enriched with egg yolks that sets firm during baking so the slices hold. Moussaka in the form most people know — with that custard-like béchamel top — is a 1920s creation by chef Nikolaos Tselementes, who added a French béchamel to an older layered eggplant dish. The result became the benchmark for Greek home cooking. The work is real but most of it is waiting: the sauce reducing, the eggplant roasting, the assembled dish baking and then resting. The rest time after baking is not optional.

120 min520 kcal6 serves

💪High protein

Pastitsio with pasta, ground beef and tomato — Greece recipe

🇬🇷GreeceAdvanced

Cereal and Pasta Dishes

Pastitsio

Three layers baked in a deep dish: tubular pasta bound with egg whites, a cinnamon-and-clove spiced beef sauce cooked until very dry, and a thick Greek béchamel enriched with egg yolks that sets firm during baking. Pastitsio is sometimes called Greek lasagna but the comparison only goes so far — the warm spices in the meat sauce give it a depth that Italian ragù does not have, and the Greek béchamel is deliberately thicker and richer than anything on a lasagna. The dish requires time but all three components can be made separately and assembled the same day or the next.

120 min550 kcal6 serves

Beef Wellington with beef tenderloin, mushrooms and prosciutto — UK recipe

🇬🇧UKAdvanced

Meat Dishes

Beef Wellington

Beef Wellington (also called filet de bœuf en croûte, or bœuf Wellington in French) is a British dinner-party roast: a center-cut beef tenderloin, seared hard, brushed with Dijon mustard, wrapped in mushroom duxelles and prosciutto, then baked inside all-butter puff pastry. Where the name comes from is unclear: some link it to the Duke of Wellington, others see it as an English version of the French filet en croûte. Sliced at the table, it shows a thin dark crust, a layer of dry duxelles and a rosy center. Plan on about two hours, most of it chilling between stages.

120 min680 kcal6 serves

💪High protein

Chikhirtma with chicken, egg yolks and fresh cilantro — Georgia recipe

🇬🇪GeorgiaAdvanced

Soups

Chikhirtma

A Georgian chicken soup with almost no vegetables, thickened with egg yolks to a velvety, golden creaminess and soured with vinegar. Saffron colours it and cilantro gives it its Georgian character; it is a Kakhetian winter dish and a famous hangover cure.

75 min260 kcal6 serves

Pastel de Nata (Portuguese Custard Tart) with puff pastry, egg yolks and whole milk — Portugal recipe

🇵🇹PortugalAdvanced

Flour and Confectionery Products

Pastel de Nata (Portuguese Custard Tart)

Pastel de nata is the Portuguese puff pastry tart filled with egg yolk custard that comes out of the oven spotted dark. The custard is built on a sugar syrup rather than on sugar, and the pastry is rolled into a log and cut into rounds so the base sets in a spiral.

75 min300 kcal12 serves

🌿Vegetarian

Vanillekipferl (German Vanilla Crescent Cookies) with flour, butter and almonds — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Vanillekipferl (German Vanilla Crescent Cookies)

Vanillekipferl are small crescent-shaped shortbread cookies made with ground almonds and rolled in vanilla sugar while still warm. They were first baked in Vienna, and today no Advent cookie tin in Germany or Austria is complete without them. The dough has no baking powder and only two egg yolks, so the crumb is sandy and melts on the tongue instead of crunching. The 75 minutes cover mixing, shaping and baking three trays; the dough also needs an hour in the fridge before shaping, and the cookies are at their best after two or three days in a tin. Makes about 60 pieces, five to a serving.

75 min320 kcal12 serves

🌿Vegetarian

Ingredients

Goes well with

Other ingredients that appear most often alongside egg yolks across the archive. Pick one to drill deeper.

eggs saffron tomato chocolate heavy cream whole milk mustard egg yolk bacon cornstarch wheat flour pistachio cream