Type what you have

Ingredients

• ✓ egg yolk
• active dry yeast
• milk
• butter
• bread flour
• egg white
• water

Instructions

1. 1 Dissolve yeast in warm milk in a large bowl. Let stand until creamy, about 10 minutes. Add egg yolk, butter, then 2 cups bread flour; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. 2 Divide the dough into 3 equal pieces and roll each piece into a 14-inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour.
3. 3 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
4. 4 Beat together egg white and water in a small bowl. Brush risen loaf with egg wash and bake in preheated oven until golden, 20 to 25.

By Victoria Marler

Ingredients

• ✓ egg yolk
• all-purpose flour
• white sugar
• salt
• egg white
• milk
• vegetable oil
• vanilla extract
• butter

Instructions

1. 1 Sift together flour, sugar, and salt in a bowl.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
3. 3 Mix milk, egg yolks, oil, and vanilla extract in a large bowl. Whisk in flour mixture until well combined. Fold in egg whites with a spatula.
4. 4 Heat a small piece of butter in a skillet and pour a small amount of batter into the skillet. Turn skillet so batter covers the bottom of the skillet. Cook until lightly browned on one side, 2 to 3 minutes. Flip pancake over and cook on the other side for 1 to 2 minutes more. Repeat with remaining batter, always melting a new small piece of butter in the skillet first.

By ADOWNING

Ingredients

• ✓ egg yolk
• butter
• all-purpose flour
• worcestershire sauce
• mustard
• salt
• black pepper
• beer
• heavy cream
• cheddar cheese
• bread

Instructions

1. 1 Melt butter in a large saucepan over low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes.
2. 2 Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks until incorporated.
3. 3 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over untoasted side.
5. 5 Place under the preheated broiler until cheese sauce is bubbling and golden, 2 to 3 minutes.

By Allyson

Ingredients

• ✓ egg yolk
• beef tenderloin
• butter
• butter
• onion
• mushroom
• liver pate
• salt
• pepper
• puff pastry
• beef broth
• red wine

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place beef tenderloin in a baking dish. Spread 2 tablespoons softened butter over beef.
3. 3 Bake in the preheated oven until browned, 10 to 15 minutes. Remove beef from the pan and reserve pan juices; allow beef to cool completely.
4. 4 Increase oven temperature to 450 degrees F (230 degrees C).
5. 5 Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
6. 6 Mix paté and remaining 2 tablespoons softened butter together in a bowl; season with salt and pepper. Spread paté mixture over beef. Top with onion and mushroom mixture.
7. 7 Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center.
8. 8 Fold up and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13-inch baking dish, cut a few slits in the top of dough, and brush with egg yolk.
9. 9 Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. An instant-read thermometer inserted into the center should read between 122 to 130 degrees F (50 to 54 degrees C) for medium rare. Set aside to rest.
10. 10 Meanwhile, place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with beef.
11. 11 Serve hot and enjoy!

By Marla

Ingredients

• ✓ egg yolk
• white asparagus
• salt
• white pepper
• hazelnut
• butter
• all-purpose flour
• vegetable stock
• milk
• lemon juice
• white sugar
• nutmeg
• heavy cream

Instructions

1. 1 Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
2. 2 Place asparagus in a large, wide pan; pour in enough lightly salted water to just cover. Bring to a boil; reduce heat and simmer gently until spears are tender and can be easily pierced with a sharp knife, 15 to 25 minutes depending on the thickness. Drain well.
3. 3 Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
4. 4 Melt butter in a saucepan over medium heat. Stir in flour until a paste forms, about 2 minutes. Add hot vegetable stock and hot milk a little a time, whisking continuously until sauce is thick and smooth, about 4 minutes.
5. 5 Stir hazelnuts, lemon juice, sugar, and nutmeg into the sauce. Season with salt and white pepper. Simmer gently over low heat, stirring frequently, for 5 minutes.
6. 6 Whisk heavy cream and egg yolk together in a small bowl until smooth; whisk into the sauce. Simmer until heated through, but not boiling, about 2 minutes. Serve the sauce with the cooked asparagus.

By gela

Ingredients

• ✓ egg yolk
• vegetable oil
• chicken
• leek
• onion
• celery
• salt
• water
• chicken bouillon granules
• nutmeg
• flour
• lemon juice
• heavy cream
• parsley

Instructions

1. 1 Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
2. 2 In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
3. 3 In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
4. 4 Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.

By Rayna Jordan

Ingredients

• ✓ egg yolk
• milk
• sunflower oil
• all-purpose flour
• salt
• porcini mushroom
• water
• potato
• onion
• vegetable oil
• salt
• pepper
• water
• salt

Instructions

1. 1 To mix the dough, combine the milk, sunflower oil, egg yolk, flour, and 1/2 teaspoon salt in a bowl. You can use an electric mixer or knead the dough by hand until it forms a smooth, stiff dough. Shape the dough into a log, wrap it in plastic wrap, and set aside.
2. 2 Soak the dried porcini in 1/2 cup hot water for 45 minutes. Meanwhile, cook the potatoes in boiling salted water to cover until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
3. 3 Chop the rehydrated mushrooms, reserving the soaking liquid. Mash the potatoes, adding the mushroom-soaking liquid to moisten.
4. 4 Heat the vegetable oil in a skillet over medium heat. Stir in the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms.
5. 5 Mix the mashed potatoes, onions, and mushrooms; season with salt and pepper to taste. Set the filling aside while you roll out the vareniky dough.
6. 6 Cut the dough into discs about 3/8 inch thick and 2 inches wide (1 cm thick and 5 cm in diameter). Flatten or roll each disc on a lightly floured surface to make a thin circle. Drop the filling by tablespoonfuls into the center of each vareniky; fold the dough in half and pinch the edge to seal. Repeat until all of the dumplings are filled.
7. 7 Bring the gallon of water and tablespoon of salt to a boil in a large pot. Add the vareniky to the boiling water and stir once, gently. Simmer until all of the dumplings have floated to the surface, about 10 to 15 minutes. Drain well before serving.

By Ukrainian Chef

Ingredients

• ✓ egg yolk
• paprika
• parsley
• cheddar cheese
• worcestershire sauce
• flour
• beef bouillon
• irish stout beer
• pea
• carrot
• onion
• tomato
• black pepper
• salt
• ground lamb
• olive oil
• black pepper
• kosher salt
• butter
• cream cheese
• sour cream
• potato

Instructions

1. 1 Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
2. 2 Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
3. 3 Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
4. 4 Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
5. 5 Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
7. 7 Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
8. 8 Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.

By Larry Short

Ingredients

• ✓ egg yolk
• milk
• cayenne pepper
• butter
• cream cheese
• irish cheese
• yukon gold potato
• carrot
• pea
• water
• black pepper
• salt
• cinnamon
• paprika
• rosemary
• ketchup
• garlic
• all-purpose flour
• onion
• ground lamb
• butter
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place olive oil and butter in a Dutch oven over medium heat. Stir in ground lamb and onion; cook and stir until meat is brown and crumbly, about 10 minutes.
3. 3 Stir in flour until incorporated. Mix in garlic, ketchup, rosemary, paprika, cinnamon, salt, and pepper; cook and stir until garlic is fragrant, 2 to 3 minutes.
4. 4 Stir in water, scraping up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, 5 to 6 minutes.
5. 5 Remove lamb mixture from heat, then stir in peas and carrots until combined.
6. 6 Spread lamb mixture into the bottom of a 9x13-inch baking dish; set aside.
7. 7 Place potatoes into a large pot of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to the pot.
8. 8 Mash Irish cheese, cream cheese, butter, and cayenne pepper into potatoes until smooth. Season with salt and black pepper.
9. 9 Whisk together egg yolk and milk in a small bowl; stir into mashed potato mixture.
10. 10 Top lamb mixture in the baking dish with mashed potatoes; spread evenly to cover.
11. 11 Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

By John Mitzewich

Ingredients

• ✓ egg yolk
• ✓ egg yolk
• olive oil
• dijon mustard
• sour cream
• lemon juice

Instructions

1. 1 Press hard-boiled egg yolks through a fine mesh sieve into a porcelain bowl. Add raw egg yolks and whisk until fluffy and creamy. Add oil, 1 tablespoon at a time, whisking constantly until consistency is like mayonnaise. Whisk in mustard, sour cream, and lemon juice.

By Aleksa

Ingredients

• ✓ egg yolk
• all-purpose flour
• salt
• baking powder

Instructions

1. 1 Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
2. 2 Press into a ball and cut in quarters. Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry.
3. 3 Add to broth such as chicken or turkey and cook until done.

By Beverly Myers

Ingredients

• ✓ egg yolk
• potato
• butter
• nutmeg
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Transfer potatoes to a large bowl and mash with a fork or masher. Quickly add egg yolks, 2 tablespoons butter, nutmeg, and salt. Whisk until thoroughly mixed and set aside to cool, about 10 minutes.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
4. 4 Fit a piping bag with a large star tip. Fill the bag with the potato mixture and pipe golf ball-sized rosettes onto the prepared baking sheet. Brush carefully with remaining butter.
5. 5 Place under the preheated broiler and broil until heated through and light brown on top, 3 to 5 minutes. Keep warm for serving.

By Alois

Ingredients

• ✓ egg yolk
• egg
• water
• salt
• all-purpose flour
• chicken broth

Instructions

1. 1 Combine eggs, egg yolks, water, and salt in a bowl; beat with an electric mixer until combined. Beat in 2 cups flour. Mix in 1 cup flour with a wooden spoon. Add more flour to make it as thick as you can stir. Divide dough into 4 equal balls.
2. 2 Generously dust a pastry cloth, a rolling pin, and 4 sheets of waxed paper with flour. Roll each ball of dough on the pastry cloth until 1/8 to 1/4 inch thick. Let dough sit for 45 minutes. Flip each piece of dough (it will be hard to flip) and let sit for another 45 minutes.
3. 3 Stack pieces of dough together and cut into noodles. Let noodles dry for about 3 hours.
4. 4 Bring chicken broth to a boil in a large pot. Add noodles and cook, uncovered, until soft with no bite and the broth has thickened, 15 to 20 minutes.

By richgator

Ingredients

• ✓ egg yolk
• all-purpose flour
• margarine
• sour cream
• white sugar
• cinnamon

Instructions

1. 1 Combine flour and butter in large bowl. Cut in butter until mixture is crumbly.
2. 2 In a separate bowl beat egg yolk and sour cream together with spoon. Add to flour mixture. Mix together well. Chill covered in refrigerator at least 4 hours. If you make this in the evening, store overnight.
3. 3 Stir sugar and cinnamon together to use instead of flour for rolling dough. Sprinkle some over working surface. Roll about 1/4-1/3 of dough into circle about 10 inches in diameter, sprinkling with sugar-cinnamon mixture on both sides as needed both to roll and for taste. Cut in 16 pie shape wedges. Beginning at outer wide edge, roll toward center. Arrange on ungreased baking sheet close together, not touching.
4. 4 Bake in a preheated 375 degrees F (190 degrees C) oven for 25 to 30 minutes, until browned.

By Carol

Ingredients

• ✓ egg yolk
• heavy cream
• lemon juice
• lemon zest
• butter
• jasmine rice
• chicken broth
• parmesan cheese
• parsley

Instructions

1. 1 Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
2. 2 Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

By LemonLush

Ingredients

• ✓ egg yolk
• garlic
• chicken breast
• butter
• bread crumb
• parmesan cheese
• parsley
• garlic powder
• salt
• black pepper

Instructions

1. 1 In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over.
4. 4 Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.

By amy miazga

Ingredients

• ✓ egg yolk
• cream cheese
• parmesan cheese
• jalapeno pepper
• hot sauce
• garlic powder
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cream cheese, Parmesan cheese, egg yolks, jalapeno peppers, hot sauce, and garlic powder in a bowl. Mix to form a paste. Shape into balls and roll in bread crumbs until breading is about 1/4 inch thick. Place balls on an ungreased baking sheet.
3. 3 Bake in the preheated oven until golden brown, 10 to 15 minutes. Serve warm or freeze in a resealable plastic bag for later.

By Sasha Biesecker

Ingredients

• ✓ egg yolk
• chicken
• garlic powder
• salt
• black pepper
• honey
• margarine

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Rub chicken pieces with garlic powder, salt and pepper. In a small bowl, beat egg yolk with honey and butter or margarine, then brush this mixture over chicken pieces. Place chicken pieces, skin side down, in a lightly greased 9x13 inch baking dish.
3. 3 Bake at 325 degrees F (165 degrees C) for 45 to 60 minutes or until chicken is cooked through and juices run clear, basting with remaining butter or margarine. Just before serving, turn chicken over and bake for another 10 to 15 minutes to cook the skin on the other side.

By MARBALET

Ingredients

• ✓ egg yolk
• butter
• corn
• heavy cream
• salt
• cayenne pepper
• milk
• egg

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
2. 2 Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
3. 3 Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
4. 4 Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
5. 5 Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
6. 6 Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.

By John Mitzewich

Ingredients

• ✓ egg yolk
• garlic
• olive oil
• salt
• black pepper
• lemon juice

Instructions

1. 1 Whisk eggs in a medium bowl until well beaten. Stir in garlic. Gradually add oil in a thin stream, whisking constantly until light and creamy. Season with salt and pepper. Stir in lemon juice.

By Maryellen

Ingredients

• ✓ egg yolk
• cauliflower
• carrot
• salt
• lemon juice
• hot pepper sauce
• butter
• buttery round cracker
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
3. 3 While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
4. 4 Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.

By FRENO

Ingredients

• ✓ egg yolk
• bucatini pasta
• pancetta
• avocado
• pecorino romano cheese
• black pepper
• lemon juice
• pecorino romano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat a nonstick pan over medium-low heat. Add pancetta and cook on until tender and the fat has rendered. Remove from heat.
3. 3 Ladle 1 cup pasta cooking water into a bowl; set aside.
4. 4 Puree avocado in a bowl using a hand blender. Add 1/4 cup Pecorino Romano cheese, egg yolks, 2 teaspoons black pepper, and lemon juice. Stir well until sauce is creamy.
5. 5 Use spaghetti tongs to add the pasta directly from the water to the pan with the pancetta, allowing a bit of pasta water to help thin the sauce. Toss the pasta in the skillet to coat the pasta with the pancetta. Add avocado sauce to the pasta, stirring constantly. Mix in reserved pasta water if necessary.
6. 6 Divide pasta between 2 plates. Top with the remaining cheese and black pepper. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ egg yolk
• milk
• brown sugar
• cornstarch
• butter
• vanilla extract
• pie crust
• egg white
• cream of tartar
• white sugar

Instructions

1. 1 Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
2. 2 Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed.
3. 3 Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.
6. 6 Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.
7. 7 Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.

By kuppykake

Ingredients

• ✓ egg yolk
• white sugar
• water
• sweetened condensed milk
• evaporated milk
• orange juice
• orange zest

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
2. 2 Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
3. 3 Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
4. 4 Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
5. 5 Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

By Allrecipes Member

Ingredients

• ✓ egg yolk
• white wine
• cider vinegar
• tarragon
• onion
• black pepper
• butter
• lemon juice
• salt
• cayenne pepper

Instructions

1. 1 Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
2. 2 Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
3. 3 Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

By BRIDGETCLARK

Ingredients

• ✓ egg yolk
• active dry yeast
• water
• all-purpose flour
• salt
• butter
• white sugar
• egg
• milk
• pumpkin puree
• white sugar

Instructions

1. 1 Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.
2. 2 Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.
3. 3 Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.
6. 6 Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.

By Rachel Digman

Ingredients

• ✓ egg yolk
• turkey bacon
• chicken stock
• heavy cream
• lemon juice
• garlic
• dill weed
• black pepper
• chicken broth
• green bean
• black pepper

Instructions

1. 1 Place turkey bacon in a skillet over medium to medium-high heat. Cook to desired crispness, turning occasionally, about 6 minutes. Remove from heat; let cool slightly. Chop bacon into small pieces.
2. 2 Mix Swanson® Chicken Stock, cream, lemon juice, minced garlic, and dill in a microwaveable bowl. Microwave on HIGH for 1 minute, 30 seconds.
3. 3 Place water in the bottom of a double boiler; water should not touch the bottom of the top pan. Bring water to a boil. Lightly beat egg yolks in the top of the double boiler. Cook, stirring until thickened and egg yolks are about double in volume, 3 to 5 minutes. Reduce heat to low.
4. 4 Gradually whisk in stock/cream mixture, whisking until completely combined. Mix thoroughly for another minute. Season with 1/4 teaspoon black pepper. Remove from heat and cover to keep sauce warm.
5. 5 Set a steamer basket insert into a large saucepan. Pour in Swanson® Chicken Broth to just below the bottom of the steamer; bring to a boil. Add green beans, season with 1/2 teaspoon black pepper and steam until crisp-tender, about 5 minutes. Discard leftover chicken broth or reserve for another use.
6. 6 Transfer beans to a serving dish; sprinkle with bacon crumbles. Top with hollandaise sauce and serve.

By Melissa Goff

Ingredients

• ✓ egg yolk
• chicken breast
• provolone cheese
• apple
• shallot
• milk
• bread crumb
• white sugar
• white wine
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.
2. 2 Using a sharp knife, carefully cut a large pocket in each chicken breast. (Hint: Cutting close to the smooth side of the breast ensures no holes in the chicken.) Place 1 half-slice of provolone inside each chicken, followed by half of the apple slices, and a small amount of shallot or onion, to suit your tastes. Top with the remaining half slice of provolone. Pull the chicken back together, sprinkle with a small amount of milk, and coat with breadcrumbs. Place stuffed breasts on baking pan.
3. 3 Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.
4. 4 While the chicken bakes, you may start your sauce. In a double boiler over lightly simmering water, combine the egg yolks and sugar. Beat until the yolk lightens and froth forms. Slowly add the wine, stirring constantly, until the sauce thickens. Remove from the heat and stir in the pecans and vanilla. The sauce looks nice served under the chicken with a small amount drizzled over it.

By ELFINDANCER

Ingredients

• ✓ egg yolk
• spaghetti
• guanciale
• egg
• pecorino romano cheese
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.
2. 2 Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.
3. 3 Whisk egg yolks and whole egg together in a bowl; whisk in ¾ cup Pecorino-Romano cheese, salt, and pepper until combined.
4. 4 Stir in guanciale. Add spaghetti; toss until evenly coated. Season to taste with extra cheese, salt, and pepper; serve.

By Andry008

Ingredients

• ✓ egg yolk
• canola oil
• rice vinegar
• salt
• garlic powder
• saffron thread
• shrimp
• butter
• white cooking wine

Instructions

1. 1 Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight.
2. 2 Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels.
3. 3 Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.

By nriffer