You made a lofty meringue-topped pie, or a batch of chocolate-dipped meringues for the cookie plate, or a big egg white omelet for breakfast and now you have dozens of egg yolks to use up fast.
Luckily, there are lots of rich, silky recipes that need egg yolks and only egg yolks to become their sultry selves. Crème brûlée or pot de crème are always crowd-pleasers, as is chocolate mousse! Try your hand at homemade eggnog, which gets its name from—you guessed it—eggs—or make homemade pasta for an extra-special holiday dinner that will make your guests say “wowza.”
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