On Dec 27, 7:29*pm, Miche > wrote:
> So I made my very first pavlova on Christmas day and it was perfect --
> crispy on the outside and meltingly soft on the inside. *Fabulous. *
>
> And now I have four egg yolks to use up in the next couple of days. *
> What should I do with them?
>
Four egg yolks, beaten until light yellow and thick, 1/2 cup fresh
lime juice, 1 can sweetened condensed milk, and 2 teaspoons of lime
zest make up the filling for a key lime pie. Pour into your prepared
piecrust and bake at 350F for 12 minutes.

Or drizzle a couple of them into some nice chicken broth for egg drop
soup. The technique is, start a whirlpool in the simmering stock with
your chopstick, pour the eggs in a thin stream, wait for count of ten,
then stir. A shake of white pepper, a few drops of sesame oil. -aem