On Dec 27, 9:29 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?

French toast.
Beat them with a little cream or half&half, and a hefty dose of
vanilla extract. Dip some nice, dense wheatberry type bread in the
stuff, and slowly brown both sides in a pan with some butter.
I almost never wonder what to do with yolks. I often have left over
whites.
>
> Miche

--Bryan