recipe using egg yolks
- The Best recipe using egg yolks
- Golden Yolk Stuffed Tomatoes with Herbed Crust
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Golden Yolk Stuffed Tomatoes with Herbed Crust Works
- ❓ Frequently Asked Questions About Golden Yolk Stuffed Tomatoes with Herbed Crust
The Best recipe using egg yolks
Golden Yolk Stuffed Tomatoes with Herbed Crust
A vibrant, flavorful dish where creamy egg yolks nestle inside juicy tomatoes, topped with a crispy herbed crust. Perfect for a light yet satisfying meal.
🥘Ingredients
- 4 large egg yolks
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 4 large vine-ripened tomatoes
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 375°F. Cut the tops off the tomatoes and remove the seeds, leaving the flesh intact. -
2
In a bowl, whisk egg yolks, Parmesan, parsley, basil, and black pepper until well combined. -
3
Place each tomato on a baking sheet, drizzle lightly with olive oil, and pour the egg yolk mixture into the hollowed-out centers. -
4
Mix flour, salt, and Parmesan in another bowl. Add olive oil and stir until a dough forms. -
5
Roll the dough into a thin circle, cut into small squares, and place them on top of the stuffed tomatoes. Bake for 15–18 minutes until the crust is golden and crisp.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Golden Yolk Stuffed Tomatoes with Herbed Crust Works
❓ Frequently Asked Questions About Golden Yolk Stuffed Tomatoes with Herbed Crust
Can I substitute other yolks for chicken eggs?
Yes, you can use the yolks of other poultry (duck, quail) or even fish eggs, though the flavor and texture may vary. For example, duck eggs add richness, while quail eggs yield a delicate taste. Just adjust the quantity to match the total number of yolks you’re using.
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What if I don’t have enough yolks for the recipe?
If you’re short on yolks, you can use a mix—such as 2 chicken yolks + 1 duck yolk—for extra richness. Alternatively, skip the yolks entirely and use a binder like flaxseed meal (1 tbsp ground flax + 3 tbsp water per egg) or an extra 1 tbsp of melted butter to thicken the filling.
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How do I prevent the custard from curdling when baking?
To avoid curdling, whisk the yolks and sugar until pale and thick before adding the milk. Whisk constantly while heating the milk to a gentle simmer (below boiling). Remove from heat immediately after combining, then fold in gently with a spatula to keep the custard smooth.
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Can I make this recipe ahead of time and reheat?
Yes! Store baked custard in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a 325°F oven for 15–20 minutes, or microwave in 30-second bursts, stirring between each. Avoid overheating, or the custard may separate.
