Egg yolks
What to do with it
GoanBebincaA tall cake of many thin layers — coconut milk, egg yolks, sugar and flour, with ghee between them — each baked under a grill before the next is poured.No one here has made it yetPersianTahdigThe golden crust of rice fried at the bottom of the pot and turned out whole — the part everyone reaches for first.No one here has made it yetBasqueGâteau basqueA short, buttery almond pastry baked around a filling of pastry cream or black cherry jam, the top glazed and scored.No one here has made it yetBasqueGoxuaA dessert in a small glass: whipped cream, then sponge soaked in syrup, then custard, with the top burnt to caramel.No one here has made it yetCatalanCrema catalanaA custard flavoured with lemon peel and cinnamon, set in a shallow dish, its sugar top burnt to a thin glassy crust.No one here has made it yetProvençalAïoliGarlic pounded with salt and beaten with olive oil into a thick, pungent emulsion.No one here has made it yetAlsatianBredeleSmall Christmas biscuits baked by the tinful — butter shapes, anise, cinnamon stars, spiced and almond ones — through Advent.No one here has made it yetNormanSole normandeSole poached in wine or cider and fish stock, garnished with mussels, prawns and mushrooms, in a sauce of the reduced liquor with cream and egg yolks.No one here has made it yetBurgundianPain d'épices de DijonA dense, spiced honey loaf that keeps for weeks, sliced thin and eaten with butter or with foie gras.No one here has made it yetGascon and the South-WestCaneléA small fluted cake with a thick, dark caramelised crust around a soft custard middle, scented with rum and vanilla.No one here has made it yetBretonPalets bretonsThick, crumbly biscuits made rich and slightly salty with plenty of salted butter and egg yolks.No one here has made it yet
ItalianCarbonaraPasta with crisp guanciale, bound off the heat in a sauce of egg yolk, pecorino and black pepper.No one here has made it yetGreekMoussakaLayers of fried aubergine and minced lamb or beef in a cinnamon-scented tomato sauce, under a thick crust of béchamel, baked.No one here has made it yet
PolishPączkiRich, yeasted doughnuts filled with rose-petal jam or plum, glazed or sugared — the food of Fat Thursday.No one here has made it yetNordic and Baltic ryeBergensk fiskesuppeA pale, creamy fish soup of white fish and root vegetables, finished with a little vinegar and sugar, often with fish balls in it.No one here has made it yet
ItalianCarbonaraPasta with crisp guanciale, bound off the heat in a sauce of egg yolk, pecorino and black pepper.No one here has made it yetGreekMoussakaLayers of fried aubergine and minced lamb or beef in a cinnamon-scented tomato sauce, under a thick crust of béchamel, baked.No one here has made it yetPolishPączkiRich, yeasted doughnuts filled with rose-petal jam or plum, glazed or sugared — the food of Fat Thursday.No one here has made it yetNordic and Baltic ryeBergensk fiskesuppeA pale, creamy fish soup of white fish and root vegetables, finished with a little vinegar and sugar, often with fish balls in it.No one here has made it yet