Q: What to do with leftover egg yolks? A: Lemon curd. Recipe

Eggs. Sometimes they can be the irritating couple of the food world. Most of the time you want them in your life; they make wonderful company, playing off each other as if they have known one another for an eternity.

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But now and then you want them alone: to enjoy the rich personality of Mr Yolk or the frothy giddiness of Ms White. They come as a pair and separation is a complete pain. Not only does one have to endure the nail biting extraction procedure (one drop of yolk and it is game over) but unless you are a wasteful cook, wantonly throwing perfectly good ingredients away, you have to find another recipe for the leftovers.10435926_10154187977625417_3550820318683390540_n

I was left with this Herculean task the other week after V made macarons. Finding different treats to use four yolks was no easy task. With this in mind, here is my (….the BBC’s) recipe for lemon curd:

  • 4 unwaxed lemons zest and juice

  • 200g unrefined caster sugar

  • 100g unsalted cubed butter

  • 3 free-range eggs, plus 1 free-range egg-yolk

Method

  1. Introduce the lemon zest and juice, the sugar and the butter to a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Watch the mixture and stir occasionally. Wait until all the butter has melted and not a moment sooner.
  2. Tenderly and lightly whisk the eggs and egg yolk and stir them into the lemony mixture. Mix the ingredients using the whisk and then leave to cook for 10-13 minutes, stirring every now and again until the mixture is creamy and thick enough to coat the back of a fork.
  3. Take the lemon curd off the heat and let it stand, stirring occasionally as it cools. Once rested, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use. Then use judiciously.

Bagels, Bagels, Bagels!

Bagels, the staple of American sandwiches and four times winner of the bread shaped most like a monocle, have often left me cold: chewy, dense and quite tasteless they never quite seemed to deserve the adulation they garnered. My internal bagel-bashing opprobrium was even more sharply focused on the whole hole affair; why has a bread with it’s own filling escape route been twinned with the most liquid of cheese?

Bagels

This opinion held firm until a recent trip to New York, where I had a life-changing bacon and cream cheese bagel. Even with sticky, cream cheese fingers I could appreciate why bagels were a ‘thing’ and as such, the best ‘things’ deserve to be made. So, onwards……

One bagel

  • 500g strong white flour
  • 1 x 7g sachet of fast action yeast
  • 10g salt
  • 15g honey (or malt extract if you have it)
  • 250g of water
  • bicarbonate of soda (for boiling)
  • poppy/sesame seeds

1.  Rub together the flour, yeast and salt in a bowl. Like bouncers in a nightclub, you have to keep the salt and yeast apart, otherwise it slows down the reaction. Add the honey and water to the mix and combine.

2. Knead well for about 10-15 minutes, until it is stretchy. You’ll know when it’s ready. Cover and leave in a lightly oiled bowl at room temperature to prove for 1-2 hours.

3. Turn the dough out onto a very lightly floured surface and roll into a sausage shape. Divide the dough into twelve portions and shape them all into a baguette shape. Loop each piece into a ring and pinch the seam et voila you have a bagel.

4. Prove on a baking tray for 30-40 minutes. Pop a big pan of water on and add a teaspoon of bicarbonate of soda when at a rolling boil. If using seeds, get a dish ready for them. Whack the oven on at 240°C/gas 9.

5. Place each bagel into the water for a minute and turn over halfway through. Use a slotted spoon to take them out of the water, dip them into the seeds and set them down on baking paper (seed side down) to air dry slightly.

6.  After a few minutes transfer the boiled bagels onto a greased sheet of baking paper. Bake for 15-20 minutes, but it’s best to check them halfway through.

7. Eat them.

Bagels, bacon and cream cheese

(Modified recipe taken from James Morton’s book Brilliant Bread)