Two for one: egg yolks

Rosie Lovell, from Rosie’s Deli, gives two recipes for one pesky ingredient every month. This time, egg yolks get the chance to shine. 


After making an unseemly amount of meringues last week for a party, I have found myself with an abundance of egg yolks. These can easily hang around the fridge cling-filmed, or uncovered if you are lazy. “I’ll definitely use those” you think and, a week later, they are firming up on the surface, getting a glassy texture, and giving you the angry eye. Fear not! Here are two fab recipes for using up surplus egg yolks. By their nature, these yellow planets are rich and cholesterol filled, which is my idea of heaven and makes the most gratifying food. I’ve made a simple and easy custard, ideal for pouring over market-bananas. The second is a decadent and luxurious frittata. Start the winter as you mean to go on.

Quick and easy custard IMG_2138


570ml whole milk

100ml double cream

1 vanilla pod

4 large egg yolks

40g caster sugar

1 heaped tsp cornflour

Place the milk, cream and vanilla pod in a pan over a medium heat until it is gently simmering. Meanwhile, beat together the yolks, sugar and cornflour. Strain the flavoured milk through a sieve and then carefully beat this into the sugar mixture. Now pour the custard back into the pan and set over a very low heat, mixing constantly with a wooden spoon until it has thickened. This will take a few moments. Do not walk away from the hob or you will undoubtedly let your custard become scrambled eggs.

Luxe frittataIMG_2145

8 new potatoes, cooked and chopped

2” hoop chorizo, finely sliced (or sausage)

a good handful of basil leaves, roughly chopped

30g parmesan, finely grated

3 large egg yolks

2 large eggs

2 tbsp olive oil

freshly ground black pepper

1 anchovy preserved in oil

3 sliced cherry tomatoes

Preheat your grill to high. Find a medium mixing bowl and into this place the chopped new potatoes. In a dry pan, fry the chorizo until it is crisp. Remove to the bowl with the potatoes. Add basil leaves and grated parmesan. In a separate bowl, beat together the yolks and eggs. Combine the eggs with the bowl of ingredients. Heat the oil in a small heavy bottomed pan over a low heat. When it is quivering, pour in your mix. Dot the top of the frittata with smudges of anchovy and slices of tomato. Cook gently until only the surface of the frittata remains uncooked. Place quickly under a hot grill for a few minutes to just firm up the top. Serve like a pizza with a rocket salad.

Rosie Lovell runs Rosie’s Deli Cafe, 14 Market Row. You can buy her book ‘Spoon With Rosie’ online here and find her on and