Don't let the yolk be on you

You have 12 egg yolks. Lucky you. Here are just some of the foods you can make. Check your cookbooks, or dive into the Internet to choose the recipe that most appeals to you.• Homemade mayonnaise

• Butterscotch pudding

• Lemon curd

• Hollandaise sauce

• Kolache dough

• Chocolate mousse

• Spaghetti carbonara

• Lemon tart

• Avoglemono soup

• Key lime pie

• Crème brûlée

• Egg yolk pasta

• Zabaglione or sabayon

Chances are you won't use 12 egg yolks at once, so here are storage tips from the American Egg Board.

Store yolks for up to two days in the refrigerator by covering them with water and sealing tightly. Drain the water before use.

Freezing egg yolks requires a bit of forethought, whether you'll use them for a sweet or savory dish. Because thawed egg yolks can thicken or jell, guard against this by mixing in 1/8 teaspoon salt or 11/2 teaspoons sugar per every four yolks. Label well and freeze for up to six months. One tablespoon of beaten yolk equals one egg yolk.

KIM ODE