Many a dessert recipe — angel food cake [1], meringues [2], marshmallows [3], pavlova [4], and macarons [5], to name a few — requires a surplus of egg whites. So what to do with all those gorgeously golden leftover yolks? First, if you're not using them right away, transfer the yolks to an airtight container and refrigerate. Stored this way, yolks keep fresh for up to five days. Then, take a crack (ha!) at one of these lush, egg-yolk-heavy recipes:

• Keep things simple, and add an extra yolk per two whole eggs to a scramble or omelet.
• Impress dinner party guests with crème brulée [6] or its Spanish cousin, crema Catalana [7].
• Make homemade mayonnaise or aioli [8]. Sandwiches, burgers, and french fries won't know what hit them.
• Satisfy your sweet tooth with cake batter ice cream [9] or any other custard-based ice cream recipe.
• DIY [10] caesar dressing [11]; this classic calls for an egg yolk to emulsify the remaining ingredients and add creaminess.
• Satisfy your inner child with a bowl of Nutella pudding [12] or banana pudding [13].
• Make life-changingly-good chocolate chip cookies [14].
• Channel high tea by slathering the glossiest, lushest, made-from-scratch lemon curd [15] on scones or crumpets.