Just when we thought Grandma had shared all her baking secrets, this hidden gem left us floored.
This Is Why Grandma Baked with Hard Boiled Egg Yolks
Updated Mar. 09, 2021
Whether I’m making cookies, a layer cake or a breakfast pastry, my goal is always to make them as light, flaky and tender as possible. I know not to overwork dough because that develops more gluten, making baked goods tough. I’ve learned lots of tips and tricks from pastry chefs for keeping gluten at bay and I’ve made some amazing things following their advice.
Recently, when we ran a recipe contest asking for Grandma’s favorite recipes, we received a number of cake and cookie recipes calling for cooked egg yolks to be sieved into the batter. Low and behold, Grandma had yet another trick up her sleeve!
Why Grandma Put Egg Yolks in Baked Goods
I’ll skip all the geeky science stuff and give you the Cliffs Notes version (for those of you who don’t know Cliffs Notes, these little gems saved my behind in high school). The trick is simple; take cooled, hard-boiled egg yolks and press them through a fine-mesh sieve directly into your dry ingredients. This is very important—they have to be mixed in with your flour and they have to be sieved. What happens is the little pieces of yolk intermix with the flour and once liquids are added, they act as a barrier stopping some of the gluten from forming.
How to Add the Egg Yolks
Eager to give it a go, I boiled my eggs and added the cooked yolks to one of my new favorite cookies, Lavender and Lemon Biscochitos. I made two batches, one as written and another with 2 egg yolks added to the flour. You guessed it; the one with the egg yolks came out more tender and had a finer crumb than the original. I really was surprised.
Try it for yourself. Add 1 or 2 cooked and sieved yolks to the flour mixture when you’re mixing up your next batch of cookies, biscuits or cake. You don’t need to adjust the recipe at all—but be sure to press them through a sieve! You can’t just plop them in the flour and try to whisk them in. The yolks have to be in very fine pieces in order for this trick to work.
Try This Trick in Grandma's Cookie Recipes
Great-Grandma’s Oatmeal CookiesThis yummy cookie—a favorite of my husband's—goes back to my great-grandmother. At Christmastime, we use colored sugar for a festive touch. —Mary Ann Konechne, Kimball, South Dakota
TorcettiOur Sicilian grandmother often had my sister and me roll out the dough for these tasty torcetti. These cookies are melt-in-your-mouth good without being overly sweet. —Joy Quici, Upland, California
Baki's Old-World CookiesMy uncles have always called these "cupcake cookies" because of the unique, pretty way they're baked. My maternal grandmother mixed many batches. —Marilyn Louise Riggenbach, Ravenna, Ohio
Grandma’s Scottish ShortbreadMy Scottish grandmother was renowned for baked goods, and these chunky shortbread bars are an example of why. —Jane Kelly, Wayland, Massachusetts
Cardamom SpritzAs far back as I remember, I have loved cardamom. My grandmother often added the spice to her baked goods. I usually make these cookies with a spritz press—and camel disk—that I found at a thrift shop. It reminds me of a time when I rode a camel in the desert while deployed with the Navy. Of course, any design will do! —Crystal Schlueter, Northglenn, Colorado
Oatmeal Coconut CookiesWith our oatmeal coconut cookies, there's no need to choose between a crispy cookie and a chewy one. You can have the best of both worlds with this recipe.
Date Pinwheel CookiesA delightful nut-and-date filling swirls through these sweet, buttery date pinwheel cookies. Enjoy them during the holidays or as an everyday treat with coffee.
KourambiethesMy daughter-in-law gave me this recipe. Her grandmother was born in Greece and bakes these cookies for special occasions, including Christmas.—Carol Dale, Greenville, Texas
Sea Salt Mint White Mocha CookiesThis recipe came from my mom's Grandma Alice, who taught her how to bake. Grandma Alice always had a fresh plate of warm cookies on her counter. I learned some of her recipes by heart as a child, and I've been making these since high school. They taste like Christmas.—Kristin Bowers, Rancho Palos Verdes, California
Crisp Sugar CookiesMy grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. —Evelyn Poteet, Hancock, Maryland
PizzelleThis recipe was adapted from one that my Italian-born mother and grandmother followed. They used old irons on a gas stove, but now we have the convenience of electric pizzelle irons. These delectable cookies are still a traditional treat in our family. —Elizabeth Schwartz, Trevorton, Pennsylvania
Cookie Jar GingersnapsThis gingersnap cookie recipe results in fluffy, delicious cookies that'll satiate your sweet tooth.
Walnut CookiesThese walnut cookies combine a rich, nutty flavor with a tender and buttery texture. Perfect for any occasion, they can be easily adapted to gluten-free.
Oat & Coconut Icebox CookiesThis recipe was passed down through my family from Grandma Irene and is a favorite of my dad and cousin Dennis. It's a true cookie lover's cookie: crispy on the outside, chewy on the inside and perfectly dunkable. —Lori Rowe, Tigerton, Wisconsin
Mexican Chocolate Sugar CrispsMy grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California
Honey-Lime Almond CookiesDecades ago my grandmother passed this buttery lime cookie recipe to me. Through years of baking, our cookie memories keep the family connected, although we’re miles apart. —Paula Marchesi, Lenhartsville, Pennsylvania
Grandma's Raspberry RugelachI remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. —Dalya Rubin, Boca Raton, Florida
Coconut CookiesThis coconut cookie recipe delivers a mellow, lightly sweet-tasting cookie that's the perfect complement to a bowl of ice cream. And while we doubt you'll have any left over, they freeze well, meaning you'll always have a sweet treat on hand when the craving strikes.
Grossmutter's PeppernutsBefore Christmas, my grandmother would bake peppernuts and store them until the big day. When we came home from school, the whole house would smell like anise and we knew the holiday season was about to begin. —Marilyn Kutzli, Clinton, Iowa
Grandma's Polish CookiesThis traditional khruchiki recipe has been handed down through my mother's side from my great-grandmother. As a child, it was my job to loop the end of each cookie through its hole. —Sherine Elise Gilmour, Brooklyn, New York
Italian Rainbow CookiesColorful, gorgeously layered and filled with yummy almond, raspberry and chocolate flavors, our Italian rainbow cookies will be a recurring presence on your annual holiday cookie tray.
Icebox CookiesThis cookie recipe from my 91-year-old grandmother was my grandfather's favorite. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. —Chris Paulsen, Glendale, Arizona
Apricot Pinwheel CookiesMy grandmother always made these cookies for the holidays. The recipe has been passed down through generations to me, and now from me to you. — Robert Logan, Clayton, California
Mint Chocolate WafersMy grandmother gave me a cookbook stuffed with recipes. This is a slight twist on one of the first—and best—recipes I made from the book. It's best to store these in the refrigerator. —Mary Murphy, Evansville, Indiana
Triple Ginger CookiesMy dad loved ginger cookies. I tinkered with the recipe my grandma handed down by using fresh, ground and crystallized ginger for more pizazz. —Trisha Kruse, Eagle, Idaho
Sea Salt Mint White Mocha CookiesThis recipe came from my mom's Grandma Alice, who taught her how to bake. Grandma Alice always had a fresh plate of warm cookies on her counter. I learned some of her recipes by heart as a child, and I've been making these since high school. They taste like Christmas.—Kristin Bowers, Rancho Palos Verdes, California
Italian Wedding CookiesYou don't need a party to enjoy these Italian wedding cookies. The soft, lemon-scented, cakelike cookies with a sweet glaze and pretty sprinkles make any day brighter.
Spiced Oatmeal CookiesI'm the fourth generation of cooks in my family to bake these cookies. When my grandmother sent me a batch for my birthday one year, I asked her for the recipe. That's when I learned it was originally my great-grandmother's recipe. It's one that I will definitely make sure gets passed on! —Loretta Pakulski, Indian River, Michigan
Orange CookiesSoft, tender and filled with bright, zippy orange juice and zest, our orange cookies with a homemade icing are sure to please—and pucker!
Originally Published: March 09, 2021
