You can also scramble egg yolk, but I wasn't a fan of the consistency. It was too crumbly, but some LOs like it as finger food, and you can also mash it into all kinds of purees. Tyler's all time favorite was egg yolk french toast. Just dip both sides of the bread in beaten egg yolk and fry it up, then tear into pieces for finger food. I also make sandwiches or grilled cheese with the bread after it's done.
I always did the shell thing to separate it...no matter what method you use, you're bound to have some amount of white left on the yolk. Tiny amounts like that are okay. Be aware, though, that I've read that the shell method can transfer germs from the eggshell into the actual egg, and the best way is to separate the egg is between your clean hands (not that it changed my ways
).
I never scoured ingredients for egg yolk products, but maybe I was supposed to!
