Whole Eggs vs Whites
This might be an easy question, but I really don't know the answer. If a recipe calls for eggs white only, can I use the whole egg? What would happen? (other than the color, I understand you won't get a REALLY white cake), but will it alter the recipe otherwise? I hate to just throw away yolks if I can't use them right away. I appreciate your help.
Replies to This Discussion
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Permalink Reply by Jenifer T on
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Hmmmm...interesting, not one reply?!?! I always get tips and advice from everyone...so I still have no answer on the egg situation. :(
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Permalink Reply by Karen Marie on
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Jenifer no you cant use whole eggs.. the fat in the yolks will change the recipe... the whites are usually whipped up and folded in as a leavener. Youcan try freezing the yolks....perhaps in ice cube trays so if you need a yolk you dont have to thaw the whole batch.
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Permalink Reply by Jeanne on
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Sometimes you can... you'd have to test it out. You wouldn't use 4 whole eggs if the recipe calls for 4 egg whites since whole eggs are more liquid than just 4 whites. It would really depend of the recipe though. If the recipe calls for beating the whites and folding them in you can separate the eggs and add the yolks and then fold in the whites.
I freeze yolks, but you had to add some sugar or salt to them before you freeze them or they get gummy. Whites you can freeze as is though.
=]
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Permalink Reply by DianeByers on
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I use the liquid egg white instead of wasting all the yolks, my cakes turn out great using them.
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