In making a pudding, can you replace yolks with whole eggs?
Can I use six whole eggs instead of six yolks.
The recipe calls for:
- 6 yolks
- 1.5 c sugar
- 4 heaping T cornstarch
- 1 can evaporated milk
- 1 can regular milk (fill the above can)
- 1 T vanilla
Best Answer
You certainly can replace the yolks with whole eggs but you wouldn't do one-to-one as that would give you too much volume. The average egg has more volume in whites than in yolks (it's about 60% white and 30% yolk) so you'd want to use three whole eggs, not six.
Unfortunately, whites may give your pudding a texture that you won't like - one site calls it "jellyish" (meaning like gelatin), so you may want to use a combination of whole eggs and yolks alone, say, two whole eggs and two yolks. This would be about equivalent to using six yolks but will reduce the gumminess.
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Quick Answer about "In making a pudding, can you replace yolks with whole eggs?"
It depends upon the type of dish you are making — in baked goods, yolks only will result in a chewy cookie/brownie/cake whereas including the egg white(s) will result in a cakey texture. In puddings, yolk only results in a heavier thicker texture while whole eggs will result in a lighter airier texture.Can I use whole eggs instead of egg yolks in pudding?
With the eggs, the issue is whether to use the whole egg or only the yolk. Yolks give a richer tasting, velvety custard, and a deeper yellow colour which is more appetising. If you add whites there is more of a jellyish consistency. Whites make a sturdier custard and are useful if you wish to unmould a baked custard.What happens if you use whole eggs instead of egg yolks?
When you use whole eggs in a recipe, you get some of the best properties of both the yolk and the white. While whole eggs aren't quite as good as straight yolks at creating an emulsion, they are still excellent binding agents, especially in cakes, cookies, and other baked goods.Can I use whole eggs instead of just yolks?
Notes: We were surprised to find that though using all egg whites makes the structure stronger, using whole eggs makes it stronger still. These results are predicated on weight of the major ingredients. If using volume for the eggs, be sure to measure them as the proportion of yolk to white varies from egg to egg.Can I substitute whole egg for 2 yolks?
Whole eggs do a bit of both. Based on this understanding of what the different parts do, our guess is that substituting a whole egg with two yolks would give us a very tender and moist cookie with a cake-like structure. Because we lose the proteins in the whites, the cookie would likely be crumbly.12 Egg Yolks will make The Best DESSERT of All Time! recipe #3
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Answer 2
I don't make pudding very often, but I did last night. I didn't realize I had put in three whole eggs instead of three yolks until all cooking was done, and the assembled pudding was cooling off. I couldn't tell any obvious difference, so nothing clued me in I did anything wrong, until it randomly crossed my mind. No gumminess. Just pure, creamy yumminess. Though if the correct and goofed recipes were side by side, maybe I could sense a difference, for all I know.
I used the Joy of Cooking recipe (1c sugar, 3 Tbsp cornstarch, 1/4tsp salt, 3c whole milk, 3-4 large egg yolks, 3 Tbsp unsalted butter, 1.5tsp vanilla, wafers, banana)
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