Using both whipped egg whites and egg yolks vs whipped egg whites only?

Would you get more leavening if you used both whipped egg whites and egg yolks and folded them into a batter (pancake batter,for example)compared to using whipped egg whites only, and would it make a noticeable difference? If yes, then why is it more common to use just the whites?

baking leavening

Best Answer

Whipping egg whites is usually done to make a batter lighter and fluffier. In such a case, adding in egg yolks will likely make the batter denser and less fluffy.

On the other hand, if the recipe has substituted egg white for egg in order to make a recipe healthier by reducing fat content, you can revert to using whole eggs (1 for every 2 egg whites). The texture will still be different, but that might be what you want.

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What happens if you whip egg yolks?

Egg yolks and sugar are beaten until the mixture is pale yellow, thiick and forms a ribbon. When the beaters are lifted, a bit of the mixture falls from it and forms a ribbon which slowly dissolves on the surface.

Can you whip just egg whites?

Egg whites are most easily whipped with an electric hand or stand mixer, but this process can be done by hand with a wire whisk as well. To whip egg whites, start with a clean, grease-free bowl and whisk attachment and begin to process the egg whites on low speed.

Can you make meringue with egg yolks?

Question: Why don't you use egg yolk in meringue? Egg yolks contain fat which interferes with how the proteins arrange themselves, stopping the mixture fluffing up.

What happens when you whip or beat just the egg whites?

Egg white are primarily made out of protein and water. Beating or whipping egg whites is whisking them or beating with a hand mixer or stand mixer to stretch the protein strands and incorporate air into the egg whites. This is a technique used to add height, lightness, and a delicate texture to recipes and baked goods.

Egg Yolk vs. Egg White: What's the Difference?

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