What is the difference between using only yolks and whole eggs in a curd?
So, i've been searching for an explination of why some curds use only yolks and others the whole egg while making a curd (for example a Lemon Curd). How can i exchange them ? How does it thickens while using only Yolk if the protein is in the White ? Thanks
Best Answer
The yolk also has a fair bit of protein but it is combined with a huge amount of fat as well. Whites, on the other hand, have only protein.
When egg whites cook in a custard they have to be mixed very well, cooked gently, and usually still strained, in order to avoid blobs of scrambled egg messing up the texture of the dish.
Egg yolks are much easier. Some recipes will still call for straining them, I expect to deal with the albumin and chalazae that cling to the outside however, this is not nearly as difficult to work with. Egg yolk have enough protein to gently set a custard and they mix and emulsify into the batter easily.
I will sometimes also include whites when making a recipe that calls for yolks- especially if I have a yolk break while separating and I don't want to throw the egg out. In this case I will mix the batter more thoroughly to ensure there are no undissolved whites. Don't mix the egg whites alone or they will foam and never dissolve. I will also heat the mix more gently and stir more often to prevent scrambled eggs.
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Quick Answer about "What is the difference between using only yolks and whole eggs in a curd?"
Some recipes call for only egg yolks, while others call for whole eggs or a combination of both. Using whole eggs makes a lighter, fresher curd. Using only yolks makes a denser, eggier curd. A combination of whole eggs plus yolks can also be used.What happens if you use egg yolks instead of whole eggs?
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.What is the difference in a custard made with only egg yolks compared to whole eggs?
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.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.How many egg yolks equal a whole egg?
Equivalents: 1 whole egg = 2 egg whites (to reduce fat; may make baked goods less tender) = 2 egg yolks (in sauces, custards, and cream fillings). One egg contains about one tablespoon of egg yolk and two tablespoons of egg white.Egg Yolk vs. Egg White: What's the Difference?
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