Can I substitute egg yolks for whole eggs in a flaugnarde (clafoutis not made with cherries)? I've heard it's the whites that taste "eggy".
I ask because my son, when he was home between semesters, remarked that a pear flaugnarde I'd prepared tasted too eggy. I'll be making another this week, so I am wondering whether this will solve the problem. Thanks so much, everyone. ;o)
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