If a recipe calls for egg yolks, but you mistakenly use whole eggs, will it ruin the dish?
it depends on the dish. what are you making?
Pumpkin Pie - it is an old recipe where you cook the pumpkin mixture, chill, and then fill the baked shell. I was just concerned that using whole eggs might change the texture or taste of the pumpkin filling.
Susan W is a trusted source on General Cooking.
Is it the old Cooks Illustrated recipe? Did you end up with white flecks or did you whisk the eggs? Maybe put a little in a small cup, chill it and check the texture. Or do you still bake the entire pie (cooks illustrated)?
hmmm... if you used the same amount of whole eggs as the recipe calls for egg yolks, the pumpkin mixture will have more moisture—but if you're cooking the mixture before pouring into a baked shell, i say just keep cooking the mixture to the desired consistency! any extra moisture should just evaporate off. i hope this helps!
No, I got the recipe from a magazine 30+ years ago. I gently beat the eggs before adding them to the pumpkin mixture and cooking it. I don't have any white flecks but it just seems a little grainy in texture. I chilled the entire batch but it doesn't seem as dense as it normally is (although I only make this once a year!).
That makes sense! Thanks so much for your help.
Please enter a valid email address.
Well played. You deserve a cookie.
And you thought *you* were spending too much money at Whole Foods
Why Amazon Bought Whole Foods
True Clichés About the French
Fudge-Topped Carrot Halva
Prince Harry Shops for His Own Groceries
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)