Can you substitute whole eggs for egg whites in baking?

Question

Will using egg whites instead of whole eggs have an effect on the finish product when baking?

score 7 · Accepted Answer · answered Apr 21 '11 at 17:23

7

It will definitely make a difference. Yolks contain various things like fats and emulsifiers that affect the flavor and texture of baked goods.

If you want more details, then tell us what you're baking.

answered Apr 21 '11 at 17:23

Mike Baranczak

score 0 · Answer 2 · answered Apr 23 '11 at 13:45

0

According to ChickenPing (http://www.chickenping.com), you can use 2 yolks and 1 tbsp water (for cookies) OR just 2 yolks (for custards).

answered Apr 23 '11 at 13:45

Echilon

2 Answers2