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

NickC
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  • Yes, it will have quite a difference. I once wrote an answer detailing what egg whites and egg yolks do in cake flour, read it: http://cooking.stackexchange.com/questions/14025/are-there-any-vegetarian-friendly-egg-substitutes-that-can-be-used-in-cakes/14035#14035. Note that changes which are bad for a cake is not necessarily bad for a bread or other baked goods. – rumtscho Apr 21 '11 at 17:30

2 Answers2

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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.

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

Echilon
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  • While this link may answer the question, it is better to include the essential parts of the answer here and provide the link for reference. Link-only answers can become invalid if the linked page changes. – TFD Oct 01 '12 at 08:29
  • In addition to @TFD's comment...chickenping.com seems to just be a site for a recipe-organizing app. What part of that site would tell you how and why you could substitute whole eggs for egg whites? – Laura Nov 02 '12 at 13:53