Most chocolate pudding recipes I find are egg free.
However a chocolate pudding that uses eggs yolks is essentially a chocolate custard. If you used whole eggs in a custard it would not set the same as when made the usual way with just yolks. Some custards do have beaten egg white added separately after they set.
Note: there is a British recipe for steamed "chocolate pudding" that uses whole eggs, but its texture is more like a cake than pudding.
In most cases in baking, this would not be a great substitution. Egg whites provide protein, which helps baked goods to bind together (and prevents cakes from falling in the middle after baking). They also help baked goods to rise properly.
Egg yolks do provide protein, they do so with much more fat, which means that the baked good is likely to be slight denser, richer, yellower, possibly a little chewier. They are also an emulsifier and stabilizer (will set a quiche etc... )whereas egg whites are not - this is a huge difference between the roles of egg whites and yolks and should be considered when attempting to substitute anything.
No, whole eggs are not a good substitute for egg yolks when baking. A good substitute for egg yolks is olive oil.
Of course you can! The egg whites are only taken away as they can sometimes limit how far they rise. However keeping the white is not a problem.
No egg yolks can't replace whole eggs. You're recipe will not turn out like you think it will.
No, it the recipe calls for 3 egg yolks you cannot substitute that for whole eggs. Some recipes, like custard, only require egg yolks, as the egg whites will curdle the mixture.
Yes.
Yes, just find a recipe that requires whole eggs rather than just the yolks
yes, i have done it before and i loved it i think you should try this!
Ingredients1 13 x9 Chocolate Cake4 RIPE Bananas, Sliced1 c Whipping Cream1/4 c Almonds, Blanched, Toasted& Slivered 1/4 c Maraschino Cherries, HalvedCHOCOLATE PUDDING- 2 c Whole Milk1/2 c Granulated Sugar5 oz Semi-Sweet Chocolate, Grated2 tb Cornstarch2 tb Unsweetened Cocoa Powder4 tb Water2 Eggs4 Egg Yolks2 tb VanillaPrepare the chocolate pudding first. Place the milk, sugar and chocolate in a medium saucepan. Cook, stirring, over medium heat until the chocolate is melted and the mixture is on the verge of boiling. Sift the cornstarch and cocoa powder together. Add water and mix thoroughly. Stir the cornstarch mixture into the chocolate mixture. Whisk in the whole eggs and the extra egg yolks. Cook until thickened (about 5 minutes). Add the vanilla extract. Pour into a bowl. Cover with plastic wrap and chill. Cut the chocolate cake into 3 squares. Layer half the pieces of chocolate cake in a large trifle or other large glass bowl, cutting the pieces to fit. Arrange half of the banana slices around the sides of the bowl and on top of the cake. Spread half the chocolate pudding over the cake and around the sides. Repeat the process with another layer of cake, more banana slices and the rest of the chocolate pudding. Whip the whipping cream and slather over the top of the topmost layer of chocolate pudding. Sprinkle with slivered almonds and garnish with cherry halves. Chill. Joel Ehrlich
raw egg yolk, cooking oil and vinegar The related link below tells you how.
No
TWO YOLKS INSTEAD OF ONE ARE FOUND IN SIDE THE EGG
No. Egg yolks are required.
egg yolks shrimp whole milk products
egg yolks shrimp whole milk products
egg yolks shrimp whole milk products
If a recipe calls for whole eggs - it means the yolk & the white (albumen). Some recipes ask for you to just use the yolks.
No. Egg custard, or custard is made with egg yolks, milk and sugar. It is a pudding, in german or american cuisines. It can be baked into pies, added to cakes or pastries or baked and served as is.