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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.

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6y ago
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11y ago

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.

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9y ago

No, whole eggs are not a good substitute for egg yolks when baking. A good substitute for egg yolks is olive oil.

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13y ago

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.

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13y ago

No egg yolks can't replace whole eggs. You're recipe will not turn out like you think it will.

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13y ago

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.

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14y ago

Yes.

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Q: Can you use whole eggs instead of just egg yolks in chocolate pudding?
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