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Absolutely not!!!!! you see the egg white makes the batter/mix more fluffy and not so dense. This helps the mix to rise while in the oven. If you were to add the yolk in to then the mix would be dense and wouldn't taste as good. You can go to any superstore or supermarket and look for an egg seperater. Basically what it is is a little thing you hook on the side of the bowl put you egg in it and the egg yolk will stay in the seperater and the egg white will fall into the bowl. They are like $5 at the store. Or you can just do it the old fashioned way by putting them in and out of each half until all you have left is the yolk.
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∙ 11y ago
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∙ 14y agoYou could in some recipes, just depends. The yolk is a fat source for the recipe so you would have to allow for that. I would guess 1 teaspoon of oil for each egg as long as you used the white. Depending on the recipe, there will probably be a difference in the finished product. Nothing drastic, but probably noticeable.
Wiki User
∙ 14y agoSince the egg yolk add fat to the recipe, I would add 1/2 teaspoon of oil per egg.
Wiki User
∙ 11y agoYes but it will be higher in cholesterol, use 2 whites and 1 whole egg to substitute two eggs.
Regards
Wiki User
∙ 12y agoWhole eggs will usually give a better result, but using what is stated in the recipe will typically give the best result.
Wiki User
∙ 12y agoYes, but the cake may be dryer than it would be with whole eggs.
Wiki User
∙ 13y agoYes
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Can you just use whites if the recipe calls for whole eggs?
No. Egg yolks are required.
In a wedding cake are whole eggs used or egg whites?
Each recipe is different, but no-cholesterol recipes DO exist.
Which is better egg white or egg yolk?
If a recipe calls for "2 eggs," it means THE WHOLE EGG. If they want you to use the egg yolk only, it will say, "add the yolk of 2 eggs." If they want you to use the egg whites only, it will say, "separate the eggs and beat in the whites." To 'separate' an egg means to separate the yolk from the whites.
What are whole eggs?
If a recipe calls for whole eggs - it means the yolk & the white (albumen). Some recipes ask for you to just use the yolks.
Can i forgo the eggs recipe for box cake calls for 3 egg whites i have no eggs and no applesauce what can i do?
A box cake calling for 3 egg whites would not rise properly without the egg whites. Applesauce is not a suitable substitute for egg whites. Possible solutions would be to borrow eggs from a neighbor, or prepare a different dessert using available ingredients.
Can you substitute egg whites for whole eggs when baking?
It is not a good idea to substitute whole eggs for egg whites when baking! If you think about it, you will realize that it will change the entire consistency of your mix when you do that. If the recipe has called for egg whites, very probably it also says that the egg whites should be whipped until frothy, then folded into the batter. You cannot do that with the egg yolks present. The whole purpose of using egg whites ONLY is to make the batter light and fluffy. Egg yolks are more heavy, and cannot be whipped into a light, frothy consistency. {if the recipe does not state to beat the egg whites separately, it may be ok to substitute whole eggs, especially in recipes for cookies or brownies. In some of these recipes the whites only are used to reduce the fat and cholesterol content; in these cases, it's perfectly fine to substitute whole eggs, using 1 whole egg for every 2 whites called for.} Always try to follow the recipe EXACTLY. Changes and substitutions are always possible, but you need to learn when you can substitute an item. Sometimes you simply cannot make substitutions and still make what you want. If you want to make a nice, light, low-calorie salad for lunch, but you find that you do not have any lettuce, you cannot have a salad because there is no substitute for the lettuce! (Unless you happen to have other greens in the lettuce family, such as endive, spinach, radiccio, etc.) Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe. This is just fine for cooking or baking cookies/cakes. When it comes for recipes where you have to whip the egg white, this would not be suitable. Otherwise, this substitution is just fine.
Why are egg whites better for a diet than a whole eggs?
There's allot if cholesterol in the yolk.
How do you convert a recipe with real eggs to egg whites?
Omit the yolks, and try using two egg whites per egg called for. The extra egg white will make up for the moisture lost in the omitted yolk. For instance, if the recipe calls for two eggs, use four egg whites.
Why are egg yolks separated from egg whites?
They aren't separated in most cooking recipes, but they are often separated in baking. This is because chemically, the two parts of the egg are very different, and achieve different purposes. For example, egg whites can be beaten; whole eggs and egg whites cannot. In baking, egg whites provide protein for the recipe, they help provide structure, and leavening. Egg yolks provide fat, taste, mouth feel, and it also acts an emulsifier, helping water and oil combine in the recipe.
Can you use whole eggs in banana muffins instead of just the yoke?
Yes, just find a recipe that requires whole eggs rather than just the yolks
What recipe do mormons use in preserving raw eggs?
Store eggs in cold, dry place and do not wash it before storing
Do whole eggs make cakes rise more than egg whites?
No. The eggs don't make cakes rise. It is the baking powder in the cake flour.
