Custard with whole eggs?

thelawnet

Have a custard recipe that calls for 3 egg yolks.

Just wondering if any of you people know what to do with the egg whites, short of making a meringue or something? Is there any way to incorporate them into the recipe?

Otherwise am making potato dumplings, which call for whole eggs, but do you think it would be bad to substitute egg white instead??

adelight

Should be fine, I often use up left over egg yolks/whites in dumplings, pancakes, fish cakes etc. Anything which just requires a small amount of something to bind it.

freyasmum

I guess as long as you're adding some fat and at least one whole egg, then you could do it. Obviously will be a bit different to using the whole amount of whole eggs, but it would probably be doable.

Alternatively, you could whisk and freeze the egg whites until you're ready to use them

McKneff

Meringues can be made with the extra white,
or pepermint creams, put the white with icing sugar and pepermint essence, roll to a ball and roll out, cut into little rounds, mark with a ford and leave to set, eat as they are or dip them halfway in melted chocolate. mmmmm

meritaten

Ive always made creme anglais (custard) with whole eggs...........no egg whites to deal with later. What recipe are you using OP?

thelawnet

meritaten wrote: »

Ive always made creme anglais (custard) with whole eggs...........no egg whites to deal with later. What recipe are you using OP?

All the recipes I can find use egg yolks, Delia, Raymond Blanc, etc.

meritaten

hmm - I was taught in school to use whole eggs and so did my nan! as the recipe will call for cream/milk I would add the egg whites to the measure and then add cream/milk up til the amount stated in the recipe.
I am sure I have seen James Martin use whole eggs in his custard recipe.......try one of his?

Need2bthrifty

I've done recipes for custard/ice cream that only need the yolks so I froze the whites and used them for meringues at a later date, they freeze really well so long as you note how many whites are in the tub.

Floozie

I make trifles with homemade custard which uses egg yolks and the egg whites are always used to make meringues which can be kept in an airtight box which will last beyond xmas. Meringues,whipped cream and raspberries over christmas as a pudding or treat instead of mince pies andxmas cake are yummy!!!

squeaky

This link is interesting: Why are eggs yolks only used in custard rather then both yolk and whites?


Most of the recipes I've seen for custard using whole eggs are for baked custard. As in custard tarts, not the custard you pour over a sponge.

It's quite possible that using the egg whites but reducing the amount of milk used will work for a pouring custard, well obviously it does from posts above though quite what difference it makes on consistency and taste I have no idea. One of these days I'm going to get myself some real vanilla and have a go - until then it's going to be Bird's Eye for me