I have a cookie recipe that only needs one whole egg. Since I have lots of yolks from other baking, can I use 1 yolk with something else (like a Tbsp. of water) or can I use 2 egg yolks?
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related : cooking.stackexchange.com/q/32511/67 ; cooking.stackexchange.com/q/24096/67– JoeCommented Dec 11, 2020 at 20:06
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2There are recipes which specifically call for egg yolks, in particular custards and certain cakes. Probably better to make one of those.– SneftelCommented Dec 11, 2020 at 21:52
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3Does this answer your question? Can you use just egg yolks when recipe asks for eggs?– FuzzyChefCommented Dec 16, 2020 at 20:37
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Welcome to SA! Please take a look at the questions that Joe links, above. The answers there have a complete answer to your question (summary: it depends).– FuzzyChefCommented Dec 16, 2020 at 20:38
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2 Answers
From Cook's Thesaurus Eggs:
Substitute 2 egg yolks for each whole egg. This is higher in fat, but works wonders in sauces, custards, and cream fillings.
I suggest you use two egg yolks, and perhaps slightly, almost unnoticeably, lower the amount of fat you put in the dough.
answered Dec 12, 2020 at 2:45
It depends on what your goal is. It will work chemically, per the other answer. But you will definitely get a much stronger egg flavor in the dish. In some dishes, this is acceptable or even desirable. In others, it could be distracting.
My preference is to use the yolks in recipes that actually call for extra yolks. For example, ice cream. :)
