Stack Exchange network consists of 177 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.
Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up.
Will using egg whites instead of whole eggs have an effect on the finish product when baking?
It will definitely make a difference. Yolks contain various things like fats and emulsifiers that affect the flavor and texture of baked goods.
If you want more details, then tell us what you're baking.
According to ChickenPing (http://www.chickenping.com), you can use 2 yolks and 1 tbsp water (for cookies) OR just 2 yolks (for custards).
Required, but never shown