Can I use six whole eggs instead of six yolks.

The recipe calls for:

  • 6 yolks
  • 1.5 c sugar
  • 4 heaping T cornstarch
  • 1 can evaporated milk
  • 1 can regular milk (fill the above can)
  • 1 T vanilla
  • 3
    What is the method? Are you talking about UK pudding or US pudding? – Catija Jan 4 '17 at 20:12

You certainly can replace the yolks with whole eggs but you wouldn't do one-to-one as that would give you too much volume. The average egg has more volume in whites than in yolks (it's about 60% white and 30% yolk) so you'd want to use three whole eggs, not six.

Unfortunately, whites may give your pudding a texture that you won't like - one site calls it "jellyish" (meaning like gelatin), so you may want to use a combination of whole eggs and yolks alone, say, two whole eggs and two yolks. This would be about equivalent to using six yolks but will reduce the gumminess.

  • Now I'm curious... what's the other 10%? – Erik Jan 5 '17 at 10:41
  • 3
    Shell, of course. :) – Catija Jan 5 '17 at 11:25

I don't make pudding very often, but I did last night. I didn't realize I had put in three whole eggs instead of three yolks until all cooking was done, and the assembled pudding was cooling off. I couldn't tell any obvious difference, so nothing clued me in I did anything wrong, until it randomly crossed my mind. No gumminess. Just pure, creamy yumminess. Though if the correct and goofed recipes were side by side, maybe I could sense a difference, for all I know.

I used the Joy of Cooking recipe (1c sugar, 3 Tbsp cornstarch, 1/4tsp salt, 3c whole milk, 3-4 large egg yolks, 3 Tbsp unsalted butter, 1.5tsp vanilla, wafers, banana)

Your Answer

 
discard

By clicking "Post Your Answer", you acknowledge that you have read our updated terms of service, privacy policy and cookie policy, and that your continued use of the website is subject to these policies.

Not the answer you're looking for? Browse other questions tagged or ask your own question.