Will this corn pudding taste eggy?
I don't like the taste of eggs, and can't stand baked dishes in which that "eggy" flavor is really dominant. On the other hand, I love corn pudding, and I've seen two recipes that I'd like to try. The problem is that these recipes call for 3 or 4 eggs. I've never made a corn pudding with that many eggs, and I'm afraid they'll taste eggy. Does anyone know how dominant the egg flavor will be in these recipes? And are the eggs absolutely necessary? Could I leave them out or use fewer of them?