while i was making a banana cream pie, i was not focused so i put whole eggs instead of jus the yolks. why only the yolks? n what would be the difference with the pie i jus baked with the whole eggs?
You are essentially making a custard which will work with whole egg but won't be as thick or rich.
yup traditional one. so in the end i put 2 whole eggs n 1 egg yolk, successfully made! my first time n it was delicious anyhow.. glad. with vanilla ice cream yummmm
thank you guys for helping me out !
Egg yolks contain about 75 times more fat than the whites. Fat = richness. The whites contain about 25% more protein than the yolks so including the whites will toughen the finished pudding somewhat - but I doubt you'll find it objectionable.
Was your recipe a traditional one where you made the pudding/custard first and poured it into the pie crust? It should work fine but won't be as rich.
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