/ Register

Egg Yolk Conundrum

Discussion in 'Food & Cooking' started by coulis-o, Jun 20, 2010.

  1. Jun 20, 2010 #1
    coulis-o

    coulis-o

    Messages:
    203
    Likes Received:
    14
    Exp:
    Professional Chef
    I was thinking about this particular question when making English Creams at work a week or so ago...

    I was wondering if a recipe requires a certain number of egg yolks, and one of the eggs had two yolks in it, would you count that as 2 yolks or 1?
     
  3. Jun 20, 2010 #2
    amazingrace

    amazingrace

    Messages:
    929
    Likes Received:
    18
    Exp:
    At home cook
    Oh, how we love to torment ourselves!  My guess is that each yolk would count, provided they are both the same size as a regular yolk. 
     
  4. Jun 20, 2010 #3
    amazingrace

    amazingrace

    Messages:
    929
    Likes Received:
    18
    Exp:
    At home cook
    Oh, how we love to torment ourselves!  My guess is that each yolk would count, provided they are both the same size as a regular yolk. 

    hmm..that was wierd.  first I got a message that the attempt had faild,  and I should try again...now, wound up double posting. 
     
    Last edited: Jun 20, 2010
  5. Jun 20, 2010 #4
    chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    174
    Exp:
    Retired Chef
    Don't think it matters. Don't let it bother you. If you look close most double yokes are smaller then a single in a shell..
     
  6. Jun 23, 2010 #5
    coulis-o

    coulis-o

    Messages:
    203
    Likes Received:
    14
    Exp:
    Professional Chef
    it doesn't add much to precision or being pedantic in following a recipe that requires 8 yolks if coming across a double yolk egg.
     
  7. Jun 23, 2010 #6
    chrislehrer

    chrislehrer

    Messages:
    1,929
    Likes Received:
    126
    Exp:
    Cook At Home
    It could matter only in certain kinds of baking, in which case you should be working by weight anyway.

    For example, if you were making a sabayon-based sauce, e.g. hollandaise, and you got a double-yolked egg, you'd just adjust the quantity of fat when you beat it in at the end based on how thick you wanted the sauce to be. It's not that precise. But if you're making some sort of pastry that has to be just so, you need to be working by weight because of the flour and especially because of the very hygroscopic ingredients (salt, sugar, honey, etc.), and in that case it makes no difference whether the yolks were large or small to begin with.