Recipe Using Egg Yolks?

Question

I have a recipe that calls for 5 egg yolk. I have high cholesterol, can I replace the egg yolks with Eggbeaters? If so, what is the ratio?

Here's the recipe.

Lemon Pastry Cream
Serving Size : 3-1/2 cups

5 Large Egg Yolks
3/4 Cup Cornstarch
3 Cups Heavy Cream
1/2 Cup Fresh Lemon Juice
3/4 Cup Sugar Substitute (recommended: Splenda)

In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside.

Combine the remaining 2 cups cream, lemon juice and sugar in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature.

When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.

Answer 1

You should be able to substitute with Egg Beaters or any other egg substitute. I've done it many times as I too have high cholesterol.

As for the ratio, it should say on the Egg Beaters container.

Just went to www.eggbeaters.com, and here is the conversion:

3 tablespoons = 1 egg yolk

Answer 2

This is what I make with egg yolks and they are the best cheese straws ever. They can be frozen or as you may find very tasty when warm from the oven. What you need. ***************** 3oz grated cheese 2oz butter Salt and Pepper 1 egg yolk 3 oz plain flour Large mixing bowl Knife or cutters Rolling Pin Baking Tray What you do with it. ********************* 1. Mix the flour seasonings and cheese together. I don't think you need any particular flour here. I just use Tesco own, but as for the butter whilst any will do I like to remember this is a recipe from the 50's so I prefer to use a block of butter (Anchor) and I am sure it makes a difference. Cut the butter in to small lumps as this makes the next bit easier. With the cheese I use equal amounts of a coloured cheese (for the colour) and a strongish cheese (for the taste). Don't forget the salt and pepper. I know we are advised against it these days but the salt really does make a big difference. 2. Next rub in the butter till fine. Ok, forget all those kitchen gadgets you have just dig your hands in. (Make sure you washed them first!) If you scoop down with both hands the gently rub the butter between your fingertips and thumbs. When it looks like breadcrumbs you are done. 3. Mix in beaten egg yolk until stiff. I'm sure you know how to seperate an egg yolk from the white (albumen, just in case you ever get asked in a pub quiz). Beat the egg yolk and gradually add it to your mixture. Simple! The white bit left over is great for making meringues by the way. After mixing the mixture give it a quick knead so it looks like pastry. 4. Roll it out thinly (about 1/2'' or 1cm). If you want traditional cheese straws cut into strips about the same width as the thickness of your pastry. But the size is really up to you. Depending on what and who I'm making mine for sometimes I do straws and sometimes I do shapes with Cookie cutters or round pastry cutters. 5. Pop them in the oven until golden brown. (Gas mark 5, 380*F or 193*C) 6. When done, leave to cool, then enjoy.

Answer 3

its 1 1/4 to 1 1/2 cups for 5 eggs

Answer 4

I prefer whole eggs (organic that have been fed vegetarian feed) just for the flavor, try them sometimes. We won't use anything else now. I have never used those egg-products bc once my uncle found part of a chicken foot and a beak in his carton and that turned me off!

Answer 5

Egg yolks are not the problem - but 3 cups of heavy cream???? That's whipping cream. And it is not the cholesterol you eat that is a problem, it is the cholesterol that your body produces.

Answer 6

If you want lower cholesterol. stay away from Lemon Pastry Cream.

Maybe have a piece of fruit for dessert instead?

Answer 7

It should work just fine.. they used that in many items when I worked at a place with "fine" dining.... this has been a few years so they make have changed thier mix, but at least it should still work.

Answer 8

http://www.google.com/search?lr=&ie=UTF-8&oe=UTF-8&q=Lemon%20Pastry%20Cream