2006-11-29 23:38:05 · 7 answers · asked by MCourtney 1 in Food & Drink ➔ Cooking & Recipes
Depends on the recipe
2006-11-30 00:26:53 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Unless the egg weighs about twice as much as a regular egg, then no. You probably are getting more yolk at the expense of surrounding white. You might see a slight rise in the cholesterol level of your recipe, but unless you are really watching your diet, it shouldn't matter that much. If you want balance, remove the yolk from the next egg in the recipe. I often remove yolks and still count the white portion as a whole egg; it seems to do the same job (except in certain recipes like cream pies, which require just the yolks). But unless the yolks are mentioned specifically in the recipe, I've always treated them as optional (I like to minimize the extra cholesterol in my cooking this way.)
2006-11-30 07:51:18 · answer #2 · answered by Black Dog 6 · 0⤊ 0⤋
If the recipe requires two egg yolks, Yes!
2006-11-30 07:40:37 · answer #3 · answered by lepluver 2 · 0⤊ 0⤋
My opinion is to take off one egg yolk, specially if you add the egg on a recipe of a cake or soufle (flufy texture dish). But I saw in a program in the BBC Food channel a reputable chef has consider it as one egg still.
2006-11-30 07:43:27 · answer #4 · answered by Shaimaa 2 · 0⤊ 0⤋
No! because they are talking about two eggs with shells, unless they are talking about two egg yolks than yes.
2006-11-30 07:43:17 · answer #5 · answered by tjexplorer2013 1 · 0⤊ 0⤋
Still one egg in my kitchen............
2006-11-30 07:46:18 · answer #6 · answered by justmedrt 6 · 0⤊ 0⤋
I would say that qualifies.
2006-11-30 07:48:47 · answer #7 · answered by Anonymous · 0⤊ 0⤋