Cooking: Why Only the Egg White?

cheeseface · Dec 15, 2006

Yesterday I tried a new recipe for chicken wontons that are a bit like a Chinese dumpling. I do like pan poaching/boiling these kinds of things, but I deep fried them. They were awesome!

Anyway, the recipe called for one egg white to put in the mixture, which I did. My question is: Why just the egg white? I can cook alright, but I don't know the reasons behind some cooking methods. I do a fried rice that uses one whole egg. I use a whole egg in some hamburger recipes. Would I really notice anything different if I put the whole egg in the mixture for the wanton filling? Will it tear a hole in the space/time continuum if I do this? I have no idea. Why just egg white?

lookingglass · Dec 15, 2006

Originally Posted by Hydroaxe

Yesterday I tried a new recipe for chicken wontons that are a bit like a Chinese dumpling. I do like pan poaching/boiling these kinds of things, but I deep fried them. They were awesome!

Anyway, the recipe called for one egg white to put in the mixture, which I did. My question is: Why just the egg white? I can cook alright, but I don't know the reasons behind some cooking methods. I do a fried rice that uses one whole egg. I use a whole egg in some hamburger recipes. Would I really notice anything different if I put the whole egg in the mixture for the wanton filling? Will it tear a hole in the space/time continuum if I do this? I have no idea. Why just egg white?

When you cook with eggs it's kind of like doing a slow dance with protein. The egg white is going to provide just enough bonding for your recipe the yolk would provide just a bit too much.

As for tearing a hole in the space/time continuum you may want to use a whole egg and find out. If you end the world, we'll know who to blame.

emma's friend · Dec 15, 2006

Originally Posted by Hydroaxe

Will it tear a hole in the space/time continuum if I do this?

yes, please don't!

In all probability it is a protein thing. The yolk has the protein and the white is mainly a binding agent. It would alter the taste more than anything else.

natalie_ca · Dec 15, 2006

Egg yolks contain fat and fat prevents eggs from being able to get whipped up for things like merangs etc. and it also

As for why your recipe only calls for egg white in the mixture, that might just be what the creator of the recipe used. It makes it lower in cholesterol and more heart smart to leave the yolk out.

If you add the yolk you shouldn't notice any difference other than maybe the mixture might be a bit looser because of the exture bit of liquid from the yolk.

xocats · Dec 15, 2006

Stop!!!!!!
Don't add the whole egg!

You will rip a hole in the space/time continuum,
then free fall all the way to China.

Egg white acts as a binder...

cheeseface · Dec 15, 2006

If it would alter the taste, then I won't mess with it.

Screw the space/time continuum though.

Hmmmm... all these answers are a bit different, but helpful.

natalie_ca · Dec 15, 2006

Another factor. If the filling is a light colour, the yolk would change the colour to a slight yellowish tint.

starryeyedtiger · Dec 15, 2006

Originally Posted by lookingglass

As for tearing a hole in the space/time continuum you may want to use a whole egg and find out. If you end the world, we'll know who to blame.

kittenkiya · Dec 15, 2006

Hey, what's the matter with a hole in the space/time continuum......dang I think I just saw Elvis!!!!

gemlady · Dec 16, 2006

Well, the planet and time seem to be working okay this morning. Apparently Ryan followed the recipe exactly. *whew!*

Cooking: Why Only the Egg White?

cheeseface

TCS Member

Thread starter

lookingglass

TCS Member

emma's friend

TCS Member

natalie_ca

TCS Member

xocats

TCS Member

cheeseface

TCS Member

Thread starter

natalie_ca

TCS Member

starryeyedtiger

TCS Member

kittenkiya

TCS Member

gemlady

TCS Member

Latest Posts

Connect with us