Egg white versus Egg Yolk

[eld0n]

I would like to know why some recipes use egg yolk only and some use egg whites only. What are the differences in useing yolks versus whites?

Thanks

[CrazyTATT]

Yolks are used to add a rich texture and set things up, like in a custard or brulee..
Whites are used to add body and volume, like merangue, and angel food.

Yolks=dense, satiny texture
Whites=light, volumized, airry

[phatch]

Egg whites are mostly protien. Well, mostly water, but the water doesn't count. It's used for structure, volume and leavening depending what's done with them. They have little flavor.

The yolk has the fat, emulsifiers and other interesting things including some other protiens It's used to bind ingredients that wouldn't otherwise mix as in mayonaisse, add color, richness and some flavor. It can also thicken things when partially cooked as in custards, hollandaise and such.

Phil

[chrose]

Eldon, here is a perfect example of why you should get the book "On food and cooking" by Harold McGee it will answer that question in a whole lot more depth. Not to say that we are chopped liver
Go to the "special Guest Archive" section and read the posts from when Harold visited us.