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The difference between egg tart liquid whole egg and egg yolk Why can't you use egg white in egg tart?
1 Difference between whole egg and egg yolk in egg tart liquid 1, different nutrients

The whole egg has both yolk and egg white nutrients, if you use the whole egg to do the egg tart liquid, the natural nutritional value is higher than the yolk only egg tart.

2, the calories are different

whole egg tart both the calories of the egg white and yolk calories to join, but the egg white relative to the yolk calories are lower, and the yolk to do the tart liquid only yolk calories, in the same tart liquid case, the yolk to do the tart to consume a higher calorie.

3, the taste is different

whole egg tart with the addition of egg whites, egg whites fishy flavor is heavier, has a good foaming and coagulation properties, the production of whole egg tart like egg cake, although the tart skin is more crispy, but the texture with a fishy taste, eat more solid, similar to a pudding, and the production of the yolk tart, eat a more slippery texture is more soft and tender, like a steamed egg.

4, different colors

Egg yolk color is deep yellow, it is the source of lutein and zeaxanthin, if the yolk to do the tart liquid its color is deeper, baked tart is also more golden good-looking, and the whole egg due to the participation of the egg white, the egg tart liquid out of the color is slightly lighter, baked tart is also partial to light yellow.

5, the practice is different

whole egg tart

(1) melt the milk and custard, put it into the container, add sugar, condensed milk.

(2) Heat and stir until the sugar melts, then turn off the heat to cool.

(3) Pour the beaten eggs into the slightly warmed milk solution and mix well with a hand whisk.

(4) Strain through a sieve to remove impurities and pour into the tart mold, eight full.

(5) Place the tart in the center and bake at 180 degrees for 3 minutes, then at 200 degrees for 15 minutes.

Egg yolk tart

(1) Half an hour in advance of the tart crust and eggs out to the room for defrosting, set aside.

(2) Put the milk, light cream, sugar and condensed milk together and microwave for 3 minutes.

(3) Then take it out and mix it with a hand mixer, don't over mix in case the light cream whips.

(4) Cool the mixture of milk, light cream, sugar and condensed milk, mix it with the egg yolks and stir well.

(5) Add to the tart crust, preheat the oven at 200 degrees, put the tart in the middle layer, bake at 180 degrees under for 3 minutes, then bake at 200 degrees for 15 minutes.

2 Why can't you use egg whites in egg tarts

It's not that you can't, it's mainly a baking recipe decision.

In making egg tarts there is no requirement to use the whole egg yolk to do, there are recipes are added to the production of egg whites, just according to different recipes made out of egg tarts taste slightly different, but as long as the material is done correctly, you can make a delicious egg.

Egg tart recipes with egg whites

Preparation materials: 100g of milk, 60g of evaporated milk, 2 eggs, 25g of sugar, ready to prepare the tart skin about 15.

Method

1, pour the eggs and sugar together, and then use a whisk to stir quickly.

2, then add the milk and evaporated milk, still quickly stirred evenly.

3. Strain through a strainer.

4. Place the tart crusts one by one on a baking sheet and pour the egg mixture into the crusts.

5, placed in the oven inside the upper and lower heat, if the upper and lower tube of the oven, set to 230 degrees, bake for 3 to 4 minutes on it, after baking the tart liquid in the middle of the part, soft and super tasty.

3 How to solve the egg tart liquid egg fishy

1, egg white contains more protein components, such as egg fishy flavor heavier tart liquid may be added to the egg white, you can remove the egg white and then do.

2, the eggs put a long time egg fishy flavor will be heavier, choose a fresher egg tart liquid, egg fishy flavor will be relatively slight.

3, a few drops of lemon juice or white vinegar in the tart liquid, there is a certain deodorization effect.

4, add light cream or condensed milk with a strong milk flavor, you can effectively cover the egg fishy flavor, do out of the tart more creamy and rich.

5, before baking, put some fruit on top of the tart liquid, such as mango, pineapple, cherries, blueberries, etc. can be effective in removing the smell of eggs.

4 leftover egg whites how to do delicious fruit double skin milk

Ingredients: 500ml of pure milk, 2 egg whites, 60g of sugar, the right amount of papaya, the right amount of strawberries.

Practice

1, prepare the materials.

2, pure milk into a bowl, covered with plastic wrap and put into the steamer for 15 minutes after the pure milk cooled.

3, then the cooled milk on the surface with a toothpick cut a slit, and then slowly pour out the milk, leaving a little milk at the bottom of the bowl, so that the milk skin does not stick to the wall of the bowl.

4. Pour the egg whites into the poured pure milk and mix well.

5, and then pour the milk through a mesh sieve slowly into the bowl, so that the milk skin floats.

6, then put the pure milk into the steamer for 15 minutes.

7. Finally, add the cubed papaya and strawberries.

Protein soluble beans

Ingredients: two egg whites, lemon juice or white vinegar, 60 grams of granulated sugar, 10 grams of corn starch.

Practice

1, first of all, we prepare a clean waterless and oil-free container, put the egg whites in it, and then add the base of lemon juice.

2, and then use a whisk to whip until coarse bubbles, and then we prepared the sugar into three times to add in the first 1/3, use a whisk to whip until the bubbles become smaller.

3, and then continue to add 1/3 of the sugar continue to whip, until there are lines of wet foams until.

4, and finally put the remaining 1/3 of the sugar in and continue to whip, until we lift the whisk with small sharp corners of the state can be presented.

5, wait until the egg whites whipped, we put the corn starch also put in with a spatula flipping version as if we usually stir fry, that mixing techniques, do not directly draw a circle, otherwise it will also affect the finished product foam.

6, then we tossed a good egg paste poured inside the laminating bag, close the mouth pinch.

7, ready to baking tray, on top of a layer of greaseproof paper, and then we put the egg white paste with a laminating bag to squeeze out the shape.

8, put in the oven up and down or 90 degrees bake an hour on it.

9, note that do not want to save trouble directly with a high fire baking, be sure to use low-temperature baking slowly, otherwise the baked soluble beans will be yellow and unattractive, baked and then take it out and put it aside to cool, wait until the temperature is cooled down, and then immediately loaded in sealed jars for preservation, otherwise it will be soft and tasty, so that we can do good egg white concentration can be preserved for a long time, can be taken out at any time to eat, especially when the egg white paste can be used as a substitute for the egg white paste. At any time you can take out to eat, especially simple and convenient.

Protein coconut ball

Ingredients: 1 egg white, 50g of coconut, 20g of milk powder, 15g of powdered sugar, 5g of butter, 10g of water, and prepare some sticky surface with coconut.

Directions:

1, after preparing the ingredients, put the milk powder, coconut and powdered sugar together.

2. Melt the butter into a liquid and add it to the mixture in step 1 when it is a little cooler.

3. Add water and stir with chopsticks.

4. Add the egg whites.

5. Take some and knead it into small balls and roll them in the coconut. Be careful not to make the small balls too big, otherwise the inside will not bake easily.

6, kneaded and put into a baking dish, put into the preheated oven on the upper and lower heat 90 degrees baking 20 minutes to turn the upper and lower heat 60 degrees baking 10 minutes. Time and temperature is for reference only, please adjust according to their own oven temperament. Use low temperature baking for a long time, the temperature will be too high baking discoloration, but also easy to cause the outside of the baked and the inside is not yet cooked.