Doing an egg tart is usually only with egg yolks, with egg yolks not only because of the higher nutritional value, but the taste is better than the whole egg to do out of the texture. do egg tart is inseparable from the egg, as to whether it is good to use the yolk or use the whole egg is good, it depends on personal preference, then do egg tart with egg yolk and whole egg what is the difference?

If you simply want to eat the best choice of egg yolks, because the yolks are more delicate, more mellow flavor, richer and more tender texture.

If you're using it for video, you can use whole egg, whole egg is harder because of the egg whites in it, and it makes a better shape.

There is no difference between egg yolks and whole eggs in the process of making tarts, in order to be more delicate are to be sifted, with whole eggs, try to use a small bowl to beat the first sprinkle, so that when you add the milk does not have to stir for too long, a long time mixing is likely to lead to the appearance of small bubbles inside the baked tart above a layer of bubbles affecting the aesthetics of the flavor does not change.

The yolks are a little easier to beat without the egg whites in them, and it's easy to break them up, so you can pour the milk into the yolks and sift them together.

There is no obvious difference between the two in terms of taste, some people with a more sensitive palate will think that the whole egg is a bit fishy, and the yolk has a more tender and delicate flavor.

Egg yolk liquid to do the tart method is as follows:

Pour the milk into the container containing egg yolks, manually beat, if there is condensed milk or light cream can also be added to the mix together, pour the mixture into the tart crust, each inside to 8 minutes full can be, the oven preheated at 200 degrees for 5 minutes, the tart into the middle layer of the oven, the first 190 degrees of the bottom of the fire baked for 3 minutes, and then up and down the fire! Bake at 200 degrees for 15 minutes and then you can take it out.

Whole egg tart practice is as follows:

First of all, the whole egg beaten, milk, add the right amount of sugar, condensed milk, custard, stir evenly into the whole egg, custard should be melted with water ahead of time, or you can do without, the whole egg mixture manually stirred evenly through a sieve to remove impurities.

Presented in advance of the tart crust, pour the egg mixture into the tart crust, the same to eight full, preheated oven, upper and lower heat 200 degrees bake for about 15 minutes.