egg whites in baking instead of whole eggs (in strawberry gateau)

[ocarao]

Hi!

I had egg yolks for breakfast this morning and this afternoon, I am making strawberry gateau for my boyfriend. The recipe calls for 3 whole eggs. So as to not waste the whites, can I use those instead? If so, how many would you advise I use?

Thank you!

So this is not a text-only post, here is a past gateau & a link to the recipe I use:

My

Comments

[loototherah]

Using just the whites probably won't be enough egg for the recipe, from my experience!

[lotus555]

i don't tend to stuff around with baking recipes as the slightest quantity variation can make a big difference to the end result. I would only use the whole eggs, personally.

Just freeze the egg whites from this morning!

Actually, I have to ask, what was for breakfast that only used yolks?

[anais_pf]

I wouldn't. I'd use the egg whites for something else that calls for just egg whites, maybe a pavlova or meringue cookies.

[a_boleyn]

I agree. Coconut macaroons, are good too.

[cygninae]

Agreeing with what the others have said here. Not just because there won't be enough egg but because the properties of white and yolk are pretty different. Whites coagulate at a lower temperature than yolks, and yolks have much more fat in them which contributes to the texture of the baking.

It is possible to substitute - one site recommends " Two egg whites, or 1/4 cup of egg whites, is the equivalent of one whole egg." - BUT they also recommend that you make a test cake first, because it might be chewy.