On Thursday, August 13, 2015 at 3:12:38 PM UTC-5, John Kuthe wrote:
> On Thu, 13 Aug 2015 11:14:21 -0700 (PDT), MisterDiddyWahDiddy
> > wrote:
>
> >On Thursday, August 13, 2015 at 11:59:05 AM UTC-5, sf wrote:
> >> On 13 Aug 2015 16:06:27 GMT, notbob > wrote:
> >>
> >> > On 2015-08-13, > wrote:
> >> >
> >> > > In my bread pud recipe the ratio is 10oz coffee cream and 10oz homo
> >> > > milk to three eggs.
> >> >
> >> > So, what? About 1 C dairy per egg?
> >>
> >> That's my standard. You can use one egg for your 1.5 cups though - if
> >> you're making bread pudding, it won't matter as much as if would if
> >> you were making custard.
> >> >
> >> > > OTOH Delia Smiths custard recipe for traditional trifle is 10 fl oz
> >> > > double cream (275 ml) 3 egg yolks 1 oz caster sugar (25g) 1 level
> >> > > teaspoon cornflour
> >> >
> >> > Now there's another question. Jes yolks or whole eggs. I've seen
> >> > both used, often at the same time.
> >>
> >> My SIL says it's "richer" when you just use yolks in a custard.
> >>
> >She is correct.
> >> >
> >> > > So I think it is a moveable feast, depending how thick you want the
> >> > > custard.
> >>
> >> It is if you're talking about how many eggs to use per cup of
> >> milk/cream. Whole egg vs yolk is a matter of preference.
> >> >
> >
> >Good cooks prefer yolks, and not-so-good cooks use whole eggs. Since
> >custard is cooked, there's nothing gross about using whole eggs, but the
> >texture will be crappy.
> >>
> >> sf
> >
> >--Bryan
>
> Your distaste for egg whites does not make them bad food, YOU just
> don't like them.
>
> This is a confusion you have probably related to your Narcissistic
> Personality Disorder.
>
Think before you post, you pathetic buttplug boy. I don't have a
"distaste for egg whites." There are just things that they don't
belong in, like custards, just like egg *yolks* don't belong in
meringues. Go back to fantasizing about little girls' poopoo holes.
>
> John Kuthe...

--Bryan