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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Over the years I have looked at dozens of Key Lime Pie recipes which are
overwhelmingly similar in ingredients and quantities. All other things (ingredients and quantity) being equal, however, I have seen a range of egg yolks from 2 to 6. What would be the expected difference in the pie based on changing the number of egg yolks? Richness, obviously, but anything else? TIA Wayne |
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On Sat, 08 Nov 2003 00:01:59 GMT
Wayne Boatwright > wrote: > Over the years I have looked at dozens of Key Lime Pie recipes which > are overwhelmingly similar in ingredients and quantities. > > All other things (ingredients and quantity) being equal, however, I > have seen a range of egg yolks from 2 to 6. What would be the > expected difference in the pie based on changing the number of egg > yolks? Richness, obviously, but anything else? I've made small key lime pies with 2 and with 3 egg yolks. The three yolk pie came out much more solidly pie-like, while the 2 bordered on being more of a spoonable custard. I'm certain this will vary depending on the viscosity of your sweetened condensed milk and the freshness of your eggs. - Eric |
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![]() "Wayne Boatwright" > wrote in message . .. > Over the years I have looked at dozens of Key Lime Pie recipes which are > overwhelmingly similar in ingredients and quantities. > > All other things (ingredients and quantity) being equal, however, I have > seen a range of egg yolks from 2 to 6. What would be the expected > difference in the pie based on changing the number of egg yolks? Richness, > obviously, but anything else? > > TIA > > Wayne Besides richness, it will affect how the filling sets up and whether or not it would have to be well chilled before slicing. The more yolks, the thicker it will set up. kimberly |
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Wayne Boatwright > wrote in message >...
> Over the years I have looked at dozens of Key Lime Pie recipes which are > overwhelmingly similar in ingredients and quantities. > > All other things (ingredients and quantity) being equal, however, I have > seen a range of egg yolks from 2 to 6. What would be the expected > difference in the pie based on changing the number of egg yolks? Richness, > obviously, but anything else? > > TIA > > Wayne If there is a difference in ingredient ratios you will notice that the value of egg yolk will vary also. The purpose of egg yolk technically is the emulsifying effect of its complex mixture of phospholipids and its interaction with the proteins in stabilizing the mixture. You are right also it will affect the richness of the filling. Another reason,is If a certain filling recipe as less egg yolk than the rest it will be lighter then but if you compensate that by adding cream you are just balancing the equation in the amount of fat that will ensure a rich textured pie. In many cases those with high amount of egg yolks have a topping of a meringue. But keep in mind that the permutation of the particular recipe are many. Suffice to say that every workable recipe that you find were formulated that its components are balanced in functionality and sensory qualities; and pastry chefs themselves have a different interpretation what a good lime pie should be. Roy |
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