I have a recipe that calls for 5 egg yolk. I have high cholesterol, can I replace the egg yolks with Eggbeaters? If so, what is the ratio?
Here's the recipe.
Lemon Pastry Cream
Serving Size : 3-1/2 cups
5 Large Egg Yolks
3/4 Cup Cornstarch
3 Cups Heavy Cream
1/2 Cup Fresh Lemon Juice
3/4 Cup Sugar Substitute (recommended: Splenda)
In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside.
Combine the remaining 2 cups cream, lemon juice and sugar in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature.
its 1 1/4 to 1 1/2 cups for 5 eggs
It should work just fine.. they used that in many items when I worked at a place with "fine" dining…. this has been a few years so they make have changed thier mix, but at least it should still work.
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Egg yolks are not the problem – but 3 cups of heavy cream???? That's whipping cream. And it is not the cholesterol you eat that is a problem, it is the cholesterol that your body produces.
I prefer whole eggs (organic that have been fed vegetarian feed) just for the flavor, try them sometimes. We won't use anything else now. I have never used those egg-products bc once my uncle found part of a chicken foot and a beak in his carton and that turned me off!
If you want lower cholesterol. stay away from Lemon Pastry Cream.
Maybe have a piece of fruit for dessert instead?
