Whole Egg Curd Vs Yolk Only Curd

Decorating By adonisthegreek1 Updated 23 Jan 2009 , 4:39am by kelleym

adonisthegreek1 Posted 23 Jan 2009 , 1:56am
post #1 of 4

I've only made curd once and I use a recipe that called for only egg yolks. I see many more recipes that use the entire egg. What is the difference in taste and texture of the two? Thanks in advance.

3 replies
sayhellojana Posted 23 Jan 2009 , 2:09am
post #2 of 4

I have no idea. I would love to know the difference the recipe I use is whole egg and its wonderful. Very thick and smooth and rich.

LaBellaFlor Posted 23 Jan 2009 , 2:10am
post #3 of 4

I have made lemon & orange curd only & they require only egg yolks. I have never seen a recipe with whole eggs.

kelleym Posted 23 Jan 2009 , 4:39am
post #4 of 4

I use Ina Garten's, which calls for 4 whole eggs and 3 egg yolks. I have no idea how the composition changes if you use either all whole or all yolks, but man oh man, her recipe is delicious.

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