I'm making some mini chocolate molten lava cakes, and the recipe calls for 3 whole eggs, and 3 egg yolks. I have exactly 6 eggs, but I'm wondering if there is any way to use more whole eggs, w/o having to use all 6 eggs (which would leave me w/ 3 egg whites leftover)
If so, how many whole eggs would you use instead of the 3 whole eggs and the 3 egg yolks?
here is the recipe I'm using
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
I'd leave the recipe as is.
Looking at an egg from a food science view, the yolk contains all of the fat and less than half the entire protein of the egg. The white contains no fat and the remaining protein.
If you reduce the yolks and use whole eggs, you'll add more whites to the recipe, the and texture will suffer. Instead of the dense texture that is characteristic of lava cakes, you'll wind up with a more spongy texture because of the additional protein (think angel food cake)
You can't really replace that good yolk fat and emulsifying properties.
I'd just go for it as is and enjoy a nice egg white omelette in the morning 
You can put the egg whites (one each) in an ice cube tray, freeze them and then pop them in a ziploc bag and keep them in the freezer until you need them for a recipe.
I wouldn't change the recipe though...
I agree- make the recipe as is and use the whites for something else!
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