egg yolks vs egg whites in cookies #shorts

welcome back to cookie science today we're comparing egg yolks and egg whites and yes we're still on eggs but this is the last one I'm using my handy dandy eggs separator to separate the yolks and whites then for the first batch I did two egg yolks instead of one egg the dough felt great and it tasted amazing then for the second batch I did egg whites and I measured out a fourth a cup so it wasn't more than a normal egg would be the dough was a little soft but still tasted good and of course I did a normal batch with a normal egg and that is our control egg yolks are about 50 moisture and the other half is fat and protein and emulsifiers like lecithin so that made it so the cookie didn't spread as much it was a lot more dense and really thick in the middle and not very crispy on the edges and it tasted amazing egg whites on the other hand are about 90 moisture so there's way more water which means the cookies spread a lot more and have really crispy edges on the outside for me the egg yolk one was the best but let me know which one you think looks the best

Channel: thepalatablelife

Views: 65,545

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Id: BhOpybdZam4

Length: 0min 48sec (48 seconds)

Published: Wed May 17 2023