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

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

"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

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

(Roy Basan) wrote in
om:

> 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
>

Thanks, Roy...very thorough! Given that the recipes I was comparing
varied only in the number egg yolks, then I suppose I have preferred the
ones with 5-6 yolks because of the added richness and the firmer set. My
one effort with a 2 yolk pie lead to freezing it and serving it half
frozen in order for it to be firm enough.

Wayne