i have this recipe that calls for two eggs and two egg yolks over equal amounts (150gram) of chocolate and butter (along with some 4.5T sugar and 2.5T flour).
this recipe is rediculously simple and turns out delicious. but seperating the eggs is a pain and i end up stuck with eggwhites i never use (no, not even for maringue or an eggwhite omelett :)
would you REALLY tell the difference if i omitted those and just use two eggs instead?
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