Given the background description of some cooking related query, summarize the question into a title
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Question: I have a recipe for a steamed egg and ginger pudding. It can be eaten hot or cold, and I prefer it cold. The problem is that it starts to separate in the fridge (liquid accumulating where I've scooped pudding out, or sometimes around the edge of the bowl). How do I prevent that?I did look at this discussion, but I can't tell whether it's relevant.Recipe, in case it's relevant2 C water4 oz. ginger root4 oz. Chinese rock sugar4 large eggs, beaten2/3 C milka few drops vegetable oilSet up a stovetop steamer.Slice ginger.Bring water to a boil; boil ginger 2 min. Discard ginger slices.Dissolve rock sugar in boiling water.Remove pot from heat.Add milk to the pot; whisk in eggs and vegetable oil.Pour into bowl or bowls and steam 12 min.

Answer: How do I keep a custard from breaking?


Question: I was just putting away my cornstarch when I saw this on the label: To make cake flour: For 1 cup cake flour combine 3/4 cup plus 2 Tbsp. all-purpose flour with 2 Tbsp. Argo Corn Starch.Of course I see this two days after paying a ridiculous amount of money for Softasilk.I usually use AP flour for simple cakes, but I'm making some really fussy desserts for the holidays. Some of those recipes call for cake flour and I've always gone ahead and bought cake flour for that kind of thing. Would I really get as good a result with that substitution?

Answer: Is cornstarch and AP flour really a good substiture for cake flour?


Question: I am making a recipe today that is basically fried mashed potato bites:Take cold mashed potatoes and mix in a whole egg.Form a little ball of potato around a little cube of cheese.Coat in an egg wash and bread crumbs to make a crust.Pan-fry the mashed potato ball until crispy.Bake for a few minutes to finish.However there is an issue that I did not consider until just now, a few hours before dinner: a guest is allergic to egg yolks. If it were just one egg per four cups of potatoes to help bind them or a little egg wash he might be okay, but the recipe as written has too many yolks. Based on experience, this will cause an allergic reaction.What can I do to get the same binding effect in the recipe with fewer or no egg yolks?Is there something I can substitute? So far my Google-fu brings up many alternatives... for brushing on top of bread, not breading and frying.Could I dilute the egg yolks and still have enough of an effect? For example, if I make a double portion and use one full egg plus the white from a second egg for both mixing in as well as the egg wash. That would likely be dilute enough not to trigger an allergic reaction, but would there be enough yolk to get the job done?There are no other dietary restrictions relevant to this question.The recipe: Loaded Cheese-Stuffed Mashed Potato BallsFour cups of cold mashed potatoes mixed with another cup of toppings and one egg, and another egg used as an egg wash.

Answer:
Egg wash with no yolks or reduced yolks