Powdered egg whites are convenient for storage and transport, and are often used in baking mixes for a lighter texture. Pasteurized versions are safe for raw egg recipes, but caution should be taken for at-risk groups. They also provide a low-cholesterol option and easy cleanup.
Powdered egg whites or powdered egg whites are egg whites that have had the liquid removed and are therefore easy to store and ideal for any situation where fresh eggs cannot be transported. They are usually replenished with a little water and make a great food for campers or backpackers, as they can be transported with ease and then used for cooking when needed. Many, but not all, varieties of dried egg whites are pasteurized, meaning they don’t have the same concerns of a possible salmonella infection as fresh eggs. This makes them excellent for recipes that call for the use of raw eggs.
You’ll often see dried egg whites or egg whites used in baking mixes. They are especially common in angel cake box mixes. Unlike fresh whole eggs, they tend to foam more quickly, resulting in a lighter, fluffier cake. Even when bakers like to bake from scratch, they may prefer dried egg whites to fresh eggs because they’re easier to work with. Some people prefer not to cook with them, as many brands contain stabilizers, such as sodium sulfate, or preservatives that purists feel affect the final taste of baked goods.
On the other hand, pasteurized dried egg whites can have multiple uses, beyond just cooking or camping. You can add a couple of teaspoons of egg white powder to smoothies for an extra protein boost. Even though the eggs are pasteurized, some advise against using powdered egg whites or raw egg whites when preparing food for children, pregnant women, or the elderly. There is a slight risk of Salmonella poisoning which needs to be evaluated. For example, if you make your own infant formula, you shouldn’t use this product.
As well as providing consistent results and whipping egg whites into the meringue more easily, you have the benefit of very little cleanup with this product. Instead of breaking and separating the yolk from the egg, you simply use the recommended amount of powder, reconstituted with liquid, to replace the eggs you need in a recipe. Many like this convenience and the uncomplicated, fuss-free look of dried egg whites.
In particular, with more people being asked to eat low-cholesterol products, recipes for egg dishes that use only egg whites have been developed. Some people find all that cracking and parting hard work, and besides, you end up throwing away half your fresh egg. This has made dried egg whites more popular and their companion, fresh pasteurized egg whites, can be found in the refrigerated section of your grocery store.
Protect your devices with Threat Protection by NordVPN
