What are dried egg whites?
Dried egg whites or powder egg whites are egg whites that have been removed from them with liquid, and it is easy to store it and great for any situation where you cannot transport fresh eggs. They are usually reconstructed with a little water and create great food for campers or backpackers because they can be easily worn and then used for cooking if necessary. Many, but not all, varieties of dried egg whites are pasteurized, which means that they are not the same concerns about a possible infection of salmonel as fresh eggs. This makes them excellent for recipes that require the use of raw eggs. They are particularly common in the box mixtures for Angel Food Cake. Unlike fresh whole eggs, they tend to foam faster, leading to a lighter and more fluffy cake. Although bakers like to bake from scratch, they may prefer dried egg whites over fresh eggs because they are easier to work with. Some people prefer not to cook with them because many brands contain stAbilizers such as sodium lauryth sulphate or preservatives that purists feel affects the final taste of pastry.
On the other hand, pasteurized dried egg whites can have multiple uses, except just baking or camping. You can add several teaspoons of powder egg whites to smoothies for further protein support. Although eggs are pasteurized, some recommend not using powder eggs or white in uncooked form when you prepare food for children, pregnant women or older people. There is a slight risk of salmonella poisoning that should be considered. For example, if you create your own infant recipe, you should not use dried egg whites.
In addition to providing consistent results and whipping egg whites into a meringue with greater ease you have the advantage with this product of low cleaning. Instead of cracking and separating the egg yolk from the eggOnly the recommended amount of powder, reconstructed by liquid, to replace the eggs you need in the recipe. Many of them are similar to added comfort and no MUSS, no stir aspect of dried egg whites.
Especially with more people who were asked to eat products with lower cholesterol, recipes for egg dishes using only egg whites were developed. Some people find everything that bursts and separates hard work, and eventually throw away half of your fresh egg. As a result, dried egg whites were more popular and their companion, pasteurized fresh egg whites, can be found in the part of your food store.