Yesterday when grocery shopping I noticed (never had before) that in the dairy section a carton of all egg whites. Has anyone ever used this in recipes instead of serparating the yolks from the whites. Separting the eggs it seems like a waste because I usually throw out the yolks.
Is seperating really a waste, when you take in to account the price of the whites that are seperated already.
But to answer you question, I haven't used those, but don't see why they wouldn't work the same as fresh whites.
I have used them and they worked fine. However, they can be a bit pricey.
have you tried powdered egg whites? wilton makes them and another brand is DebEl in the baking aisle. Another plus is they're pasteurized .
No I haven't tried anything else, I just wondered how other egg products affected baking quailty if any. I can buy eggs cheaper than other products to use, I was just curious if anyone had tried these other egg products.
I buy the egg whites, and I find them very good.
They're pasteurized too.
I mainly use them for making Italian Meringue Buttercream, and just leave them until its room temp.
I have also frozen the cartons, and thawed them, and used it, and they were fine.
I feed the yolks to my dog.. just mix it right up in his food.. he LOVES 'em.. but he doesn't get all of them...
I don't waste my yolks I make custard with them.
I'm with Sweet Creations.....i give the yokes to the dog.
most bakeries i worked in used liquid whole eggs and eggwhites in cartons. liquid egg white is very handy for people like me who make a lot of royal icing at christmastime for cookies, and don't have a dog around to help out with the yolks (my cat is generally quite useless in the kitchen, but he is good about keeping his distance during baking and decorating time).
also, as leffie mentioned, you can freeze egg white (either from fresh eggs, or the liquid in their handy cartons, which is handy, so you can buy them when they're on sale)