Has anyone used dry egg whites in the popular WASC recipe. I would like to try the egg white powder that reconstitutes w/water but wanted to see if anyone has tried it It is cost effective & saves w/fridge space!
Thanks in advance!!!
I put powdered egg whites (dry) in all my cakes. It helps them rise a little higher without making them more dense. But I don't substitute them for real eggs and I've never used them reconstituted.
bobwonderbuns... interesting... I've never heard of doing that. Can I ask how much you use? Do you just mix it in with the dry ingredients? Are any other adjustments required if you do this?
Thanks for sharing.
I add maybe 1-2 TBSP and sift it in with the dry ingredients. Nothing else needs to be altered.