Egg Whites For Imbc

Baking By Lenette Updated 19 Jan 2006 , 6:05pm by MelC

Lenette Cake Central Cake Decorator Profile
Lenette Posted 18 Jan 2006 , 9:05pm
post #1 of 3

I made this a couple of times before and I am thinking of using it more to give clients another option. Does anyone use All Whites pasteurized egg whites for this? It would be nice not to have to worry about the egg safety thing. Any comments appreciated. Thanks!

2 replies
dodibug Cake Central Cake Decorator Profile
dodibug Posted 19 Jan 2006 , 4:24pm
post #2 of 3

Check the packages-some say they are for certain cooking methods. I haven't used them but if the egg whites get to a certain temp they are safe-it either 140 or 160 degrees-can't remember which!!

MelC Cake Central Cake Decorator Profile
MelC Posted 19 Jan 2006 , 6:05pm
post #3 of 3

I use "Simple Egg Whites" which I believe is the same thing... just pasteurized egg whites.

IMBC is all I make, and always with the SEW... never had any problems!

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