Have any one of you ever used powdered egg (same as meringue powder, but only "whole egg" powder) in stead of fresh eggs, in a recipe?
I saw it the other day in a shop, and thought of trying it, but it is quite expensive to waste if it doesn't work well or taste yucky...
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Texas_Rose
Posted 22 Jul 2008 , 10:48am
post #2 of 2
I've used powdered egg white, not meringue powder but just plain powdered egg white. It's not any cheaper than using eggs, at least here, and it didn't smell very nice at all. It tasted fine in recipes though.
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