"Janet Wilder" > wrote in message
eb.com...
> On 1/25/2014 5:04 AM, wrote:
>> On Fri, 24 Jan 2014 22:20:55 -0800, sf > wrote:
>>
>>>>>>>
>>>>>>> Thanks, Janet, I found a thread on chowhound that says the
>>>>>>> dehydrated
>>>>>>> whites will whip up and you should read the label carefully if you
>>>>>>> want to use liquid whites. http://chowhound.chow.com/topics/369475
>>>>>>>
>>>>>> Thank you, SF. I have often wondered about using the egg whites in a
>>>>>> container. Now I know they won't work.
>>>>>
>>>>> RUBBISH!!!!!!
>>>>> I used 2 cartons of pasteurised eggwhites over the xmas period making
>>>>> 6 or 7
>>>>> dozen macarons (Bouchon Bakery recipe) and umpteen meringues.
>>>>> Graham
>>>>>
>>>> Maybe your cooking technique was better than the chowhound poster. I
>>>> am assuming that the usual applies. Room temp whites, absolutely
>>>> clean and greaseless whipping equipment?
>>>> Janet US
>>>
>>> I was disappointed to read that they wouldn't work, so it's good to
>>> hear that someone has used pasteurized egg whites successfully.
>>> That's little dichotomy is just another reason why you can't believe
>>> everything you read on the internet. Which total stranger should I
>>> believe? Graham or the Chowhound poster? Did Graham really use
>>> pasteurized eggs or did the poster have other issues that hindered
>>> whipping up properly?
>>
>> I can't understand why someone would use non-real eggs for this. When
>> I make recipes more often they call for extra egg yolks, so when they
>> do I simply freeze the egg whites in a little bowl then transfer it to
>> a ziplock and keep in freezer until I want to make individual
>> meringues or pavlova.
>>
>> If I didn't have any in the freezer, I would do the reverse although I
>> never have. As someone said earlier in this thread extra egg yolks in
>> scrambled eggs are great, also omelets.
>>
>> Sometimes we get too far away from the natural product and eggs are
>> usually right there in any store, readily available.
>>
>> If anyone has any of the other product on their shelves, I would love
>> to know if it is pure egg white dehydrated or whether it has
>> 'preservatives' added ? Also, how does the cost compare ?
>>
> The "Just Whites" I have have no preservatives. Dehydrated egg white is
> the only ingredient.

I had never thought of dehydrating whites!!! Do you know the method of
rehydrating for use? This is new to me. Although I could have a look to
see if we have them and see what the proportion of water is and how to use
them!


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