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Article: Safe & Thrifty Egg Whites for Baking & More
- Article from:
- The Washington Post
- Article date:
- March 18, 1998
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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As a pastry chef, I don't have to be told twice about the
delights of angel-food cake or, more generally, about how much fat I
can replace in baking by removing egg yolks. That's just about the
most common low-fat-baking technique out there. On the other hand,
think of all those wasted, leftover egg yolks!
Up to now, the alternatives to such waste were powdered egg
whites, frozen egg whites or egg substitutes such as Egg Beaters.
The drawbacks: The first is not a fresh product, the second is
readily available only commercially and the third contains
additives, preservatives, gums and coloring.
Eggology 100% Pure Liquid Egg Whites seems to have been
invented to put my mind at rest on ...