So I have come across something interesting today that may help others as it will definitely benefit me. I get really tired of having eggs all the time. My husband was telling me that when he was in Iraq, he used to buy powdered egg whites. Well, of course that was a conversation we had months ago and I never really thought too much of it until today when I starred at the egg whites container; my stomach turning. So I got to looking into it. They make a powdered egg whites that you can do so much more with them to get more protein.. This is great because you can add them to your protein shake in the morning!
Here are some facts:
What are powdered egg whites?
Egg white powder is dried egg white (pure albumen). It can be reconstituted by mixing the powder with water. The reconstituted powder whips like fresh egg white and, because it is pasteurized, can be used safely without cooking or baking it. The product is usually sold along with supplies for cake baking and decorating.
How to reconstitute powdered egg whites:
For each egg white you need in your recipe, use 2 level teaspoons powdered egg white plus 2 tablespoons of warm water.
Storing powdered egg whites:
Dry egg products can be stored for 12 months and are a terrific source of nutrition.
Advantages of using powdered egg whites over fresh:
In recipes that call for egg whites and no yolks, there is no waste.
No waiting for egg whites to come to room temperature.
If you worry about the possibility of salmonella contamination, the pasteurization process removes any doubts.
Shelf life is infinitely greater - you need not ask yourself how fresh your eggs are.
If you are searching for ways to reduce fat and cholesterol in dishes traditionally calling for whole eggs, like quiche and some cakes and muffins, egg whites can fill the bill.
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