🥚Does it BAKE??? *DIY* Egg White Powder 🍞
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One caution: the egg whites you used are not pasteurized, only dehydrated – if you are worried about salmonella. You can also make egg white powder from the Costco egg whites in the cartons, which are pasteurized. Salmonella dies between 145 F – 165 F.
Instead of putting less egg white powder it’d be better if you add more fat in your batter. How thick the mixture was at the end it seems like you could get away with a lot more fat which will increase the mixture volume resulting in bigger slices. My two pence
Great experiment.
Thanks for this 🙂 gunna try it.. those yolks could you not dehydrate them also for yolk powder? I have preserved them in salt they are amazing you can grate or slice them after they are done
I love that you did this. In my country (Belgium), the egg white powder is not available anymore. Bulk powders doesn't have it in stock for months now! And it's the only brand that is affordable. If it doesn't come back, i will need to dehydrate the egg whites myself and buy a dehydrator. I had already calculated the costs. So, thank you! ❤🧡💛
A tip I learned for blending powders after drying/freeze drying is to lightly cover your blender with some plastic wrap, then press the top on. You don't lose any powder up into the lid 🤗
Hmm…I wonder if the store bought egg white powder is loftier somehow~ as in maybe they get more air into during processing. This might explain the slightly denser result w/your homemade dried whites. I suppose a person could experiment w/blending/powdering them longer maybe, to incorporate more air, and/or get a an even finer powder.
Regardless, what a welcome outcome =) Thanks for sharing your efforts, so interesting.
Wonder about carton egg whites…
Thank You for setting us straight on the cost of egg white powder! I had No idea it was 2 doz eggs!
You always bake Your loaves in metal pans with parchment; what is reason You don't use silicon for loaves?
Thank You for making Your brilliance & intelligence available for free to all of us. What a generous spirit. But I would like to pay You something each month… Ideas?
I wonder if the texture is different because of the freshness of your egg whites ? , I’m still hoping that eventually we can get allulose in UK and Europe 🤞
I wonder if with how dense it is, you can add extra fat
That was an interesting experiment. Glad it worked out. Thanks for sharing.
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That was pretty amazing! Thanks for going the extra hundred miles 😉
Very interesting
Great job❤. No mater how I score my bread, it always cracks on the side. Thank you.
That was amazing ma'am. I love it! Thumbs up! ❤️😊👍
Very interesting! I wonder if adding a little more water would make it not as thick? Boy, it sure puts the cost of egg white powder in perspective. ❤️🥰❤️
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Oooohhhh…..perfect timing!