How to Use Powdered Egg Whites

You will never have to crack an egg to get egg whites if you use powdered egg whites.

Powdered egg whites are a shelf-stable, pasteurized option to traditional egg whites. Using powdered egg whites gives you several advantages in the kitchen. You will not have to manually separate whole eggs, and powdered egg whites can be safely used in uncooked products such as meringues. The pasteurization process kills any potential pathogens in the egg whites. Powdered egg whites, once reconstituted, will act the same as real egg whites in any recipe.

Things You'll Need

• Warm water
• Whisk

Instructions

1. Combine in a small bowl 2 level tsp. of powdered egg whites with 2 tbsp. of warm water for each egg white in a recipe.

2. Whisk these together thoroughly to combine.

3. Use this mixture to replace egg whites in any recipe. Prepare the recipe as directed, using the reconstituted egg whites when required to add the real egg whites.

References

• Texas Cooking: Powdered Egg Whites
• What's Cooking America: Powdered Egg Whites