How to Use Pasteurized Egg Whites in Baking

Pasteurized egg whites can be substituted for unpasteurized egg whites.

Pasteurized egg whites present no problem when used in place of unpasteurized egg whites. Eggs have eight functions in baking: provide structure, emulsify, provide leavening, act as shortening, provide moisture, flavor and nutritional value, and add color. Egg whites alone do not add color, act as an emulsifier, or provide noticeable shortening action. Egg whites can be used in place of whole eggs in some situations, but not when the emulsification of an oil and liquid is called for. Egg whites also contain more water and no fat compared to egg yolks, so conversions will need to be done.

Things You'll Need

• Pasteurized egg whites
• Kitchen mixer or large whisk
• Stainless-steel mixing bowl
• Rubber spatula
• Calculator
• Cream of tartar (optional)

Instructions

Calculating Substitutions

1. Write down the number of whole eggs used in the recipe.

2. Multiply this number by 1.67 --- the average weight, in ounces, for a whole egg without the shell. Write the answer down, this is how many egg whites you will need in substitution. Egg whites weigh 1 oz., on average.

3. Multiply the answer by 0.13. Egg whites have approximately 13 percent more water than a whole egg, so you must determine the amount by which you reduce liquids.

4. Write down the answer. This is how much liquid, in ounces, you must subtract from the recipe. Do not reduce fats and oils, only liquids such as juice or water.

5. Multiply the total weight of eggs by 0.10 to find the sugar content. Write this answer down. Only do this step if the eggs were frozen, and you have read the ingredient label. Most frozen-egg products contain sugar to keep the eggs from separating. This amount should be subtracted from the recipe.

6. Reduce the amount of sugar included in the baking recipe.

Whipping and Leavening

1. Place the egg whites in a mixer with a bowl or the stainless-steel bowl.

2. Begin mixing on a low speed to avoid splashing. You may add a pinch of cream of tartar to help maintain a stabilized mixture, but this is not always necessary.

3. Increase the speed of the mixer and add any seasoning or sugar if called for in the recipe.

4. Beat the egg whites until they are slightly firm. When the mixer is pulled out of the egg whites, the peaks formed just slightly curl over on themselves. These are called soft peaks. Further whipping will create hard peaks that are useful in a meringue.

5. Fold this mixture into any other baking mix, usually composed of a liquid, fat and flour. Folding is accomplished by a cutting action with a rubber spatula. Holding onto the mixing bowl, with both mixtures poured together inside, cut down into the middle of the bowl with the spatula just like cutting into a cake then using a scooping action from the bottom of the bowl back to the top to "fold" the mixture together. This will maintain the air mixed into the egg whites. The air in the egg whites are trapped in small bubbles or pockets that, when heated, expand. This helps with a baked products leavening, or rising, action.

Tips & Warnings

• When eliminating egg yolks completely, another emulsifying agent should be introduced, such as xantham gum or agar to combine oils and waters.

• You cannot substitute egg whites for egg yolks, usually only whole eggs. Egg yolks provide an emulsifying action, the joining of water and oils. Without egg yolks, as in most cake recipes, the end product will not work.

References

• "Professional Baking: Fourth Edition";Gisslen, Wayne; 2005

Resources

• Folding in Egg Whites