How to Use Packaged Egg Whites

Separating eggs is a messy job.

Packaged egg whites have been dehydrated into a powder or processed with heat if the final product is in liquid form. Both processes remove the risk of salmonella from raw eggs. Liquid packaged egg whites are more convenient than separating raw eggs yourself. There's no wasted yolk and no mess. Egg whites contain protein, and no cholesterol or fats. Packaged egg whites are ideal for recipes that call for egg whites only.

Things You'll Need

• Measuring spoons
• Measuring cups
• Small bowl
• Whisk

Instructions

Dehydrated Packaged Egg Whites

1. Follow the package's directions. Egg whites are reconstituted by adding 2 tbsp. of water for every 2 tsp. of packaged egg whites to make the equivalent of one egg white. Whisk in a small bowl until the egg white powder has dissolved.

2. Beat the egg white with an electric mixer in a grease-free bowl to bring to the soft, medium or hard peak stage of meringues. If there is even a tiny bit of grease, oil or butter in the bowl, or on the beaters, the egg whites will not foam up and peak properly.

3. Add the egg whites to the dry ingredients for recipes that call for unbeaten egg whites. Increase the liquid in the recipe in the correct ratio. For example if the recipe calls for six egg whites, use 1/4 cup of packaged egg whites and increase the liquid by 3/4 cup.

Liquid Packaged Egg Whites

1. Measure the egg whites as the package directs. Substitute whole eggs on a one for one basis.

2. Add the packaged egg whites to the liquid ingredients in baking. Because the egg whites have been heat pasteurized they may not whip up and stay fluffy. Check the label on the brand to see if the producer recommends them for meringues.

3. Substitute packaged egg whites for whole eggs in omelets or scrambled eggs. Use one or two whole eggs, so the yolk gives the omelet the expected yellow color and use egg whites for the remainder of the eggs.

4. Use the egg whites in smoothies as a source of protein.

Tips & Warnings

• Dry meringue powder is not the same thing as dry egg whites.

• Keep liquid packaged egg white refrigerated. Don't use them in recipes that call for beating the egg whites without checking the label.

References

• Ochef: Can Packaged Egg Whites Produce a Successful Meringue?
• "Cook's Illustrated"; Egg White Substitutes; May 2006.
• What's Cooking America: Powdered Egg