Hi All,
I was making my grocery list and was wondering if it's okay to use Egg Beaters Egg Whites (or some other brand) for SMBC/IMBC? I was just wondering because we don't eat eggs (unless it's in something like a cake 
) in our house. I find that I am constantly wasting the yolks and was just wondering if buying the stuff at the grocery store in the egg white section would work.
thanks,
terri
Oh, I sneezed, I need to see my doctor! 
I read an orticle conparing egg ehite powder and egg white liquid. They concluded that for meringues (on pies and merignue cookies) the liquid whites did not work. but the powdered ones were a pain.
Also on the liguid whites faq page is says not to use for whipping. So last week when I was making those smores cupcakes from martha, I did not use the liquid whites.
Let us know if you try them
HTH Julia
Holy moley...could I have made more errors on that previois post...can you even read it? Sorry About that!
Also, that is a very interesting idea for the part egg/part liquid egg...
Does anyone know if the egg whites are the Just whites in the baking section? For some reason i always thought that was like meringue powder, but now I am thinking I was wrong...
JUlia
yes you can. whips up just fine... has a bit of a weird chemical odor so i would only use when making a flavored imbc/smbc.
Many egg whites in cartons in the grocery store have been treated with heat and won't whip to meringue stage. Some pasteurized in the shell eggs don't whip up well either. It usually says this on the package. On the other hand, for making icings that are not heated sufficiently to kill salmonella, you do probably want to use pasteurized egg whites. There are some brands that will whip. If you have a Whole Foods nearby, they often carry jars of Eggology in their case with the eggs. These say on the label that they are pasteurized and that they will whip. For economy's sake, I usually do use pasteurized dried whites and don't have any trouble reconstituting and whipping them. You have to stir for awhile, and if you let them sit for awhile before you stir so the powder can absorb the liquid it works even better, but I wouldn't call it a hassle. It may just depend on what you are used to and what is available where you are.
Quote by @%username% on %date%
%body%
