> wrote in message >
> I can't understand why someone would use non-real eggs for this. When
> I make recipes more often they call for extra egg yolks, so when they
> do I simply freeze the egg whites in a little bowl then transfer it to
> a ziplock and keep in freezer until I want to make individual
> meringues or pavlova.
>
> If I didn't have any in the freezer, I would do the reverse although I
> never have. As someone said earlier in this thread extra egg yolks in
> scrambled eggs are great, also omelets.
>
> Sometimes we get too far away from the natural product and eggs are
> usually right there in any store, readily available.
>
> If anyone has any of the other product on their shelves, I would love
> to know if it is pure egg white dehydrated or whether it has
> 'preservatives' added ? Also, how does the cost compare ?

The equivalent of 16 eggs cost me about $4.
The reason I went this route is the sheer volume of eggwhite I needed for
xmas baking. Macarons, meringues and a special almond tartlet that I make. I
live alone and didn't want the hassle of using up all those yolks.
Graham