On Fri, 24 Jan 2014 15:07:31 -0700, "graham" > wrote:

>
>"Janet Wilder" > wrote in message
web.com...
>> On 1/24/2014 2:02 PM, sf wrote:
>>> On Fri, 24 Jan 2014 13:29:50 -0600, Janet Wilder >
>>> wrote:
>>>
>>>> On 1/23/2014 8:08 PM, sf wrote:
>>>>> On Thu, 23 Jan 2014 13:46:48 -0600, Janet Wilder >
>>>>> wrote:
>>>>>
>>>>>> On 1/22/2014 10:54 AM, Janet Bostwick wrote:
>>>>>>
>>>>>>>
>>>>>>> Meringue powder is what is used by bakeries everywhere. It's used in
>>>>>>> the boxed angel food cake mixes. I don't think you would find it on
>>>>>>> your supermarket shelf, but maybe. A fairly easy to get item.
>>>>>>> Definitely could be found in a cake bakers supply shop. I've never
>>>>>>> used it, but I have noticed it offered many places -- Amazon, King
>>>>>>> Arthur,
>>>>>>> Janet US
>>>>>>>
>>>>>>
>>>>>> I've bought powdered egg whites. Is that the same?
>>>>>
>>>>> I don't think so. Do powdered egg whites work for making angel food
>>>>> cake? If so, I want some. Where do you buy powdered whites? I can't
>>>>> say I've ever seen it on a shelf. At least I've heard of meringue
>>>>> powder... and only because I learned during a cake decorating class
>>>>> that it's often used to make royal icing.
>>>>>
>>>>>
>>>> The brand is "Just Whites" by Deb El. It is just dried egg whites,
>>>> nothing else. You add a measured amount of water to the measured amount
>>>> of powder to get egg whites for baking. 1 egg white is 2tsp of "Just
>>>> Whites" and 2 tbsp of water. Takes a lot of mixing.
>>>>
>>>> I find "Just Whites" in the baking aisle of the supermarket. I whip
>>>> them up with sugar-substitute and add almond meal to make little cookies
>>>> for DH.
>>>
>>> Thanks, Janet, I found a thread on chowhound that says the dehydrated
>>> whites will whip up and you should read the label carefully if you
>>> want to use liquid whites. http://chowhound.chow.com/topics/369475
>>>
>> Thank you, SF. I have often wondered about using the egg whites in a
>> container. Now I know they won't work.
>
>RUBBISH!!!!!!
>I used 2 cartons of pasteurised eggwhites over the xmas period making 6 or 7
>dozen macarons (Bouchon Bakery recipe) and umpteen meringues.
>Graham
>
Maybe your cooking technique was better than the chowhound poster. I
am assuming that the usual applies. Room temp whites, absolutely
clean and greaseless whipping equipment?
Janet US

"Janet Bostwick" > wrote in message
...
> On Fri, 24 Jan 2014 15:07:31 -0700, "graham" > wrote:
>
>>
>>"Janet Wilder" > wrote in message
aweb.com...
>>> On 1/24/2014 2:02 PM, sf wrote:
>>>> On Fri, 24 Jan 2014 13:29:50 -0600, Janet Wilder >
>>>> wrote:
>>>>
>>>>> On 1/23/2014 8:08 PM, sf wrote:
>>>>>> On Thu, 23 Jan 2014 13:46:48 -0600, Janet Wilder
>>>>>> >
>>>>>> wrote:
>>>>>>
>>>>>>> On 1/22/2014 10:54 AM, Janet Bostwick wrote:
>>>>>>>
>>>>>>>>
>>>>>>>> Meringue powder is what is used by bakeries everywhere. It's used
>>>>>>>> in
>>>>>>>> the boxed angel food cake mixes. I don't think you would find it
>>>>>>>> on
>>>>>>>> your supermarket shelf, but maybe. A fairly easy to get item.
>>>>>>>> Definitely could be found in a cake bakers supply shop. I've never
>>>>>>>> used it, but I have noticed it offered many places -- Amazon, King
>>>>>>>> Arthur,
>>>>>>>> Janet US
>>>>>>>>
>>>>>>>
>>>>>>> I've bought powdered egg whites. Is that the same?
>>>>>>
>>>>>> I don't think so. Do powdered egg whites work for making angel food
>>>>>> cake? If so, I want some. Where do you buy powdered whites? I
>>>>>> can't
>>>>>> say I've ever seen it on a shelf. At least I've heard of meringue
>>>>>> powder... and only because I learned during a cake decorating class
>>>>>> that it's often used to make royal icing.
>>>>>>
>>>>>>
>>>>> The brand is "Just Whites" by Deb El. It is just dried egg whites,
>>>>> nothing else. You add a measured amount of water to the measured
>>>>> amount
>>>>> of powder to get egg whites for baking. 1 egg white is 2tsp of "Just
>>>>> Whites" and 2 tbsp of water. Takes a lot of mixing.
>>>>>
>>>>> I find "Just Whites" in the baking aisle of the supermarket. I whip
>>>>> them up with sugar-substitute and add almond meal to make little
>>>>> cookies
>>>>> for DH.
>>>>
>>>> Thanks, Janet, I found a thread on chowhound that says the dehydrated
>>>> whites will whip up and you should read the label carefully if you
>>>> want to use liquid whites. http://chowhound.chow.com/topics/369475
>>>>
>>> Thank you, SF. I have often wondered about using the egg whites in a
>>> container. Now I know they won't work.
>>
>>RUBBISH!!!!!!
>>I used 2 cartons of pasteurised eggwhites over the xmas period making 6 or
>>7
>>dozen macarons (Bouchon Bakery recipe) and umpteen meringues.
>>Graham
>>
> Maybe your cooking technique was better than the chowhound poster. I
> am assuming that the usual applies. Room temp whites, absolutely
> clean and greaseless whipping equipment?
> Janet US
Yes! Timing was precarious though. For the Italian meringue, you start
whipping the whites when the sugar syrup reaches a certain temperature so
that they are ready when it reaches the soft ball stage. A couple of batches
were fine but the 3rd batch of syrup got away on me and although the
meringue was OK, I don't think it had quite the same volume as the others.
I went the carton route as I had to use so much white.

On Thu, 23 Jan 2014 10:35:14 -0500 in rec.food.cooking, Brooklyn1
> wrote,
>David Harmon wrote:
>>Janet Bostwick wrote:
>>>
>>>Meringue powder is what is used by bakeries everywhere. It's used in
>>>the boxed angel food cake mixes. I don't think you would find it on
>>>your supermarket shelf, but maybe.
>>
>>No trouble finding it in the baking section any time I've looked.
>
>Meringue powder has been around a long time, I used it aboard ship
>more than 50 years ago... like so many other food products was likely
>developed by the USN to conserve shipboard stowage space. It's pretty
>easy to find.

Then where do I find regular powdered eggs?

On Fri, 24 Jan 2014 17:59:00 -0800, David Harmon >
wrote:

>On Thu, 23 Jan 2014 10:35:14 -0500 in rec.food.cooking, Brooklyn1
> wrote,
>>David Harmon wrote:
>>>Janet Bostwick wrote:
>>>>
>>>>Meringue powder is what is used by bakeries everywhere. It's used in
>>>>the boxed angel food cake mixes. I don't think you would find it on
>>>>your supermarket shelf, but maybe.
>>>
>>>No trouble finding it in the baking section any time I've looked.
>>
>>Meringue powder has been around a long time, I used it aboard ship
>>more than 50 years ago... like so many other food products was likely
>>developed by the USN to conserve shipboard stowage space. It's pretty
>>easy to find.
>
>Then where do I find regular powdered eggs?

You're sitting on them, bird brain.

On Fri, 24 Jan 2014 15:17:03 -0700, Janet Bostwick
> wrote:

> On Fri, 24 Jan 2014 15:07:31 -0700, "graham" > wrote:
>
> >
> >"Janet Wilder" > wrote in message
> web.com...
> >> On 1/24/2014 2:02 PM, sf wrote:
> >>> On Fri, 24 Jan 2014 13:29:50 -0600, Janet Wilder >
> >>> wrote:
> >>>
> >>>> On 1/23/2014 8:08 PM, sf wrote:
> >>>>> On Thu, 23 Jan 2014 13:46:48 -0600, Janet Wilder >
> >>>>> wrote:
> >>>>>
> >>>>>> On 1/22/2014 10:54 AM, Janet Bostwick wrote:
> >>>>>>
> >>>>>>>
> >>>>>>> Meringue powder is what is used by bakeries everywhere. It's used in
> >>>>>>> the boxed angel food cake mixes. I don't think you would find it on
> >>>>>>> your supermarket shelf, but maybe. A fairly easy to get item.
> >>>>>>> Definitely could be found in a cake bakers supply shop. I've never
> >>>>>>> used it, but I have noticed it offered many places -- Amazon, King
> >>>>>>> Arthur,
> >>>>>>> Janet US
> >>>>>>>
> >>>>>>
> >>>>>> I've bought powdered egg whites. Is that the same?
> >>>>>
> >>>>> I don't think so. Do powdered egg whites work for making angel food
> >>>>> cake? If so, I want some. Where do you buy powdered whites? I can't
> >>>>> say I've ever seen it on a shelf. At least I've heard of meringue
> >>>>> powder... and only because I learned during a cake decorating class
> >>>>> that it's often used to make royal icing.
> >>>>>
> >>>>>
> >>>> The brand is "Just Whites" by Deb El. It is just dried egg whites,
> >>>> nothing else. You add a measured amount of water to the measured amount
> >>>> of powder to get egg whites for baking. 1 egg white is 2tsp of "Just
> >>>> Whites" and 2 tbsp of water. Takes a lot of mixing.
> >>>>
> >>>> I find "Just Whites" in the baking aisle of the supermarket. I whip
> >>>> them up with sugar-substitute and add almond meal to make little cookies
> >>>> for DH.
> >>>
> >>> Thanks, Janet, I found a thread on chowhound that says the dehydrated
> >>> whites will whip up and you should read the label carefully if you
> >>> want to use liquid whites. http://chowhound.chow.com/topics/369475
> >>>
> >> Thank you, SF. I have often wondered about using the egg whites in a
> >> container. Now I know they won't work.
> >
> >RUBBISH!!!!!!
> >I used 2 cartons of pasteurised eggwhites over the xmas period making 6 or 7
> >dozen macarons (Bouchon Bakery recipe) and umpteen meringues.
> >Graham
> >
> Maybe your cooking technique was better than the chowhound poster. I
> am assuming that the usual applies. Room temp whites, absolutely
> clean and greaseless whipping equipment?
> Janet US

I was disappointed to read that they wouldn't work, so it's good to
hear that someone has used pasteurized egg whites successfully.
That's little dichotomy is just another reason why you can't believe
everything you read on the internet. Which total stranger should I
believe? Graham or the Chowhound poster? Did Graham really use
pasteurized eggs or did the poster have other issues that hindered
whipping up properly?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
> On Fri, 24 Jan 2014 15:17:03 -0700, Janet Bostwick
> > wrote:
>
>> On Fri, 24 Jan 2014 15:07:31 -0700, "graham" > wrote:
>>
>> >
>> >"Janet Wilder" > wrote in message
>> web.com...
>> >> On 1/24/2014 2:02 PM, sf wrote:
>> >>> On Fri, 24 Jan 2014 13:29:50 -0600, Janet Wilder
>> >>> >
>> >>> wrote:
>> >>>
>> >>>> On 1/23/2014 8:08 PM, sf wrote:
>> >>>>> On Thu, 23 Jan 2014 13:46:48 -0600, Janet Wilder
>> >>>>> >
>> >>>>> wrote:
>> >>>>>
>> >>>>>> On 1/22/2014 10:54 AM, Janet Bostwick wrote:
>> >>>>>>
>> >>>>>>>
>> >>>>>>> Meringue powder is what is used by bakeries everywhere. It's
>> >>>>>>> used in
>> >>>>>>> the boxed angel food cake mixes. I don't think you would find it
>> >>>>>>> on
>> >>>>>>> your supermarket shelf, but maybe. A fairly easy to get item.
>> >>>>>>> Definitely could be found in a cake bakers supply shop. I've
>> >>>>>>> never
>> >>>>>>> used it, but I have noticed it offered many places -- Amazon,
>> >>>>>>> King
>> >>>>>>> Arthur,
>> >>>>>>> Janet US
>> >>>>>>>
>> >>>>>>
>> >>>>>> I've bought powdered egg whites. Is that the same?
>> >>>>>
>> >>>>> I don't think so. Do powdered egg whites work for making angel
>> >>>>> food
>> >>>>> cake? If so, I want some. Where do you buy powdered whites? I
>> >>>>> can't
>> >>>>> say I've ever seen it on a shelf. At least I've heard of meringue
>> >>>>> powder... and only because I learned during a cake decorating class
>> >>>>> that it's often used to make royal icing.
>> >>>>>
>> >>>>>
>> >>>> The brand is "Just Whites" by Deb El. It is just dried egg whites,
>> >>>> nothing else. You add a measured amount of water to the measured
>> >>>> amount
>> >>>> of powder to get egg whites for baking. 1 egg white is 2tsp of
>> >>>> "Just
>> >>>> Whites" and 2 tbsp of water. Takes a lot of mixing.
>> >>>>
>> >>>> I find "Just Whites" in the baking aisle of the supermarket. I whip
>> >>>> them up with sugar-substitute and add almond meal to make little
>> >>>> cookies
>> >>>> for DH.
>> >>>
>> >>> Thanks, Janet, I found a thread on chowhound that says the dehydrated
>> >>> whites will whip up and you should read the label carefully if you
>> >>> want to use liquid whites. http://chowhound.chow.com/topics/369475
>> >>>
>> >> Thank you, SF. I have often wondered about using the egg whites in a
>> >> container. Now I know they won't work.
>> >
>> >RUBBISH!!!!!!
>> >I used 2 cartons of pasteurised eggwhites over the xmas period making 6
>> >or 7
>> >dozen macarons (Bouchon Bakery recipe) and umpteen meringues.
>> >Graham
>> >
>> Maybe your cooking technique was better than the chowhound poster. I
>> am assuming that the usual applies. Room temp whites, absolutely
>> clean and greaseless whipping equipment?
>> Janet US
>
> I was disappointed to read that they wouldn't work, so it's good to
> hear that someone has used pasteurized egg whites successfully.
> That's little dichotomy is just another reason why you can't believe
> everything you read on the internet. Which total stranger should I
> believe? Graham or the Chowhound poster? Did Graham really use
> pasteurized eggs or did the poster have other issues that hindered
> whipping up properly?

I can assure you that you can trust what Graham says.

--
http://www.helpforheroes.org.uk/shop/

On 1/24/2014 7:59 PM, David Harmon wrote:
> On Thu, 23 Jan 2014 10:35:14 -0500 in rec.food.cooking, Brooklyn1
> > wrote,
>> David Harmon wrote:
>>> Janet Bostwick wrote:
>>>>
>>>> Meringue powder is what is used by bakeries everywhere. It's used in
>>>> the boxed angel food cake mixes. I don't think you would find it on
>>>> your supermarket shelf, but maybe.
>>>
>>> No trouble finding it in the baking section any time I've looked.
>>
>> Meringue powder has been around a long time, I used it aboard ship
>> more than 50 years ago... like so many other food products was likely
>> developed by the USN to conserve shipboard stowage space. It's pretty
>> easy to find.
>
> Then where do I find regular powdered eggs?
>

In the baking aisle of the supermarket

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On 1/25/2014 5:04 AM, wrote:
> On Fri, 24 Jan 2014 22:20:55 -0800, sf > wrote:
>
>>>>>>
>>>>>> Thanks, Janet, I found a thread on chowhound that says the dehydrated
>>>>>> whites will whip up and you should read the label carefully if you
>>>>>> want to use liquid whites. http://chowhound.chow.com/topics/369475
>>>>>>
>>>>> Thank you, SF. I have often wondered about using the egg whites in a
>>>>> container. Now I know they won't work.
>>>>
>>>> RUBBISH!!!!!!
>>>> I used 2 cartons of pasteurised eggwhites over the xmas period making 6 or 7
>>>> dozen macarons (Bouchon Bakery recipe) and umpteen meringues.
>>>> Graham
>>>>
>>> Maybe your cooking technique was better than the chowhound poster. I
>>> am assuming that the usual applies. Room temp whites, absolutely
>>> clean and greaseless whipping equipment?
>>> Janet US
>>
>> I was disappointed to read that they wouldn't work, so it's good to
>> hear that someone has used pasteurized egg whites successfully.
>> That's little dichotomy is just another reason why you can't believe
>> everything you read on the internet. Which total stranger should I
>> believe? Graham or the Chowhound poster? Did Graham really use
>> pasteurized eggs or did the poster have other issues that hindered
>> whipping up properly?
>
> 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 "Just Whites" I have have no preservatives. Dehydrated egg white is
the only ingredient.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

"Janet Wilder" > wrote in message
eb.com...
> On 1/25/2014 5:04 AM, wrote:
>> On Fri, 24 Jan 2014 22:20:55 -0800, sf > wrote:
>>
>>>>>>>
>>>>>>> Thanks, Janet, I found a thread on chowhound that says the
>>>>>>> dehydrated
>>>>>>> whites will whip up and you should read the label carefully if you
>>>>>>> want to use liquid whites. http://chowhound.chow.com/topics/369475
>>>>>>>
>>>>>> Thank you, SF. I have often wondered about using the egg whites in a
>>>>>> container. Now I know they won't work.
>>>>>
>>>>> RUBBISH!!!!!!
>>>>> I used 2 cartons of pasteurised eggwhites over the xmas period making
>>>>> 6 or 7
>>>>> dozen macarons (Bouchon Bakery recipe) and umpteen meringues.
>>>>> Graham
>>>>>
>>>> Maybe your cooking technique was better than the chowhound poster. I
>>>> am assuming that the usual applies. Room temp whites, absolutely
>>>> clean and greaseless whipping equipment?
>>>> Janet US
>>>
>>> I was disappointed to read that they wouldn't work, so it's good to
>>> hear that someone has used pasteurized egg whites successfully.
>>> That's little dichotomy is just another reason why you can't believe
>>> everything you read on the internet. Which total stranger should I
>>> believe? Graham or the Chowhound poster? Did Graham really use
>>> pasteurized eggs or did the poster have other issues that hindered
>>> whipping up properly?
>>
>> 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 "Just Whites" I have have no preservatives. Dehydrated egg white is
> the only ingredient.

I had never thought of dehydrating whites!!! Do you know the method of
rehydrating for use? This is new to me. Although I could have a look to
see if we have them and see what the proportion of water is and how to use
them!


--
http://www.helpforheroes.org.uk/shop/

> wrote in message
...
> On Sat, 25 Jan 2014 15:38:53 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Janet Wilder" > wrote in message
aweb.com...
>>> On 1/25/2014 5:04 AM, wrote:
>>>>
>>>> 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 "Just Whites" I have have no preservatives. Dehydrated egg white is
>>> the only ingredient.
>>
>>I had never thought of dehydrating whites!!! Do you know the method of
>>rehydrating for use? This is new to me. Although I could have a look to
>>see if we have them and see what the proportion of water is and how to use
>>them!
>
> I have to make a wedding cake in a couple of months and was thinking
> it could be useful for the icing but OTOH have started saving egg
> whites in the freezer

Then you are set) I love to experiment though so I think I might give it
a try)

--
http://www.helpforheroes.org.uk/shop/

On Sat, 25 Jan 2014 15:38:53 -0000, "Ophelia"
> wrote:

>
>
> "Janet Wilder" > wrote in message
> eb.com...
> >>
> > The "Just Whites" I have have no preservatives. Dehydrated egg white is
> > the only ingredient.
>
> I had never thought of dehydrating whites!!! Do you know the method of
> rehydrating for use? This is new to me. Although I could have a look to
> see if we have them and see what the proportion of water is and how to use
> them!

I don't have a dehydrator, but if I did - I'd try dehydrating stock.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sat, 25 Jan 2014 11:51:53 -0400, wrote:

> On Sat, 25 Jan 2014 15:38:53 -0000, "Ophelia"
> > wrote:
>
> >
> >
> >"Janet Wilder" > wrote in message
> web.com...
> >> On 1/25/2014 5:04 AM, wrote:
> >>>
> >>> 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 "Just Whites" I have have no preservatives. Dehydrated egg white is
> >> the only ingredient.
> >
> >I had never thought of dehydrating whites!!! Do you know the method of
> >rehydrating for use? This is new to me. Although I could have a look to
> >see if we have them and see what the proportion of water is and how to use
> >them!
>
> I have to make a wedding cake in a couple of months and was thinking
> it could be useful for the icing but OTOH have started saving egg
> whites in the freezer

How are you using up all those yolks? I don't have m/any recipes that
call for just one or the other and avoid such things when I stumble
across them.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sat, 25 Jan 2014 09:15:09 -0600, Janet Wilder >
wrote:

> On 1/24/2014 7:59 PM, David Harmon wrote:
> >
> > Then where do I find regular powdered eggs?
> >
>
> In the baking aisle of the supermarket

I think I'll pick up a package of whole dehydrated eggs when I buy the
whites only. I've never made scrambled eggs from dehydrated eggs, but
I know for sure I would like them because a chef in the employee
cafeteria of a high end hotel I worked at before I was married told me
the scrambled eggs I liked so much were made from dehydrated and has
*lots* of butter in them. I've pretty much duplicated it with real
eggs and of course, butter, but it would be interesting to see if I
can do it with dehydrated too.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
> On Sat, 25 Jan 2014 15:38:53 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "Janet Wilder" > wrote in message
>> eb.com...
>> >>
>> > The "Just Whites" I have have no preservatives. Dehydrated egg white
>> > is
>> > the only ingredient.
>>
>> I had never thought of dehydrating whites!!! Do you know the method of
>> rehydrating for use? This is new to me. Although I could have a look to
>> see if we have them and see what the proportion of water is and how to
>> use
>> them!
>
> I don't have a dehydrator, but if I did - I'd try dehydrating stock.

That's a good idea I usually freeze it. I dehydrated mashed potato. I
haven't rehydrated it yet so don't know how it fared

--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Sat, 25 Jan 2014 09:15:09 -0600, Janet Wilder >
> wrote:
>
>> On 1/24/2014 7:59 PM, David Harmon wrote:
>> >
>> > Then where do I find regular powdered eggs?
>> >
>>
>> In the baking aisle of the supermarket
>
> I think I'll pick up a package of whole dehydrated eggs when I buy the
> whites only. I've never made scrambled eggs from dehydrated eggs, but
> I know for sure I would like them because a chef in the employee
> cafeteria of a high end hotel I worked at before I was married told me
> the scrambled eggs I liked so much were made from dehydrated and has
> *lots* of butter in them. I've pretty much duplicated it with real
> eggs and of course, butter, but it would be interesting to see if I
> can do it with dehydrated too.

If you do please report back?


--
http://www.helpforheroes.org.uk/shop/

sf wrote:
>
> I don't have a dehydrator, but if I did - I'd try dehydrating stock.


LMAO! OK, you're making stock in your new nifty crockpot lately.
Hopefully you are leaving off the lid for that but I'll bet you
aren't.

If you really want to dehydrate stock, put it on the stovetop to
simmer, simmer, simmer right down to super concentrated. That's not
dehydrated but it's close enough.

G.

sf wrote:
>
> How are you using up all those yolks? I don't have m/any recipes that
> call for just one or the other and avoid such things when I stumble
> across them.

Someone here mentioned adding the extra yolks to scrambled eggs. That
thought appeals to me. I can imagine 3 scrambled eggs using 5 yolks.
I'll have to try that sometime.

G.

On 1/25/2014 12:06 PM, sf wrote:
> On Sat, 25 Jan 2014 09:15:09 -0600, Janet Wilder >
> wrote:
>
>> On 1/24/2014 7:59 PM, David Harmon wrote:
>>>
>>> Then where do I find regular powdered eggs?
>>>
>>
>> In the baking aisle of the supermarket
>
> I think I'll pick up a package of whole dehydrated eggs when I buy the
> whites only. I've never made scrambled eggs from dehydrated eggs, but
> I know for sure I would like them because a chef in the employee
> cafeteria of a high end hotel I worked at before I was married told me
> the scrambled eggs I liked so much were made from dehydrated and has
> *lots* of butter in them. I've pretty much duplicated it with real
> eggs and of course, butter, but it would be interesting to see if I
> can do it with dehydrated too.
>
Shades of WWII in Britain. Real eggs were not always available but
dehydrated eggs (we called them "dried eggs") were. They made quite
reasonable scrambled eggs and omelets but we missed soft-boiled and
sunny side up eggs.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"sf" > wrote in message >> >
>> >RUBBISH!!!!!!
>> >I used 2 cartons of pasteurised eggwhites over the xmas period making 6
>> >or 7
>> >dozen macarons (Bouchon Bakery recipe) and umpteen meringues.
>> >Graham
>> >
>> Maybe your cooking technique was better than the chowhound poster. I
>> am assuming that the usual applies. Room temp whites, absolutely
>> clean and greaseless whipping equipment?
>> Janet US
>
> I was disappointed to read that they wouldn't work, so it's good to
> hear that someone has used pasteurized egg whites successfully.
> That's little dichotomy is just another reason why you can't believe
> everything you read on the internet. Which total stranger should I
> believe? Graham or the Chowhound poster? Did Graham really use
> pasteurized eggs or did the poster have other issues that hindered
> whipping up properly?
>
I am NOT a liar!!!!
Here is the product, just pateurised eggwhites with no additives.
http://www.burnbraefarms.com/consume...egg_whites.htm

Graham

> 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

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Fri, 24 Jan 2014 15:17:03 -0700, Janet Bostwick
>> > wrote:
>>
>>> On Fri, 24 Jan 2014 15:07:31 -0700, "graham" > wrote:
>>>
>>> >
>>> >"Janet Wilder" > wrote in message
>>> web.com...
>>> >> On 1/24/2014 2:02 PM, sf wrote:
>>> >>> On Fri, 24 Jan 2014 13:29:50 -0600, Janet Wilder
>>> >>> >
>>> >>> wrote:
>>> >>>
>>> >>>> On 1/23/2014 8:08 PM, sf wrote:
>>> >>>>> On Thu, 23 Jan 2014 13:46:48 -0600, Janet Wilder
>>> >>>>> >
>>> >>>>> wrote:
>>> >>>>>
>>> >>>>>> On 1/22/2014 10:54 AM, Janet Bostwick wrote:
>>> >>>>>>
>>> >>>>>>>
>>> >>>>>>> Meringue powder is what is used by bakeries everywhere. It's
>>> >>>>>>> used in
>>> >>>>>>> the boxed angel food cake mixes. I don't think you would find
>>> >>>>>>> it on
>>> >>>>>>> your supermarket shelf, but maybe. A fairly easy to get item.
>>> >>>>>>> Definitely could be found in a cake bakers supply shop. I've
>>> >>>>>>> never
>>> >>>>>>> used it, but I have noticed it offered many places -- Amazon,
>>> >>>>>>> King
>>> >>>>>>> Arthur,
>>> >>>>>>> Janet US
>>> >>>>>>>
>>> >>>>>>
>>> >>>>>> I've bought powdered egg whites. Is that the same?
>>> >>>>>
>>> >>>>> I don't think so. Do powdered egg whites work for making angel
>>> >>>>> food
>>> >>>>> cake? If so, I want some. Where do you buy powdered whites? I
>>> >>>>> can't
>>> >>>>> say I've ever seen it on a shelf. At least I've heard of meringue
>>> >>>>> powder... and only because I learned during a cake decorating
>>> >>>>> class
>>> >>>>> that it's often used to make royal icing.
>>> >>>>>
>>> >>>>>
>>> >>>> The brand is "Just Whites" by Deb El. It is just dried egg whites,
>>> >>>> nothing else. You add a measured amount of water to the measured
>>> >>>> amount
>>> >>>> of powder to get egg whites for baking. 1 egg white is 2tsp of
>>> >>>> "Just
>>> >>>> Whites" and 2 tbsp of water. Takes a lot of mixing.
>>> >>>>
>>> >>>> I find "Just Whites" in the baking aisle of the supermarket. I
>>> >>>> whip
>>> >>>> them up with sugar-substitute and add almond meal to make little
>>> >>>> cookies
>>> >>>> for DH.
>>> >>>
>>> >>> Thanks, Janet, I found a thread on chowhound that says the
>>> >>> dehydrated
>>> >>> whites will whip up and you should read the label carefully if you
>>> >>> want to use liquid whites. http://chowhound.chow.com/topics/369475
>>> >>>
>>> >> Thank you, SF. I have often wondered about using the egg whites in a
>>> >> container. Now I know they won't work.
>>> >
>>> >RUBBISH!!!!!!
>>> >I used 2 cartons of pasteurised eggwhites over the xmas period making 6
>>> >or 7
>>> >dozen macarons (Bouchon Bakery recipe) and umpteen meringues.
>>> >Graham
>>> >
>>> Maybe your cooking technique was better than the chowhound poster. I
>>> am assuming that the usual applies. Room temp whites, absolutely
>>> clean and greaseless whipping equipment?
>>> Janet US
>>
>> I was disappointed to read that they wouldn't work, so it's good to
>> hear that someone has used pasteurized egg whites successfully.
>> That's little dichotomy is just another reason why you can't believe
>> everything you read on the internet. Which total stranger should I
>> believe? Graham or the Chowhound poster? Did Graham really use
>> pasteurized eggs or did the poster have other issues that hindered
>> whipping up properly?
>
> I can assure you that you can trust what Graham says.
>
Thanks O!!!!
Graham

"Gary" > wrote in message ...
> sf wrote:
>>
>> How are you using up all those yolks? I don't have m/any recipes that
>> call for just one or the other and avoid such things when I stumble
>> across them.
>
> Someone here mentioned adding the extra yolks to scrambled eggs. That
> thought appeals to me. I can imagine 3 scrambled eggs using 5 yolks.
> I'll have to try that sometime.
>
I have done that but after the xmas baking I would have had waaay too many.
Therefore I used cartoned eggwhite.
Graham

> If you do please report back?
>
I dunno! Dehydrated eggs makes me think of wartime rationing or
institutional cooking{:-)
Graham

On Sat, 25 Jan 2014 09:01:29 -0800, sf > wrote:
snip
>
>How are you using up all those yolks? I don't have m/any recipes that
>call for just one or the other and avoid such things when I stumble
>across them.

You can beat one egg yolk with one tablespoon of water and brush on
bread before baking. It gives a nice, glossy, golden-brown
appearance.
Janet US

"James Silverton" > wrote in message
...
> On 1/25/2014 12:06 PM, sf wrote:
>> On Sat, 25 Jan 2014 09:15:09 -0600, Janet Wilder >
>> wrote:
>>
>>> On 1/24/2014 7:59 PM, David Harmon wrote:
>>>>
>>>> Then where do I find regular powdered eggs?
>>>>
>>>
>>> In the baking aisle of the supermarket
>>
>> I think I'll pick up a package of whole dehydrated eggs when I buy the
>> whites only. I've never made scrambled eggs from dehydrated eggs, but
>> I know for sure I would like them because a chef in the employee
>> cafeteria of a high end hotel I worked at before I was married told me
>> the scrambled eggs I liked so much were made from dehydrated and has
>> *lots* of butter in them. I've pretty much duplicated it with real
>> eggs and of course, butter, but it would be interesting to see if I
>> can do it with dehydrated too.
>>
> Shades of WWII in Britain. Real eggs were not always available but
> dehydrated eggs (we called them "dried eggs") were. They made quite
> reasonable scrambled eggs and omelets but we missed soft-boiled and sunny
> side up eggs.
>
My thoughts exactly (I replied to O with that thought) except that we lived
in the country and kept chickens.
Graham

> It's just those eggs that puts me off Those and my grandmother
> used to preserve eggs in isinglass when the hens were laying well.
>
My mother did exactly the same thing but never used them as we always had
plenty. Having lived through the war she was always prepared for
emergencies.
Graham

"graham" > wrote in message
...
>
>> If you do please report back?
>>
> I dunno! Dehydrated eggs makes me think of wartime rationing or
> institutional cooking{:-)

Hmm they do rather ...

--
http://www.helpforheroes.org.uk/shop/

On Sat, 25 Jan 2014 13:06:20 -0400, wrote:

>On Sat, 25 Jan 2014 09:01:29 -0800, sf > wrote:
>>>
>>> I have to make a wedding cake in a couple of months and was thinking
>>> it could be useful for the icing but OTOH have started saving egg
>>> whites in the freezer
>>
>>How are you using up all those yolks? I don't have m/any recipes that
>>call for just one or the other and avoid such things when I stumble
>>across them.
>
>Many times cheesecake recipes call for extra yolks and as someone else
>said, you can't beat scrambled eggs with extra yolks, also omelets.
>
>I know there is something I often make that requires extra yolks but
>am having a seniors moment and can't recall what it is. I just know
>the whites in the freezer add up nicely, because I use Delia Smiths no
>fail recipe, whether for pavlova or individual meringues, I always
>freeze them in packs of three.
>
>Dammit - it's like an ear worm now - trying to think of the recipe!

When I make homemade vanilla pudding I use just the yolks.

Doris

On Sat, 25 Jan 2014 12:39:38 -0500, Gary > wrote:

> sf wrote:
> >
> > How are you using up all those yolks? I don't have m/any recipes that
> > call for just one or the other and avoid such things when I stumble
> > across them.
>
> Someone here mentioned adding the extra yolks to scrambled eggs. That
> thought appeals to me. I can imagine 3 scrambled eggs using 5 yolks.
> I'll have to try that sometime.
>
My DD buys the egg whites to add to scrambled eggs. Still can't think
of m/any things to make with just yolks... flan and mayonnaise are
about it. I don't ever make flan and only make mayo with an entire
egg.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sat, 25 Jan 2014 12:35:49 -0500, Gary > wrote:

> sf wrote:
> >
> > I don't have a dehydrator, but if I did - I'd try dehydrating stock.
>
>
> LMAO! OK, you're making stock in your new nifty crockpot lately.
> Hopefully you are leaving off the lid for that but I'll bet you
> aren't.
>
> If you really want to dehydrate stock, put it on the stovetop to
> simmer, simmer, simmer right down to super concentrated. That's not
> dehydrated but it's close enough.
>
I can concentrate stock all day long, but it won't be dehydrated.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 1/25/2014 5:40 PM, Christine Dabney wrote:
> On Sat, 25 Jan 2014 13:05:39 -0800, sf > wrote:
>
>> Still can't think
>> of m/any things to make with just yolks... flan and mayonnaise are
>> about it. I don't ever make flan and only make mayo with an entire
>> egg.
>
> Ice cream. Anything with a custard base.
>
> Christine
>


Daughter and I made tiramisu for Christmas from a recipe that called for
cooking the egg yolks in a custard to avoid raw eggs. It turned
out very well.

gloria p

In article >,
ChattyCathy > wrote:

> Meringue must be crispy on the outside and just a tad gooey on the
> inside... I find it's easy enough to accomplish this when I use really
> fresh eggs

I was using the freshest eggs I had, too, Cathy, thinking that a high
white would be good for a meringue. Imagine my shock to find something
"somewhere" that * specified* "not the freshest" eggs. That source said
a runny white, rather than a thick one, would make up the best meringue.
Go figure.

--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

On Sun, 26 Jan 2014 15:11:16 -0600, Melba's Jammin' wrote:

> In article >,
> ChattyCathy > wrote:
>
>> Meringue must be crispy on the outside and just a tad gooey on the
>> inside... I find it's easy enough to accomplish this when I use really
>> fresh eggs
>
> I was using the freshest eggs I had, too, Cathy, thinking that a high
> white would be good for a meringue. Imagine my shock to find something
> "somewhere" that * specified* "not the freshest" eggs. That source said
> a runny white, rather than a thick one, would make up the best meringue.
> Go figure.

Never would have thought that either. I've used 'older' eggs and the
meringue was just... not as nice. Must have been something I did wrong
(which is not unusual) ;-)

--
Cheers
Chatty Cathy

In article >,
sf > wrote:
>On Sat, 25 Jan 2014 12:39:38 -0500, Gary > wrote:
>
>> sf wrote:
>> >
>> > How are you using up all those yolks? I don't have m/any recipes that
>> > call for just one or the other and avoid such things when I stumble
>> > across them.
>>
>> Someone here mentioned adding the extra yolks to scrambled eggs. That
>> thought appeals to me. I can imagine 3 scrambled eggs using 5 yolks.
>> I'll have to try that sometime.
>>
>My DD buys the egg whites to add to scrambled eggs. Still can't think
>of m/any things to make with just yolks... flan and mayonnaise are
>about it. I don't ever make flan and only make mayo with an entire
>egg.

Hollandaise.

I've started making mine the old-fashioned way, with clarified
butter and yolks only. Miles better than any other I've made.

Cindy Hamilton
--

Janet UK, why do you say Reddi Whip is "godawful." It is real whipped cream. However, it doesn't hold
its shape as well as a home whipped cream,( which I make with powdered sugar), and probably
wouldn't be successful for a pavlova.

N.

Meringue powder can be found wherever there are Wilton cake supplies, if not at the
supermarket. It is handy stuff added to real whipped cream to make it hold its shape
better. It has been around for a long time.

N.

On Thu, 30 Oct 2014 08:24:11 -0300, wrote:

> On Wed, 29 Oct 2014 19:02:31 -0700 (PDT), Nancy2
> > wrote:
>
> >Janet UK, why do you say Reddi Whip is "godawful." It is real whipped cream. However, it doesn't hold
> >its shape as well as a home whipped cream,( which I make with powdered sugar), and probably
> >wouldn't be successful for a pavlova.
> >
> >N.
>
> I prefer to use whipping cream because it is just that cream - can't
> imagine what other ingredients are added to Reddi Whip to make it
> shelf stable and aersolized.

I thought pavlova was egg white (a dessert that seems to be popular
with Brits, not Americans). I hate egg whites in the form of
meringue, so I'll never eat it, however I'll play since the topic is
now whipped cream.

Nancy is probably like I am. I don't use enough whipped cream to make
whipping my own every time I want a dab worth while. Buying a whole
carton to whip is a waste of time and money, but having a can of
something whose first ingredient is heavy cream is fine for the
occasional dab on something. When guests are over and I need enough
for it to make sense - sure I'll buy a carton of heavy cream and whip
it, but the only time I ever do that is when I have pumpkin pie to eat
and that's once a year. Then I'll whip the carton and let it drip
overnight in a fine strainer so the leftovers won't separate on me.
It's something I didn't even do once last year. Canned whipped cream
is fine for the far less than once in a Blue Moon occasional need and
I want the product to be shelf stable, because it won't be used up
immediately or even any time soon. If I bought a can right now, I'd
still have half of it left by Valentine's Day... maybe more.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 30 Oct 2014 08:25:47 -0300, wrote:

> On Wed, 29 Oct 2014 19:05:04 -0700 (PDT), Nancy2
> > wrote:
>
> >
> >Meringue powder can be found wherever there are Wilton cake supplies, if not at the
> >supermarket. It is handy stuff added to real whipped cream to make it hold its shape
> >better. It has been around for a long time.
> >
> >N.
>
> I am still trying to figure out how this subject revived since January
> - I wonder if my post had rested in the Send Later file and when I
> cleaned up the other day, somehow went off.

Sometimes news providers hiccups old posts. Mine was very good about
not regurgitating old ones until this year, but it has happened at
least four times since January. I know I need to check dates when I
download more posts than usual. No idea how/why it really happens but
they're pretty good about pre-filtering spam (I'd say they get 99% of
it), so I can only surmise they fought off a spam attack and their
algorithms went wonky somehow.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

In article >,
says...
>
> Janet UK, why do you say Reddi Whip is "godawful."

Because it's processed slime.

> It is real whipped cream.

First, it's not been whipped, it's nitrous-oxide propelled giving a
horrible texture; and second, it's not pure cream; cream is only ONE of
the ingredients, see

http://www.reddiwip.com/real-cream-difference

The rest are water, sugar, corn syrup, natural and artificial
flavours, mono- and diglycerides, carageenan, and the propellant nitrous
oxide.

Here's what mono-and diglycerides are

http://www.stopkillingmykids.com/mon...-diglycerides/

Janet UK

On 10/30/2014 10:31 AM, sf wrote:

> I thought pavlova was egg white (a dessert that seems to be popular
> with Brits, not Americans).

So did I. I've had it several times and it's always made with egg
whites. It's a meringue shell with macerated fruit, usually berries, in
side.

When I didn't see it on the menu on my last cruise, the kitchen was kind
enough to make one especially for me. It was wet and not very good, but
I had to eat it up and thank them profusely. :-)




--
From somewhere very deep in the heart of Texas