When egg whites are whisked, air is trapped in them, and remains trapped when the whisked egg whites are folded into meringues, mousses or soufflés and baked. Egg whites will whisk to a greater ...
Egg whites just need tipping into freezer bags ... Pasteurised egg is available in frozen, liquid or powder form and eggs pasteurised in their shells are also available.
Common issues include yolks breaking open when added to water, egg whites turning into a frothy mess, or remaining too liquid and unappetising. Michelin star Chef Sally Abe, in collaboration with ...
However, they admitted they were "blown away" recently to find it still contained the yolk and egg white. A micro CT scan ... enough - also retained its liquid inside, presumably deriving ...