Pasteurized egg whites finally hit stores

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Hello everyone! Today I want to talk about pasteurized egg white, please do not confuse it with dry fermented protein albumin, these are different things.

👇 Video guided tour of acquaintance with pasteurized egg whites

Pasteurized egg white

Pasteurized egg white is a wonderful product and is sold in almost all supermarkets.

  • You can use it without heat treatment because it has already been pasteurized.
  • In stores, it is sold in packages of 500 g, there are 2 times more packages.
  • Shelf life is one month and the price is quite reasonable.
  • It has all the properties of egg white.
  • It can be used in the same way as fresh egg white.
  • It beats beautifully until fluffy foam and bird beaks.

In general, this product behaves like a good egg white and has only one positive side:

  1. This is safety and a guarantee not to get infected with salmonellosis.
  2. Waste-free production, no need to think about what to do with egg yolks.

If you are confused by the relatively large 500 ml packaging, there is a very simple way out.

  • Immediately after purchase, it can be divided into 35 g portions and frozen.
  • 35 grams is the weight of one standard egg white. I weigh 70 grams and freeze.
  • It does not lose its properties when frozen and thawed.
French meringue made from pasteurized egg white

Below is a video clip about albumin 👇

👉 Meringue. Secrets and subtleties of cooking meringue

I will be very glad if this information is useful to you.

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