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:
- This is safety and a guarantee not to get infected with salmonellosis.
- 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.
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.