Grocery
Pasteurized Egg Whites
What it is
These are the liquid whites from fresh eggs, separated from the yolks. They have been pasteurized, a process that heats them to a specific temperature for a set time to reduce the risk of foodborne illness. This makes them a convenient and safe option for cooking and baking. They come in a liquid form, ready to be used in various recipes without the need for cracking and separating eggs yourself.
How people cook with it
Liquid egg whites are a versatile ingredient in many kitchens. They can be used in both sweet and savory dishes.
- Meringues and frosting
- Omelets and scrambles
- Baking cakes and cookies
When using pasteurized liquid egg whites, you can often substitute them directly for fresh egg whites in recipes. For baking, they can be whipped to create volume, similar to fresh whites, though they may require a bit more time or a stabilizer like cream of tartar to achieve stiff peaks. In savory dishes like omelets or scrambles, they cook up quickly and provide a lighter texture.
How it differs from similar foods
Unlike fresh egg whites, pasteurized egg whites offer increased food safety and convenience. They eliminate the risk of handling raw eggs and the mess of separating them. Their liquid form means they are ready to pour and measure, saving preparation time in the kitchen.
Who it is for
Home cooks and bakers who prioritize food safety and convenience will find these egg whites useful.
How to keep the rest
After opening, store the remaining liquid egg whites in their original container in the refrigerator. Ensure the container is tightly sealed to prevent contamination and drying out. It is best to use them within a few days of opening for optimal freshness and quality.