Milton G. Waldbaum Company
Pasteurized Liquid Egg Whites
What it is
This product is a convenient way to use egg whites without the hassle of separating them from the yolks. It is made from fresh eggs that have been pasteurized, ensuring safety and a longer shelf life. The liquid is clear and has a mild odor, typical of fresh egg whites.
How people cook with it
Liquid egg whites are a staple in many kitchens, used for both sweet and savory dishes.
- Baking cakes and meringues
- Whipping for omelets
- Adding to smoothies
To use, simply pour the desired amount from the container. They can be whipped to create volume for dishes like meringues or angel food cake. For scrambles and omelets, they cook quickly and can be seasoned as desired. When baking, they can often be substituted directly for fresh egg whites, though their consistency is already uniform.
How it differs from similar foods
Unlike fresh eggs, liquid egg whites are already separated and pasteurized, eliminating the risk of raw egg contamination. Their uniform consistency means they measure precisely, and they are ready to use straight from the carton, saving preparation time.
Who it is for
Home cooks and professional chefs alike appreciate the convenience and safety of using liquid egg whites.
How to keep the rest
After opening, store the remaining liquid egg whites in their original container in the refrigerator. It is best to use them within a few days to maintain freshness. Ensure the container is tightly sealed to prevent any odor absorption or spoilage.