Wednesday, March 11, 2009

Baking with Egg Whites

Last night I made some cupcakes with egg whites. It was the first time I had ever used egg whites and I don't think I'll ever go back to using the whole egg again. With the egg whites, the cupcakes were fluffier and lighter than normal, which is always a plus. This particular recipe called for 3 eggs or 4 eggs whites, not a difficult transition. I wasn't making the cupcakes for a special occasion, so I thought it would be a good time to try out egg whites and not have to worry about it.

I also wanted to give out some information about baking with egg whites.

1. When making cakes or pastries that involve egg whites, it is vital that you prepare all and mix all the other ingredients first.
2. Using older eggs will give you egg whites that are thinner and whip up more easily and give you a larger volume. However, fresher eggs will give you more stability, but slightly lower volume after whipped.
3. It is helpful that before you use the egg whites, you let them warm up to room temperatureyo. Keep them out on the counter for 3o minutes to do this. This helps the proteins to expand more resulting in increase in volume when you whip up your egg whites.
4. Egg whites are high in protein and low in cholesterol = good for you.

So if you don't already bake with egg whites, should consider starting. It's just one small step that you can take to have a healthier life (not that cakes and cookies and cupcakes are exactly healthy).

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