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Pages: 1 dry egg whites       #99897 - 08/21/04 07:31 AM Edit Reply Quote debaver Reged: 06/27/04 Posts: 28 I wondered if anyone had any luck using dried egg whites (the kind that come powdered in a can) in their baking. I bought them but have been sort of suspicious that they'd just ruin whatever I'm baking. Print     Remind Me     Notify Moderator     Re: dry egg whites       #99913 - 08/21/04 07:54 AM Edit Reply Quote Natalie1985 Reged: 08/09/04 Posts: 1329 Loc: UK - Leeds for uni, Merseyside for home! Hi, I am from the UK so I dont know if what you have over there is the same but Im guessing it probably is pretty similar. I always used dry egg white, it saves so much money and they last so much longer. Over here theyre sold in a box of 12 egg white equivalent...and each sachet is the same as 2 egg whites...every recipe of heathers that Ive used I use them for and everything turns out perfect everytime...Ive never had a problem with them! Hope that helps..give them a go!! Natalie xx -------------------- Natalie Print     Remind Me     Notify Moderator     Pages: 1

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