I bought Costco’s six pack cartons of egg whites, with plans to try some of Maria Emmerich’s PSMF bread recipes, only to discover that pasteurized egg whites don’t whip. Does anybody know a trick to make them whip, or am I stuck eating egg white omelets? Are there other egg white recipes, other than omelets or scrambled eggs, that use egg whites that don’t have to be whipped to stiff peaks? Thanks for your help.

Posted by donna1 at 2024-05-06 02:11:47 UTC