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Wed, 8 Jan 1997 03:32:32 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

Fran in Oregon wanted to know about substituting egg whites for whole eggs.

I bought a can of egg white powder to check that out.  It keeps well, it's
cheaper than buying an equivalent number of fresh eggs, and it raises baked
items just fine.  If I can tell it should be a little heavy and chewy (like
brownies, rather than cake) I adjust the texture by adding vegetable oil.  It
appears from my experiments that neither oil nor egg yolks are necessary for
baking.

I have also used Mocha Mix (an apparently gluten free coffee creamer) to give
dishes that <<dense>> texture and a little stretchiness.

Patty (Pacifica, CA, USA)

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