In this article, we will answer the question “Can you buy egg white?”, and how are packaged eggs made?
Can you buy egg white?
Yes, you can buy egg whites. These packaged egg whites have a more runny texture as compared to the egg whites you separate from whole eggs.
Egg whites are rich in protein and deficient in fats and calories. Therefore, they make a great addition to your diet If you are trying to lose fat or gain muscle.
How are packaged egg whites made?
The whole cracking and separating the whole egg into its components is a mechanical process. After separation, the egg whites undergo a pasteurization process to eliminate spoilage and pathogenic microbes.
This process takes place in stainless steel tubes and It alters the consistency of the egg whites-making them runnier. The pasteurization process does not change the nutrition value or taste profile of the egg whites.
However, such egg whites are a bit difficult to whip as compared to the egg whites separated from whole eggs.
Egg whites vs eggs: Which is healthier?
Pure egg whites are a rich source of bioavailable and digestible source of protein. You can use them in place of whole eggs to make scrambled eggs, breakfast omelet, or in baking. Edible cookie dough is made using pasteurized egg whites.
Some egg white products contain gums, fillers, and artificial colors added in them, therefore, read the label before buying.
The nutritional value of the yolk cannot be ignored. The whole egg is nutrient-dense and is rich in vitamin D, choline and iodine, most of which is contained in the yolk of the egg.
A whole egg provides you a variety of micronutrients, along with very little amounts of cholesterol and saturated fat.
When to use packaged egg whites?
The best use of egg whites is when you have to add a measured amount as in when making waffles or muffins. If you like whole eggs for breakfast, you can enhance their protein content by adding pure egg whites from the carton.
It is best to have egg whites in all of its three forms: from the shell, from the carton, and form the whole eggs. This way you can decide what type of egg whites to use depending upon their use.
Role of an Egg yolk in baking
100 grams of egg yolk is made up of 27 grams of fat. This fat has excellent emulsifying properties that help create a homogenous emulsion of fat and other liquids in the batter or dough.
This prevents the fat and liquids from separating creating a smoother and silkier texture. Recipes like Custards, pastry cream, cakes, ice cream, creme brûlée, and curds deploy the emulsifying and thickening properties of egg yolk.
Apart from emulsifying, egg yolk helps thicken baked goods. It is because when the proteins are heated, they solidify and form a gel-like in custards and puddings. Too much heat results in curdling up the protein and it ends up looking grainy.
Other FAQs about Eggs which you may be interested in.
Role of an Egg white in baking
Egg whites are used for their foaming abilities in baking. When the egg whites are whipped, they incorporate air molecules and form a foam-like structure. To stabilize this delicate structure, an acidic ingredient like cream of tartar, lemon juice, or citric acid is added.
This foaming ability of eggs is utilized to make meringues, souffle, sponge cakes, and pancakes. Using whipped egg whites in a recipe eliminates the need to use baking powder, baking soda, or yeast to perform the leavening action.
However, it is important to whip the eggs to just the right extent. Soft stable peaks are desirable. Whipping your eggs too much might result in too hard or grainy egg whites that are difficult to fold or incorporate into batters. You might end up with a dry crumb if you add too many whipped.
How to crack an egg
Strike the egg against a solid surface like a flat slab edge or the inside of a bowl. This prevents the shell from breaking into small pieces. If some eggshell pieces do get into your mixture, use another shell piece to remove it.
Role of whole eggs in baking
For binding and moistening
Eggs bind and moisten the dry ingredients to create a softer and delicate crumb desirable for cakes, butter cookies, waffles, pancakes, etc.
Egg yolk has fat that contributes to the rich and creamy flavor of the finished product.
Whole eggs perform leavening action but not to the same extent as whipped egg whites alone can do. Chiffon cakes and souffle rely on the leavening action of whole eggs and have a very airy and light texture.
In this article, we answered the question “Can you buy egg white?”, and how are packaged eggs made?