Battle of Egg Whites (Fresh VS Liquid VS Powder)
The conclusion showed that the fresh egg white version rose the most at 9 cm, second was the liquid egg white version at 8 1/2 cm and third was the egg white powder version at 8 cm. Overall, they are quite similar in texture, taste and are crispy when toasted. Advantages of Fresh Egg Whites 1. Cheap and easily available 2. Can make use of the yolks for other recipes 3. Rises the most so bread is lighter and fluffier Disadvantages of Fresh Egg Whites 1. Need to buy fresh so shelf life is short. 2. Need time to separate the whites from the yolks 3. For most people, the leftover yolks are a burden because they don’t know what to do with them. 4. In terms of safety, it can run the risk of contamination from cracked shells. Advantages of Liquid Egg Whites 1. No need to separate the whites from the yolks 2. No need to worry about what to do with the yolks 3. Rises almost as well as the fresh egg white version 4. 100% Pasteurized so it is free from contamination Disadvantages of Liquid Egg Whites 1. In my country, liquid egg whites are not available in supermarkets unlike in some other countries. They are only available online here in frozen form. Hence, it takes up space in the freezer especially if we buy in bulk. 2. Not cheap here but I am not sure about other countries. 3. Although it can be kept frozen up to 12 months but once opened, it has to be used up within a week. Advantages of Egg White Powder 1. No need to separate the whites from the yolks. 2. No need to worry about leftover yolks. 3. Rises reasonably well. 4. Can be stored at room temperature or at a cool place and shelf life is much longer. 5. 100% Pasteurized so it is free from contamination Disadvantages of Egg White Powder 1. In my country, it is only available online unlike in other countries, it is available in physical stores or supermarkets. 2. The NOW brand I used is imported from USA so it’s quite costly. However, if you can find certain brands produced by local supplier at a much cheaper price then it may be more cost effective to use it as only a small amount is required to replace the fresh egg whites. The recipe can be printed at this link; https://docs.google.com/document/d/1GGJmB21zKxF5YU6P8mwZDLwQ6B_Snxeajj6WE6LZizQ/edit?usp=sharing NUTRITION INFO [ Total Servings = 16 ] Per serving; Total Carb = 5.9 g Dietary Fiber = 5.1 g Net Carb = 0.8 g Calories = 106 Total Fat = 7.8 g Protein = 6.2 g UPDATE 12/5/22 1. The egg white powder can be increased to 50 g (from 42 g) with same amount of water to get a similar rise as the fresh egg white version. Also, the powder can be added straight to the dry ingredients and water to the wet ingredients. 2. You can use the following measurements for all my keto bread; 1 large fresh egg white = 36 g OR 36 g of liquid egg white OR 6.25 g of egg white powder + 35 ml water (room temperature) DRY INGREDIENTS Finely Ground Raw Sunflower Seeds = 180 g / 1 1/2 cup Finely Ground Golden Flaxseeds = 180 g / 1 1/2 cups Baking Powder = 12 g / 3 tsp Salt = 1/2 to 1 tsp Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it.) WET INGREDIENTS Egg Whites = 285 g Fresh Egg Whites OR 285 g Liquid Egg White OR 42 g Egg White Powder hydrated with 280 ml room temperature water Apple Cider Vinegar = 45 ml / 3 Hot or Boiling Water = 200 ml / 0.8 cup DIRECTIONS 1. Preheat the oven at 350F or 180C. I apologize for making an error in the video saying 350F or 170C. It should be 180C and not 170C. 2. In a bowl, mix all the dry ingredients until combined. 3. Add all the wet ingredients and mix until a dough is formed. The dough is soft but firm and sticky. 4. In the video, I used an 8 x 5 x 4-inch loaf pan. 5. Transfer the dough into the pan. 6. Bake for 60 minutes.
