Label
All
0
Clear all filters
Appears in
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Egg yolks contain fat and cholesterol, while egg whites are fat-free. If the goal is to reduce fat and cholesterol, use egg whites in place of an equal weight of whole eggs in doughs and batters when the egg is used as a binder.
When egg foams are used for leavening, egg-white foams can often be substituted for whole-egg foams. Of course when the eggs are also a main structural component of a baked item, using egg-white foams in place of whole eggs makes too great a change in the product. For example, if you substitute egg whites in a genoise sponge cake formula, the product will no longer be a genoise but something like an angel food cake.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title