Egg White Protein Powder - Help!

Kestrelwings
Kestrelwings Posts: 238 Member
in Recipes
Has anyone got any tips on what to do with Egg white protein powder? Despite adding flavourings, I am not too keen on it as a shake. I would love to be able to use it the same way as I do liquid egg whites - eg. desserts, omletes, whisking it into fluffy goodness and making protein fluff etc.

Does anyone have any tips or recipes for using it? I am trying to keep things low in fat & sugar but high in protein, but liquid egg white is very expensive here in the UK and I lose the will to live seperating them all the time! It would be great if I could use my egg powder to do the same job. :-)

Replies

  • 3laine75
    3laine75 Posts: 3,069 Member
    Not sure - I haven't used egg protein. If you don't like it as a shake could you do pancakes? I honestly don't know what the result would be of adding eggs to egg protein though :/

    Edit: is it flavoured? Vanilla (whey) is lovely in coffee, might work.
  • Kestrelwings
    Kestrelwings Posts: 238 Member
    It is unflavoured, and I add my own flavouring.

    I see 'egg white powder' in the baking section of the supermarket, and the instructions on that just say to add x amount of water and then use exactly like fresh egg whites. I am not sure if the protein powder egg white is the same thing or not?
  • lynn_glenmont
    lynn_glenmont Posts: 10,092 Member
    It is unflavoured, and I add my own flavouring.

    I see 'egg white powder' in the baking section of the supermarket, and the instructions on that just say to add x amount of water and then use exactly like fresh egg whites. I am not sure if the protein powder egg white is the same thing or not?

    I should think it depends on the brand. If the label only lists egg white, powdered egg white, or albumen as ingredients, then it seems like it ought to work pretty much like the powdered egg whites sold for baking (which are probably cheaper than something sold as a supplement, so since that's how you want to use them, anyway, you might as well just buy the baking product in the future). The only thing I can think of is if they do something in the processing (different temperature or different size of the grains in the powdered product) that might make the supplement work differently from the baking product when reconstituted. I would go ahead and give it a try, maybe in something where you aren't using a lot of other expensive ingredients (e.g., nuts, chocolate, dried fruit, fancy flour), like pancakes, so you haven't wasted a lot of money if it totally fails.

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