Why You Should Consider Baking With Dried Egg Whites

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Eggs whites are an important ingredient in your culinary arsenal, but their dried version may be superior to fresh egg whites in many ways. Exploratorium goes on to extol the virtues of egg whites, noting they are mainly comprised of water, a little protein, and without the cholesterol and fat concerns that keep us talking about yolks. 

These babies are the primary ingredient when whipping up meringue for a lemon meringue pie and a go-to for omelet lovers watching their waistlines. We use egg whites in cocktails or in a homemade classic white cake to create a feathery light texture. Egg whites are in a word: egg-cellent. However, when using fresh egg whites, there is a high potential for waste, as well as safety issues. 

First, when you separate the yolk from the white, you either end up freezing the yolks for future use and forget about them or you wind up tossing them out. Neither option is optimal. But that's not the only aspect that might cause concern. When working with egg whites, South Dakota University Extension explains for the safety of your food, you want to make certain the egg whites are fully cooked, which might not always be in your recipe's best interest. That's why when a recipe calls for this ingredient, you may want to reach for dried egg whites instead.