If I get dried albumen, does it mean that I can skip the beating part? Or
do I
still need to mix with water and beat and filter as the formula specified?
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I said 'the cake section'. Amongst other things 'powdered egg white', the
albumen, is used in the preparation of hard sugar icing known as 'royal
icing' as often used on wedding cakes. It is certainly there in our larger
supermarkets from Sainsburys to Safeway.
When using the dried albumen, after reconstitution following the
instructions on the cardboard canister, it should be treated as one would
egg white. I use the albumen arrowroot method so I beat the egg until it
has 'peaks' or will remain in the bowl when it is turned upside down,, to
'denature' it, that is break down the long chain protein molecules. I then
leave it the fridge over night for the egg white to settle out. It is then
ready to use.
Terry King