<< I said 'the cake section'.
Oh, I just thought (and think) that it is the compatible section overhere. At
least in the supermarket that I went to, it is the section that sells cake
mixes, shortening, icing, dried milk, etc. etc.
>> 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.
>From your description, it sounds like it is something quite common. It was
probably there. It was just that I was too embarrassed to ask because I didn't
know anything about albumen. :)
>> When using the dried albumen, after reconstitution following the
instructions on the cardboard canister, it should be treated as one would
egg white.
Then it doesn't look like there is any advantage of using dried albumen over
fresh eggs then (I mean time-saving wise). Or is there? Well, I guess I could
still save some time because I don't have to separate the egg white from the
egg yolk, but that doesn't seem to take too long ....
Dave