General Discussion


Pasteurized Eggs


General Discussion

Pasteurized Eggs

David A. | Jan 17, 2003 01:36 PM

I've been fooling around with pasteurized and noticing that they have some unusual properties -- for one thing, pasteurized egg whites don't seem to develop much volume when they're whipped.

Has anyone noticed any other quirks that might be good to know about? Has anyone tried to make a mayonnaise?

David A.

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