blended whole eggs, or separated yolks and
whites can all be pasteurized by careful
heating to temperatures between 130 and
140ºF/55–60ºC, just below the range in which
the egg proteins begin to coagulate. Dried egg
whites, which are reconstituted in water to
make lightly cooked meringues, can be
pasteurized either before or after the drying.
For most uses, these products do an adequate
job of replacing fresh eggs, though there is
usually some loss in foaming or emulsifying
power and in stability to further heating; and
heating and drying do alter the mild egg
flavor.
The Chemistry of Egg
Cooking: How Eggs Get
Hard and Custards Thicken
The most commonplace procedures involving
eggs are also some of the most astonishing
kitchen magic. You begin with a slippery,