BATTLE OF EGG WHITES (FRESH VS LIQUID VS POWDER)
HTML-код
- Опубликовано: 1 авг 2024
- Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
Links to purchase other products via Amazon
Finely Ground Raw Sunflower Seeds (amzn.to/3gI2QI1)
Finely Ground Golden Flaxseeds (amzn.to/3rq9bgL)
Whole Psyllium Husks (amzn.to/3uH6rO2)
Apple Cider Vinegar (amzn.to/38FOYgk)
8 x 5 x 4-inch loaf pan (amzn.to/37cirOQ, amzn.to/37i92oU)
**********
The conclusion showed that the fresh egg white version rose the most at 9 cm, second was the liquid egg white version at 8 1/2 cm and third was the egg white powder version at 8 cm. Overall, they are quite similar in texture, taste and are crispy when toasted.
Advantages of Fresh Egg Whites
1. Cheap and easily available
2. Can make use of the yolks for other recipes
3. Rises the most so bread is lighter and fluffier
Disadvantages of Fresh Egg Whites
1. Need to buy fresh so shelf life is short.
2. Need time to separate the whites from the yolks
3. For most people, the leftover yolks are a burden because they don’t know what to do with them.
4. In terms of safety, it can run the risk of contamination from cracked shells.
Advantages of Liquid Egg Whites
1. No need to separate the whites from the yolks
2. No need to worry about what to do with the yolks
3. Rises almost as well as the fresh egg white version
4. 100% Pasteurized so it is free from contamination
Disadvantages of Liquid Egg Whites
1. In my country, liquid egg whites are not available in supermarkets unlike in some other countries. They are only available online here in frozen form. Hence, it takes up space in the freezer especially if we buy in bulk.
2. Not cheap here but I am not sure about other countries.
3. Although it can be kept frozen up to 12 months but once opened, it has to be used up within a week.
Advantages of Egg White Powder
1. No need to separate the whites from the yolks.
2. No need to worry about leftover yolks.
3. Rises reasonably well.
4. Can be stored at room temperature or at a cool place and shelf life is much longer.
5. 100% Pasteurized so it is free from contamination
Disadvantages of Egg White Powder
1. In my country, it is only available online unlike in other countries, it is available in physical stores or supermarkets.
2. The NOW brand I used is imported from USA so it’s quite costly. However, if you can find certain brands produced by local supplier at a much cheaper price then it may be more cost effective to use it as only a small amount is required to replace the fresh egg whites.
The recipe can be printed at this link;
docs.google.com/document/d/1G...
NUTRITION INFO
[ Total Servings = 16 ]
Per serving;
Total Carb = 5.9 g
Dietary Fiber = 5.1 g
Net Carb = 0.8 g
Calories = 106
Total Fat = 7.8 g
Protein = 6.2 g
UPDATE 12/5/22
1. The egg white powder can be increased to 50 g (from 42 g) with same amount of water to get a similar rise as the fresh egg white version. Also, the powder can be added straight to the dry ingredients and water to the wet ingredients.
2. You can use the following measurements for all my keto bread;
1 large fresh egg white = 36 g
OR 36 g of liquid egg white
OR 6.25 g of egg white powder + 35 ml water (room temperature)
DRY INGREDIENTS
Finely Ground Raw Sunflower Seeds = 180 g / 1 1/2 cup
Finely Ground Golden Flaxseeds = 180 g / 1 1/2 cups
Baking Powder = 12 g / 3 tsp
Salt = 1/2 to 1 tsp
Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it.)
WET INGREDIENTS
Egg Whites = 285 g Fresh Egg Whites OR 285 g Liquid Egg White OR 42 g Egg White Powder hydrated with 280 ml room temperature water
Apple Cider Vinegar = 45 ml / 3
Hot or Boiling Water = 200 ml / 0.8 cup
DIRECTIONS
1. Preheat the oven at 350F or 180C. I apologize for making an error in the video saying 350F or 170C. It should be 180C and not 170C.
2. In a bowl, mix all the dry ingredients until combined.
3. Add all the wet ingredients and mix until a dough is formed. The dough is soft but firm and sticky.
4. In the video, I used an 8 x 5 x 4-inch loaf pan.
5. Transfer the dough into the pan.
6. Bake for 60 minutes. 
Хобби
Thank you for doing the comparison. Greatly appreciate your time and support.
Thank you so much for this, including your amended notes re: the powdered egg whites.
You're most welcome ❤️
Thanks for demonstrating! It gives me an idea to experiment with all three.
You're most welcome 🙏
This is brilliant! Thank you for sharing your time and passion. Your video is extremely helpful and I love your thorough review. Please continue to provide such helpful information. We appreciate you! ❤
Awww... so glad you found the video informative ❤️
Vielen lieben Dank für dieses Rezept und alle Infos! Ich werde mich bald an die Arbeit machen, warte nur auf die restlichen Zutaten. Liebe Grüsse und noch einmal Danke!
Thank you so much for your videos! Very helpful!
I made a calculation for the egg whites cost for me (in Canada) and liquid egg whites is the most cost effective option, it seems.
15 liquid egg whites = $3.49. 8 liquid egg whites = 3.49/15*8 = $1.86
Powdered = 500g = $43. 42g = 43/500*42 = $3.61
12 eggs = $5. 8 eggs = 5/12*8 = $3.33
I buy farm eggs, store bought eggs might yield slightly lower cost.
That's interesting ! As the cost of the 3 types of egg whites are different from country to country, I could only comment for what's available in my own country. Now I know that liquid egg whites are cheapest for Canada thanks to you ❤️
1. PLEASE SET THE CAPTION TO YOUR CHOICE OF LANGUAGE. CLICK SETTINGS (GEAR ICON) AT THE BOTTOM OF THE VIDEO, CLICK SUBSITILES/CC, CLICK AUTO TRANSLATE THEN SELECT THE LANGUAGE.IF YOUR LANGUAGE DO NOT APPEAR, PLEASE LET ME KNOW IN THE COMMENT. THIS AUTO TRANSLATE FUNCTION WORKS BETTER ON DESKTOP COMPUTERS THEN MOBILE PHONE.
2. PLEASE SEE THE DESCRIPTION BOX BELOW VIDEO (CLICK DOWN ARROW ON THE RIGHT HAND SIDE, BESIDE THE VIDEO TITLE AND SCROLL DOWN) FOR THE FULL WRITTEN RECIPE, LINK TO PRINT RECIPE, NUTRITION INFO AND OTHER RELEVANT DETAILS. THANK YOU !
Thank you, I really appreciate the work you do to get recipes that work beautifully 💕
Awww... it feels great to be appreciated for my work thank you ❤️
Thank you! It is most convenient for me to use the powdered whites because I grocery shop only once or twice a month and have little refrigerator/freezer space available.
That's great! Thanks for sharing 😊
Thank you for this comparison of egg white. It was very informative.
Glad you found it useful and thanks for your feedback ❤️
Thank you for taking the time and expense to do this. Options are always good. Especially now (July 2022) when it seems cost is always going up. God bless you and stay safe.
Awww... you're most welcome and thank you for your feedback and support ❤
Very good comparison. Thank you.
Great comparison video. 👍🏻👍🏻
That was great, will try each over time to see which one I like the best. Thanks
Thank you again for your wonderful recipes!
I really enjoy these types of videos. I've learned a lot! Thank you 😊
Glad you found it useful and thanks for your feedback ❤️
Thank you for your research and for sharing this info. I get so confused by all these egg white bread recipes. I appreciate you helping me decipher them! 🌸❤️
Glad you found it useful 😊
Thanks for the education on egg white breads, this was very informative.
My pleasure 😊
Thank you Elsie.
Very informative video🤗
My pleasure Niki ❤️
Ich habe schon das Brot mit einem flüssigen Eiweiss gebacken. Das Brot habe ich das zwar nicht so hoch bekommen aber es ist sehr gut! Vielen Dank für das tolle Rezept, endlich ohne Mandel- oder Kokosgeschmack!
That's great! Thanks so much for your feedback 🙏 Actually I have 100 recipes on keto bread alone. And some of the recipes uses not only sunflower and flaxseeds but also pumpkin seeds, black and white sesame seeds, oat fiber, and ground nuts such as walnuts, pecans, hazelnuts and peanuts. All these have much better texture I.e. lighter, fluffier and rises better than almond and coconut flour. Please check out the BREAD playlist at the top of the main page of my youtube channel 🙏
@@lowcarbrecipeideasVielen lieben Dank für deine Antwort, ich bin ständig hier bei dir, denn meiner Meinung nach backst du die schönsten Kuchen und ich möchte von dir lernen. Ich schicke dir viele liebe Grüsse und noch einmal vielen Dank!
Hi!!! It is a great video, thank you…with all your recipies I used liquid egg white and get excelent results, thank you again I appreciate your work
Thanks so much for your feedback Kukys ❤️
Thank you so very much for this info 🌟
So glad you found it useful. Thanks for your feedback 🙏
Thank you!!!
The powder could be useful if you want to create do-ahead mixes. Even though it doesn't rise as much, the difference was still small. The texture looks okay as well. I wonder what the result would be if you didn't combine the egg white powder with water and just added the powder directly to the mix, then added the extra water to the mix as well.
Yes the difference is negligible in all 3 options. Normally, we need to reconstitute the egg white powder when substituting fresh egg whites. But it's a good thought and I am not sure whether it will be the same when the powder is added directly to the dry ingredients and water added separately. If you try it please let me know how it turns out 🙏
Excellent!! Thanks for sharing!! I am learning with you how to make bread! 😊
That's great! Thanks for your support ❤️
Thank you. I gave up making bread due to my failures, I may have to give your recipe a try. Seems like every time I buy liquid egg whites in the carton I don’t get around to using them before their expiration date and I have to toss them!!
Educational!
Great info!
Thank you for sharing!
Greetings from Kuala Lumpur, Malaysia 🌹 🌹🌹
Edith, a happy Subcriber
Thanks for your feedback Edith ❤️
Thank you
Wow ❤ thank you! You are amazing
You are so welcome 🙏
Thank you 😊
You're most welcome ❤️
Thank you very much for the recipe and the differences the 3's,I preferred to choose fresh egg white.Im from Philippines ❤
You're most welcome 🙏
Very nice , thank you for your dedication to help others , God bless you !!! I have a question Could we use a bread maker ?
You're most welcome ❤️ As for bread maker, I am not sure about it as I have not tried it. Some people feedback that it's doable and some said it's not.
Muito obrigada ❤❤
You're most welcome 😊
thank you so much, you are the first true help i found for keto baking.... mostly appreciated... do you think i could use brown flax seeds flour as i have not yet found the golden ones?
Thank you ❤️ Yes you can except that the bread will look a lot darker
Using whole eggs in the recipe, would it help for the bread to rise better if you separate the eggs first and, using a handmixer, whisk the yolks fluffy and whisk the egg whites into stiff peaks before folding it carefully into the dough? Would you please do a tutorial on that?
Your bread looks really good! I was wondering about making my own egg powder with a dehydrator, do you think this would work? We are from US Pennsylvania, and we are christians!! Thank you and God bless you.
Thanks! Frankly, I have not had any experience with making egg white powder, so I am unable to advise. Sorry🙏
Another disadvantage of the carton egg whites, they don’t whip into stiff peaks very well, because of the pasturing, for PSMF bread.
Oh I have yet to try that. I thought it works the same but now I know thanks to you ❤️
Thank you I just recently bought egg white powder and am actually baking right now. Hope it turns out ok, I am having trouble being at 3500 feet I cut the baking powder in half because last time it did not rise enough.
I understand from a subscriber here who lives in a higher altitude that she had to bake the bread at 200C for the same time at 60 minutes then it turned out well
Hello Elise, you mentioned the egg white has about a week of shelf life after opening, can you make several loaves and freeze them so the egg white want be wasted. Thanks God bless
Hi Michael, yes you can absolutely freeze the bread. It's actually better to freeze them earlier to maintain freshness. They can be frozen for up to 6 months or even longer. It's best to slice and bag them according to individual serving sizes for convenience before freezing.
Thank you for your work. The truth is that in my country there is neither liquid nor powder and buying it is expensive. Is it worth investing in that having fresh eggs?
I think sticking to fresh egg whites is great ! That's still my personal preference 😊
Is there any substutute ground sunflower seeds
thanks .,
Sorry not for this recipe as this combo of sunflower seeds and flaxseeds makes the bread light and fluffy
Hi, your video was very helpful. So thank you.
You think if we add higher ratio of egg white powder..the bread will rise more? 🙄😁
Thanks! Yes you can try that. I suggest adding 1 tbsp at 5.5 g and maintain the water at 280ml. I will try it too to see whether it rises more without any problem. Thanks for the idea 😊
@@lowcarbrecipeideas Okay, I'll try it out too. Thank you. 😁👌
Please Can You pin recipes using the egg yolks? I often get to put them in the waste because I don't know how to use them easily.
You can see the list in the description box of this video;
ruclips.net/video/LFEL8zPLBbg/видео.html
How much of egg white powder needed to make one fresh egg white from an egg
The info is provided in the description box below the video
Whats the difference in using eggwhites versus the whole egg?
Here's a tutorial video on this topic. I also have a number of baking tutorials which you can look through from the BAKING TUTORIAL playlist
ruclips.net/video/LFEL8zPLBbg/видео.html
Do you think I could make this in a bread machine, using the no rise feature?
Sorry, I am not sure about that as I have not tried it. But I have received feedbacks that it's doable.
@@lowcarbrecipeideas I will try we can’t expect you to do all the trials. We must try ourselves sometimes.
@@jefffisher1045 Thanks! Please let me know how it turns out 🙏
Online I find "egg protein powder " IS it thé same as egg white powder?
Yes they are the same
If only I could find a tolerable bread replacement. Nut flours are unpleasant, anything with psyllium and/or flax have the text of a silicone sponge. The protein sparing bread makes one need to drink a full glass of water after each bite, and I seem to be the only person who doesn't like the flavor of vital wheat gluten. I'm doomed to be breadless.
As always though, thumbs up an shared.
It's unfortunate that you can't find anything suitable so far. I hope something will come up for you. Thanks for sharing 😊
Hello, thank you so much for sharing these comparisons. What ratios would you recommend for using both egg white powder and liquid egg whites? How much more water would I add to the recipe?
Frankly, I have not tried that but I think its doable. The ratio for liquid egg white is about 36 g per large egg white. The ratio for egg white powder is about 5.5 g + 35 ml of water for each egg white. You can actually use these ratios for any of my keto bread recipes here.
@@lowcarbrecipeideas thank you so much for your quick response. I am excited to experiment. Is their a recipie that you would recomend for beginners? I scrolled through your videos and oh my, you have so many and I want to make them all, but I am not an experienced baker so need to start at the basics. =)
@@lanamcquown3063 I would suggest you start with Keto buns as it's the easiest. Once you are familiar with the ingredients then you can progress to loaves then to yeast loaves. As psyllium husk is the most important ingredient and if you don't get it right, the bread will fail so it's good to check out this video for better understanding;
ruclips.net/video/_bnCwudgFt4/видео.html
@@lowcarbrecipeideas thank you so much, I can’t wait to start making Keto bread. I truly appreciate your feedback and all the work you put into creating these recipes.
@@lanamcquown3063 It's my pleasure 😊
Will this recipe be good for buns, or bagels if I use a silicone bagel pan? I do see that it needs "walls" to rise properly.
I think its doable
@@lowcarbrecipeideas Thanks! I just put my first loaf of this bread in the oven! Fingers are crossed. I ground the psyllium husk myself per your instructions. I used my Vitamix, and the smallest container allows me to see volume measurements, so I ground from the 6 oz line to the 3 oz line. Amazingly, this happened to be exactly 54 grams, so perfect for two recipes! Also, here in the States, loaf pans are generally larger, but I found that a disposable aluminum loaf pan (I re-use them!) is more like 8" x 4" x 3" so I'm using that.
Doesn’t the “boiling water” cook the egg whites as you stir? And what effect will this have on the overall bake?
The boiling water does not cook the egg whites. It helps to activate the glue from the psyllium husks..The temperature drops quickly when mixed with all the dry ingredients and apple cider vinegar. The protein from egg whites helps to boost the rise of the dough. The whole process is exactly how you see it in the video.
@@lowcarbrecipeideas excellent. Many thanks
😎🖖✌👍👌🤓