Frozen eggwhites- looking for a good brand

Discussion in 'Professional Pastry Chefs' started by galit, Apr 11, 2011.

  1. galit

    galit

    Messages:
    67
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    Hi, would you please recommend any good brand for frozen eggwhites? thank you so much!
     
  2. blwilson2039

    blwilson2039

    Messages:
    102
    Likes Received:
    14
    Exp:
    Professional Pastry Chef
    From my past experience, I just used whatever our supplier sent us. I've never done a comparison, but I've never had a problem with the various brands used over the years. The only time I used them was in a high-production environment, but when I was working in a regular, medium volume kitchen I always preferred fresh. Besides, I never had trouble using the yolks. And if I ended up with extra whites, I froze them and the kitchen would use them for consomme.
     
  3. bekazu

    bekazu

    Messages:
    48
    Likes Received:
    12
    Exp:
    Professional Pastry Chef
    I like "angel whites"  I think they are Pappetti brand.  They are stablized with gaur gum and they tend to hold better than citric egg whites when making sponge cakes and such.  For some things they work the same as fresh and for some maybe even a bit better.