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Novice souffle maker asks: Is the egg white powder necessary?

I've noticed some (Martha) souffle recipes call for egg white powder in addition to real egg whites while others (Julia) do not.

Any experienced souffle makers have an opinion on the issue?

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  1. I have never needed Powdered Egg Whites to make a Soufflé. Most of Martha's recipes do not call for Powdered Egg White.

        1. re: JoeBabbitt

          Why yuck? Just Whites is literally dried egg whites, nothing else at all.

          No, they're not necessary for a soufflé but I don't think there's anything wrong with them as an ingredient.

          1. re: ccbweb

            Why use them if you have fresh eggs?

            1. re: magiesmom

              In my case, I use in shell pasteurized eggs for health reasons and the white won't whip the way non-pasteurized eggs will. The dried egg whites are a good substitute for some things. But also, for meringue they can help add some real structure more easily than just whipping regular egg whites.

              1. re: ccbweb

                I have never experienced difficulty in whipping real egg whites, pasteurized or not.

        2. I've never used them and I've made a lot of souffles, both sweet & savory, working in French restaurants. Are they supposed to work better?

          1. My mom has made it a bunch of times with no egg white powder and it's never fallen, and always been delicious. So, it seems unnecessary to me. But then, I wasn't the one doing the work.

            1. No and I've never seen egg white powder called for in any recipe. For that matter, I've never seen the product, period.

              3 Replies
              1. re: gourmanda

                sold in nearly any grocery -- they work okay if you're making a meringue-based frosting, but they don't beat up right.

                No way would I put them into a souffle.

                1. re: sunshine842

                  I can't imagine ever needing it, but where is it in your store? The baking aisle?

                  1. re: gourmanda

                    Yes -- at my store it's near the baking powder, baking soda, cornstarch, and powdered buttermilk.

                    They worked extremely well when I worked as an instructor at a kids' cooking school -- we used it as the base for royal icing when we made gingerbread houses, as it was safe for the kids to eat the royal icing (which they did, gleefully....) Powdered eggs don't carry salmonella...