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Adding eggwhites to IP "baked goods"...necessary?

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Old 04-23-2012, 12:47 PM   #1
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Question Adding eggwhites to IP "baked goods"...necessary?

I have found that when I add egg white to make pudding cakes or mug cakes, etc.. that my end products turns out like a sweet eggy omelet thing. With all the protein helping to bind everything together, are the eggs really necessary? Has anyone tried making cakes, pancakes, etc... without the addition of egg whites? What were your results texture-wise?

Thanks so much!!
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Old 04-23-2012, 02:29 PM   #2
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Originally Posted by MidwesternMolly View Post
I have found that when I add egg white to make pudding cakes or mug cakes, etc.. that my end products turns out like a sweet eggy omelet thing. With all the protein helping to bind everything together, are the eggs really necessary? Has anyone tried making cakes, pancakes, etc... without the addition of egg whites? What were your results texture-wise?

Thanks so much!!
I add the egg whites to the mug cake and it comes out like a cake consistency, not eggy. are you putting in the baking powder?
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Old 04-23-2012, 02:32 PM   #3
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I prefer my pancakes w/o egg whites, less spongy.
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Old 04-23-2012, 03:05 PM   #4
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hmmm if we dont need the egg whites to make them work, I would rather not use them. I will try the mug cake without and see what happens.
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Old 04-23-2012, 03:18 PM   #5
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hmmm if we dont need the egg whites to make them work, I would rather not use them. I will try the mug cake without and see what happens.
Please let us know, because I am dying to try this mug cake, but I haven't been to the store for egg whites...lol
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Old 04-23-2012, 04:28 PM   #6
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I used baking powder, but maybe not the full tsp for the mug cake...
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Old 04-23-2012, 06:18 PM   #7
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hmmm if we dont need the egg whites to make them work, I would rather not use them. I will try the mug cake without and see what happens.
Waiting for your results Cadu!
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Old 04-23-2012, 06:25 PM   #8
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LOL I will make it tonight for snack and I'll let you all know how it works out.
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Old 04-23-2012, 08:54 PM   #9
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I just tried to make the pudding cake and I got a deflated lemon sponge lol. The taste was ok. Im still going to experiment. I did add one egg white
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Old 04-23-2012, 09:55 PM   #10
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OK tried it with no egg white.. fail... it didnt rise as well, it didnt stick together well and the consistency was weird. it was very wet, not like cake. I will admit that I did eat it all as the taste was good. But I will be using the egg white in the future
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Old 04-23-2012, 10:06 PM   #11
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You definitely don't need the egg whites in the pancakes. That is how I make them all the time.
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Old 04-24-2012, 12:26 PM   #12
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I just tried to make the pudding cake and I got a deflated lemon sponge lol. The taste was ok. Im still going to experiment. I did add one egg white
Yes, I used an egg white in my mug cake and I got a deflated sponge too....Maybe less cooking time?
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Old 04-24-2012, 12:32 PM   #13
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Yes, I used an egg white in my mug cake and I got a deflated sponge too....Maybe less cooking time?
I dont even know all I know is I have 2 deflated yellow looking things and that will be my snack lol. They are lemon. Im still messing around with it to see.
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Old 04-25-2012, 08:35 AM   #14
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You definitely don't need the egg whites in the pancakes. That is how I make them all the time.
So do you use the same recipe (using the pudding mix) but just leave out the egg whites? If not, could you post your recipe?
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Old 04-27-2012, 02:24 PM   #15
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Question Mug cake

Could some one please give me an idea of how much water they are using for this to make it come out right.
Thanks. I'm new here, but have been lrking for a couple weeks. In week 4 of IP & have lost 11 lbs. My husband is doing it also & he has lost 21 lbs. Just need some variety.

Last edited by jdsbarb : 04-27-2012 at 02:24 PM. Reason: spelling
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