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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I prefer my pancakes w/o egg whites, less spongy.
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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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I used baking powder, but maybe not the full tsp for the mug cake...
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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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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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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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You definitely don't need the egg whites in the pancakes. That is how I make them all the time.
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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. |
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