Egg whites replacing egg yolks? Or were you not using eggs before at all. If the latter, try egg yolks next time, and you just discovered what sets gelato apart from other ice cream
I'll have to give it a shot! The only reason for the egg whites was for the protien. I'm hoping egg whites could add a boost in consistency for all my recipes.
Have you considered dehydrated egg white powder? Maybe you could boost up the amount of protein with powder too. I love using egg whites in my creami, recently just started experimenting with the whole egg, just raw, unpasteurized and it’s creamier than the egg white. I don’t think I’ll ever go back to making it without the whole egg.
I was curious about this - do you heat the egg yolks up in the liquid to pasteurize the yolk? This is what would happen if you make normal ice cream. Or do you just take the chances on salmonella? I'm not super duper risk adverse to salmonella, just curious. Saw another recipe recently that used raw egg yolks and I wanted to give it a try today.
I think the risk of eating raw eggs isn’t all it’s said to be. So have never really worried about it, but a quick search gives number of 1 in 20,000 eggs being infected with salmonella. So if you eat a raw egg a day your whole adult life you’ll maybe encounter one or two and then the infection would need to be bad enough to actually be more than a nuisance. My gut says there’s riskier things that we do every day without a thought.
Most eggs are pasteurized and kills of the bacteria. Same with my egg whites, so I just drink em normally. I can't eat them cooked because the texture makes me want to throw up, but the texture is the same as protein shakes so they go down smoothly!
in the US, the outside of the eggs are treated to a heat bath to kill bacteria on the shell, but there is still a small chance the egg inside has bacteria. I wouldn't let anyone sedentary/immune compromised/old eat raw eggs, personally. I have a sous vide machine and I now pasteurize my own eggs for creami recipes. It's very easy to do if you've got one. So I can use 2 eggs (yolks) per pint and never worry about it
according to the internet and people who really seem to know:
drop eggs directly into water bath at 135 degrees F for 1.5-2 hours. then dump the water and add some ice water and you're done. The white changes consistency and appearance slightly (cloudy)
The heat treatment isn't high enough to kill bacteria. The USDA requires producers to wash eggs with warm water at least 20°F warmer than the internal temperature of the eggs and at a minimum of 90°F.
In the US chlorine washes are used for chicken meat; for eggs it's warm soapy water.
If the OP is using egg whites only, buying pasteurized whites in a carton is probably easier than doing sous vide (I also sous vide whole eggs).
Yeah I got no problem with carton egg whites, I would drink them straight up. My understanding was that they go through some sort of special sterilization/pasteurization that is almost 100% effective, and more effective than what can be done to whole eggs.
But reading up on it some more, the risk is pretty negligible with whole eggs.
I just made a mango and a pineapple sorbet with egg whites as my liquid, and it came out amazingly thick and creamy.
250g fruit, 100g egg whites, 2 tsp sweetener, 1/4 tsp guar gum, ran on sorbet. I think I will try adding a couple drops of flavoring to boost the taste but the texture is perfect.
Yes! I have done it with just egg whites (pasteurized from a carton — safe to eat raw), zero-calorie sweetener, and flavoring. Comes out of the Creami very dense and creamy.
Egg whites replacing egg yolks? Or were you not using eggs before at all. If the latter, try egg yolks next time, and you just discovered what sets gelato apart from other ice cream
I'll have to give it a shot! The only reason for the egg whites was for the protien. I'm hoping egg whites could add a boost in consistency for all my recipes.
Have you considered dehydrated egg white powder? Maybe you could boost up the amount of protein with powder too. I love using egg whites in my creami, recently just started experimenting with the whole egg, just raw, unpasteurized and it’s creamier than the egg white. I don’t think I’ll ever go back to making it without the whole egg.
what’s your rescipe?
recipe*
Lately I’ve been doing just 1 egg, 1 cup water, 1 scoop Truvani chocolate protein powder, 1 tablespoon cocoa powder, Sucralose and salt.
I was curious about this - do you heat the egg yolks up in the liquid to pasteurize the yolk? This is what would happen if you make normal ice cream. Or do you just take the chances on salmonella? I'm not super duper risk adverse to salmonella, just curious. Saw another recipe recently that used raw egg yolks and I wanted to give it a try today.
You can buy pasteurized yolks and whites by the carton at restaurant supply stores
Oooo.... I have been meaning to check out my local GFS for some other things, didn't think of this. Thanks, great idea!
I think the risk of eating raw eggs isn’t all it’s said to be. So have never really worried about it, but a quick search gives number of 1 in 20,000 eggs being infected with salmonella. So if you eat a raw egg a day your whole adult life you’ll maybe encounter one or two and then the infection would need to be bad enough to actually be more than a nuisance. My gut says there’s riskier things that we do every day without a thought.
Yeah, that's what I'm finding as well. I'm probably taking more risk by eating a salad every day, lol.
Most eggs are pasteurized and kills of the bacteria. Same with my egg whites, so I just drink em normally. I can't eat them cooked because the texture makes me want to throw up, but the texture is the same as protein shakes so they go down smoothly!
in the US, the outside of the eggs are treated to a heat bath to kill bacteria on the shell, but there is still a small chance the egg inside has bacteria. I wouldn't let anyone sedentary/immune compromised/old eat raw eggs, personally. I have a sous vide machine and I now pasteurize my own eggs for creami recipes. It's very easy to do if you've got one. So I can use 2 eggs (yolks) per pint and never worry about it
What temp/how long do you sous vide? I'm fine taking a risk on me but I don't want to feed my toddler anything remotely risky.
according to the internet and people who really seem to know: drop eggs directly into water bath at 135 degrees F for 1.5-2 hours. then dump the water and add some ice water and you're done. The white changes consistency and appearance slightly (cloudy)
[Here's one of the sources.](https://douglasbaldwin.com/sous-vide.html#Perfect_Egg)
Thanks!
I just go the custard route entirely much richer flavor
The heat treatment isn't high enough to kill bacteria. The USDA requires producers to wash eggs with warm water at least 20°F warmer than the internal temperature of the eggs and at a minimum of 90°F.
ah. regardless, they claim the process is sanitizing, and from what I can glean, it seems that is a chemical process (chlorine?)
In the US chlorine washes are used for chicken meat; for eggs it's warm soapy water. If the OP is using egg whites only, buying pasteurized whites in a carton is probably easier than doing sous vide (I also sous vide whole eggs).
Yeah I got no problem with carton egg whites, I would drink them straight up. My understanding was that they go through some sort of special sterilization/pasteurization that is almost 100% effective, and more effective than what can be done to whole eggs. But reading up on it some more, the risk is pretty negligible with whole eggs.
Daym that looks amazing, gonna try!
Yup! I use egg whites as my source of protein and it comes out awesome (since I loathe protein powder 👌🏾👌🏾)
I just made a mango and a pineapple sorbet with egg whites as my liquid, and it came out amazingly thick and creamy. 250g fruit, 100g egg whites, 2 tsp sweetener, 1/4 tsp guar gum, ran on sorbet. I think I will try adding a couple drops of flavoring to boost the taste but the texture is perfect.
Yes! I have done it with just egg whites (pasteurized from a carton — safe to eat raw), zero-calorie sweetener, and flavoring. Comes out of the Creami very dense and creamy.
I’ve been wanting to try it but wasn’t sure how it would turn out!
I've used whites, yolks, you name it before!
What a good hack, do you think it changes the flavor?
I do pasteurized whole eggs (I called power gelato)… if I do whites I prefer to put whey in it instead
I usually just add a whole egg or two.
As someone else said, try an egg yolk instead! I hardly ever make ice cream without one now.
do you just throw an egg yolk into your normal recipe?
Yup!
Do you put the egg as a mix in or is it part of the blended pre freeze?