Well finally, as promised nearly a year ago, I have had a crack at a powdered egg whites dish. All the ingredients are either from my pantry or our little herb garden.
This was the end result. Delicate and very tasty corn cake ramekins topped with a grilled red pepper and Italian herb salad. I gave these to the girls from Stag who were recording in my house mate's home studio, and sweating it out to lay some new tracks on his valve driven reel to reel. I explained this blog to them and asked if they would appreciate a small meal like this if they found themselves in a war time situation. They said absolutely!
I learned a great deal from the process. According to Pace Farms who sell massive amounts of powdered egg whites for commercial use in Australia, powdered egg whites should be mixed at a rate of 7:1 water to egg white powder. I made a huge oversight and failed to consider just how little I needed for my purposes. I used 100grams of egg white powder when I only really needed 25grams which is the equivalent to 6 medium egg whites. This meant I had to continually move up to a larger mixing bowl and ended up wasting loads of egg white mix.
While I did achieve soft peaks after lots of hand beating with my Swift Whip. I feel I haven't fully demonstrated the ability of powdered egg whites to adequately substitute for fresh egg whites. I feel I really do need to make a souffle or macaroons to prove the point though I feel access to a temperature controlled oven during The Age of Warlords would be limited.
It was my hope to make fluffy corn cakes in a heavy based pan as a single burner is likely to be what most families will possess or afford to run. I will have another go at corn cakes and try fluffy pancakes as well. I'll need to get myself one of those dope dealers scales and some baggies to measure quantities.
Corn Cake Ramekins topped with a Grilled Red Pepper and Italian Herb Salad
300grams corn kernels
300grams creamed corn
25grams powdered egg white (equivalent to 6 medium egg whites)
Red pepper and herb salad
fire roasted red peppers
extra virgin olive oil
fresh parsley, oregano, basil, and thyme
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