Packaged egg whites, while convenient, fall short in cooking applications that require whipped, fluffy egg whites due to changes in consistency from pasteurization.
The consistency of store-bought egg whites is runnier and more watery, making them unsuitable for recipes that rely on the thickness of fresh egg whites.
When baking, identify the role of egg whites in your recipe; if they’re only for binding, packaged alternatives may suffice, but for fluffiness, go fresh.
Egg whites are popular for weight loss due to their high protein, low fat and cholesterol content, but fresh whites are necessary for certain recipes.
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