Re: albumen gelatin?

From: Sandy King ^lt;[email protected]>
Date: 02/16/04-10:30:49 AM Z
Message-id: <a06020402bc569fa27e25@[]>

Just wondering if you, or anyone else working with albumen, has tried
the egg white solutions available in grocery stores. As far as I have
been able to determine these solutions consist of pure egg white,
with apparently some preservative added. I kept a pint bottle of the
stuff in my refrigerator for well over a couple of months and it
seemed to be in good condition when I finally discarded it.

Sandy King

>sorry to keep asking about albumen, but as i work through things, i
>feel the need to ask questions.
>my albumen is congealing after a few weeks/months of being a
>solution. it is starting to sorta act like... a souffle. my
>current batch has become 1/2 way to an omelette.
>anyone know any suggestions for keeping albumen a totally aqueous sol'n?
Received on Mon Feb 16 10:31:07 2004

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