Q: Do egg white products work the same as real eggs?

A: With egg substitute products, read the label carefully for the manufacturer's recommended uses. Some products do not whip as well, while others will whip but need a longer time to make a good foam.

Some egg products are pasteurized to kill bacteria and prolong their shelf lives, and some are formulated to remove cholesterol and fat. How the eggs are treated determines how the product should be used. With some processed eggs, for example, the heat of pasteurization partially cooks the whites; they won't expand to trap air bubbles as readily as fresh whites, which is necessary for soufflés, mousses and meringues.

We recommend using fresh egg whites whenever possible. Some recipes, however, such as meringues, don't reach high enough temperatures to kill bacteria that might be present in the raw egg whites. For those recipes, pasteurized egg white products are a good choice. You also could try Just Whites, a dried egg white product that can be stored in the cupboard; reconsitute it according to the directions on the label.

As with regular egg whites, pasteurized egg whites whip a little faster if at room tempearature. To warm them, let the container sit in hot tap water for a few minutes while you prepare the other ingredients.