- 770g Raw Egg Whites (~2 dozen)
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Place egg whites into a parchment paper lined 9x13in cake pan.
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Weigh your pan of egg whites on a kitchen scale to get a baseline weight of the pan and the egg whites together. (eg. 1350g)
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Dehydrate at 145 degrees until your pan of egg whites has reduced in weight by 375g (eg. 1350g-375g=975g) This took me about 6 hours.
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When your pan has reduced by 375g, remove from the dehydrator and allow to come to room temperature.
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Either allow the pan to rest long enough that the dry crust on top softens or use an immersion blender to homogenize the mixture.
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Use these condensed egg whites in any egg white bread recipe that calls for 100g of egg white powder plus 295 ml of water.
If you accidentally dehydrate too long and reduce too much just add back that amount of water when you mix up your recipe.
I found that, in my dehydrator, my egg whites reduced by about 60g each hour at 145 degrees.
If you want to use condensed egg whites to make any of my butter bun recipes, just follow the same instructions above but reduce your pan of egg whites by 434g instead of 375g.