Carbonara Experiment: Powdered Egg Yolks vs Fresh - Are Dried Eggs Any Good?
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- Опубліковано 29 чер 2024
- Powdered egg yolks (amzn.to/4cgBiVy) are pasteurized and spray dried, and marketed to be an instant, ready-to-use substitute for fresh eggs, with extended shelf life and food safety assurance. How do they actually taste though? Are they comparable with real fresh eggs? This is my experiment & side-by-side comparison.
I was very pleasantly surprised to find that, I actually preferred the taste of powdered egg yolks in carbonara. It tasted extra creamy and smooth, noticeably enriched by the eggs, yet without the eggy-ness being overpowering. Great way to introduce picky eaters to carbonara, and more custard-based dish. I really liked that it requires no cooking yet worked well as a thickener - which seems very promising for uses in puddings, custards, creme pat, and ice cream.
00:00 Introduction
00:25 Ingredients
00:47 History of Carbonara
01:18 Pancetta Comparison
01:50 Pasta Notes
02:12 Grater vs Blender Pecorino
02:57 Experiment Recipe
04:54 Taste Test - Навчання та стиль
Wow I’m EARLY. lol I was looking to the comments for more insight and there are none 😂
This is great to know! Having shelf stable substitutions and also safer options for when young children are going to be eating too is invaluable.
This channel is super helpful. I bet the powdered version also keeps better as leftovers.
Great point on the leftover! Leaving undercooked eggs overnight is definitely a lot more concerning, and I've stored tiramisu for days without even thinking of it!
the video is actually exciting to watch, good hob on that. ill have to try this out myself too, as i really really love carbonara
Surprising for sure to hear the powdered was better! I'll def have to try. Thanks!
I was definitely not expecting that! Please do comment back your verdict, curious if anyone else feel the same!
Not sure how i get reccomended this,but it was a good watch, didnt realize pasta sauce was so simple to make.
This is already on the more complicated side! When I first learned in Italy their pasta sauce was largely just grated cheese + pasta water my mind was blown.
I wonder if maybe powdered eggs can't "scramble" because they're like already cooked kind of, which is why it remains smoother. I might look into powdered egg yolks myself because I don't really like eggs so whenever I buy eggs for a dish, I don't need the whole dozen, and also don't really have any more use for the rest.
They're definitely harder to "scramble" by accident. I knew long pasteurization makes eggs a lot harder to whip into a stable foam. Maybe the protein damage effect holds up in cooking too. Dried whole eggs can probably still be scrambled when re-hydrated, but yolks alone with the lower protein amount are at much lower risk. Which would make them perfect for gelato (I've dealt with my share of curdled ice cream base, this could make things so much easier!)
Ooo. Hollandaise? That might be exciting.
Thinking single serves hollandaise, the powdered stuff makes scaling down easy!
Just came back from a trip to Rome, can't wait to try making carbonara myself.
Trip to Rome had me obsessively trying to copy so many Italian dishes at home, the pizza, pasta, and gelato are unforgettable!
Regarding color: I've noticed that egg yolks in different parts of the country are different shades, ranging from very pale yellow to almost red. In my area, carbonara comes out pretty much like your powdered version.
Good point! Could just be different variety of eggs. High carotene eggs cost extra (in the US at least), would be kind of a waste for dehydrating.
Hi wrong name