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<blockquote data-quote="Prem51" data-source="post: 2002083" data-attributes="member: 209498"><p>[USER=98218]@VioletViolet[/USER] I defrosted one container of egg white yesterday to make an omelette. I used 65g of the egg white to make the mug bread - I had weighed an egg and that was the weight.</p><p>It did work. The mug bread didn't rise as much as with the yolk included. That could be because I might not have used exactly the same amount of baking powder or coconut flour. It was maybe a third less, but enough for 3 slices. It was more white in colour, and didn't taste eggy. It wasn't so spongy, more dense but ok.</p><p>I will probably use my remaining egg whites to make it again, but I don't think I would separate yolks just to make it. Only if I was using the yolks anyway to make something.</p></blockquote><p></p>
[QUOTE="Prem51, post: 2002083, member: 209498"] [USER=98218]@VioletViolet[/USER] I defrosted one container of egg white yesterday to make an omelette. I used 65g of the egg white to make the mug bread - I had weighed an egg and that was the weight. It did work. The mug bread didn't rise as much as with the yolk included. That could be because I might not have used exactly the same amount of baking powder or coconut flour. It was maybe a third less, but enough for 3 slices. It was more white in colour, and didn't taste eggy. It wasn't so spongy, more dense but ok. I will probably use my remaining egg whites to make it again, but I don't think I would separate yolks just to make it. Only if I was using the yolks anyway to make something. [/QUOTE]
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