Whip egg whites for at least double the amount of time called for in your recipe, and rely on visual indicators like firm peaks. Add 1/4 teaspoon of cream of tartar per each pasteurized egg white ...

This recipe uses an uncooked French meringue for the topping. If you are concerned about using raw egg whites, opt for pasteurized eggs. They will take slightly longer to come to a stiff peak so ...

“For recipes that call for eggs that are ... Although available as shelled eggs, most often you’ll find liquid pasteurized eggs and egg whites in pourable cartons. — Omega-3 enriched.

With headlines of bird flu and egg shortages cycling through our newsfeeds these days, it’s hard not to wonder about the safety and accessibility of eggs. While you may decide to reach for egg ...