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Old 08-12-2014, 02:06 PM   #1
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Egg white powder sticky enough as a binder?

I really need to make my Fried chili turnip patties again, but would like expert cooks opinion on whether using Egg white powder would be sticky enough to act as the binder in replacing rice flour?

The turnip is actually grated daikon radish and is fab when mixed and steamed into a large 'cake' which is then cooled til solid in the fridge, cubed and fried and tossed with hot chili powder(ground chili flakes).

so if anyone has opinions, I'm happy to hear them, before I waste my nice big daikon!

I think I just answered my own question:
Quote:
Egg whites are mostly protein and are incredibly sticky when mixed with just about anything. They bind together cookies like macaroons all on their own. Between the emulsifying ability of the yolk and the binding ability of the white, eggs make an excellent binder.
This is exactly what I was thinking about....
so, if this info is useful for anyone else, I'm glad I had the question anyway.
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Last edited by Deb34; 08-12-2014 at 02:13 PM..
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Old 08-12-2014, 02:27 PM   #2
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I've never tried it with the eggwhite powder, but I often use eggwhites for "sticking" other stuff to whatever I want to fry. I love a good mix of crushed pork rinds and Parmesan cheese, so I run the food to be fried through a slightly-beaten eggwhite first, then press well into the crumb mixture.

I don't like a whole egg for that purpose so much any more - the eggwhite doesn't give it that "eggy" taste that whole egg does and gives it a less "cake-y" texture too.
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Old 08-18-2014, 06:34 AM   #3
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I have used it. When you fry it, the grease foams up real bad. Not a good idea.
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Old 08-29-2014, 03:02 PM   #4
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Hi babsy, did you use the egg white powder in the turnip patties and it caused a foaming problem?

My recipe for the turnip patties uses stir frying instead of deep frying; is that what you did?

just trying to understand how and in what way the egg white powder would cause hot grease to foam...
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Old 09-10-2014, 03:44 AM   #5
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I used egg white powder as a coating and fried in oil.
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