Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home

Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read

LinkBack Thread Tools Display Modes
Old 08-12-2014, 01:06 PM   #1
Senior LCF Member
Deb34's Avatar
Join Date: Jun 2005
Posts: 445
Gallery: Deb34
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:
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.
"Keep Calm and add Butter" - attributed to Julia Child

Last edited by Deb34; 08-12-2014 at 01:13 PM..
Deb34 is offline   Reply With Quote

Sponsored Links
Old 08-12-2014, 01:27 PM   #2
Gadget Gal
Charski's Avatar
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,633
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
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.
Charski is offline   Reply With Quote
Old 08-18-2014, 05:34 AM   #3
Very Gabby LCF Member!!!
BABSY's Avatar
Join Date: Apr 2004
Posts: 4,767
Gallery: BABSY
I have used it. When you fry it, the grease foams up real bad. Not a good idea.
BABSY is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On

All times are GMT -7. The time now is 12:33 AM.

Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.