This is a minor rant. Powdered egg whites and I are having a long-running argument. I don't have any problem adding it as a dry ingredient. BUT, I get a mess when I try to mix it up into a liquid form 3 times out of 4.
Why is it that I can make gravy without lumps and I can't mix these stupid things up without a horrendous disaster of lumps? There is a certain amount of pride involved, and it gets smashed every time. sigh
Once again today the egg whites won. It was an ignominious defeat.
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