What to do with egg whites/brown sugar mixture

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Calb

Assistant Cook
Joined
Sep 15, 2014
Messages
1
Location
Phx
I inadvertently left butter in one of my measuring cups. So my mixture of egg whites and brown sugar did not whip up. I set that mixture aside and started a fresh batch. The egg brown sugar mixture has been in the fridge for two days I was wondering if it would still be good to use in a recipe?
Thank you
 
Whenever I make an aioli/mayo using raw egg, I generally try to use it up by the next day if there is any left. On rare occasion, I have let it go 2 days but that's the very outside limit I'd allow for a cracked raw egg product to be used even if it gets cooked. However, several notable cookbook authors, Julia Child among them, have indicated it is okay to keep egg whites for a week or so under refrigeration. The incredible edible egg people say 4 days. Don't know if the sugar will make a difference or not.
 
Last edited:
Back
Top Bottom