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Substituting Cream of Tartar for Eggs (Don't Do It)
Cream of tartar is associated with eggs, but only as an acid used sparingly to mysteriously increase the loft and stability of an egg-white foam, such as a meringue or mousse. Cream of tartar is in no way a replacement for the egg itself. If, for the sake of food safety, you want to use a pasteurized product, choose either dried egg white and reconstitute it, or pasteurized fresh eggs, which you may be able to find at your grocery store. |
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Related Articles:
What is Cream of Tartar? What is the Shelf-Life of Cream of Tartar? Will Cream of Tartar Improve Whipped Cream? How to Make a Soft Meringue What is Cream of Tartar in German? |
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