Message 18324 of 39188 in General Discussion

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I've never seen the point of egg whites.  Yeah, I know, makes it foamy.  Why 
is foamy a good thing?  I'd just as soon have a fresh margarita or whisky sour 
and won't turn my nose up just because it doesn't have a head on it.  In my 
view it's unwarranted since it's:

1) a health risk (a small one, I don't mind using raw eggs in caesar dressing, 
but that's because it has a purpose in that recipe).  

2) introduces something into the mix that will only make it go bad faster.

3) is an added step and an added item to buy for little (i.e. no) benefit in 
my view.