substituting dried egg for real egg, will it matter??
i finaly found a recipie for sugar paste, so i can practice decorating my own cakes,
the recipie requiers one egg white made up from dried egg albumen.
i have looked everywere!! the only place that has heard of it befor, the lady told me it hasnt been available for years now, and as far as she knows there isnt anything like it available either.
what i would like to know, could i just use raw egg white? it wont be cooked, so thats what made me think it had to be the dried egg??
