Guest guest Posted February 2, 2004 Report Share Posted February 2, 2004 I found a use for egg whites: Make a pot of oatmeal, and throw them in. They don't seem to effect the taste, and they do seem to improve the texture. I throw them in as soon as it comes off the burner, so I assume the heat would constitute " light cooking " sufficient to deactivate the avadin and trypsin inhbitors. Chris Quote Link to comment Share on other sites More sharing options...
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