Post
Jeff Kaufman
jefftk.com
did:plc:k35xx6alir7rsmwfzh74abnp
I tried making eggless choux pastry with precision-fermented egg whites, but it didn't work. I think the problem is that it's ovalbumin (the most common egg protein) but I need some ovotransferrin so I get a shell that will trap steam. Models recomment potato protein or methylcellulose. Thoughts?
https://www.jefftk.com/p/more-failed-eggless-choux
2026-06-30T00:47:46.923Z