Sodium stearoyl lactylate (SSL) forms strong bonds with the flour proteins during gluten development, improving dough strength. During protein denaturation at baking temperatures, these bonds weaken and SSL is able to translocate to the starch molecules, reducing their staling rates during storage 1.
Place the ice cube tray in the freezer and freeze the egg whites until firm. Pop the egg whites out and transfer them to a zip-top freezer bag and return to the freezer. Now, whenever you need one, two or three egg whites for an egg-white-only recipe, you have them, premeasured, at your disposal.
Answer: Yes, your eggs should be fine, provided youâve been storing them properly. As the Washington-based Egg Safety Center notes, the dates you see on egg cartons are not food safety dates. They are most commonly used as a guide for stores to know how long they can sell the eggs. Raw eggs will maintain their best quality for about 3 to 5 weeks after the date you bought them and took them home, assuming continuous refrigeration. During that home storage time, the sell-by or âexpirationâ date on the carton will usually come and go. But your eggs will still be perfectly safe to use, provided theyâre not cracked or otherwise damaged.