Baking with Egg Whites

Be careful not to over whip egg whites when making baked goods. Over whipping creates too much air and therefore baked goods can collapse when baking.

More High Altitude Tips

Baking Times

Baked goods take longer to bake because of the lower air pressure. You may need to increase oven temperature and/or increase cooking time. Start with one or the other and see how it works.

Grilling

When grilling, avoid direct heat for too long so foods don’t dry out. Baste meat last 5-10 minutes to add extra moisture.

Yeast Breads

Yeast doughs rise quicker at higher altitudes so the proof time will be significantly less. Watch carefully so dough(s) doesn’t over rise.

Hard Boiled Eggs

Hard boiled eggs are tricky at high altitude. Find my fool proof recipe here.

Eggs in Baking

Adding an extra egg yolk when baking or using extra large eggs will add extra moisture help your baked goods from drying out.

Cooking Rice

When making rice, add 15%-20% more liquid and cook a few extra minutes.

Baking with Egg Whites

Be careful not to over whip egg whites when making baked goods. Over whipping creates too much air and therefore baked goods can collapse when baking.

Soups and Stews

The liquid in soups and stews can evaporate quicker at high altitudes. Add 20-25% more cooking liquid than the recipe calls for.

Baking with Oatmeal

When a recipe calls for oatmeal, always use quick oats. Old fashioned oats tend to dry a baked good out faster as they absorb more liquid.

Cooking Pasta

Pasta takes longer to cook the higher in altitude you go. Add 15-20% more cooking time.