[Sca-cooks] Pasteurized egg whites

[Pixel, Goddess and Queen]

I made tiramisu over the weekend, with pasteurized eggs because the recipe
I use doesn't really cook them and I have an incredibly paranoid husband
(My G*d! You left the butter out for fifteen minutes! It will kill us
all!).

Well, I knew that the pasteurized eggs take a lot more beating to become
useful (and thank heavens for a KitchenAid), but these didn't seem to gain
a whole lot in volume, either. After they became soft peaks they were
still approximately the same volume, maybe a teensy bit more, than when
they were liquid.

Is this normal? I've never worked with them before, so I really had no
idea what to expect. The yolks behaved pretty much like normal yolks when
beaten with sugar over simmering water, it's just the whites that were
acting oddly.

Margaret