Using a powdered Egg
Whole Egg Powder
Delicious | Nutritious | Long Life Eggs
Whole Egg Powder is a dry powder prepared from mechanically separated eggs from which glucose has been removed by enzymatic treatment.
Pack Sizes: 2 Kg, 15 Kg, 20Kg and 25 Kg packs
Ideal Use :
Ideal for all recipes that require liquid whole egg – cakes, biscuits, sponges, custard, quiches, omelettes, pasta, scrambled eggs and pies. It can also be used as an excellent egg wash.
Whole Egg Powder is a dry powder prepared from mechanically separated eggs from which glucose has been removed by enzymatic treatment. The de-glucosed egg is pasteurized prior to spray drying and packaging. Upon reconstitution Whole Egg Powder has a flavour and aroma comparable to fresh whole egg pulp and is intended for use as a food ingredient, it is suitable for general consumption and is to be transported under dry, mild ambient conditions.
1 KG of powdered whole egg is approximately equivalent to 80 Whole Shell Eggs (55 gm egg)
What are powdered eggs?
Powdered eggs are fully dehydrated eggs. They are made using spray drying in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and the shelf life.
How bad are powdered eggs?
Eggs are among the highest quality protein foods because they provide each of the amino acids your body needs to function properly. A fresh egg contains about 6 grams of protein. Powdered eggs provide about the same amount of protein, but are fat-free, cholesterol-free and lower in calories.
Learn more at our FAQ page.
TRANSPORT & STORAGE
Dry ambient conditions, ideally 8°C – 25°C away from highly scented and odorous materials.
Storage: 1°C to 4°C.
Shelf Life: ten days from date of dispatch.
Shelf Life: one year from manufactured date.
Please contact us for batch related information.
The following is a guideline only.
Reconstitute Whole Egg Powder with water 1:3 W:W respectively to yield a product equivalent to liquid whole egg. Add a portion of the water and blend to a smooth paste, rehydrate for approximately 15 minutes before adding the remaining water & blend to a homogenous consistency. Note that sifting the powder or pre-blending with other dry ingredients assists reconstitution. Reconstituted Whole Egg requires refrigeration at not warmer than 4oC, and should be used within 24 hours. Whole Egg paste should be thoroughly mixed before use.