Whole Egg Powder

Delicious | Nutritious | Long Life Eggs 

Whole egg powder is made using spray drying in the same way that powdered milk is produced. The spray drying method converts the liquid into a dry powder by rapidly drying with a hot gas. There are many major advantages of using powdered eggs over fresh eggs. These benefits include longer shelf life, smaller usage of storage space, lack of need for refrigeration and the reduced weight per volume equivalent of a whole egg.

Pack Sizes:   1 kg, 2 Kg, 15 Kg, 20Kg and 25 Kg packs

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Using a powdered Egg

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 made using spray drying in the same way that powdered milk is produced. The spray drying method converts the liquid into a dry powder by rapidly drying with a hot gas. There are many major advantages of using powdered eggs over fresh eggs. These benefits include longer shelf life, smaller usage of storage space, lack of need for refrigeration and the reduced weight per volume equivalent of a whole egg.

Egg Equivalent:

1 tlbs Whole Egg powder mixed with 3 tbls water = 1 Large 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.

Why use 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 4°C – 10°C away from highly scented and odorous materials.

Chilled Liquid
Storage: 1°C to 4°C.
Shelf Life: 12 months, after opening. It is essential that moisture is prevented from entering the bag. It is recommended to keep in a resealable contaner.

 

 

 

The following is a guideline only.

Reconstitute Whole Egg Powder with water 1 parts Egg powder to 3 parts water 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. Reconstituted Whole Egg requires refrigeration at not warmer than 4oC, and should be used within 24 hours.

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