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Egg Powder
A powdered egg is a fully dehydrated egg. The major advantages of powdered eggs over fresh eggs are the reduced weight per volume of whole egg equivalent and the shelf life.
Other advantages include smaller usage of storage space and lack of need for refrigeration.
Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelets.
| Egg White Powder | Egg white powder is made from eggs that have been dehydrated, with a consistency similar to powdered milk. Egg whites act as a dough strengthener when used in baked goods. To give baked goods added texture, egg white powder is often used as a stabilizer. Egg white powder is also used to make meringues when making lemon meringue pie. |
| Egg Yolk Powder | Egg yolk powder is made from dehydrated egg yolks, with a consistency similar to powdered milk. Dried egg yolk powder is a good emulsifier and can be used in mayonnaise, ice cream, hollandaise sauce and custards. |
| Whole Egg Powder | Whole egg powder is a popular choice for baking and cooking. They are easy to use and provide a consistent result. When baking, they produce a light and fluffy texture. Additionally, they can be used in savory dishes such as omelets and quiches. |
Packaging: 25kg carton.
Shipping: Within 7 days of order confirmation.
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