Egg Powder Recipes for Restaurants, Cafés and Bakeries

Before any recipe: reconstitute it right

Every recipe starts the same way. From the product sheet: 1 kg whole egg powder + 3–3.5 kg water = 4–4.5 kg beaten egg. Whisk until fully dissolved, then use it exactly like fresh beaten egg, in the same quantity your recipe asks for. A large egg without its shell weighs about 50 g, so one kilo of powder equals roughly 80–90 large eggs.

Shawarma shops: toumia

Reconstitute the egg first, then make toumia with your usual garlic, oil and lemon. Kitchens notice two things: egg-powder toumia does not split on the grill next to the shawarma, and it keeps 6 days in the fridge instead of about 3 with fresh eggs. Keep it refrigerated until served.

Breakfast spots and cafés

Potato omelette (ejja): mix the reconstituted egg with potato, onion and parsley as usual.
Omelettes and scrambled eggs: prepare the shift's quantity in a covered container in the fridge and ladle it out.
Pancakes and waffles: egg binds the batter and helps it rise and hold its shape; reconstituted powder does the same job.

Bakeries and sweet shops

In baking, egg binds the dough, helps it rise and adds colour and flavour. Use reconstituted powder at the same weight as fresh beaten egg in cakes, cupcakes, biscuits, qurqush, mshabbak and fried pastries; taste and texture stay the same from batch to batch.

Hotels and catering

For buffets and catering meals it saves cracking hundreds of eggs a day, removes breakage in transport, and the dry powder needs no fridge before mixing.

When a recipe needs only yolk or white

Mayonnaise and custard rely on the yolk — see egg yolk powder; whipped sweets need egg white powder.

Packs and ordering

Whole egg powder comes in 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to every governorate. Tell us what your restaurant serves and ask for a quote on WhatsApp.

Frequently asked questions

Which dishes can I make with egg powder?

Toumia, potato omelette, omelettes, pancakes and waffles, cakes and biscuits, qurqush, mshabbak and fried pastries. Reconstitute it first (1 kg powder + 3–3.5 kg water) and use it like fresh beaten egg.

Can I bake a cake with egg powder?

Yes. Reconstitute it and use it at the same weight as fresh beaten egg. One kilo of powder equals roughly 80–90 large eggs.

How should I handle egg powder after mixing it with water?

Treat it like fresh beaten egg: keep it in the fridge and cook it well. Prepare only the shift's quantity and keep the rest as powder in its closed pack.