Egg White Powder in Egypt: How to Choose and Store It

Who buys it

Pastry shops: meringue, ras el abd filling, white nougat, kojak.
Hotel kitchens: pavlova, mousse, egg-white omelettes at breakfast.
Shawarma shops: toumia, without cracking eggs every shift.
Wholesalers and traders selling to bakeries and sweets shops (wholesalers and traders).

Egg white powder or meringue powder?

Our egg white powder is egg white only, with no sugar or starch. Ready meringue powder contains sugar, starch and foam stabilisers. With plain egg white powder you add the sugar your recipe needs, and you can use it in toumia.

Work out the quantity

1 kg powder + 7 L water = 8 kg liquid egg white.
Per recipe: 125 g powder + 875 ml water = 1 kg egg white.
One large egg white is about 30–33 g, so 1 kg of powder equals roughly 240–265 egg whites.

Choose the pack

1 kg and 5 kg packs and 15 and 25 kg bags. Pick the size you finish in reasonable time after opening, because every opening exposes the powder to humidity: 1 kg for a small shop, 5 kg for a daily pastry shop, 15 or 25 kg for hotels, large bakeries and traders.

Store it right

Keep it in a cool, dry place away from sunlight; no fridge needed before mixing.
Close the pack tightly after each use — the powder absorbs moisture.
Use a dry, clean scoop.
Split an opened large bag into airtight tubs.
Once mixed with water, treat it like fresh egg white and refrigerate it.

Stir the powder gently into the water until fully dissolved so it does not foam before whipping, and whip meringue in a clean, dry, grease-free bowl. Many shops order it together with whole egg powder or egg yolk powder. Send the quantity on WhatsApp +20 127 178 8665 for a quote; delivery is free inside Cairo, and the courier's fee for other governorates is told when you order.