Ratio table
| Type | Powder | Water | Yield |
|---|---|---|---|
| Whole egg powder | 1 kg | 3 – 3.5 kg | 4 – 4.5 kg liquid egg |
| Egg yolk powder | 1 kg | 3 – 3.5 L | 4 – 4.5 kg beaten yolk |
| Egg white powder | 1 kg | 7 L | 8 kg liquid white |
Lump-free mixing
- Start with the water, then add the powder — not the other way round.
- Sprinkle the powder in gradually while whisking on low speed.
- Let it rest a few minutes so the powder hydrates.
- Stir again before use.
Dry or reconstituted?
In doughs and coating mixes you can add egg powder dry with the other powders and add the extra water to the recipe. For omelettes, sauces and mayonnaise, reconstitute it first.
Common mistakes
- Pouring all the water on the powder at once.
- Preparing a big batch and leaving it out — treat reconstituted egg like liquid egg and refrigerate what you don't use.
- Changing the ratio between shifts — post it in the kitchen.
Converting recipes written in eggs
A medium egg weighs roughly 50 g liquid. Based on the whole egg ratio (1 kg powder makes 4–4.5 kg liquid egg), here is a practical estimate:
| Eggs in recipe | Liquid egg (approx.) | Whole egg powder (approx.) |
|---|---|---|
| 10 eggs | 500 g | 115–125 g + water up to 500 g |
| 20 eggs | 1 kg | 230–250 g + water up to 1 kg |
| 100 eggs | 5 kg | 1.1–1.25 kg + water up to 5 kg |
Fresh eggs vary in size, so convert each recipe to weight once and keep it fixed — that is exactly where egg powder gives a consistent result.
By dish
Omelettes and scrambled eggs
Reconstitute, rest a few minutes, whisk with salt and spices and cook through on medium heat.
Breading and coating
Make an egg wash, or mix the powder dry with flour and spices and add water to the mix — one step fewer for kitchens breading in volume.
Doughs and cakes
Mix the powder dry with the flour and add the reconstitution water to the recipe's liquid.
Mayonnaise and sauces
Use egg yolk powder, reconstituted first (1 kg + 3–3.5 L water), because yolk is the emulsifier.
A tip for every shift
Post the ratio next to the prep area with a fixed scale and water jug. When every shift uses the same scale and ratio, the dish tastes and feels the same whoever is cooking.
Costing egg in a dish
Working by weight makes costing simple: divide the cost per kilo of whole egg powder by about 4 for the cost per kilo of liquid egg, and by 8 for egg white. An omelette with 150 g liquid egg uses about 35 g powder — a fixed number that does not change with egg size or breakage.
Storage
Keep the bag in a cool, dry place away from sunlight and close it tightly. No fridge is needed before mixing.
Al Laith egg powders come in 1 kg packs and 15 and 25 kg bags, delivered across Egypt.
Frequently asked questions
How much liquid egg does 1 kg of egg powder make?
Whole egg and yolk: 4–4.5 kg. Egg white: 8 kg.
Water first or powder first?
Water first, then sprinkle in the powder while stirring.
Can I use egg powder dry?
Yes, in doughs and coating mixes, adding the extra water to the recipe.
More articles you may find useful
- Egg Yolk Powder for Mayonnaise and Sauces
- Egg White Powder (Albumen): Uses and Preparation
- Egg Powder vs Fresh Eggs: A Restaurant Comparison
- How to Keep the Same Taste Across Every Branch
Whole Egg Powder — see the product page and request a quote on WhatsApp.
