Toumia with egg powder for shawarma shops

What toumia does in a shawarma shop

Toumia is the white garlic sauce served in shawarma sandwiches and with grilled and broasted chicken. It is an emulsion: oil broken into tiny droplets and held in lemon juice and crushed garlic, giving a thick white sauce. When the emulsion weakens, the oil separates and the toumia "splits".

Many shops add egg to their toumia for a thicker, steadier sauce, because egg yolk is rich in lecithin, a natural emulsifier that holds oil and water together. Egg powder brings the same egg in a measured amount, with no cracking and no shells.

Why toumia made with egg powder does not split on the grill

The toumia tub sits for hours on the counter next to the grill, and that heat is hard on any weak sauce. In our customers' kitchens, toumia made with egg powder does not split on the grill next to the shawarma and keeps the same texture until the last sandwich of the shift.

The practical reason: egg powder is reconstituted by weight, so every batch has exactly the same amount of egg. With fresh eggs, a large egg is not a small egg, so the ratio, and the stability, changes from batch to batch.

How long it keeps: 6 days instead of 3

In our customers' kitchens, toumia made with egg powder keeps 6 days in the fridge, versus about 3 days with fresh eggs. You can make a bigger batch at once and throw away less at the end of the week.

Store it in clean, closed tubs in the fridge and write the preparation date on each.
Take only the shift's needs to the counter.
Use a clean, dry spoon every time; never pour counter toumia back into the main tub.
Throw away any toumia whose smell or look has changed, even within its days.

Step-by-step method

The ingredients are the usual ones: peeled garlic, salt, lemon juice, oil and egg. Keep your shop's own garlic and oil ratios and simply replace fresh egg with reconstituted egg powder of the same weight.

Reconstitute the egg powder: whole egg powder — 1 kg powder + 3–3.5 kg water makes 4–4.5 kg beaten egg; egg yolk powder — 1 kg powder + 3–3.5 L water makes 4–4.5 kg beaten yolk. Add the powder to the water gradually while whisking.
Crush the garlic with the salt in a food processor to a smooth paste.
Add the reconstituted egg and blend until even.
Add the oil slowly in a thin stream with the machine running, alternating with a little lemon juice. Rushing the oil is the most common reason toumia splits.
Taste and adjust salt and lemon once it is thick and white.
Chill straight away in closed, dated tubs.

Whole egg or yolk powder?

Both work. Whole egg powder gives a whiter, lighter toumia; egg yolk powder is richer in lecithin and gives a thicker sauce closer to mayonnaise. For a spicy toumia, chili extract powder adds steady heat at 5–6 g per kg of garlic sauce, dissolved in a little water first.

Al Laith whole egg powder and egg yolk powder come in 1 kg and 5 kg packs and 15 and 25 kg bags, delivered across Egypt. Message us on WhatsApp to request a quote.

Frequently asked questions

How long does toumia made with egg powder last in the fridge?

In our customers' kitchens it keeps 6 days in the fridge, versus about 3 days for toumia made with fresh eggs. Store it in closed tubs with the preparation date.

Why does toumia split and release oil?

Usually because the oil went in too fast, the tub sat in the heat by the grill, or the amount of egg changed between batches. Add the oil in a thin stream, weigh the egg powder and keep only the shift's needs on the counter.

How do I reconstitute egg powder for toumia?

Whole egg: 1 kg powder + 3–3.5 kg water = 4–4.5 kg beaten egg. Yolk: 1 kg powder + 3–3.5 L water = 4–4.5 kg yolk. Add the powder to the water gradually while whisking.

Whole egg powder or yolk powder for shawarma toumia?

Both work: whole egg gives a whiter, lighter sauce; yolk gives a thicker one closer to mayonnaise. Choose the texture your customers are used to.