What Is Egg Powder? A Guide for Restaurants and Bakeries

What exactly is egg powder?

Egg powder, also called powdered or dried egg, is egg with its water fully removed. Most egg powder is made by spray drying: eggs are cracked and separated from the shell, yolk and white are beaten together and sprayed as fine droplets into hot air, the water evaporates quickly and the powder is collected. Add water back at the right ratio and you get beaten egg ready for the recipe: no cartons, no shells, no breakage.

Is it natural? Yes. Our whole egg powder is hen's egg with only the water removed.

Three types

Whole egg powder: yolk and white, used like beaten egg.
Egg white powder: for whipping and desserts.
Egg yolk powder: for mayonnaise and sauces, see our egg yolk powder.

Uses

Shawarma shops: toumia and mayonnaise. Kitchens we supply tell us egg-powder toumia does not split on the grill next to the shawarma and keeps 6 days in the fridge, against about 3 days with fresh eggs.
Breakfast places and cafés: omelettes, scrambled egg, pancakes and waffles.
Bakeries: cakes, doughs and biscuits.
Hotels and caterers: large batches with a consistent taste.

How to rehydrate

1 kg whole egg powder + 3–3.5 kg water.
Whisk until fully dissolved.
Use like fresh beaten egg: 4–4.5 kg, roughly 80–90 large eggs.

Storage

Keep the powder closed in a cool, dry place; it needs no fridge before mixing. Make only one shift's amount, and treat rehydrated egg like fresh beaten egg: keep it chilled and cook it well. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to all governorates.