Whole Egg Powder for Hotels and Catering Kitchens

Why hotels and caterers use it

A breakfast buffet for hundreds of guests means dozens of egg trays: fridge space, breakage in transport, shells to remove and chef time lost cracking. Whole egg powder is a dried powder with a long shelf life, needs no fridge before mixing, and gives a fixed yield: 1 kg makes 4–4.5 kg liquid egg, with the same taste and texture every shift.

Planning the buffet

1 kg powder + 3–3.5 kg water = 4–4.5 kg beaten egg. A large egg without shell is about 50 g, so one kilo equals roughly 80–90 large eggs. Divide your daily egg use by 80–90 to know how many kilos you need.

Reconstituting in a central kitchen

Weigh powder and water: 1 kg with 3–3.5 kg water.
Whisk until fully dissolved and use like fresh beaten egg.
Prepare only one shift's amount; keep the rest as powder in its sealed pack.

Buffet dishes

Scrambled eggs, omelettes and egg-and-potato omelette; scrambled shakshuka (sunny-side-up eggs need fresh eggs); pancakes and waffles; cakes, doughs and biscuits; toumia for grill and shawarma stations. Toumia made with egg powder does not split on the grill next to the shawarma and keeps 6 days in the fridge instead of 3 with fresh eggs.

Safety on the buffet

Treat reconstituted egg like fresh beaten egg: keep it in the fridge and cook it thoroughly. Do not leave cooked egg dishes out of the fridge for more than two hours; serve them right after cooking or cool them quickly in shallow containers. On a long buffet, cook small batches one after another.

Storage

Keep bags sealed in a cool, dry place. Once a big bag is opened, move a week's use into an airtight container so the powder stays fine.

Need yolk only (mayonnaise, custard)? Use egg yolk powder. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered across Egypt. Send your weekly quantity on WhatsApp for a quote.