Egg Powder Problems and Fixes for Restaurants and Bakeries

The rule that solves half of them

1 kg whole egg powder + 3–3.5 kg water = 4–4.5 kg beaten egg. Whisk until fully dissolved, then use like fresh beaten egg.

1. Lumps in the water

Add the powder to the water in stages while whisking; use a mixer for big batches. If the dry powder itself has lumps, the problem is storage.

2. Watery or too thick

The ratio changed. Weigh both powder and water and stick to 3–3.5 kg water per kg.

3. Egg spots in cakes and biscuits

In baking, mix the powder with the dry ingredients and add the reconstitution water to the recipe's liquids. For omelettes, toumia and scrambled egg, reconstitute first.

4. Powder caked after opening the bag

Keep it sealed in a cool, dry place.
After opening a 15 or 25 kg bag, move one week's use into an airtight tub.
Always scoop with a dry spoon.

5. Reconstituted egg left out all shift

Treat it like fresh beaten egg: refrigerate it and cook it well. Prepare only one shift's amount.

6. Toumia splitting on the grill

From the kitchens we supply: toumia made with egg powder doesn't split on the grill next to the shawarma and keeps 6 days in the fridge, versus about 3 days with fresh eggs.

7. It can't make fried or boiled eggs

Right — once reconstituted it behaves like beaten egg. Use fresh eggs for sunny-side up.

Maybe you need another powder

For meringue and nougat use egg white powder; for yolk-only recipes use egg yolk powder; for toumia, omelettes and cakes use whole egg powder. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to all governorates. Send your quantity on WhatsApp for a quote.