The Struggle:
Eggs are a kitchen staple. They make for a great breakfast, pastries, breads. And more. The complex mixture of proteins and fats make so many foods possible. This is why eggs have been deemed not only edible, but incredible. There is two main concerns when using fresh eggs. The first is a lingering issue that could deter you from eating certain foods made with raw eggs. That dastardly deviant known as food borne illness. When consuming raw eggs there is always a concern for salmonella. Second is a growing concern for many people – food waste. When a recipe calls for just whites, or yolks, the other half is often left in the fridge for weeks until they go bad because we’re “saving it for later”. Thankfully there is a better way (there’s always a better way). Egg powders, whether it be yolks, whites, or even whole eggs are pasteurized and can stand in for fresh eggs in any recipe. But if eggs are liquid and these are powder, how do you use them?
“How do you use egg powders?”
Mix It Up
There are a few ways to use the egg powders. The easiest way is to reconstitute them with water (see the chart below). Place the powder in a bowl and whisk in the recommended amount of water. The water should be room temperature. When reconstituting the white you may need to give them a few minutes to fully hydrate before use. Reconstituting the eggs takes only a few moments and then they can be used as if they were fresh eggs. The eggs can be added to cookie dough which makes sneaking a bite (or twelve) safe. The egg whites can be made into meringue right after reconstituting and the egg yolks can be used to make any type of custard. The whole egg powder can also be added to the dry ingredients in a baking recipe. You can even fortify fresh eggs with an egg powder. Doing this will boost the protein content of the eggs. Adding egg white powder to meringue can help stabilize it. The egg powders are not only safer they are more versatile than fresh eggs. Check out or chart below to see how you can reconstitute the egg powders for your next recipe. Or if you need some inspiration find our recipe at the bottom of the page for black forest mini baked alaskas!
| 1 large egg white | 3.5g egg white powder to 26.5g water | 1 ½ tsp egg white powder to 2 ½ Tbsp water |
| 1 large egg yolk | 8g egg yolk powder to 10g water | 1 ½ Tbsp egg yolk powder to 1 Tbsp water |
| 1 large whole egg | 12.5g whole egg powder to 37.5g water | 2 Tbsp whole egg powder to 3 3/4 Tbsp water |
Ready to get Cooking?
Give our Black Forest Mini Baked Alaska recipe a try! This mignardise, a petite dessert, makes a memorable treat, recalling familiar cherry chocolate flavors with a truly unique and unexpected presentation. The combination of Fabbri Delipaste and Amarena cherries concentrate the rich flavors of the finest wild cherries of Italy into each cold, delicious bite.
43 Comments.
Can your whole egg powder be used successfully in making ice cream?
Yes just reconstitute it first
Is there a way to reconstitute the yolk powder but retain a yolk shape (e.g. soft but structured)? The powder is great but I’m hoping your scientific minds can help me figure out the shape retention.
There’s a membrane around a traditional egg yolk that we can’t recreate with just the egg yolk powder alone. There may be a way to do it through a process called spherification, but that would require a few other ingredients and quite a bit of testing.
I guess I’m struggling because when I add the reconstituted yolk to anything liquid (imagine an egg yolk coffee), it weeps out powder almost and I don’t know how to get it to not do that. As the powder falls out (noticeably granular), it clouds and separates the liquid in an insanely unappetizing way.
You may have to increase the water content when you re-constitute the egg yolk powder to ensure it is fully hydrated and fluid.
I want to use egg yolk powder in my cookies. Instead of reconstituting it first, can I just add the powder and water amount to my dough base and mix it in? Or should I do the step of actually reconstituting?
you can add the dry eggs to the flour and add some water after mixing in the first half of the dry mix.
I work at a food manufacturing facility. I just stopped the mixer operator from throwing away about 15# of pasteurized dried whole eggs. They didn’t need the rest of box to complete the run. The amount of waste generated at this facility alone is mind numbing, to think about the waste on a national scale is absolutely disgusting, while people starve in other places. Anyways I now am the proud owner of about 15# of dried eggs. I have chickens,so eggs are on about every meal plan. Really is a incredible food. Thanks for the read, very useful to read when one comes across a bag of dried eggs!
I make pancake mixes. One is a just add water Buttermilk mix. I feel that they are a bit gummy. What additive may help them raise and be a bit lighter?
You can try adding I’m Free Baking Powder. There will have to be some R&D on this.
Hi, Im doing an r&d for a brioche hybrid. My current formula yields soft light buns but not still not airy and light enough for me. It is a wet dough that’s just perfectly tacky and moderately easy to handle. I want to make it more airy and soft with a distinct egg taste as well. Hence, I’m thinking of adding yolk powder. I’m thinking this can add a tad of flavor and softness without altering the dough consistency as much as a real yolk might. Am I on the right track here? Any thoughts would be greatly appreciated, ty!
Could help, definitely give it a shot. Have you tried SSL?
I am trying to bake chips out of dry egg powder , suggestions what kind of flour might be a good combiner ? Suggestions please
Theoretically you can reconstitute the egg powder and add Ultra-Stik to it and then bake it to make a chip, but we haven’t done that. You can’t turn the dry powder into a chip without adding liquid.
Some French Pate sablee dough use cooked egg yolk. How do I use the egg yolk powder to substitute for that? Use it dry or reconstitute and then cook it first?
Also I have a friend who is allergic to egg white. Does the pasteurized egg powder avoid that?
Thanks.
Always reconstitute first. Pasteurization does not eliminate allergens.
I want to add the egg white powder to foods my elderly parent eats like cream of wheat or oatmeal or smoothies can I use the powder for that she needs extra protein and it’s hard to get her to eat things.
You can, but we do not recommend adding it directly to anything hot.
Hi there. It’s getting to be a pain to figure out what to do with all of those leftover egg whites when I make ice cream, so I thought I’d give your yolk powder a try. I get that I have to reconstitute them. My question is, do I cook the custard the same way? Can I get away with not cooking it? Thanks.
The egg yolk powder after being reconstituted and mixed should still be tempered to get the correct consistency just as if they were raw.
Using the egg yolk powder, I was trying to beat them with my hand mixer to get them thick and creamy, but it never happened, they just stayed as they were. I used 8g powder and 10g water. Is there anything else I forgot to do? Do I need to beat them for longer than normal egg yolks?
Did you reconstitute the egg yolk first before beating it? Typically we recommend giving them a bit of time to hydrate properly before working with them.
Ok I will try that, how much time do you recommend?
so basically dried eggs are RAW eggs minus the liquid?
have you tried them in making mousse? or any other recipe that calls for eating raw eggs – would that then make the mousse safe to eat?
i tried adding them to a muffin recipe (albeit with a greater amount of egg powder than water) and found that the baked good did not rise as successfully.
egg powders are pasteurized eggs, so they are safe to eat. To add them to a recipe they should first be reconstituted unless your recipe specifically calls for egg powder.
It seems that these powdered egg yolks never get to the “ribbon” stage when beaten with sugar. Do you have any ways to fix this? Such as adding more or less water, or an additional ingredient? Or does it just require longer beating?
The Pasturized egg yolks are thicker when rehydrated than their raw counterpart. If you need them to be less thick then more water can be added so they can come to the ribbon stage.
Do you have a recipe for diy custard powder with powdered egg yolk? The ony recipes i can find are eggless…
We do not have a custard powder.
Hello all,
So, I am trying to get the same texture as the real egg white, using osmosis water combined with dryed egg whites powder. The proccess of mixing takes place in a controlled environment but we always somehow get foamy liquid which is not so good in taste or smell. Specifically, we just want to make our own “liquid egg white” product but we are not sure if it has to be made with pasturized liquid whites which are instantly packed in a bottle or we can get pasturized dryed egg white powder and mix it with water.
We can’t really assist with this since it’s for the production of a commercial product.
Hi! 🙂
I am on a gluten free diet and rise is always an issue when it comes to baking. Will this give good rise in gluten free baking or should I stick with fresh eggs? Also, does it change the texture of the baked goods? (Specifically, I would like to bake scones and crumpets.)
Thank you
Once you reconstitute egg powder it is used the same as a fresh egg. It will not be any better or worse for baking.
Hello,
My son has to eat one whole egg per day for the next 2.5 years per his allergist. He suffered from a severe egg allergy since he was a baby, but went through desensitization last year. YAY! His allergist suggested we can buy powdered eggs to add to his foods so he isn’t stuck eating the usual French toast or fried egg everyday. He already has a great disdain for hard boiled eggs since that is what was used in his desensitization.
My question is: Do you recommend adding this powder into anything aside from baked goods? I’m wondering if we could use it like a protein powder and add it to smoothies.
Thank you,
T
yes egg powder can be used like a protein powder and added to other things. However, keep in mind that since it is an egg product it needs to be dispersed carefully or it will just clump up and become a powdery egg cluster.
I have egg white powder and egg yolk powder. If a recipe asks for whole egg powder, what would the ratio of white and yolk I should put?
The ratios on the back of our packing will be sufficient, as once combined will add up to a whole egg. 3.5g egg white powder or 1.5 tsp, and 8g egg egg yolk powder or 2 tbsp, will add up to one dried whole egg.
I’m working on a dried pancake mix. I have a wet recipe I’m converting to dry. The dry recipe did not rise enough, stuck to the pan and made my stomach queasy. For a recipe in which I put the equivalent of two whole eggs, would I be better off with 3 or 4 eggwhite powder instead? I am using the equivalent of wet to dry with butter. I think it’s either the egg yolk or half the butter needs to go. Is there a recommended form of dry oil I can add to the mix? (no coconut please). Your thoughts please?
converting any recipe from wet to dry will always require more hands on testing. We have not had much experience with making a dry pancake batter, and we also don’t carry a dry oil substitute. It’s difficult for us to comment on amounts and ratios when we’ve had not hands on this recipe. We’re sorry and wish we could be of more help.
Dry mixes that include the fat component use shelf-stable solid shortenings of one sort or another. I would suggest you develop your mix to have the fat content added at the time of mixing.
Do you have any idea for how long can I leave in the fridge, eggs white reconstituted?
We suggest 7 days from the mixing of the powder with the water.