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?”
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|
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.