Powdered Egg Whites

 

 

What are powdered egg whites?

Powdered Egg Whites are dried egg white (pure albumen).  It can be reconstituted by mixing the powder with water.  The reconstituted powder whips like fresh egg white and, because it is pasteurized, can be used safely without cooking or baking it.  The product is usually sold along with supplies for cake baking and decorating.

 

How to reconstitute powdered egg whites:

For each egg white you need in your recipe, use 2 level teaspoons powdered egg white plus 2 tablespoons of warm water.

 

Storing powdered egg whites:

Dry egg products can be stored for 12 months and are a terrific source of nutrition.

 

Advantages of using powdered egg whites over fresh:

In recipes that call for egg whites and no yolks, there is no waste.

No waiting for egg whites to come to room temperature.

If you worry about the possibility of salmonella contamination, the pasteurization process removes any doubts.

Shelf life is infinitely greater – you need not ask yourself how fresh your eggs are.

If you are searching for ways to reduce fat and cholesterol in dishes traditionally calling for whole eggs, like quiche and some cakes and muffins, egg whites can fill the bill.


 

Learn All About Eggs & How To Cook Them

Baked (Shirred) Eggs

Boiling Eggs

Brunch Recipes

Coddled Eggs

Deviled Eggs

Egg Equivalents

Eggs Whites vs. Whole Eggs

Egg FAQs

Egg Recipes

Freezing Eggs

Fried Eggs

Meringue

Microwave Eggs

Poached Eggs

Powdered Eggs

Scrambled Eggs/Omelets

 

Categories:

Cooking Lessons - Cooking 101    egg    Egg Hints and Tip   

Comments and Reviews

One Response to “Powdered Egg Whites”

  1. Ruth Morrisson

    Why has pasteurized powdered egg white become so expensive and unavailable? None of my local grocery stores carry it, and the cake and candy supply shops are either OOS or told me it’s gotten too expensive for them to order. Target and Walmart’s websites are USELESS. Whole Foods doesn’t show it (but you can ORDER it through Amazon). I even contacted the local Restaurant Depot (which we have a membership to), to no avail. I saw a meringues recipe in the Holiday 2019 issue of _Sift_, so contacted King Arthur Flour; they recommended a website to go to, but that website is extremely sluggish to open, and their brand twice what I used to pay for a small jar of what I used to get (the old company no longer carries it because it was only available in 50 lb. containers for a REALLY exorbitant price). The person at KAF said meringue powder *should* work, but didn’t know for sure — and of course that has a bunch of extra ingredients. And I’m not convinced that the temperatures you bake/dry meringues at will kill off any potential nasty stuff like salmonella if you use raw egg whites (and I’m NOT using it for uncooked stuff like marzipan!).

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