Using mashed bananas as a replacement for egg white powder can introduce both volume and moisture into your baking recipes. For cakes and pancakes, ¼ cup of mashed banana, roughly half a banana, can be used in place of one egg. When dealing with whole egg powder, rehydration is simple: mix one part whole egg powder with three parts water by weight to achieve a consistency similar to that of fresh eggs.
Pasteurization of eggs at 60-65 degrees Celsius for 3-5 minutes is crucial for eliminating harmful bacteria like salmonella. This process is especially important for establishments such as hotels, hospitals, restaurants, and the military that consume whole egg powder, as well as for bakeries and cake mix manufacturers. To mimic the texture of fresh egg whites, mix 4 teaspoons of warm water with dried egg white powder until it thickens.
Dried egg yolk powder typically contains about 35% protein, 50% fat, and a small quantity of glucose. For a recipe that calls for one egg, you can mix 100g of egg powder with 300ml of water to yield 400g of liquid egg. Alternatively, simply add 3 tablespoons of water to 1 tablespoon of whole egg powder. Augason Farms Scrambled Egg Mix, for example, is made with real dried whole egg powder, plus additional ingredients such as non-fat dry milk, vegetable oil, and salt.
Eggshell powder, which has been used in past decades as a natural calcium supplement, is made from processed hen eggs. Whole egg powder retains not only the nutritional value but also the flavor, making it an excellent choice for various culinary uses. The production of egg yolk powder involves separating, pasteurizing, and spray drying the yolk to form a fine powder.
Freeze-dried whole egg powder is highly versatile in baking and can be reconstituted quickly for use as if it were fresh eggs. The freeze-drying process requires about 8 to 9 eggs for a cup of powder, or approximately 32 to 36 eggs for a quart. Spray drying, which rapidly dries the substance, makes the powder exceptionally adaptable for a wide range of applications. For consumers looking to stock up, registering with food-storage companies can lead to savings through sales notices and mailed catalogs.
Whole egg powder is an ideal fresh egg substitute for commercial production, and its use ranges from cake and muffin mixes to cosmetics and health drinks. The convenience of products like Farm Pride’s Egg Powder, made with Australian pasteurised eggs, highlights the modern appreciation for the storability and utility of dried egg products.
During periods of scarcity, such as the Second World War, dried egg powder was a staple due to fresh egg rationing. In modern culinary practices, eggs can be substituted with various other ingredients depending on the recipe requirements. After drying and cooling, eggs can be ground into a fine powder, ensuring a long shelf life without sacrificing nutritional quality.
