Whole Egg Powder

Whole Egg Powder

SKU Unit Size
21132 200 g
  • Description

    Whole egg powder is made using spray drying in the same way that powdered milk is produced. The spray drying method converts the liquid into a dry powder by rapidly drying with a hot gas. There are many major advantages of using powdered eggs over fresh eggs. These benefits include longer shelf life, smaller usage of storage space, lack of need for refrigeration and the reduced weight per volume equivalent of a whole egg.

  • Directions

    Add 1 part egg powder to 3 parts water (by weight).
    1 tbsp Whole Egg Powder + 3 tbsp Water = 1 Large Egg

  • Uses

    Use whole egg powder for cookies, layer cakes, pound cakes, noodles, mayonnaise, pies, sweet goods and all other whole egg uses. Powdered eggs can be used without rehydration when baking, and can be restored with water to make dishes such as scrambled eggs and omelets.

  • Storage

    After opening, it is essential that moisture is prevented from entering the bag. It is recommended to store the product in a cool, dry area between 4 - 10˚C for shelf life of 12 months.

  • Nutrition

    Nutrition Facts Per 50 g Amount % Daily Value
    Calories 280 -
    Fat 20 g 30%
    Saturated 7 g 35%
    +Trans 0.2 g %
    Cholesterol 815 mg -
    Sodium 240 mg 10%
    Carbohydrate 3 g 1%
    Fibre 0 g 0%
    Sugars 0 g -
    Protein 24 g -
    Vitamin A - 8%
    Vitamin C - 0%
    Calcium - 10%
    Iron - 15%
  • Allergens

    Contains: Egg

SKU Unit Size
21132 200 g
  • Description

  • Directions

  • Uses

  • Nutrition

  • Storage

  • Allergens

  • Whole egg powder is made using spray drying in the same way that powdered milk is produced. The spray drying method converts the liquid into a dry powder by rapidly drying with a hot gas. There are many major advantages of using powdered eggs over fresh eggs. These benefits include longer shelf life, smaller usage of storage space, lack of need for refrigeration and the reduced weight per volume equivalent of a whole egg.

  • Add 1 part egg powder to 3 parts water (by weight).
    1 tbsp Whole Egg Powder + 3 tbsp Water = 1 Large Egg

  • Use whole egg powder for cookies, layer cakes, pound cakes, noodles, mayonnaise, pies, sweet goods and all other whole egg uses. Powdered eggs can be used without rehydration when baking, and can be restored with water to make dishes such as scrambled eggs and omelets.

  • Nutrition Facts Per 50 g Amount % Daily Value
    Calories 280 -
    Fat 20 g 30%
    Saturated 7 g 35%
    +Trans 0.2 g %
    Cholesterol 815 mg -
    Sodium 240 mg 10%
    Carbohydrate 3 g 1%
    Fibre 0 g 0%
    Sugars 0 g -
    Protein 24 g -
    Vitamin A - 8%
    Vitamin C - 0%
    Calcium - 10%
    Iron - 15%
  • After opening, it is essential that moisture is prevented from entering the bag. It is recommended to store the product in a cool, dry area between 4 - 10˚C for shelf life of 12 months.

  • Contains: Egg