Egg White Powder Uses

Egg white powder is a versatile ingredient that can be used to replace fresh eggs in a variety of recipes.

Made from real egg whites that have been pasteurized and spray dried, egg white powder has a number of advantages over fresh eggs.

It is convenient, has a long shelf life, and can be used to make recipes egg-free.

How Is Egg White Powder Made?

Egg white powder starts with real egg whites from poultry eggs. The egg whites are pasteurized at high heat to kill bacteria. Pasteurization also denatures the proteins in the egg whites, eliminating concerns over salmonella. After pasteurization, the liquid egg whites are spray dried to turn them into a fine powder. The powder is then packaged for use in cooking and baking.

Key Takeaway: Egg white powder is made by pasteurizing real egg whites then spray drying them into a shelf-stable powder.

Reconstituting Egg White Powder

Before using egg white powder in cooking, it must first be reconstituted. Simply combine the powder with water at a 1:1 ratio. For example:

1 tablespoon powder + 1 tablespoon water = 1 large egg white
1 cup powder + 1 cup water = approx. 12 large egg whites

After adding the powder to water, whisk vigorously until fully dissolved. Let it sit for 2-3 minutes to allow the proteins to hydrate. The reconstituted egg whites can then be used in any recipe that calls for fresh egg whites.

Key Takeaway: Reconstitute egg white powder at a 1:1 ratio with water before using it as a replacement for fresh egg whites.

Egg white powder has many of the same properties as fresh egg whites, so it can be used in all the same recipes. Here are some of the top ways to utilize egg white powder:

Whipped Egg Whites

Reconstituted egg white powder whips up just like fresh egg whites to make meringue, mousses, soufflés, and more. The powder form makes it easier to whip up just the amount of whites needed.

Whip it into stiff peaks for:

Meringue cookies or pies
Angel food cake
Marshmallows
Macarons
Soufflés
Mousses

Leavening Agent

When whipped, the proteins in egg whites incorporate air to help leaven baked goods. Using egg white powder allows you to add just the whites without the fat from yolks. The powder is especially useful in recipes where volume and lift are important, like:

Cakes
Cupcakes
Muffins
Pancakes
Waffles
Crepes

Binding Agent

The proteins in egg whites also work as a binder and add structure in recipes. Egg white powder can help hold together:

Meatballs
Meatloaf
Falafel
Croquettes
Burger patties

Glazes and Frostings

Reconstituted egg white powder makes an excellent glaze for muffins, cookies, and pastries. Whip it into frostings instead of raw egg whites for safety and stability. Use it to make:

Royal icing
Buttercream frosting
Seven minute frosting
Glazes

Coatings

Whipped egg whites help coatings adhere. Use egg white powder when breading or frying:

Chicken cutlets
Fish filets
Vegetables
Tempura batter

Thickener

The proteins thicken and add richness when cooked into sauces and custards:

Hollandaise sauce
Bearnaise sauce
Quiche filling
Custard pie filling
Pudding
Ice cream base

Benefits of Using Egg White Powder

Egg white powder offers several advantages over fresh eggs:

Convenient - No separating eggs required
Long shelf life - Keeps over a year refrigerated
Safe - Pasteurized to eliminate salmonella risk
Easy dosing - Use just what you need
Reduces waste - Leftover powder keeps for later
Versatile - Works in both cooking and baking
Promotes food safety - Preferred for commercial use
Travel-friendly - Easy to pack and transport
Non-perishable - Doesn't require refrigeration

Tips for Cooking with Egg White Powder

Here are some tips for getting the best results when cooking and baking with egg white powder:

Make sure to whisk vigorously to fully incorporate the powder into the water. Small clumps of powder will affect whipping and cooking.
Allow reconstituted egg whites to sit for 2-3 minutes before whipping or cooking. This allows time for the proteins to fully hydrate.
Store any leftover reconstituted egg whites in the refrigerator and use within 2-3 days. Discard if they take on an off odor or appearance.
Adjust baking times and temperatures. Baked goods made with egg white powder will dry out faster than those made with whole eggs. Reduce baking time and temperature by 25°F.
Consider adding additional moisture and fat. Whole eggs provide both. When using only egg whites, add an extra tablespoon or two of water or oil to the batter.
Check whipped egg whites a minute early when making meringue or mousses. They tend to set up faster.
Shake canisters of egg white powder before measuring. The powder can settle and compact over time.

Key Takeaway: Allow reconstituted egg whites to sit before using, reduce baking temps, and add moisture to prevent dry results when cooking with egg white powder.

Egg White Powder Substitute

If you don't have egg white powder on hand, there are a couple suitable substitutions:

Meringue powder - Found in the baking aisle, meringue powder is made from dehydrated egg whites and sugar. Use the same amount the recipe calls for of egg white powder.
Powdered milk - Reconstituted powdered milk can work in a 1:1 ratio for cooking and baking. It won't whip up like true egg whites though.
Legume flours - Chickpea flour, soy flour, and other legume-based flours add protein for structure in baking. Use about 1 tablespoon of flour per egg white replaced.
Commercial egg white replacers - Products like Ener-G Egg Replacer or Bob's Red Mill work as binders. Follow package instructions.
Gelatin - For foaming and whipping, dissolve 1 teaspoon plain gelatin in 1 tablespoon water. Chill until set then beat until foamy.
Aquafaba - The liquid from a can of chickpeas can be whipped like eggs. Use 3 tablespoons per egg white.

When possible, egg white powder works best. But in a pinch, these substitutes can deliver similar results.

Storing Egg White Powder

Properly stored, egg white powder has a shelf life of 1 year from the date of manufacture. To maximize freshness:

Keep egg white powder in an airtight container in the pantry. The proteins will degrade faster when exposed to air.
Refrigeration can extend the shelf life. Powder will keep for up to 2 years chilled at 40°F or below.
Divide bulk packages into smaller containers to limit air exposure each time you scoop some out.
Look for any clumping, discoloration, or off odors before using powder that is nearing the 1 year mark.
Write the purchase date on the package with marker so you can keep track of age.

With proper storage, egg white powder maintains its freshness and performance for months. Follow the same precautions as with any dried good to prevent spoilage.

FAQs

Does egg white powder taste the same as fresh egg whites?

Egg white powder tastes nearly identical to fresh egg whites when reconstituted. Some detect a slight cooked flavor, but it is minimal.

Can egg white powder be used to replace whole eggs?

Egg white powder only contains the whites, so some adjustments are needed in recipes calling for whole eggs. Either add moisture and fat from another source or use 1/4 cup powder plus 2 tablespoons water per whole egg replaced.

Why doesn't egg white powder whip up as well as fresh egg whites?

If the powder is not fully incorporated into the water or the proteins have not had time to hydrate, it can affect whipping. Make sure to vigorously whisk the powder and allow it to sit before whipping.

Can egg white powder be used to make royal icing?

Yes, egg white powder works great in royal icing. Because it is pasteurized, the icing will maintain a bright white color rather than taking on a yellow hue over time.

Is egg white powder safe to use raw?

No, egg white powder is only safe to consume after cooking. While pasteurized, the powder is not considered ready-to-eat until it has been fully cooked or baked into recipes.

Conclusion

Egg white powder is the perfect way to effortlessly separate eggs in any recipe.

With its versatility, convenience, and safety, egg white powder is useful to always keep on hand.

Egg White Powder Uses

How Is Egg White Powder Made?

Reconstituting Egg White Powder