Egg white powder and egg yolk powder: amounts, use and shelf life
Egg white powder and egg yolk powder: amounts, use and shelf life
The egg that waits for you in the cupboard
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What you will learn
- How much powder replaces a fresh egg, in grams
- Why pasteurised makes the difference in tiramisu and mousse
- How to mix the powder without lumps
- How long an opened tin keeps
A recipe calls for four egg yolks, and the egg whites are left over. The next
one calls for five egg whites, and this time the yolks are in the way. Egg white and
egg yolk powder solve exactly that: you take what you need, and the rest stays
dry in the tin instead of in the fridge.
Both powders are pasteurised. That means tiramisu, mousse au chocolat
and meringue are no longer a risk, and pregnant women need not worry either.
Here you will find the amounts, the preparation and the limits.
1What egg powder is
Egg white and egg yolk powder are nothing more than egg white or egg yolk from which the water has been removed. Add the water back and it is egg again.
Both powders are pasteurised: they have been heated enough that salmonella has no chance, without the egg white coagulating. That is why you can use them in dishes that are eaten raw.
| Weight | |
|---|---|
| whole egg (medium) | 50 to 55 g |
| of which egg yolk | 20 to 25 g |
| of which egg white | 25 to 35 g |
2How much powder replaces an egg
To remember the ratio: egg white powder one part to five parts water, egg yolk powder one part to two parts water.
Stir the mixture with a whisk and let it rest: during the resting time the last small lumps dissolve on their own. With the egg white, stir briefly every five minutes and finish with a vigorous stir. Then it is ready to use.
| Powder | Water | equals | Resting time | |
|---|---|---|---|---|
| Egg white | 5 g | 25 g cold | 1 fresh egg white | 20 min. in the fridge |
| Egg yolk | 7 g | 14 g lukewarm | 1 fresh egg yolk | 10 min. at room temperature |
| Whole egg | 14 g | 41 g lukewarm | 1 whole egg | 15 to 20 min. at room temperature |
3When it is worth it
When only part of the egg is needed. Four yolks for the custard, and the whites end up in the bin: with powder you take only what the recipe calls for.
When it is eaten raw. Tiramisu, mousse au chocolat, buttercream, meringue: pasteurised means no salmonella risk here, including for pregnant women and children.
When it needs to keep for a long time. An opened tin keeps for a year in the cupboard. An egg does not.
When you want to weigh precisely. A "medium egg" varies by around ten grams. You weigh powder and water to the exact gram, and for macarons and meringue that is the difference between success and a near miss.
4What you use it for
Egg white powder whips up beautifully into stiff peaks: for mousse, Meringue, Japonais and Macarons. You whisk the egg yolk powder until fluffy, for sponge, creams and cake filling. Basically anything you would otherwise make with fresh eggs.
5Storage and shelf life
Keep opened tins dry, airtight and at room temperature, not in the fridge, as the powder would absorb moisture there. This way both powders keep for up to one year.
Treat the reconstituted mixture like fresh egg: refrigerate it and use it within one day.
6Can I pasteurise eggs myself?
In principle, yes: you hold the egg for several minutes at a very precise temperature at which germs die but the egg white does not yet set. The window between the two is narrow, and without a reliable Thermometer and a calm water bath, you quickly end up either with an unsafe egg or with scrambled eggs.
For home use, the powder is the more relaxed route: pasteurisation has already been done, and you have nothing to weigh up.
7The powders from our shop
Both pasteurised, both in the 100 g tin, and in 1 kg if you bake a lot.
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Comments
Eiweisspulver
By: Vicky Buchmann On 2024-06-04Kann ich auch ‚Spiegelei‘ damit machen?
Dank und Gruss
Replied by: Nicholas Burk On 2024-06-05
Eiklarpulver
By: Peter On 2024-02-14Kann man dieses Aufgelöste Eiklar zum Klären von Suppen und Ansätzen einsetzen?
Replied by: Thomas Ramseier On 2024-02-15
Selbstgemachtes Eis
By: Gigon On 2023-05-19Guten Tag kann ich das Eigelbpulver auch für selbstgemachtes Eis verwenden?
Replied by: Thomas Ramseier On 2023-05-19