Pasteurized whole egg powder, 100 g

Run out of fresh eggs – or want to use just a specific amount of egg for a recipe without having to crack a whole one? Pasteurised whole egg powder from free-range hens is exactly the solution. It contains both egg white and egg yolk – everything that makes up a fresh egg – in convenient powder form. Simply mixed with lukewarm water, it produces a smooth egg mixture that can be used just like a fresh egg. No cracking, no measuring, no waste – use exactly the amount the recipe calls for. And all of it from free-range eggs – kind to nature and with a clear conscience. A particular advantage: the whole egg powder is pasteurised and therefore free from salmonella. If you prepare recipes with raw egg – such as mousses, creams or other desserts – you can use the whole egg powder without hesitation, completely free from the health risk that fresh raw eggs carry.

Before use, briefly mix the whole egg powder with lukewarm water. To replace one whole egg, weigh out 14 g of powder and add 41 g of lukewarm water. Stir well with a small Whisk and leave the mixture to stand for 15–20 minutes so that all lumps dissolve completely and a smooth, creamy egg mixture forms. Give it a brief stir once more – and the egg is ready to use. The lukewarm water is important here: it helps the powder dissolve evenly and without lumps. The mixed whole egg powder can be used anywhere a recipe calls for whole eggs – and that is remarkably versatile. For batters, sponge mixtures and cake doughs, use the mixed whole egg powder just as you would fresh eggs – it binds the dough reliably, provides the characteristic lightness and gives the baked goods their typical golden-yellow colour. For omelettes and scrambled eggs, pour the mixed egg mixture straight into the pan and prepare as usual – the result is barely distinguishable from the original. For creams, sauces and fillings, use the whole egg powder just as you would fresh eggs – it binds reliably and gives the mixture its typical creaminess. For roulades and sponge rolls, the whole egg powder continues to provide the necessary binding and elasticity that make a good roulade.

Store the whole egg powder in a cool, dry, dark place at 10–20°C. The powder absorbs moisture from its surroundings and can clump – so seal the bag well immediately after each use and do not store it near steam or moisture. Do not store it in the fridge – the moisture there affects the quality of the powder and makes it harder to dissolve later. Stored correctly, the whole egg powder keeps for a long time and is ready to use at any moment.

No waste, no guilty conscience, no salmonella risk – pasteurised whole egg powder from free-range hens is the smart choice for everyone who regularly cooks and bakes with eggs. Always within reach, long shelf life and usable in virtually any recipe that calls for fresh eggs. Whether batter, sponge, omelette, cream or sauce – this powder handles it all and delivers the same reliable result every time. Simply weigh, mix, and get started. Pasteurised whole egg powder from free-range hens is not just a simple substitute for fresh eggs – it is a genuine alternative that makes baking and cooking easier, safer and more sustainable. Try it once, keep it always.