Egg powder

Egg powder (another name for dry melange) is a semi-finished product - a concentrate of dried eggs. This product is made from high quality eggs that are automatically exempt from the shell. After that, the yolks and proteins are mixed to a homogeneous mass, which is called melange. At the next stage of treatment, the melange is filtered and only then dried.

The invention of egg powder was a real breakthrough in the food industry. Up to this point in the production of cooking used only fresh eggs, which was an expensive process. After this invention, producers were able to save on the transportation and storage of fresh eggs. In addition, with the observance of technology, dry blend can be stored for up to two years.

Egg Powder: Composition

Egg powder, as already mentioned, consists of a mixture of proteins and yolks. The calorie content of this product is 542 Kcal per 100 grams. Proteins, fats and carbohydrates are distributed in such a way that 46 grams are given first, 37.3 grams second, 4.5 grams third.

In the culinary book GOSTORGIZDATA (1960) it is indicated that 278 grams of egg powder can replace 1 kg of fresh eggs for nutritional value. A 100 grams of this product, diluted in 350 grams of water, can replace 9 medium-sized eggs. The benefits of dry melange for the culinary industry can not be overemphasized. What about the consumer?

Egg powder is much safer to use than fresh eggs, which, as you know, can be a source of very dangerous bacteria (Salmonella, for example). When preparing dry melange, eggs are subjected to heat treatment, during which all dangerous microorganisms die, and all the beneficial properties of eggs remain.

The vitamin-mineral composition of egg powder is very diverse and includes vitamins of groups A, B, vitamin PP, zinc, iron, iodine, copper, fluorine, manganese, potassium, magnesium, etc.

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Signs of substandard egg powder

The following signs can be distinguished that should alert you when choosing and using egg powder:

  • poor solubility in water. Solubility decreases if storage technology is impaired (temperature and humidity);
  • color change (darkening to a brown tint) occurs as a result of fat oxidation;
  • burnt taste is characteristic of the product, if during drying of eggs or during storage of the finished product the temperature was elevated and the egg mass was overheated.

Remember that egg powder should be stored only in a dry form and according to the recommendations for storage indicated on the package!

Egg powder: recipes of various dishes

Dry melange is most widely used in the production of bread, confectionery, meat preparations and mayonnaise. However, there are many recipes for using this product at home. For example, you can make a delicious omelet from it.

Lush omelet

Composition:

  1. Egg powder (dry blend) - 3-4 tbsp. l
  2. Milk - 400-500 ml
  3. Salt, spices - to taste
  4. Oil (vegetable or butter) - for frying

Cooking:

  • In the dry blend pour in small portions of the milk, stirring constantly. The main task - to avoid the appearance of lumps.
  • Leave on for 25-30 minutes for the swelling of the powder, salt and add spices.
  • Pour the mixture into the pan with melted butter.
  • Reduce heat and cover. Fry until ready.

Homemade mayonnaise

Composition:

  1. Egg powder - 20 gr
  2. Sunflower oil (can be olive) - 130 ml
  3. Water - 30 ml
  4. Mustard - 0.5 tsp.
  5. Lemon juice - 1 tsp.
  6. Salt and sugar - 0.5 tsp.

Cooking:

  • Dilute the powder with water 30-35 degrees, stir until the lumps are completely dissolved and leave to swell for 20-25 minutes.
  • Salt the egg mixture, add sugar and mustard. Beat the mixture in a blender.
  • In the resulting mass very carefully with continuous stirring (at low speed) to introduce vegetable oil.
  • The most important thing at this stage is that the oil is well associated with the egg mixture. The result should be a homogeneous emulsion.
  • After adding the oil, beat the mayonnaise until thick. Cool the sauce in the fridge.

In general, you can use egg powder in any recipe instead of fresh eggs. As a result of industrial processing, dry yolk and white have such qualities as high whipping and stable foam, which will have a very positive effect on the result of your culinary activities. Enjoy your meal!

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