Whole egg powder, 100 g

No fresh eggs to hand – or only a specific amount of egg is needed without having to crack a whole egg? Pasteurised whole egg powder from free-range hens is the answer. It contains both egg white and egg yolk in a convenient powder form – simply mixed with lukewarm water, it produces a smooth egg mixture that can be used in exactly the same way as a fresh egg. No cracking, no measuring, no waste – use precisely the quantity the recipe calls for. Sourced from free-range eggs – gentle on nature and with a clear conscience. As the powder is pasteurised, it is free from salmonella – a decisive advantage in recipes that call for raw egg, such as mousses, creams or other desserts where fresh raw eggs can pose a health risk.

To replace one whole egg, weigh out 14 g of powder and add 41 g of lukewarm water. Stir thoroughly with a small Whisk and leave the mixture to stand for 15–20 minutes so that all lumps dissolve completely. Stir briefly once more – and the egg mixture is ready to use. The lukewarm water is key: it helps the powder dissolve evenly and without lumps. The reconstituted whole egg powder can be used wherever a recipe calls for whole eggs. In batters, sponge mixtures and cake doughs it binds the dough reliably and gives the characteristic lightness and golden colour. For omelettes and scrambled eggs, pour the reconstituted egg mixture directly into the pan and prepare as usual. For creams, sauces and fillings it binds just as reliably as fresh eggs. For roulades and sponge rolls it provides the necessary binding and elasticity.

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

No waste, no guilty conscience, no risk of salmonella – pasteurised whole egg powder from free-range hens is the reliable choice for everyone who cooks and bakes with eggs on a regular basis. Always within reach, long-lasting and suitable for virtually any recipe. Simply weigh, mix and get started. Because pasteurised whole egg powder is not a mere substitute for fresh eggs – it is a genuine alternative that makes baking and cooking easier, safer and more sustainable.