Egg powder batter. How to cook with egg powder. Egg powder: composition

Today we will tell you what dry egg powder is and what it consists of. And also find out what can be done from it. The article will consider several interesting recipes.

What it is?

Egg powder is a concentrate made from dried eggs. It is prepared from high quality products. Eggs for powder are automatically released from the shell. Then the whites and yolks are mixed together. The result is a homogeneous mass. It's called melange. It is then filtered. After this procedure, the melange is dried.

A true breakthrough in the food industry was the invention of egg powder. Prior to this event, only the eggs themselves were used. The invention allowed manufacturers to save. Another advantage of egg powder is that with the right technology, it can be stored for up to two years.

Compound

The melange consists of proteins and yolks. Calorie content - 542 kcal per hundred grams. Proteins in egg powder 46 g, carbohydrates - 4.5 g, and fats - 37.3 g.

One hundred grams of the product, diluted in water (360 ml), can replace nine medium-sized eggs.

Benefit

The benefits of this powder in the culinary industry cannot be overestimated. In addition, melange is safer than fresh eggs, which can be sources of various dangerous bacteria.

When the powder is prepared, all products are subjected to heat treatment. As a result, all dangerous bacteria die, while the beneficial properties of the product are preserved.

Melange contains the following trace elements: vitamin PP, potassium, zinc, fluorine, iodine, copper, manganese, magnesium, iron and others

Signs of a poor quality product

Poor solubility is one of the signs of a poor quality powder. It decreases due to the fact that the storage technology is broken.

If the color of the powder turned brown, then this is also a sign of a poor-quality product. These changes occur as a result of fat oxidation.

If the temperature is raised during drying or storage, the egg powder will have a burnt taste.

Egg Powder Omelet with Cheese, Garlic and Onion

Such an omelette turns out to be no less tasty than a traditional one. The creation process will take approximately fifteen minutes. The product is appetizing and nutritious.

cheese, garlic, onion powders (a teaspoon each);
two st. spoons of powdered milk;
salt;
five tablespoons of egg powder;
vegetable oil;
¾ cup of water;
ground pepper.

Cooking an omelette: step by step instructions

Do the following:

Take a bowl. Pour egg garlic, onion and cheese powders, salt, milk powder and ground pepper into it.
Dilute the dry mixture with water. Stir. Make sure there are no lumps left.
Pour oil into the pan. Warm up.
Pour the mass into the pan. Roast until done. Stir during the process.
Serve with sauce.

Pancakes

Egg powder pancakes are thin, crispy and delicious.

For cooking you will need:

10 grams of yeast;
fifty grams of sugar;
500 ml of milk;
900 grams of flour;
five grams of salt;
70 ml of vegetable oil;
water (300 ml).

Cooking pancakes: a step by step recipe

In order, do the following:

Sift flour.
Mix it with salt, sugar, yeast and egg powder.
Pour the dry mixture with warm milk.
Thoroughly mix the resulting mass.
Cover and leave for 20 minutes.
Pour in water, mix until a homogeneous dough is obtained.

fluffy omelet

For cooking you will need:

five hundred milliliters of milk;
spices;
four tablespoons of egg powder;
salt;
oil.

Cooking a fluffy omelette: step by step instructions

The cooking technology is as follows:

Pour milk into dry powder. Add in small portions, stir constantly.
Leave the resulting composition to swell for half an hour.
Then salt and pepper.
Then pour into a skillet with butter.
Cover the dish with a lid.
Reduce the fire a little. Fry until fully cooked.

homemade mayonnaise

For cooking you will need:

thirty milliliters of water;
130 ml of sunflower oil;
20 grams of egg powder;
½ teaspoon of sugar, mustard and salt;
a teaspoon of lemon juice.

Cooking

How to dilute egg powder? To do this, pour it into warm water (35 degrees). Stir until the powder is completely dissolved and there are no lumps. Then leave it to swell for twenty minutes.

Salt the resulting mixture. Add mustard, sugar. Beat the mass in a blender. Pour in vegetable oil. Mix during the process. The result should be a homogeneous mixture. Then whisk the sauce until it thickens. Send it to cool in the refrigerator.

Omelet with mushrooms

Such an omelette is incredibly tasty, airy. For cooking you will need:

one bulb;
300 ml of milk;
ten grams of flour;
salt;
forty grams of egg powder;
pepper;
100 grams of mushrooms;
butter (50 grams).

Step by step cooking recipe

The instruction looks like this:

First, pour the egg powder into a separate bowl. Pour milk into it. Then add salt and pepper. Pour in the flour.
Whisk. You should get a mass without lumps. Leave the composition to stand for fifteen minutes.
At this time, peel the onion, finely chop.
Fry in butter until golden.
Put the chopped mushrooms into the pan. Keep the ingredients on fire for another five minutes.
Pour in the egg mixture.
Then reduce the fire.
Cover with a lid.
Cook the omelet for another ten minutes until golden brown. Then serve.

A small conclusion

Now you know what egg powder is. The recipes presented in the article will help you create delicious melange dishes. And saving the family budget will undoubtedly please. We wish you good luck and bon appetit!

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 shelled. After that, the yolks and proteins are mixed until a homogeneous mass, which is called melange. At the next stage of processing, 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, only fresh eggs were used in industrial cooking, which was an expensive process. After this invention, producers were able to save on the transportation and storage of fresh eggs. In addition, subject to the technology, dry melange 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 were distributed in such a way that 46 grams are allocated to the first, 37.3 grams to the second, and 4.5 grams to the third.

The culinary book GOSTORGIZDATA (1960) states that 278 grams of egg powder can replace 1 kg of fresh eggs in terms of nutritional value. And 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 cannot be overestimated. What about the consumer?

Egg powder is much safer to consume than fresh eggs, which are known to be a source of very dangerous bacteria (salmonella, for example). When preparing dry melange, the eggs are subjected to heat treatment, during which all dangerous microorganisms die, and all the beneficial properties of the eggs are preserved.

The vitamin and 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.

Signs of poor quality 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 the storage technology (temperature and humidity) is violated;
discoloration (darkening to a brown tint) occurs as a result of fat oxidation;
a burnt taste is characteristic of the product if during the drying of the eggs or during the storage of the finished product the temperature was raised and the egg mass was overheated.

Remember that egg powder should only be stored dry and in accordance with the storage instructions indicated on the package!

Egg powder: recipes for a variety of dishes

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

fluffy omelette

Compound:

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

Cooking:

Pour milk into dry melange in small portions, stirring constantly. The main task is to avoid the appearance of lumps.
Leave for 25-30 minutes to swell the powder, salt, add spices.
Pour the resulting mixture into a pan with melted butter.
Reduce heat and cover with a lid. Fry until done.

homemade mayonnaise

Compound:

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

Cooking:

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

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Egg powder - in everyday cooking can save money and space in the refrigerator. Dishes made from melange (egg substitute) are tasty, have many benefits, as it retains all the valuable minerals of eggs. Read on to find out how to cook it yourself, in what recipes to use it.

What is egg powder

Dry melange, better known as egg powder, is an egg concentrate that is made from natural eggs processed into a crumbly powder mixture. Many people prefer the product to fresh eggs, because the shelf life is very long, and the bacteria and viruses that can be in eggs are eliminated in the powder due to heat treatment. At the same time, melange in dishes has the same properties and taste as ordinary eggs, but it is much more convenient to store it, and it is more profitable to use it.

Composition of egg powder

Egg powder contains only pasteurized eggs: whites and yolks. The calorie content of the product is 549 kcal per 100 g, while 280 grams of melange is equivalent to a kilogram of fresh eggs. The powder retains all the beneficial substances and minerals that eggs are rich in, but eliminates the risk of infection with salmonella and other bacteria. The main differences of high-quality melange:

It dissolves well in water. Lumps are a sign of improper storage, excessive moisture.
Color yellow, pale. A brown tint means that the powder is of poor quality, it can spoil the taste of the dish.
The taste of the dish is natural, egg. If you feel a burnt or other strange aftertaste, this is a manufacturing error or a consequence of storage at too high a temperature.

What can be prepared from egg powder

The range of application of melange is diverse: it is bought in bulk in factories, it replaces eggs, it is added to all bakery, confectionery products, semi-finished products, sauces. At home, egg melange can be used for pastries, sweets and cakes, meat batter and delicious natural mayonnaise. How to use egg powder: you need to dilute the right amount with liquid, season and let stand for a few minutes to swell. Here are easy recipes with egg powder so you can appreciate the taste and culinary possibilities.

Egg powder omelet

Cooking time: 30 minutes.
Servings: 3 persons.
Calorie content of the dish: 300 kcal.
Purpose: for breakfast, as a side dish.
Cuisine: international.

The recipe for an omelet from egg powder will be mastered by any housewife. The technology is very simple, the main thing is a good, dry concentrate and milk. It is good to cook such a dish for a large company, increasing the proportions: the omelet comes out lush, soft, with a rich taste. If you add vegetables, mushrooms or croutons, you get a full hearty breakfast, you can serve it with herbs and grated cheese. How to cook an omelette from egg powder, read on.

Ingredients:

melange - 3 tbsp. l.;
milk - 400 ml;
salt pepper;
butter or vegetable oil for frying.

Cooking method:

Pour the powder with milk, stir thoroughly so that there are no lumps, cover with a lid, let it swell for about 20 minutes.
Season with salt and pepper, mix again gently.
Heat the pan with oil, pour the mixture, fry under the lid over low heat until cooked.

Pancakes with egg powder

Cooking time: 40 minutes.
Servings: 4 persons.
Calorie content of the dish: 300 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: medium.

For pancakes on egg powder, you will need milk, flour and dry yeast. This method helps to save a lot and try a new, interesting taste of a familiar dish. We offer a classic version of sweet pancakes, which will turn out thin and golden. You can also make salty by adding spices, chopped herbs. Use sunflower or olive oil for frying.

Ingredients:

melange - 3 tbsp. l.;
milk - 800 ml;
water - 200 ml;
sugar - 100 g;
yeast - 1 tsp;
flour - 500 g;
salt - a pinch;
vegetable oil for frying;
butter for lubrication.

Cooking method:

Sift flour into a deep bowl, mix with melange, yeast, sugar, salt.
Dilute the dry mixture with milk and water, mix with a whisk. The dough should be like thick sour cream, if necessary, add more flour and stir.
Cover the bowl with cling film or a towel and leave for half an hour.
Heat the pan well, heat the oil. Pour a little of the mixture with a ladle, spread over the entire pan, fry until small bubbles appear, then turn over.
Put the finished pancakes on a plate, lightly brushing the edges with butter.

Egg Powder Biscuit

Cooking time: 50 minutes.
Servings: 4 persons.
Calorie content of the dish: 300 kcal.
Purpose: for dessert.
Cuisine: international.
Difficulty of preparation: easy.

It takes a lot of eggs to make a biscuit, but melange can completely replace them. Egg powder biscuit is well suited for tall cakes, soaked in cream and syrup, it turns out tender and soft. Ingredients needed for this: water, flour, sugar and vanillin for flavor. You can cook in a conventional oven or in a slow cooker in the “Baking” mode.

Ingredients:

melange - 70 g;
water - 210 ml;
sugar - 150 g;
flour - 180 g (1 cup);
baking powder - 2 tsp;
vanillin - on the tip of a knife.

Cooking method:

Melange dilute with water in a deep bowl, add sugar. For a biscuit, you need a uniform, dense consistency, so it is better to dilute by whipping with a blender at medium speed. The mass should increase well in volume. Then let it sit for about 10 minutes.
Sift flour with vanilla, baking powder, mix, pour into the liquid mass, mix well with a blender or whisk.
Preheat the oven to 180 degrees. Pour the dough into a mold, oiled or lined with parchment. Bake 40 minutes.

How to make egg powder at home

Egg powder dishes are tasty, nutritious, and everyone can cook egg powder at home, which is its obvious advantage. You can personally verify the quality and composition of the finished product and fully control the conditions of its storage, moreover, eating dishes with dry eggs is always safe.

Self-preparation of melange is not the easiest and fastest procedure. To make it, you only need fresh chicken eggs, 20 pieces for preparing the powder for future use, 10 for the first sample. Important: Do not use any additives or oil to grease the baking sheet, this will affect the shelf life and taste of the powder. The first stage of preparing melange allows several ways:

In a dehydrator: if you have a special apparatus for drying food, it will be most convenient to make powder in it. Each of the dehydrator trays holds about 5 whole eggs, so it's best to separate them before breaking. Eggs should be shaken until foamy, and poured into trays on the lining in a thin layer. Dry for 8-10 hours at a temperature of 50-60 degrees to a dry, crumbling mixture.
In the oven: suitable if the minimum temperature of your oven is not higher than 77 degrees. The principle of preparation is the same. Place a mass of 10 eggs on one baking sheet, dry them at a temperature of 50-70 degrees (depending on the capabilities of the oven) for about 10 hours, while stirring the mass every hour. Readiness is determined by the hardness and dryness of the crumbs.
With the help of improvised means: many housewives have adapted to dry eggs on a radiator or on top of the refrigerator, at the back wall, over warm steam from a compressor. To do this, you need to use small flat plates or trays, pour the right amount of beaten eggs into them (2-3 pieces per plate).

After completing the first step, proceed to the second. Use a blender or food processor to crumble the mixture and store in a dry, airtight container until use. For a spicy taste, add a teaspoon of mustard powder to the melange. For baking - vanillin or vanilla sugar, cinnamon, which will make it more fragrant.

Video

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Egg powder is a great egg substitute, and an alternative to eggs for camping trips - it doesn't break, doesn't spoil, and tastes just like regular chicken eggs.

egg powder omelet recipe

So, let's figure out how to make an omelette from egg powder:

egg powder - 3-4 tbsp. l.;
milk - 1.5 - 2 tbsp.;
salt;
butter.

To make an omelette from egg powder, mix the egg powder with milk, beat with a blender so that all the lumps dissolve. To make the egg powder swell well, leave the whipped mixture for 15 minutes and salt;
In a preheated pan to prepare an omelet, put the butter and pour the mixture of egg powder and milk, cover with a lid. And fry over low heat.

Camping Egg Powder Dumpling Bouillon Recipe

bouillon cube - 4 pcs.;
flour - 1 cup;
butter - 3 tbsp. l.;
egg powder - ½ tbsp. l.

How to make broth from egg powder?

To prepare this dish from egg powder, pour a glass of water into a bowl, lay down the oil. Boil water and add ½ bouillon cube, stir;
Pour the flour, stir and heat for 2 minutes;
Remove from heat, add egg powder and knead;
We boil water in a saucepan, knead the bouillon cubes, lower them into boiling water, stir;
Gradually add the dough to the pan and as the dumplings surfaced, after a couple of minutes the broth is ready.

Egg Powder Camping Omelet Recipe

To prepare this recipe you will need:

egg powder - 1 tbsp. l.;
dry milk - 10 gr.;
butter - 1 tsp;
grated cheese - 15-20 gr.;
salt.

How to make an omelette from egg powder?

To prepare the egg powder, pour it into a bowl, and pour dry milk to it, which must first be diluted. For 1 person, a third of a glass of powdered milk is needed;
Add salt, cheese and beat with a spoon;
Add a little flour to the mixture with egg powder and mix;
Pour the mixture into a frying pan or pan or bowl, which is at hand with oil and fry;
When you see that the egg powder omelet thickens, remove from heat and cover with a lid.

Yeast pancakes from egg powder recipe

flour - 5 glasses;
egg powder - 1.5 tsp;
milk - 5 glasses;
granulated sugar - 2 tbsp. l.;
salt - 1 tsp;
yeast - 50 gr.;
butter - 200 gr.;
lard - 20 gr.

How to make pancakes from egg powder?

Milk in order to cook pancakes from egg powder, heat it in a saucepan;
Dilute yeast and flour (3 cups) in milk and mix;
We cover the dough with a napkin and set aside in a not cold place for 30 minutes;
Add salt, sugar, egg powder and butter;
Mix and pour out the remaining flour;
Again we put in a not cold place;
Mix the egg powder dough and bake in the most usual way.

Now you know how to cook from egg powder and you can delight your loved ones with delicious dishes not only in the home kitchen, but also on hikes and travels.

Egg powder was originally made and used for the needs of the army. Compared to conventional eggs, it has undeniable advantages, long shelf life, compact volume and no risk of damage. At the same time, the powder retains almost all the original beneficial properties of eggs. It contains approximately 45% protein, 37% fat, 7% carbohydrates and 3% - 4% minerals, as well as vitamins A, D, E and B vitamins. Egg powder is easily reconstituted in water, allowing you to cook delicious omelettes, puddings, casseroles and egg porridge. It can also be used to add to dough, mayonnaise, energy shakes and other products.

In the modern world, it is mostly manufactured industrially, it is actively used for the needs of food production. It is made in special drying machines by spraying. It is almost impossible to repeat such a technological process at home. But there are methods that make it quite easy to prepare egg powder at home. The main thing is to correctly observe the simple manufacturing and storage technology.

We often distrust mass food production, accusing it of being too unnatural and using chemical ingredients. Who knows what is added to the egg powder lying on the shelves of stores, we think. And therefore, many are interested in the question of how to cook egg powder at home. After all, in addition to being well suited for making some dishes, it is also indispensable for hiking, long-distance expeditions, and it’s just good for transferring “compact eggs” to students from the village to the city.

So, in order to prepare egg powder at home, you can use the following method. For cooking, it is advisable to use homemade eggs, the quality of which you are sure. We take the eggs, break them and pour their contents into a glass, beat thoroughly, as for making an omelette. We take a wide and shallow plastic tray, and pour these eggs onto it, distributing them in a thin layer over the entire area. If the tray is small: 20 cm wide and 40 cm long, then it will only take a couple of eggs. Next, you need to put it to dry, slightly blowing warm air. There are many options to get this warmest flow, the easiest and most cost-effective way to use heat from the radiator and refrigerator compressor. Place the tray on top of the refrigerator at the back, just in the area where the warm air rises. In this mode, the drying time is about a day. You can determine whether enough time has passed by the appearance of the egg film, it should swell and easily tear off the tray. Of course, you can use other heat sources, such as a fan heater, household heater and the like, but this is up to you. Also keep in mind that a different heating intensity can significantly change the drying time.

Collect the resulting dry crumb in some kind of plastic container, for example, in a bucket of ice cream or mayonnaise. The middle of the lid must be cut out, leaving only the rim. It is necessary to close the bucket with gauze pressed by the rim from the lid. Shake the container periodically as it fills to keep the dried egg mixture from sticking. After filling a half-liter bucket, and this is about 25 eggs, use a coffee grinder. Finally grinding the egg mixture, we end up with a tasty and healthy egg powder. Be sure to keep in mind that it very easily absorbs moisture from the air, and after that, pathogenic bacteria and mold quickly develop in it. Therefore, try to store the powder in a sealed container in the refrigerator on the bottom shelf.

From 25 eggs, 330 grams of egg powder is obtained. When eating it, dilute 1 tablespoon of the powder with 4 tablespoons of water and mix thoroughly, this will replace 2 eggs for you. Let the resulting mixture infuse for 10-15 minutes, and it is ready to use.