Dried albumen, more commonly known as egg whites, can make cooking easy. With an extended shelf life and reduced waste from using whole eggs, dried egg-white powder can easily be whipped up to a meringue to use in a variety of recipes. Use reconstituted egg-white powder in simple recipes such as scrambled eggs or to fluff up a royal icing for a cake. Learn how to hydrate egg-white powder to use it in your next recipe.
Things You'll Need
- Measuring spoons
- Mixing bowl
- Mixing spoon
- Egg beaters
Place 2 tbsp. of warm but not hot water into a mixing bowl. Slowly sprinkle 2 tsp. of egg-white powder in the warm water.
Stir the mixture with a spoon until wet. Allow the mixture to sit for two to three minutes. Stir again until the powder completely dissolves in the water.
Look for hard clumps of egg powder and remove them from the mixture with a spoon.
Beat the egg whites gently with a fork and then use them to scramble eggs or add in a recipe. For a meringue, beat the egg-white mixture on medium-high speed with egg beaters until the whites form soft peaks. The longer you beat the mixture the stiffer the peaks will be be.
Tips & Warnings
- Add 3 tbsp. of the egg white mixture to substitute one large egg.
- Baking 911; Dried Egg and Egg White Products; Sarah Phillips; 2008
- What's Cooking America; Powdered Egg Whites -- How to Use Powdered Egg Whites; Peggy Weaver
- "The Joy of Cooking"; Irma S. Rombauer, et al.; 2006
- Photo Credit John Foxx/Stockbyte/Getty Images
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