How to Use Egg-White Powder

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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
  • Fork
  • 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.

References

  • Photo Credit John Foxx/Stockbyte/Getty Images
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