Dry egg white. Nutritional value, application

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Dry egg white is a universal product. Due to its properties and ease of storage, it is used in all areas of human activity related to food production - from dietary nutrition to haute cuisine.

We will tell about its composition, nutritional value and methods of application in this article.

Likbez

Albumin (dry egg white) is a food product obtained from fresh chicken eggs. The protein is separated from the yolk, after which it is filtered and heat treated. The result is a tasteless cream-colored powder with a fairly pronounced smell of eggs. It is extremely useful due to the unique set of amino acids that are absorbed by the human body by almost 100%. For example, protein from meat is digested by less than 80%, from dairy products - by 85%.

There are 74 grams of protein per 100 grams of dry protein, 2 grams of fat, 3 grams of carbohydrates, 326 kcal.

Protein Pancakes

From the composition above, it becomes clear that egg white powder is an ideal food product for athletes who need a lot of protein. We offermake albumin pancakes to meet your protein needs:

• dry protein - 75 grams;
• oatmeal - 20 grams;
• egg - 1 piece;
• baking powder - 5 grams;
• skimmed milk - 150 ml;
• sugar (honey, vegetable sweetener, etc.) - to taste;
• s alt - a pinch;
• vanillin - a pinch.

Cooking?

Stir dry egg white in milk until smooth, add the remaining products to them. You should get a thick, sticky dough.

Heat a non-stick frying pan over medium heat.

Pour the dough into the center of the pan, you should get round pancakes with a diameter of 10-12 cm.

Fry pancakes on both sides until golden brown.

Serve with honey, yogurt and seasonal fresh fruit.

Pastry cooks way

Dry egg white is especially in demand among confectioners, as it has better physical characteristics compared to fresh protein - it beats better, the foam is stronger and it retains sugar better. All this is extremely important in the manufacture of meringues, marshmallows, soufflés and other air masses.

Albumin is also used in the process of making pasta cakes - they partially or completely replace fresh protein.

Dry product benefits include:

• stability of final products;
• high sanitary levelproduction;
• speeding up the manufacturing process.

Fresh raw materials can be completely replaced with dry egg white. How to use in this case? Simply dissolve 1 part of the powder in 7 parts of the liquid, kneading thoroughly for 25 seconds, then let stand for 40 minutes. That's all - can be used according to the recipe.

Berry meringue

Albumin is ideal for those who like to experiment, as it will help you prepare berry meringue.

Classic meringue (Italian, French, Swiss - it doesn't matter) does not tolerate a large amount of external additives such as berry puree or juice, as the percentage of moisture in the mass increases, due to which the consistency suffers. If you want to bake real raspberry meringue, then we highly recommend using albumin.

You will need the following products:

• dry egg white - 34 grams;
• water - 100 grams;
• raspberries (strawberries, blueberries, currants, etc.) - 340 grams;
• sugar - 300 grams.

Cooking

Preheat the oven to 80 degrees.

Line a baking sheet with baking paper.

Mix water and sugar in a saucepan and place over low heat without stirring.

Crush the raspberries into a puree and rub through a sieve to get rid of the seeds. We recommend that you do not skip this step, as the bones can interfere with eating.

Bring the syrup in a saucepan to 121 degrees.

Add dry egg white to the pureed berry andstart whipping puree.

With the mixer running, carefully pour the boiling syrup into the bowl. Beat syrup until stiff peaks.

Place the resulting berry mass in a pastry bag and place the berry meringue on baking paper.

Bake for 2-2.5 hours - it should be evenly dry.

Cool completely, garnish with powdered sugar if desired.

Raspberry meringue can be used as an independent treat or as an element of dessert. For example, use berry meringue to create a pavlova dessert - complement the protein base with fresh fruit and buttercream.