Egg powder: production, recipes. Egg powder omelette

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

With the use of egg powder, completely different dishes are prepared. Experts have calculated that every year the consumption of mayonnaise, as well as sauces based on it, increases by about 12%. However, not everyone knows that one of the main components of the mentioned product is egg powder. How it is produced and used in cooking, we will describe in the presented article.

General product information

Dry egg powder is a protein-yolk mixture, which is actively used in cooking. The main advantage of this product is that it is very easy to transport. After all, the use of ordinary eggs in the food industry is difficult due to a number of reasons: the fragility of the shell, problematic transportation, inconvenient storage, and so on.

In appearance, egg powder (recipes with it will be presented below) is a yellowish dry mass. It can be stored at room temperature in a regular bag or jar, and can also be used in recipes that do not require fresh eggs.

Production of egg powder

As mentioned above, dryraw material in the form of egg powder plays an important role in the food industry and has a number of advantages. However, the price of such a product is very high. This is due to the complex production technology, which consists of the following steps:

• Reception of fresh eggs by weight and category. Later they are transferred to the sorting section.
• Sorting process. It is carried out to identify low-quality eggs. At this stage, they are translucent and also visually inspected.
• Egg breaking. This happens using a special installation. Protein and yolk are separated. The resulting mass is placed in stainless steel tanks.
• Filtration and mixing process.
• Pasteurization process. The egg mass (melange) obtained during processing is first heated to a temperature of 44, and then to 60 degrees. This temperature is maintained for forty seconds, after which they begin to cool the semi-finished product to 16-18 degrees.



• Drying. Such a technological process is carried out in a special drying machine, which can be disk and nozzle. By placing melange in it, all moisture is completely removed from it. At the same time, the beneficial substances that are in the eggs are preserved. During the drying process, it is very important to maintain the correct temperature. Otherwise, protein denaturation will occur. As a rule, the temperature at which the egg mixture is dried is 48-50 degrees. At the same time, the mass is compressed so much that only 27% of the net finished product is obtained at the output.
• Packingpowder and its packaging. This is the last step in the production of egg powder. As containers for its packaging, you can use metal containers, and plastic bags, and paper bags. It should be especially noted that at room temperature such a product can be stored for about a year. If you put the powder in a place with a temperature of +2 degrees, then its shelf life is doubled.

Make an omelette from egg powder at home

Egg powder is great for all kinds of baking. Although often other dishes are made from it. For example, scrambled eggs.

Of course, such a dinner from egg powder turns out to be less magnificent than from a traditional set of products. However, in terms of taste and nutritional value, this dish is in no way inferior to the classic one.

So, to make a delicious egg powder omelet we need the following ingredients:

• high-fat whole milk - about 1.5-2 cups;
• egg powder - about 3-4 large spoons;
• allspice and s alt - apply to taste;
• butter - add to taste;
• fresh chopped greens - apply to taste and desire.

Preparation of ingredients

Before you start the heat treatment of the omelette, you need to prepare the basis for it. To do this, egg powder is laid out in a deep bowl and poured with warm milk of high fat content. In this form, the ingredients are mixed with a spoon and left aside for 27-30 minutes. This isnecessary to make the powder slightly swollen, making the omelet more fluffy and delicious.

After the specified time, s alt and allspice are added to the resulting mass, and then beat vigorously using a blender.

Also cut fresh herbs separately. If you do not have such a product in stock, then you can not use it.

Cooking food on the stove

After the egg mass is ready, immediately start its heat treatment on the stove. To do this, take a deep frying pan and grease it with oil to taste. Then, the previously beaten egg mass is poured into the preheated dishes. After sprinkling the omelet with chopped greens, it is tightly covered with a lid and cooked over high heat for about 4 minutes.

After the time has passed, the pan is removed from the stove and, without opening, left aside for another 5-7 minutes. The omelette should be fully cooked with steam.

How to serve for dinner?

After cooking the omelette, it is laid out on plates and decorated with a piece of tomato and greens. Such a dinner is served at the table along with a slice of bread and a fried sausage.

Making homemade mayonnaise

Egg white and yolk powder can be used not only to make delicious homemade cakes and scrambled eggs, but also to create various sauces. The most popular among them is mayonnaise. If you do not know how to do it, then we will tell you about it right now.

So, to make homemade mayonnaise we need:

• egg powder –approximately 20 g;
• sunflower or olive oil (to your taste) - about 130 ml;
• warm drinking water - approximately 30 ml;
• natural mustard - ½ dessert spoon;
• lemon juice - about 1 dessert spoon;
• sugar and s alt - about ½ dessert spoon each.

Cooking process

There is nothing difficult in preparing such a sauce. Egg powder is laid out in a deep container and diluted with water 30-35 degrees. Both ingredients are well stirred until the lumps disappear completely and left to swell for 23-25 minutes.

As time passes, s alt, mustard and granulated sugar are added to the resulting egg mixture. After that, it is whipped with a blender at the highest speed.

Vegetable oil is slowly and very carefully introduced into the resulting mass. At the same time, the egg mixture is continuously stirred using the same blender.

The most important thing at this stage is speed. The higher it is, the better the egg mixture will bond with the butter and other ingredients.

As a result of these actions, you should get a homogeneous and fairly thick emulsion. As a rule, homemade sauce has the same consistency as that of a store-bought product. However, it is more yellow, tasty and fragrant.

It is advisable to cool the mayonnaise in the refrigerator before use.

Summarize

As you can see, both an omelet and homemade sauce are easily prepared from egg powder. If you decide to bake a biscuit, then you should use all the samethe ingredients themselves, with the only difference that instead of eggs, a yellow dry mass is used for kneading the dough.

Subject to all proportions, as well as prescription requirements, you will definitely get a magnificent and tasty biscuit. By the way, all store cakes are made from this powder. Therefore, they are very soft and tender.