Replacing chicken eggs with dry protein. What to replace egg white. Pancakes with egg powder

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

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.

Egg powder omelet

Compound:

1. Egg powder (dry melange) - 3-4 tbsp. l.
2. Milk - 400-500 ml
3. Salt, spices - to taste
4. 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 egg mayonnaise

Compound:

1. Egg powder - 20 gr
2. Sunflower oil (can be olive oil) - 130 ml
3. Water - 30 ml
4. Mustard - 0.5 tsp
5. Lemon juice - 1 tsp
6. 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.

In general, you can use egg powder in any recipe in place of fresh eggs. As a result of industrial processing, dry yolk and protein have such qualities as high whipping and stable foam, which will have a very beneficial effect on the result of your culinary activity. Bon appetit!

The invention of egg powder, or melange, was a real breakthrough in the food industry and cooking. It has become a complete replacement for fresh eggs.

Egg powder retains its taste properties for a long time.

The composition is very simple- it is a protein and yolk without any dangerous components and microorganisms, as it undergoes heat treatment. Outwardly, it is a homogeneous mass of yellow color, the presence of small lumps and granules is possible.

This product is obtained very simply - the eggs are shelled and kneaded until a homogeneous mass. This protein-egg mixture is then filtered and dried.

The result is a dry powder, which is used for baking, confectionery, semi-finished meat products, mayonnaise, pasta.

The use of melange on an industrial scale is especially advantageous; this allows manufacturers to significantly reduce the cost of products without compromising their quality and taste properties.

The average calorie content is about 542 kcal per 100 grams of product. One kilogram of melange can replace about 90 fresh eggs, while it costs several times less.

You can buy dry melange in large supermarkets, pastry shops, and online grocery stores.

Is it possible to replace the egg with egg powder - what are the differences

If the egg powder was made in compliance with the technology, it is in no way inferior in value to fresh eggs. Moreover, their chemical composition is almost identical.
All trace elements, vitamin A, groups B, D are preserved. The taste of dishes prepared with powder is difficult to distinguish from dishes prepared with fresh eggs.


Advantages of melange over fresh eggs:

• contains easily digestible carbohydrates, fats and proteins,
• rich mineral composition - iron, phosphorus, copper, potassium, chromium, molybdenum,
• ease of storage and transportation,
• more affordable price, no risk of getting sick with salmonellosis.

It is worth noting that melange does not contain vitamins, so if you constantly use egg powder instead of eggs in your food, consider other sources of vitamins.

Despite all the advantages of egg powder, it can deteriorate.

Before using it, you should pay attention to the following points:

• poorly soluble in water (this means that the storage conditions - humidity and temperature) have been violated,
• brown color (hue changes due to fat oxidation),
• burnt aftertaste (temperature was exceeded when drying the eggs).

How to breed egg powder

Melange is very easy to use.

The order of its preparation is as follows:

1. In order for it to dissolve easily, it is necessary to sift it through a fine sieve.
2. Pour into a bowl of cold water. For 3.5 parts of water, 1 part of the powder is required. You can also replace the water with half milk.
3. After half an hour, when the composition swells, it remains to salt it and use it to prepare the dish.

Diluted, it is not subject to storage.

delicious omelet recipe

At home, it is easy to cook a delicious and light melange omelette.

This will require:

• 2 spoons of egg powder,
• a pinch of salt,
• a glass of milk,
• 20 g butter.

Cooking order:

1. Pour the sifted egg powder into milk and stir so that there are no lumps.
2. After 20 minutes, when the mixture swells, add salt.
3. Put the butter in a heated frying pan, melt it and pour the mixture of egg powder and milk.
4. Cook over low heat covered for 10 minutes.

To taste, such a dish is in no way inferior to an omelet prepared using fresh eggs.

Is it possible to use egg powder in bodybuilding instead of protein

Discussions about products that can replace expensive sports nutrition are ongoing between athletes.

In search of cheaper ingredients, athletes are turning to baby food, milk powder, and even egg powder.

The latter in its pure form is not intended to be eaten, but it can be used as an inexpensive source of protein for making protein shakes.

Here is an example of the composition of a simple protein shake for muscle building:

• Basis - you can take water, milk, kefir or yogurt.
• Egg powder.
• For taste - jam or honey.
• Fruits and berries - as a source of carbohydrates.

Dry egg white has 2 main uses: in sports nutrition - to enrich the diet of athletes with protein, and in cooking, for the same purposes where regular chicken protein is used.

Of course, we are primarily interested in the culinary sphere. This is where dry protein comes in handy. First of all, for the preparation of meringue and desserts based on it. Here, dry egg white has a number of advantages over liquid.

Firstly, when you don't have to worry about what to do with the yolks left when separating fresh eggs, as well as how to get the exact amount of protein from whole chicken eggs (for example, the recipe calls for 55g of protein, and in one egg it on average 35-40g).

Secondly, some desserts based on French meringue are prepared without heat treatment. This scares many people, because fresh eggs can become a source of salmonellosis. Dry egg white does not pose such a threat, it can be consumed without fear.

Thirdly, in some cases, in order to obtain a good stable meringue, it is recommended to “age” egg whites, for which purpose they are separated in advance and kept at room temperature for a day, and then in the refrigerator. This is done to remove some of the moisture from the egg white. But if you use dry protein, you can just increase the concentration of protein a little and you will get a great whipping mixture.

Well, in addition to everything, there is no risk of the yolk getting into the protein, which also simplifies the matter. And if you want to cook diet meals that are low in fat and carbohydrates and rich in protein, using dry protein will give you additional options.
Also, to prepare all the same macarons, you can simply add a little dry protein to a fresh egg to avoid excess moisture and get the desired dough consistency.

Usually dry protein is not sold in stores. It can be found in specialty stores: either sports or baker's stores. Protein for athletes is not always suitable for use in confectionery because it can be produced with various additives, but pure egg white can be used.

Just in case, I decided to conduct an experiment and cook pasta cakes on dry protein for various purposes. I had 2 packs of protein: one confectionery (1), one sports (2).

The confectionery was loose, without the manufacturer's original packaging, and the sports one was like this:

I diluted both proteins in the same amount of water (20 g of protein per 120 ml of water).

Both types of protein do not immediately dissolve in water, first forming sticky lumps.

This is loose protein.

It's canned from Now foods

After thorough mixing, both proteins dissolved in water, but the solutions looked slightly different.

The unnamed protein gave a pale cloudy solution.

The protein of Now foods is yellowish, almost transparent and foams more than the previous one.

I made Italian meringue for pasta with both types of protein. I must say right away that it turned out perfectly in both cases, although, as it seemed to me, in the end the pasta dough from the first protein turned out to be more moist.

Italian egg white meringue (1)

Italian egg white meringue (2) with dye

In general, if you decide to buy yourself egg white for culinary purposes, then regular dry protein and protein for athletes (specifically the one described in the post) are suitable. But, other things being equal, I would prefer sports, for the following reasons:

1) Sealed packaging and a proven well-known manufacturer insure against misunderstandings and the purchase of a low-quality or expired product.

2) The finished protein has a pleasant texture and good foaming ability.
3) Price: a can of protein weighing 544g costs about 700 rubles, and the same amount of confectionery protein will cost about 1000 rubles.

In general, in terms of price-quality ratio, Eggwhite protein from Now Foods definitely wins. Moreover, he also wins over other types of dry egg white presented on

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, since 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:

1. Pour the powder with milk, stir thoroughly so that there are no lumps, cover with a lid, let it swell for about 20 minutes.
2. Season with salt and pepper, mix again gently.
3. 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:

1. Sift flour into a deep bowl, mix with melange, yeast, sugar, salt.
2. 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.
3. Cover the bowl with cling film or a towel and leave for half an hour.
4. 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.
5. 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:

1. 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.
2. Sift flour with vanilla, baking powder, mix, pour into the liquid mass, mix well with a blender or whisk.
3. 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:

1. 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.
2. 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.
3. 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

Protein is one of the main components of the human body. Muscles, bones and internal organs of a person receive protein from food, which is enough for the normal functioning of the body. But people who lead an active lifestyle and engage in strength sports need to consume a much larger amount of protein elements.

Athletes get extra protein with the help of proteins.

One of the best protein complexes is egg protein.

Egg protein production

Egg protein is made from chicken eggs. It is difficult to find a more natural product than this. In order to obtain powdered egg white, it is isolated and dried. Then, the egg white goes through a filtration process, after which they take the form of a powder and get egg albumin.

Egg protein: benefit or harm

For many decades, experts argued about the benefits of egg white, until they came to a consensus - egg protein has a beneficial effect on the human body.

Benefit:

1. Contains an excellent balance of essential amino acids.
2. Egg albumin contains a large amount of leucine (BCAA amino acids).
3. Egg protein is characterized by the absence of fats or their minimum amount.
4. It contains a large amount of vitamins, trace elements and minerals.
5. Increases hemoglobin and testosterone levels.

Harm:

Egg albumin can only be harmful if you have:

• egg allergy
• metiorism
• gastrointestinal disorder
• swelling

If you have these symptoms, then it is better to stop using egg albumin, because in this case it will only aggravate your health.

If you do not suffer from the diseases listed above, you can safely consume egg white.

Egg protein is especially popular among bodybuilders, who take it due to the properties of egg white.

Properties:

• completely absorbed by the human body
• acts as the main material for muscle growth
• satisfies the feeling of hunger
• increases the strength of the athlete
• quickly restores the athlete after training

Think egg white is just for building muscle? Wrong!

Egg albumin is a great weight loss aid.

Egg protein for weight loss

Experts say that for drying the body or burning extra pounds, the protein that contains the minimum amount of fat and carbohydrates is ideal. Egg protein is what you need! It contains no fats and carbohydrates.

In addition, egg albumin regulates the level of cholesterol in the blood, and also contains many vitamins and minerals.

The only drawback of egg white is the high cost of such protein. But trust me, it's worth it.

It is egg white that perfectly helps to burn fat, if you combine it with proper protein nutrition and regular workouts. We want to note right away that you do not need to eat a lot of boiled chicken eggs. Remember that it is not recommended to consume egg yolk and raw eggs.

For people who want to reduce the amount of fat in their body, you need to take protein between meals, or replace breakfast or dinner with an egg protein shake.

• To make a drink, use a shaker to shake 1 scoop of protein powder into liquid (water, juice, skim milk). Adjust the amount of liquid according to your taste preferences.

Rules for the use of egg protein

It is very important to take egg protein correctly, because if you increase or decrease the dosage, there will be no effect. We will give recommendations on the correct use of egg protein:

1. How much protein to consume? It depends on your weight and diet. So, for a person, it is necessary to consume 2 grams of protein per 1 kg of body weight. In addition, consider how much protein you get from food. As a rule, a person receives half of the required norm of protein elements through food. The rest of the amount of protein a person receives through protein intake.
2. Dosage. Do not take more than 30 grams of pure protein, because the human body is simply not able to absorb more. Excess protein will be excreted in the urine.
3. We're preparing a drink. Mix one scoop of protein with 150-200 ml of water or milk. The amount of liquid can be adjusted according to your preference.
4. Time of receipt. The daily intake is 2-3 times. Be sure to drink a protein shake an hour before training and 30-40 minutes later. after its completion. You can also have a protein drink in the morning or at night.
5. Often, trainers recommend mixing egg protein with whey protein so that the two types of protein can complement and enhance each other's actions.

Egg protein is an excellent product not only for gaining lean muscle mass, but also for shedding extra pounds.

There are virtually no downsides to ovalbumin and side effects are extremely rare. The only serious disadvantage is the high price of egg protein, but the effect is mesmerizing.

Take egg protein correctly and achieve maximum results with it.