Egg white powder is a universal product. Due to its properties and ease of storage, it is used in all spheres of human activity related to food production - from dietary nutrition to high cuisine.
We will talk about its composition, nutritional value and methods of application in this article.
Educational program
Albumin (dry egg white) is a food product obtained from fresh chicken eggs. The protein is separated from the yolk, after which it is subjected to filtration and heat treatment. 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 absorbed by less than 80%, from dairy products - by 85%.
For 100 grams of dry protein, 74 grams of protein, 2 grams of fat, 3 grams of carbohydrates, 326 kcal.
Protein Pancakes
From the composition above, it becomes clear that egg white protein is an ideal food product for athletes who need a large amount of protein. We propose to cook pancakes with albumin, which will fill the body's protein needs:
- dry protein - 75 grams;
- oat flour - 20 grams;
- egg - 1 piece;
- baking powder - 5 grams;
- skim milk - 150 ml;
- sugar (honey, vegetable sugar substitute, etc.) - to taste;
- salt - a pinch;
- vanillin - a pinch.
Cooking
Stir the dry egg white in the milk until smooth, add the remaining products to them. It should be a thick, viscous dough.
Heat a non-stick 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 the pancakes from 2 sides until golden brown.
Serve with honey, yogurt and fresh fruit seasonally.
Confectioners the way!
Dry egg white is especially in demand among confectioners, as it has better physical characteristics compared to fresh protein - it whips better, the foam is stronger and holds 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 - it is partially or completely replaced with fresh protein.
The advantages of a dry product include:
- stability of end products;
- high sanitary level of production;
- acceleration of 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 - you can use it according to the recipe.
Berry meringue
Albumin is an ideal option for those who love experimentation, as it is he who will help you prepare the berry meringue.
The classic meringue (Italian, French, Swiss - it doesn’t matter) does not tolerate a large number 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 strongly recommend using albumin.
You will need the following products:
- dry egg white - 34 grams;
- water - 100 grams;
- raspberry berries (strawberries, blueberries, currants, etc.) - 340 grams;
- sugar - 300 grams.
Cooking
Preheat the oven to 80 degrees.
Cover the baking sheet with baking paper.
Mix water with sugar in a saucepan and put on a small fire without stirring.
Grind raspberries in mashed potatoes and rub through a sieve to get rid of the seeds. We recommend that you do not skip this step, as the bones may interfere with eating.
Bring the syrup in a saucepan to a temperature of 121 degrees.
Add dried egg white to the mashed berry and begin to whip the mashed potatoes.
Without turning off the mixer, carefully pour boiling syrup into the bowl. Beat the syrup to a strong peak.
Place the resulting berry mass in a pastry bag and deposit the berry meringue on baking paper.
Bake for 2-2.5 hours - it should be evenly dry.
Cool completely, garnish with icing sugar if desired.
Raspberry meringues can be used as an independent treat or as an element of dessert. For example, use berry meringue to create the Pavlova dessert - supplement the protein base with fresh fruits and butter cream.