Using 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 precisely egg powder. How it is produced and used in cooking, we will describe in the presented article.
Product General Information
Dry egg powder is a protein-yolk mixture that is actively used in cooking. The main advantage of this product is that it is very convenient in transportation. After all, the use of ordinary eggs in the food industry is difficult due to a number of reasons: shell fragility, problematic transportation, inconvenient storage, and so on.
In its appearance , egg powder (recipes with it will be presented below) is a yellowish dry mass. It can be stored at room temperature, placed in an ordinary bag or jar, and also used to prepare dishes that do not require the use of fresh eggs.
Egg Powder Production
As mentioned above, dry raw materials in the form of egg powder plays an important role for the food industry and has several 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. Subsequently, they are transferred to the sorting section.
- Sorting process. It is carried out to identify low-quality eggs. At this stage, they are seen through, and also inspected visually.
- Breakdown of eggs. This happens using a special installation. Protein and yolk are separated. The resulting mass is placed in stainless steel tanks.
- The process of filtration and mixing.
- The 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 is disk and nozzle. Having placed a melange in it, all moisture is completely removed from it. At the same time, the beneficial substances that are in the eggs are preserved. It is very important to maintain the correct temperature during the drying process. 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 finished product is obtained at the output.
- Powder packaging and 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.
Making egg powder omelette at home
Egg powder is great for making all kinds of baked goods. Although often other dishes are made from it. For example, scrambled eggs.
Of course, from an egg powder, such a meal is less lush than from a traditional set of products. However, in terms of its 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 components:
- whole milk of high fat content - about 1.5-2 glasses;
- egg powder - about 3-4 large spoons;
- allspice and salt - apply to taste;
- butter - add to taste;
- fresh chopped greens - apply to taste and desire.
Component Preparation
Before proceeding with the heat treatment of the omelet, it is necessary to prepare the basis for it. To do this, lay the egg powder in a deep bowl and fill it 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 is necessary so that the powder swells a little, making the omelet more lush and tasty.
After the specified time, salt and allspice are added to the resulting mass, and then beat well using a blender.
Fresh greens are also chopped separately. If you do not have such a product, then you can not use it.
Cooking on the stove
After the egg mass is ready, immediately proceed to its heat treatment on the stove. To do this, take a deep frying pan and taste it with oil. Then, previously beaten egg mass is poured into the heated dishes. After sprinkling the omelet with chopped herbs, it is tightly covered with a lid and cooked over a fast fire for about 4 minutes.
Over time, the pan is removed from the stove and, without opening, left aside for another 5-7 minutes. Under the influence of steam, the omelet should be completely cooked.
How to present to dinner?
After preparing the omelet, it is laid out on plates and decorated with a slice of tomato and herbs. They serve such dinner to the table along with a slice of bread and fried sausage.
Making homemade mayonnaise
Egg white powder and yolk can be used not only to prepare delicious homemade cakes and omelettes, 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 - about 20 g;
- sunflower or olive oil (to your taste) - about 130 ml;
- drinking warm water - approximately 30 ml;
- natural mustard - ½ dessert spoon;
- lemon juice - about 1 dessert spoon;
- sugar and salt - about ½ dessert spoon each.
Cooking process
There is nothing complicated in making such a sauce. Egg powder is laid in a deep container and diluted with water 30-35 degrees. Both ingredients are thoroughly mixed until the lumps completely disappear and left to swell for 23-25 minutes.
Over time, salt, mustard and granulated sugar are added to the resulting egg mixture. After that, it is beaten with a blender at the highest speed.
Vegetable oil is slowly and very carefully introduced into the resulting mass. In this case, the egg mixture is continuously mixed using the same blender.
The most important thing at this stage is speed. The higher it is, the better the egg mixture will bind to oil and other ingredients.
As a result of such actions, you should get a uniform and fairly thick emulsion. As a rule, homemade sauce has the same consistency as a store product. However, it is more yellow, tasty and fragrant.
Before use, mayonnaise is preferably cooled in a refrigerator.
To summarize
As you can see, both omelet and homemade sauce are easily prepared from egg powder. If you decide to bake a biscuit, then you should use all the same ingredients, with the only difference being that instead of eggs, a yellow dry mass is used to knead the dough.
Subject to all proportions, as well as prescription requirements, you will definitely receive a magnificent and tasty biscuit. By the way, all store cakes are made of this powder. Therefore, they are very soft and delicate.