Interesting facts about pasteurised egg yolk and egg white

Everything you need to know about the egg

With eggs, we differentiate between egg yolk, egg white and whole egg. Whole egg means the whole egg, which is mixed until there is no longer any recognisable difference between yolk and egg white.

A normal, medium-sized egg weighs between 50 and 55 g. The proportion of egg yolk in a normal egg is between 20 and 25 g, the proportion of egg white between 25 and 35 g.

What is pasteurised egg and where can I buy it?

There are often recipes where you only need either egg white or egg yolk. It is therefore a shame to throw away the remaining egg afterwards. Egg whites can also be frozen, but are not equally suitable for all creations afterwards. For this reason, we would like to introduce you to a more environmentally friendly and economical option. Egg white and egg yolk powder is actually nothing more than egg white or egg yolk from which the water has been removed. To restore them to their original state, you simply need to add a little water to the powder.

The egg white and egg yolk powders from our shop are both pasteurised. This means that pregnant women can also use this product without any problems. They can also be used to make delicate desserts such as chocolate mousse or a delicious tiramisu without the risk of salmonella.

The range of applications for both powders is enormous. You can use the powders in the kitchen, in the bakery, for creams, patisserie, cakes, cake fillings and much more. Basically, you can use them for anything you can use fresh eggs for. The egg whites are excellent for whipping until stiff and can therefore be used for mousses or meringues. The egg yolks can easily be beaten until frothy and are therefore ideal for making sponge cake, cakes or cake fillings.

Protein powder

Add five parts cold water to one part protein powder. Here, 5 g protein powder (+25 g water) corresponds to one fresh egg white.

Stir the mixture with a whisk and place in the fridge for approx. 20 minutes. The infusion time will dissolve any lumps. Nevertheless, we recommend that you stir the mixture briefly every 5 minutes. Finally, stir well once more and you have a ready-to-use egg white.

Egg yolk powder

Add two parts lukewarm water to one part egg yolk powder. Here, 7 g egg yolk powder (+14 g water) corresponds to one fresh egg yolk.

Again, mix the mixture with a whisk and leave to stand at room temperature for approx. 10 minutes.

Storage and shelf life

Once the powders have been opened, you should store them in a dry place at room temperature. Ideally, they should also be packed airtight. The two powders each have a shelf life of up to one year.

Posted in: Things to know, General topics

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Eiweisspulver
By: Vicky Buchmann On 2024-06-04
Rating:
★★★★★ (5.0)

Kann ich auch ‚Spiegelei‘ damit machen?

Dank und Gruss

Replied by: Nicholas Burk On 2024-06-05 Hey Vicky

also Rührei ist damit ganz einfach zu machen. Für ein Spiegelei müsstest Du einfach kreativ werden, wie Du die Form hinbekommst. Also für Spiegelei wäre es deutlich einfacher ein frisches Ei zu nehmen. Aber mit etwas Spielerei bekommt man sicherlich auch ein Spiegelei aus dem Pulver hin

Dein miniSchoggi Team
Eiklarpulver
By: Peter On 2024-02-14
Rating:
★★★★★ (5.0)

Kann man dieses Aufgelöste Eiklar zum Klären von Suppen und Ansätzen einsetzen?

Replied by: Thomas Ramseier On 2024-02-15 Hallo Peter
Vielen Dank für die Anfrage und das Interesse.
Wir denken, dass es schon gehen sollte, habe es dafür aber bisher selbst noch nicht verwendet. Du müsstest es halt ev. mal mit einer kleinen Menge probieren.
Tut mir leid, haben wir dazu aktuell keine weiteren Infos. Würden uns aber sehr über eine Rückmeldung nach dem Test freuen :-)
Süsse Grüsse und bis bald
Dein miniSchoggi-Team
Selbstgemachtes Eis
By: Gigon On 2023-05-19
Rating:
★★★★★ (5.0)

Guten Tag kann ich das Eigelbpulver auch für selbstgemachtes Eis verwenden?

Replied by: Thomas Ramseier On 2023-05-19 Vielen Dank für die Nachricht. Ja, dies geht natürlich ebenfalls, einfach auch gut zu Beginn anmischen und dann einsetzen. Süsse Grüsse vom miniSchoggi-Team

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Interesting facts about pasteurised egg yolk and egg white

Everything you need to know about the egg