How to use egg powder for cooking – composition, proportions and step by step recipes with photos

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Egg Powder – In everyday cooking, it can save money and space in the refrigerator. Dishes from melange (egg substitute) are tasty, have considerable benefits, since it retains all the valuable minerals of eggs. On how to cook it yourself, in what recipes to use, read on.

What is egg powder

Dry melange, better known as egg powder, is an egg concentrate made from natural eggs processed into a loose powder mixture. Many people prefer the product to fresh eggs, because the shelf life is very long, and bacteria and viruses that can be in the eggs are excluded in the powder due to heat treatment. At the same time, the 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.

Chicken Eggs and Egg Powder

Egg Powder Composition

The composition of the egg powder includes only pasteurized eggs: proteins and yolks. Calorie content of the product is 549 Kcal per 100 g, while 280 grams of melange are equivalent to a kilogram of fresh eggs. The powder retains all the useful substances and minerals that eggs are rich in, but eliminates the risk of infection with salmonella and other bacteria. The main differences of quality melange:

  • It is well dissolved in water. Lumps – a sign of improper storage, excessive moisture.
  • The color is yellow, pale. A brown tint means that the powder is of poor quality, can spoil the taste of the dish.
  • The taste of the dish is natural, egg. If you feel a burnt, or other strange taste, it is a production error or a consequence of storage at too high a temperature.

What can be made from egg powder

The range of applications of melange is diverse: it is purchased in bulk at the plants, replaces eggs, and is added to all bakery, confectionery, semi-finished products, sauces. At home, egg melange can be used for baking, 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 several minutes to swell. Here are simple recipes with egg powder so you can appreciate the taste and application possibilities in cooking.

Egg Powder Omelet

  • Cooking time: 30 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 300 kcal.
  • Appointment: for breakfast, on a side dish.
  • Cuisine: International.
  • Difficulty: easy.

Any housewife will master the recipe for omelet from egg powder. 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 will get a full hearty breakfast, you can serve with herbs and grated cheese. How to make an omelet from egg powder, read on.


  • melange – 3 tbsp. l .;
  • milk – 400 ml;
  • salt pepper;
  • butter or vegetable oil for frying.

Lush egg powder omelette

Cooking method:

  1. Pour the milk powder, mix thoroughly so that there are no lumps, cover, let it swell for about 20 minutes.
  2. Season with salt and pepper, gently mix again.
  3. Heat the pan with oil, pour the mixture, fry under the lid over low heat until tender.

Egg Powder Pancakes

  • Cooking time: 40 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 300 kcal.
  • Destination: for breakfast.
  • Cuisine: Russian.
  • Difficulty: medium.

For pancakes on egg powder, you need milk, flour and dried yeast. This method helps to significantly save 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 salted by adding spices, chopped herbs. For frying, use sunflower or olive oil.


  • melange – 3 tbsp. l .;
  • milk – 800 ml;
  • water – 200 ml;
  • sugar – 100 g;
  • yeast – 1 tsp;
  • flour – 500 g;
  • salt – a pinch;
  • cooking oil for frying;
  • butter for lubrication.

Thin egg powder pancakes

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, leave for half an hour.
  4. Heat the pan well, heat the oil. Pour a little mixture with a ladle, distribute throughout the pan, fry until small bubbles appear, then turn over.
  5. Fold the finished pancakes on a plate, lightly greasing the edges with butter.

Egg powder biscuit

  • Cooking time: 50 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 300 kcal.
  • Purpose: for dessert.
  • Cuisine: International.
  • Difficulty: easy.

It takes a lot of eggs to make a biscuit, but melange can completely replace them. Egg powder biscuit is well suited for high cakes, soaked in cream and syrup, it turns out to be soft and soft. The ingredients needed for this are: water, flour, sugar and vanilla for flavor. You can cook in a conventional oven or in a slow cooker in the “Baking” mode.


  • 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.

Egg Powder Sponge Cake

Cooking method:

  1. Dilute the melange with water in a deep bowl, add sugar. For a biscuit, you need a uniform dense consistency, so it is better to breed, whisking with a blender at medium speed. Mass should increase well in volume. Then let it brew for about 10 minutes.
  2. Sift flour with vanilla, baking powder, mix, pour into a 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

Dishes from egg powder are tasty, nutritious, and anyone can prepare egg powder at home, which is its obvious advantage. You can personally verify the quality, composition of the finished product and fully control the conditions of its storage, in addition, it is always safe to eat dishes with dry eggs.

Self-preparation of melange is not the easiest and fastest procedure. For its manufacture you will need only fresh chicken eggs, 20 pieces for the preparation of powder for future use, 10 – for the first test. Important: do not use any additives and oil to lubricate the pan, this will affect the shelf life and taste of the powder. The first stage of melange preparation allows several methods:

  1. In the dehydrator: if you have a special apparatus for drying food, making powder in it will be most convenient. About 5 whole eggs are placed in each of the dehydrator trays, so it is best to separate them before breaking. Shake the eggs until foam and pour a thin layer into the trays on the lining. 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, and the mass must be mixed 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 battery or on top of a refrigerator, near the back wall, above the warm steam from the compressor. To do this, use small flat plates or trays, pour the desired number of beaten eggs into them (2-3 pieces per plate).

After completing the first stage, proceed to the second. Turn the resulting mass into crumbs using a blender or food processor and store in a dry, airtight container until use. For a savory taste, add a teaspoon of mustard powder to the melange. For baking – vanillin or vanilla sugar, cinnamon, which will make it more fragrant.

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