Whole Egg Powder 1KG Long Lasting Scrambled Eggs Home Cooking *Egg Yoke & White

Fast delivery and well packaged. It arrived in a sturdy box, the powder was in a clear sealed plastic bag with a label attached inside another bag. I purchased this in June 2022 and my label had a Best Before Date of 13/10/23 (16 months). The country of origin states the Netherlands and the supplier address in London is also stated. Nutritional values are listed and the Ingredients states “Pasteurised Dried egg, Contains Egg, May Contain traces of Gluten, Soy, Milk. Instructions for Reconstitution are also given.The powder was a lovely uniform pastel yellow colour. It looked to be well refined and pure. As other reviews have mentioned, the powder does have a slight fish odour but because I was aware of those comments I was expecting that. Presumably the slight odour is a natural consequence of the pasteurised drying process. However, that slight odour disappears when the egg powder is reconstituted and cooked.My logic concerning the safety of using egg powder versus natural eggs is that egg powder has been produced for decades, and that process has been improved with modern technology and food science data, so providing a company processes the powder correctly under hygienic safe conditions, then a pasteurised egg powder should be as safe as fresh eggs, if not even safer, especially as fresh eggs can go off very quickly, whereas powder, providing that it has been processed and stored correctly, will last for well over a year at the absolute minimum according to this company’s label.We added 75g of water to 25g of powder (weighed to be exactly as per their instructions for the equivalent of 2 medium hen eggs) and whisked it up with a hand whisk to ensure it was light, aired and well mixed. Then we scrambled that to do a taste test (picture attached). We did it in a frying pan that was sprayed with light sunflower oil cooking spray. The result was one of the best scrambled eggs we have eaten. We throughly enjoyed it. The texture was perfect (not rubbery at all like some scrambled eggs can be). Personally, there was no way I would have been able to tell from look, taste, or texture, that the scrambled egg was made from powder.Now that we have confidence in the powder, and know that it tastes just like fresh eggs as far as we are concerned, we’ll use it without reservation in all our cooking and baking, as required. We’ll probably buy a 500g pack of egg Yolk powder online and some sachets of egg white (albumen) from our local store, with appreciating now how useful it is to have egg powder at hand. That way we’ll also have all types of baking recipes covered where egg yolks and whites need separating.I transferred the powder to Kilner jars (picture attached) for easier convenience and better long term storage. There is enough spare powder after doing those two jars from our 1kg bag to make some omelettes or a cooked breakfast or two.

The process of drying the eggs reduces the cholesterol, which is perfect for me. Sire you can't fry or poach them, but as a scramle replacement this is amazing. It comes out as a perfectly smooth batter for scrambled eggs, which means you can do all of the cool folding and gentle cook techniques that you see on YouTube with ease. If you want smooth omlettes cooked to whatever moist or dry level that you prefer, this is the stuff. Also great for adding to recipes as a cholesterol-light option.

Life saver when you run out of eggs for cooking or fancy scrambled for breakfast

Takes a little bit of trial and error but so far have made decent scrambled eggs and Yorkshire puddings. Good store cupboard ingredient if you don’t want to tussle for eggs during the supermarket COVID panic buy

Honestly bad on their own. If you use as part of another recipe, you can just about tell they're not real eggs, but if you're not looking for it you probably wouldn't notice.Also, be very warned, this is a VERY large bag that you will not be using any time soon, and it stinks.

Eggy weggies go well with veggies.

Highly recommend this egg powder, good both for baking and for breakfast egg dishes. Great quality and taste and saves storage space compared with fresh eggs. Keeps well and simple to reconstitute with water. I was extremely dubious about powdered egg before trying this product but now a convert. This is the only brand I have bought and I am happy with its quality so no hesitation in recommending if you are unsure.

I've just finished my first bowl of scrambled egg and if someone had made it for me and not said that it was powered egg, I wouldn't have been able to tell. It is quite lumpy in places, so running it through a sieve wouldn't be a bad idea, otherwise you'll have a harder time of preparing it for cooking when you add the water. Once mixed with water, it takes on the same look as a whisked egg, since it is made of both egg white and yolk, but it's just a little more runny. Once in a frying pan, if making scrambled eggs, the cooking procedure is exactly the same as with real eggs, just keep stirring. It'll eventually take on the same consistency as normal scrambled egg and taste just as good. As for water, from what I've read, one heaped tablespoon of powder will need about 3 tablespoons of water. I made my first scrambled egg with 2 tablespoons of powder, so I just added a third of a small cup of water and it still came out pretty well. Larger mugs might only need 1/4 water to 2 tablespoons of powder. That'll be enough for a small serving, but since it was my first time dealing with powdered egg, I think it came out pretty well, all things considered. For a larger, bowl full of scrambled egg, you might want 4 heaped tablespoons of egg powder and half a cup of water. Since I've never used powdered eggs before, this is only a guess.Bon Appétit.