Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 571 kcal | 162 kcal |
| Protein | 50.3 g | 14.3 g |
| Fat | 37.9 g | 10.8 g |
| saturated | 12.4 g | 3.5 g |
| Carbohydrate | 2.8 g | 0.8 g |
| sugars | 1.6 g | 0.5 g |
| Fibre | 0 g | 0 g |
| Sodium | 567 mg | 161 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.8 kg Fresh Eggs (about 35 medium)
Instructions
- Use eggs that are fresh and uncracked, and wash the shells before you break them. Everything that gets into the tray comes off the outside of the shell, and this process has no boiling step to deal with it.
- Whisk the eggs in a blender until the yolk and white are one uniform colour with no streaks. Streaks dry at different rates and the pale parts go brittle while the yellow stays tacky.
- Wipe a fruit-roll sheet with the barest film of oil on a paper towel. Too much and the egg beads up into islands instead of spreading.
- Pour the egg on in a thin layer, no deeper than a couple of millimetres. This is the single thing that decides whether the batch works — a deep pour skins over and traps wet egg underneath where you cannot see it.
- Dry at 63 °C for 16 hours, which is deliberately at the top of the range. That setting is doing food-safety work on raw egg, not just drying it, so do not drop it to save time.
- The sheet is finished when it has gone amber and brittle and shatters when you flex it, with no flexible or shiny patch anywhere. Let it cool first, then hold it up to the light — any translucent area is still wet and the whole sheet goes back in.
- Grind the cold shards to a fine powder in short bursts and sieve out anything coarse. A coarse fleck will not rehydrate and shows up as a rubbery lump in the pan.
- Store the powder in an airtight jar with an oxygen absorber in the fridge and use it within three months, or the freezer for a year. Commercial egg powder is spray-dried and pasteurised and keeps for years; this is neither, so treat it as a short-term product, cook it thoroughly after rehydrating, and throw out any jar that smells at all off.
