Äggpulver

äggpulver, also known as egg powder, is a dried product made from eggs, commonly used in cooking and baking. It is produced by removing moisture from egg whites or whole eggs through methods like spray drying or freeze-drying, resulting in a fine powder. The primary components are egg proteins, with some formulations including minimal additives such as salt or anti-caking agents.

In culinary applications, äggpulver serves as a substitute for fresh eggs, providing leavening (from egg whites), emulsification (from egg yolks), and moisture retention. It is convenient for storage and transport, especially in professional kitchens or for home bakers seeking long-term egg supply. When using, it is typically reconstituted by mixing with water in a ratio of 1:2 to 1:3 (depending on the product), then incorporated into recipes like meringues, custards, or baked goods.

Nutritionally, äggpulver retains most of the protein and essential nutrients found in fresh eggs, though some vitamins and minerals may be slightly reduced during processing. Proper storage—kept in a cool, dry place and sealed after opening—is crucial to prevent spoilage and maintain quality. Different brands may vary in their composition, so following the manufacturer’s instructions for reconstitution and usage is recommended.