A free flowing powder made from the spray dried white or albumen of fresh hen eggs. It is used as a pure source of protein and for its convenience in both savoury and sweet applications. The aerating, whipping, foaming and binding properties of egg white are perfect for use in terrines, fish cakes and in the clarification of consommes or in meringues, confectionery, nougats and macarons.
Rehydrated egg whites behave just like normal egg whites, just slightly less gelled in their uncooked state. One tablespoon of egg white powder combined with two tablespoons of water creates the equivalent amount of egg white found in one fresh egg.