Whole Egg Powder - Free Range, Non-GMO, Gluten Free - Recyclable Container (500g)

This is a great product. I use it to make homemade mayonnaise and the result is delicious. It has the advantage of being pasteurised, so the mayo keeps for longer, though it doen't get much of a chance in our house!

I received this today and tried out immediately. I measured out exactly - 12g egg powder 37g water (1 egg equivalent) and dry fried as an omelette - absolutely fabulous, cooks and smells exactly like an egg. I bought it to make omelette wraps for my lunches/ buritto breakfasts so this will be ideal. Having had a bad experience with a real egg in the past (won't go into detail), I'd stopped eating eggs and can't stand the smell of the shell, so this product is ideal for me. I'm also looking forward to using it for baking. I have a question, however. Has anyone tried making up a small amount - say 4 egg equivalent - and keeping it in the fridge? Does it keep this way? I was thinking this might save weighing/ measuring as often.

First thing, it's difficult to open the tubs without destroying the lid. Once in, you find a clumped mess. I gave up trying to loosen it and instead took out the portion I wanted using the rule 1 level dessert spoon = 1 egg. I added the water but it was very clumpy stilland I found it difficult to mix. So I scraped the whole lot into a little battery operated blender which did a great job. It cooked exactly the same as fresh eggs, but was a little watery. I had just guessed at the water needed so that's on me. Taste wise, slightly soft due to excess water, but apart from that the texture was very similar to fresh eggs and the taste also. I'd forgotten to add salt before cooking too so that didn't help. All in all it's not that bad at all and considering you will need this when fresh eggs aren't available at all, it's a very worthy alternative and I suspect many won't even notice the difference if it's seasoned.

I am very happy with the whole egg powder. It makes fabulous omelettes and scrambled eggs. Works well in cakes too. The ratio of powder and water still confuses me slightly. It seems the popular amount for one egg is: two tablespoons powder, two and a half tablespoons water. Simples right? But to me the consistency didn’t look right so I adjusted accordingly until I thought it looked right. I don’t really know how much water to powder I used but it did a great job.

Excellent 👌🏼

Noy the real deal. Emrrgency supply

Arrived quick, keeping this for emergency

Absolutely doesn't work. Does not stay fresh enough to mix