Whole Egg - Food Product

Whole Egg is a powdered food product obtained by drying chicken eggs.

500 g jar with measuring cup
13,40

8 in stock

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Whole Egg is used for the preparation of sweets, baked goods, pancakes.

The product is recommended for preparations to be cooked.

Whole Egg can also be used in cooking respecting the reconstitution ratio: 1 part of product with 3 parts of water.

100 g of Whole Egg Powder is equivalent to 10 eggs.

Eggs whole in chicken powder.

Nutritional information:

Average analysis

For 100 gr

Per serving (20 gr)

Energy value Kj

Kcal

2495

600

499

120

Fat

of which saturated

g

g

45

15

9

3

Carbohydrates

of which sugars

g

g

1,5

0,8

0,3

0,16

Proteins g

46

9,2

salt g

1,1

0,2

The attached measuring cup contains about 14 grams of product.

 

10 g of powder = 1 medium egg.

Powder / water reconstitution ratio = 1/3.

  • 1st Example for the reconstitution of 100 g of egg: dissolve 25 g of powder in 75 g of water.
  • 2nd Example for the reconstitution of 1 medium egg: dissolve 10 g of powder in 30 g of water.

Wait 10 minutes before using.

Keep the package closed and in a moisture-free environment.

Allergens present: Eggs

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