100 G Egg Whole (Dried) contains 594 calories. This is a common ingredient used in many recipes such as cakes, cookies, and bread. However, not many people are familiar with the nutritional value of dried whole egg.

The dried egg whole provides a good source of protein, fat, and vitamins. In fact, dried whole egg contains all the essential amino acids required by humans.

In this article, we will be discussing the nutritional facts, processing, storage, advantages, and disadvantages of dried whole eggs. We will also discuss how this convenient ingredient can be used in cooking.

Calories in Dried Whole Egg

Dried egg whole contains 594 calories per 100g. This is a high-calorie ingredient that can contribute to weight gain if consumed excessively. However, this ingredient is often used in small amounts in recipes so the calorie impact is usually minimal. It is important to use dried whole egg in moderation and maintain a balanced diet overall.

Dried Whole Egg Nutrition Facts

Dried whole egg is a good source of protein, fat, and vitamins. Specifically, 100g of dried whole egg contains: Protein: 47g Fat: 40g

Dried Whole Egg Protein Content

Dried whole egg is a convenient and cost-effective source of protein. As mentioned earlier, 100g of dried whole egg contains 47g of protein. This is a significant amount of protein that can support muscle growth and repair. Furthermore, dried whole egg provides all the essential amino acids required by the human body.

Why Dried Whole Egg is Popular

Dried whole egg is a popular ingredient in the food industry due to its convenience and long shelf life. This ingredient is versatile and can be used in a wide variety of products such as cakes, cookies, bread, and pasta. Dried whole egg is also a cost-effective source of protein compared to fresh eggs. This makes it an attractive ingredient for food manufacturers looking to reduce costs without sacrificing quality.

How Dried Whole Egg is Processed

Dried whole egg is produced by removing the water content from fresh whole eggs. The eggs are first cracked and then filtered to remove any impurities. The filtered eggs are then pasteurized and spray-dried. This process involves spraying a fine mist of egg onto a hot surface. As the egg dries, the water content evaporates leaving behind a dry, powdery substance.

Storage and Shelf Life of Dried Whole Egg

Dried whole egg has a long shelf life and can be stored at room temperature. However, it is important to store the ingredient in an airtight container to prevent moisture from getting in. Once opened, dried whole egg should be consumed within a reasonable amount of time to maintain its quality.

Advantages and Disadvantages of Dried Whole Egg

The advantages of dried whole egg include its convenience, long shelf life, and cost-effectiveness. This ingredient is also a good source of protein and can be used in a wide variety of recipes. The disadvantages of dried whole egg include its high-calorie content and the risk of contamination if not stored properly. Dried whole egg may also contain additives such as anti-caking agents that some people may be allergic to.

Versatility of Dried Whole Egg

Dried whole egg is a versatile ingredient that can be used in a wide variety of recipes. It can be used as a binding agent in cakes, cookies, and bread. Dried whole egg can also be rehydrated and used as a substitute for fresh eggs in recipes such as quiches and omelets.

Dried Whole Egg in Cooking

Dried whole egg can be used in many recipes and can be added directly to dry ingredients in baking recipes. If rehydrating the egg, it is important to follow the instructions on the packaging. Dried whole egg can also be used as a substitute for fresh eggs in recipes such as omelets and quiches. When using dried whole egg as a substitute, it is important to rehydrate the egg properly to achieve the right consistency.

Comparison with Fresh Whole Egg

Fresh whole eggs are a good source of protein and vitamins. However, they have a shorter shelf life compared to dried whole egg. Fresh whole eggs are also more expensive compared to dried whole egg, making the latter a more cost-effective option for food manufacturers.