So, is there anything that could possibly be better than a fresh egg?
How about the incredible edible egg powder, Janie?
We'll learn all about that today on WTF.
Hello, and welcome to WTF, where we transform food here in the
Modernist Pantry test kitchen.
I'm chef Scott Guerin.
And I'm Janie Wang, the owner of Modernist Pantry.
Today, Scott and I are going to be talking all about egg powders.
Really, what are the benefits of using them?
We're going to be doing quite a few demos on really cool applications of egg
powders, and answer the big question: are egg powders as good as fresh eggs?
So Scott, let's take it away.
And what do we have here?
The big thing is that people, whenever they want to buy egg powders, it's can I
do everything that a normal egg can do?
And that's kind of what we're going to show off here today.
We're going to show you a whole egg, egg yolk, and egg white powder, and
then what you can do with them, which is basically anything that you could do.
But the best part is, is that they're pasteurized.
So if you want to do something that is not cooked, like a meringue, you
don't have to worry about salmonella.
I think like that.
The first thing I am going to do is I need to get something into the pan,
because it's going to take a little while to cook if you do it properly.
And we're just gonna make scrambled eggs, something so simple, and we're going
to do it out of our whole egg powder.
Okay.
So what I have here, do you actually see how fluffy it is?
This is our whole egg powder, and there's two tablespoons in here.
And it seems like a lot, but I really packed it into those tablespoons.
And then I have four tablespoons of water, or three and
three-fourths tablespoons of water.
And I mix it in.
And then, just going to show you three different ways.
So I have a whisk here, a spoon, and a fork, just showing you how easy it is.
You can use any of these when you are mixing in your powder.
So I'm just going to get them.
You're just going to whisk it until there's almost no lumps.
Obviously, if we whisked until there was no lumps, we'd probably
be here for a couple of minutes.
But they will cook out.
And I love how easily they're coming together.
So I think sometimes people are concerned about powders, and whether you need like
a special blender, but not for these ones.
I have a lightly buttered pan.
And the best part about scrambled eggs: when you make them, your
pan does not have to be hot.
Some people think it needs to be very hot and you have to hear
a sizzle when you put it in.
No, you just need to have a little bit of butter in there.
It should be seen and not heard.
So I'm going to put in my powdered whole eggs, just making
sure I get all of it in there.
Spread it out in my pan, and you can already see it starting to cook.
It's okay if a little bit sticks to the bottom of the pan, that's fine.
As long as you don't have it on such a high temperature where
all of it is going to stick.
Kind of one cool application with this would be, you know, if you're
going camping and you want to make scrambled eggs or an omelet over
at your campsite, this would be a great way to have access to that.
Yeah.
And this is just one application of it, right?
We can make scrambled eggs.
And this is showing, hey, once they were constituted and it took, what, maybe a
minute, but before the water went into it, and now we almost have scrambled
eggs, completely finished in a pan.
But what else can we do with this product?
What we have here, and we can put it up front in just moment, is
that we made our own dry cake mix.
So these are really cool if you wanted to make like a bunch of mason jars
and you give them out to people for their birthday or at the holidays.
This is an inexpensive gift for you to make, but it also has a
little bit of love and care from your own, you know, recipe books.
So we made our own chocolate cake, and you can find this recipe on the blog.
And we show you here, hey, it actually works.
Right.
So we have cupcakes that we made and we also made a nice
little cake that we frosted.
Ooh, that looks delicious.
And what's in this jar?
So in that jar, it also shows you how unhealthy cake is for you.
There's the egg powder at the bottom.
We have about three quarters of it full of sugar.
Chocolate, and then our flour mixture, which has a little bit of
glycerol monostearate, which we'll talk about in a future episode, which
helps with the emulsification of it.
There's a little bit of baking powder and then some chocolate chips
on top, which gives it a really nice rich kind of fudgy texture.
Cool thing about this, all you have to do is add water and oil.
So the recipe will be on the blog, just add water and oil to it.
Boom, mix it up, put it into your pans, and you can cook it
and it will come out perfectly.
And it, it doesn't have to be like a cake mix that you buy at a store.
It's your own.
Yep.
And it tastes really great.
We ate like a whole sheet of it the other day and it was delicious.
Yeah.
We had an extra sheet and I ate that entire sheet.
So, our scrambled eggs are done.
They're beautiful.
Ready to go all, they need just a little bit of salt, pepper, some bacon.
So let's go on to our next one.
So we have our egg yolk powder, and this is really common for things like custards.
You can do a lot of cold applications with this.
You can make mayonnaise with it.
You can make whatever you really want to make with it, but I'm just
going to show you a very simple one.
And then we're going to talk about a custard that we made with it.
'Cause that's a big deal if you can make a custard out of a dry egg.
That's a testament to a high-quality egg.
Yeah, absolutely.
So right here I have, I'm just going to mix up with a spoon.
It's going to be slightly thicker than what a normal egg yolk would look like.
And that is a one and a half level tablespoons to one tablespoon of water.
Okay.
And if you are like, I don't remember any of this information.
This is actually all on the back of the package.
Yeah.
So it will be there.
Don't worry.
Yes.
So I'm just going to break it up, make sure that there aren't any clumps.
There shouldn't be, but these things love water.
So even the moisture in the air will start to make them, you
know, stick together a little bit.
But then I add in my water and quickly, like we said earlier, let it mix up.
And with these, I like to let them sit, especially with the whites and the yolks.
Just let them sit for maybe a minute before you do anything with them.
Obviously, if you're making a custard, you've got to go
through a tempering process.
That's plenty of time, but if you were going to take this and then, let's
just say, mix it into a mayonnaise, give it a little bit of time before
you, you know, get on making it.
It needs to hydrate a little bit, right?
There's fat and moisture in here.
So boom.
We have our egg yolk, but now we have crème brûlée.
To save a little bit of time, I made one ahead of time, but we also have this.
This is a finished crème brûlée.
And we want to see what that texture is really like.
Okay.
So Janie, you want to take it and here's the spoon.
You can dig into it and just show the camera how well these egg yolks work.
They look great.
We can kind of see that.
Can I eat this one?
Yeah.
So yeah, you could see the perfect texture in here.
It should almost look like soft butter when you have a really
properly made crème brûlée.
Oh, it tastes like soft butter.
This is so good.
Yeah.
Okay.
So perfect.
And then yes, we have our beautifully made crème brûlée here, which I'm
going to eat a little bit later.
So we'll save that.
It's coming up.
So there'll be plenty of pictures of that.
I'm sure.
And what's so great about the egg yolk and the egg white is just how
they, they really reduce waste.
Right?
Because sometimes you're just like, you got three egg whites and then you
got three egg yolks just sitting there.
And a lot of people get nervous with these.
Oh, what extra products are they putting in there?
What extra ingredients are in there?
These are just eggs.
There may be slightly a little bit of anti-caking agents, but that's just going
to keep it from turning into a big block if it does become exposed to moisture.
Ours has no anti-caking agents.
Perfect.
Yup.
I'm not against anti-caking agents, but some people do get a little nervous.
They see like silicon dioxide on there and they were like, we don't like that.
So no silicon dioxide.
100%, US-produced eggs.
That's great.
Even, even better.
So our last one is our egg whites.
Yeah.
And this one is a little bit tricker than the others, because you do
want to have at least warm water.
Some of our information says hot water, but I don't want people to
be boiling water and be putting it into their dry egg whites.
So yeah, it just needs to be warm to the touch.
So if it's like, I like to say baby's bath water.
If you have that, then you can make your egg white powder
into reconstituted egg whites.
This one I do like to give a little bit of time because you want to be able to make
a beautiful meringue, which we have here, which will show how, how well it works.
But you don't want to take this, put it into a mixer, just start blending it
because then, there may be like slight clumps and people will look at it and
say, well, this isn't really working.
Mix it up beforehand, give it a little bit of time.
And then you can go ahead with it.
You can also take this meringue and make meringue cookies and all sorts
of different things out of it that you would normally do with egg whites.
And for the egg whites, it's one and a half teaspoons, to two
and a half tablespoons of water.
And you can see how fluffy it is.
It actually looks like more than the egg yolk.
The egg yolk tends to be a little dense because it has all that fat in it.
So just going to mix in my water, it's a little warm, and as you can
see, so it takes a little bit more work, but I'm doing it with a fork,
which is the hardest way to do it.
Okay.
Yeah, you can really kind of start seeing that forming.
Yeah, it takes a little bit of time for me.
But people will see this generally and go, oh, no.
These don't work.
Well, they do.
You just need to make sure that you mix them in properly.
If you have a blender, you can use a blender.
I just wouldn't whip it on the highest speed possible, because then you're
going to start making meringue.
You're going to start incorporating that air.
So we can take a little bit of time with this.
And while I mix this, Janie, you mind showing off our meringue?
Absolutely.
So this is a gorgeous, gorgeous meringue that Scott made from the egg
white, which is actually one of the most common questions and requests
that people want to use it for.
And you can just kind of see how nice and foamy and rich this is.
You dip it in there, then you should be able to get a decent peak off it.
We made it just before we came on the air here.
Yep.
Okay.
So there we go.
Put that straight up in the air, straight up and just like this.
There you go.
Now you can see the point.
It's not flopping over, which means it's got nice, stiff peaks.
So with the egg white and the egg yolk, if someone wanted to, can they
put it directly dry into a recipe or should they always be reconstituting?
No, they work great if they're dry into the recipe because they will be mixed
in, let's say, with the flour in here.
And this one, we just put it on the bottom because it's the whole egg powder.
It works in really, really well.
And if you're doing it in a stand mixer, it's going to blend in.
The egg white, I would definitely suggest putting it into the other dry ingredients.
Like we said, it takes a little bit more time and you can see
it's about 90% of the way there.
And it's a great way to really just kind of be more economical in both your, the
space in your refrigerator, because you can have like a bag of it just sitting
in the pantry for much longer than you can have fresh eggs sitting there.
Right.
And then also you don't, like me, end up with like a freezer full
of just like random egg bits that I'm like, I'm just going to save
these for later and use them.
And then just never do.
So, yeah, so no waste.
No waste here.
And like we said, yes, there are, you know, a few clumps in here, but this needs
a little bit of time to reconstitute.
So that, that's the only one that we tend to see.
Oh, no, what's happening here?
It's just that it just needs a little bit of time to reconstitute.
After a little bit, you know, maybe two, three minutes, it'll fully come together.
Just keep giving it a few whisks here and there.
Yeah.
Go about making your recipe.
Yeah.
So you can get, definitely, the recipes for the crème brûlée, and for this
chocolate cake from the mix, that's on the, that's going to be on the blog.
And if anybody wants a scrambled egg recipe, we can certainly do that as well.
Well, I'll send you a private recipe for it.
Is there anything else we want to talk about?
You know, we definitely showcased exactly what they do, how easy it is to make them.
Like, what else do we need to cover?
That's pretty much all we needed to cover.
It's just, you know, know your ratios and you can make whatever you really want to.
If you're making a custard to a meringue, to even if it's your own chocolate cake
recipe, you just want to substitute in the egg powders, just know the ratios and then
you can put them into the mix yourself.
Yeah.
So that's a great really, really versatile range of products.
And a fun tip: so some people do buy the egg yolks and whole eggs
in order to put them into pet food.
So people who like to make homemade pet food like fish food and all that stuff.
So they like to mix it in there because you have the high protein.
Again, no food waste.
You don't have to worry about like salmonella or anything.
So it's a great alternative.
And like we said, if you're going off grid, you know,
take some egg powder with you.
The egg white powder works great for like protein shakes and items like that too.
So there's a very high protein content.
It's inexpensive.
And then you can get all the benefits of it.
Yeah, absolutely.
So, you know, from here in the Modernist Pantry test kitchen, I'm Janie Wang.
And I'm Scott Guerin.
We hope you enjoy today's episode.
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