Whole Egg Powder (Powdered Eggs) for Restaurants, Cafés and Bakeries
Whole egg powder is real chicken egg — yolk and white together — with the water removed, leaving a fine powder. Add the water back at the right ratio and you have ready beaten egg for your recipe, with no trays, no shells and no broken or spoiled eggs.
Fried chicken and escalope restaurants use it in breading batter, breakfast spots and cafés use it for omelettes, pancakes and waffles, and bakeries use it in cakes, doughs and biscuits. Hotels and catering kitchens that prepare large batches every day rely on it too.
The maths is simple: 1 kg of whole egg powder with 3–3.5 kg of water makes 4–4.5 kg of beaten egg, so plate cost is calculated in grams and taste and texture stay the same on every shift and in every branch. As a dried powder with long shelf life, it needs no fridge before mixing and saves storage space. Al Laith supplies it in 1 kg packs and 15 and 25 kg bags, delivered across Egypt.
Also known as: egg powder, powdered whole egg, dried whole egg, whole egg powder
Best in
- Breading batter for escalope and fried chicken
- Omelettes and scrambled eggs for breakfast menus
- Pancakes and waffles in cafés
- Cakes, doughs and biscuits in bakeries
Why chefs use it
- Dried powder with long shelf life — no spoiled or broken eggs, no shells
- No fridge needed before mixing, saves storage space
- Exact yield: 1 kg makes 4–4.5 kg liquid egg
- Consistent taste and texture on every shift
How to use & dosage
- 1 kg whole egg powder + 3–3.5 kg water = 4–4.5 kg beaten egg.
- Whisk the powder with the water until fully dissolved, then use like fresh beaten egg.
Chef's tip
- Prepare only what the shift needs; keep the rest as powder in a closed pack.
- Once reconstituted, treat it like fresh beaten egg: keep it chilled and cook it through.
Read more
- Broasted and Fried Chicken Seasonings for Restaurants
- Whole Egg, Egg White and Egg Yolk Powder for Cafés and Bakeries
- Ingredients for Hotel Kitchens, Catering and Contract Food Service
- How to Reconstitute Egg Powder: Water Ratio Table
- Egg Yolk Powder for Mayonnaise and Sauces
- Egg White Powder (Albumen): Uses and Preparation
- Egg Powder vs Fresh Eggs: A Restaurant Comparison
- How to Keep the Same Taste Across Every Branch
- The Secret of Restaurant Broasted Chicken Marinade
Frequently asked questions
Is egg powder real egg?
Yes. It is chicken egg with only the water removed; add water at the stated ratio and it becomes liquid egg again.
How many eggs is 1 kg of egg powder?
1 kg with 3–3.5 kg of water makes 4–4.5 kg of beaten egg, which replaces a large number of fresh eggs depending on egg size.
Can egg powder be used for breading and omelettes?
Yes. Mix it with water and use it as egg wash before breadcrumbs or flour, and in omelettes, pancakes and cakes like fresh beaten egg.
Where can I buy egg powder in Egypt?
Al Laith supplies restaurants, cafés and bakeries in every governorate of Egypt, in 1 kg packs and 15 and 25 kg bags. Request a quote on the site or WhatsApp.
What is the price of egg powder?
It depends on quantity and pack (1 kg pack, 15 kg or 25 kg bag). Send us the quantity and your governorate on WhatsApp for a detailed quote.
Want a consistent marinade and a known plate cost?
Send us your menu on WhatsApp — the Al Laith team suggests products and dosages and sends a quote and a sample. Delivery across all of Egypt.