Dry egg white. Nutritional value, application

Dry egg white is a universal product. Due to its properties and storage convenience, it is used in all areas of human activity related to food production - from dietary meals to high cuisine.

About its composition, nutritional value and methods of application, we will discuss in this article.

Lycabetism

Albumin (dry egg white) is a food product derived from fresh chicken eggs. The protein is separated from the yolk, and then subjected to filtration and heat treatment. As a result, a tasteless creamy powder with a pronounced egg odor is obtained. It is extremely useful due to a unique set of amino acids, which are absorbed by the human body almost 100%. For example, protein from meat is absorbed by less than 80%, from dairy products - by 85%.

100 grams of dry protein account for 74 grams of protein, 2 grams of fat, 3 grams of carbohydrates, 326 kcal.

Protein pancakes

By composition above it becomes clear that dry egg protein is an ideal food for athletes who need a large number of proteins. We suggest preparing pancakes with albumin, which will fill the needs of the body in the protein:

• Dry protein - 75 grams;
• Oat flour - 20 grams;
• Egg - 1 piece;
• Baking powder - 5 grams;
• Milk fat-free - 150 ml;
• Sugar (honey, vegetable substitute for sugar, etc.) - to taste;
• Salt - a pinch;
• Vanillin - pinch.

Cooking?

Stir the egg whites in milk until uniform, add the remaining products to them. It should be a thick, viscous dough.

Preheat a medium-heat frying pan with a non-stick coating.

Pour the dough into the center of the pan, you should get round fritters with a diameter of 10-12 cm.

Fry pancakes from 2 sides to a ruddy crust.

Serve with honey, yogurt and fresh fruits for the season.

Confectioners road!

Dry egg white is especially in demand with confectioners, as it has better physical characteristics than fresh protein - better whipped, foam turns stronger and better retains sugar. All this is extremely important in the manufacture of meringue, marshmallow, soufflé and other air masses.

Also albumin is used in the process of making macaroni cakes - they are partially or completely replaced by fresh protein.

The advantages of a dry product include:

• Stability of final products;
• High sanitary level of production;
• Acceleration of the process of manufacturing products.

Fresh raw materials can be completely replaced with dry egg white. How to use in this case? Simply dissolve 1 part of the powder in 7 parts of the liquid, thoroughly kneading for 25 seconds, then allow 40 minutes to stand. That's all - you can use according to the recipe.

Berry meringue

Albumin is an ideal option for those who love experiments, since it will help you to prepare berry meringue.

Classical meringue (Italian, French, Swiss - it does not matter) does not tolerate a large number of external additives such as berry puree or juice, as the percentage of moisture in the mass increases, due to which the consistency suffers. If you want to bake a real raspberry meringue, then we strongly recommend using albumin.

The following products will be required:

• Dry egg albumen - 34 grams;
• Water - 100 grams;
• Berries of raspberries (strawberries, blueberries, currants, etc.) - 340 grams;
• Sugar - 300 grams.

Preparation

Preheat the oven to 80 degrees.

Cover the baking sheet with baking paper.

Mix the water with the sugar in the saucepan and put on a small fire without interfering.

Grind the raspberries in a mash and rub through a sieve to get rid of the pits. We recommend that you do not skip this step, as the bones can interfere with eating.

Bring the syrup in the saucepan to a temperature of 121 degrees.

Add the dried egg white to the mashed berries and start whipping the mashed potatoes.

Without turning off the mixer, gently pour into the bowl of boiling syrup. Beat the syrup until strong spikes.

The resulting berry mass is placed in a confectioner's bag and put the berry meringue on baking paper.

Bake for 2-2.5 hours - it should be evenly dry.

Completely cool, if desired, decorate with powdered sugar.

Raspberry meringue can be used as an independent treat or as an element of dessert. For example, use berry meringue to create a dessert "Pavlova" - complement the basis of protein with fresh fruit and cream.