Powdered Egg Whites

Store in a cool, dry place in an airtight container. Best if used within 1-2 years for optimal leavening.

To rehydrate, whisk the powder with water. A common ratio is 1 tablespoon powder to 2 tablespoons water to equal one large egg white.

Add a pinch of cream of tartar to help stabilize whipped egg whites.

Use in recipes where you need the structure and leavening of egg whites without the richness of the yolk.

Not rehydrating properly: Ensure the powder is fully dissolved in water before using.

Over-whipping or under-whipping: Follow recipe instructions carefully for best results.

Assuming it will perform identically to fresh egg whites in all applications: While similar, subtle differences in texture can occur.