Pronunciation: [ˈɛɡ pˈa͡ʊdə] (IPA) 
The spelling of the word "egg powder" is quite straightforward. The first part, "egg," is pronounced /ɛɡ/, with a short e sound and a hard g. The second part, "powder," is pronounced /ˈpaʊdər/, with a stressed first syllable and a second syllable that rhymes with "udder." When combined, the word is pronounced /ɛɡ ˈpaʊdər/. It refers to a powdered form of eggs often used in cooking and baking as a substitute for fresh eggs.
Egg powder refers to a dehydrated form of eggs created by the process of spraying liquid eggs in a vacuum environment to remove the moisture content. It is a powdered substance made exclusively from eggs, commonly either whole eggs or solely egg whites. The process involves breaking the eggs, separating the yolks from the whites, and then converting either the entire egg or solely the whites into powdered form.
Egg powder serves as a convenient and versatile substitute for fresh eggs, providing an extended shelf life, ease of storage, and ease of use. It finds wide applications in various culinary endeavors, particularly in baking, confectionery, and food processing industries. The powder can be reconstituted by adding water, and its consistency can be adjusted to suit specific recipes.
This powdered form offers several advantages, including enhanced convenience, as it eliminates the need for cracking and whisking fresh eggs individually. Additionally, it ensures consistent quality and quantity, eliminating the risk of encountering damaged or spoiled eggs. Egg powder also provides a more extended shelf life compared to fresh eggs, extending the usability and reducing waste.
With its versatility and ease of incorporation into numerous recipes, egg powder serves as a viable option for individuals with limited access to fresh eggs or those seeking a practical alternative. Its applications range from making cakes, pastries, pancakes, and bread to being a common ingredient in numerous packaged food products, such as sauces, dressings, and ready-to-eat meals. Overall, egg powder presents a convenient and reliable option for incorporating the properties of fresh eggs into a wide array of culinary creations.
The term "egg powder" is a combination of the word "egg" and "powder".
The word "egg" can be traced back to Old Norse "egg" and Old English "ecg", which both meant "egg". The origins of these words are uncertain, but they are believed to have Indo-European origins. Over time, the word "egg" has remained relatively unchanged in many Germanic languages, including English.
The word "powder" derives from the Old French word "poudre", which meant "dust" or "powder". It can be traced back to the Latin word "pulverem", meaning "dust". The term "powder" has been in use since the 14th century in English and refers to a fine or granulated substance.
