Whole egg powder

Whisk 1 part powder by weight with about 3 parts water until smooth, then leave it for a few minutes to hydrate before using. For a first try, follow the packet’s egg-equivalence instructions, as powders differ in how they are meant to be mixed.

Yes. Reconstitute it first for recipes that call for beaten egg; in some baking recipes you can mix the powder into the dry ingredients and add its water to the wet ingredients. Whisk well to avoid dry pockets, especially in a thick cake batter.

Yes: reconstitute and whisk it thoroughly, then cook in a lightly oiled pan over medium-low heat, stirring scrambled eggs until softly set. For an omelette, let the mixture set around the edges before folding; it may be less fluffy than one made with fresh eggs.

Keep it tightly sealed in a cool, dry cupboard and use a clean, dry spoon, since moisture can make the powder clump. Once reconstituted, treat it like raw egg mixture: refrigerate promptly and cook it soon.

It works in pancakes, muffins, biscuits, pasta dough and savoury bakes such as quiche, as well as scrambled eggs. In recipes where egg helps bind ingredients, mix it evenly with water before adding it to the other ingredients.

Not directly: whole egg powder includes yolk, so it brings fat as well as protein, while egg white powder is much leaner. Use whole egg powder when a recipe needs both yolk and white; replacing it with egg white powder can make the result drier and less rich.