Rehydrated for egg wash in baking

Rehydrated for egg wash in baking recipe videos

Rehydrated egg wash is not a standalone dish, but a common baking preparation made by mixing dried egg powder with water to create a liquid wash. It is used to brush onto pastries, breads, or pie crusts before baking to achieve a golden, glossy finish. This product is a shelf-stable alternative to fresh eggs, popular in commercial baking and home kitchens.

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🍽️ Nutrition at a glance

As a wash, it is primarily a source of protein and fat from the egg, with negligible carbohydrates. A typical serving (one egg's worth) provides about 70-80 calories, along with essential nutrients like choline and selenium.

Nutrition breakdown

Calories	75 kcal
Protein	6.3 g
Carbs	0.4 g
Fat	5 g
Fiber	0 g
Sugar	0.2 g
Sodium	65 mg
Choline	115 mg
Selenium	15.4 mcg
Vitamin B12	0.45 mcg
Riboflavin (B2)	0.24 mg
Phosphorus	99 mg
Vitamin D	0.8 mcg
Potassium	63 mg
Vitamin A	80 mcg

Per 1 egg equivalent (reconstituted, approx. 50 g) · estimated, varies by recipe

💡 What's interesting

This product is a fascinating example of food technology, transforming a perishable ingredient into a convenient, long-lasting format. Nutritionally, it retains most of the protein and key micronutrients of fresh eggs, making it a reliable staple for consistent baking results.