Powdered eggs are a convenient and shelf-stable form of eggs that can be useful for camping, emergency preparedness, and anytime you need an egg option but don’t have access to fresh eggs. While powdered eggs will never be quite the same texture as fresh eggs, there are tips and techniques you can use to get the best results when cooking with powdered eggs.
What are powdered eggs?
Powdered eggs, also sometimes called dried eggs, are made from fresh eggs that have been cracked open, the whites and yolks separated, then slowly dried using low heat. The drying process removes around 95% of the moisture content. Once fully dried, the egg powder is milled into a fine consistency similar to flour.
To make powdered egg mix, the dried egg whites and yolks are combined in the proper ratio. Different brands may use slightly different ratios, but a typical mix is around 70% dried egg whites to 30% dried egg yolks. Some brands may also add seasonings or other ingredients to their powdered egg mix.
Because most of the moisture is removed, powdered eggs have an extended shelf life compared to fresh eggs. Unopened containers can be stored for 2-10 years, while reconstituted powdered eggs need to be used within a few days.
Benefits of powdered eggs
Here are some of the main benefits of using powdered eggs:
- Long shelf life – Powdered eggs can be stored for years and used when fresh eggs are not available
- Lightweight and portable – Powder weighs much less than shell eggs, making it easy for camping or emergencies
- No refrigeration required – Dried eggs don’t need refrigeration until reconstituted
- Versatile – Powdered eggs can be used in most recipes that call for fresh eggs
- Cost effective – Powdered eggs are typically cheaper ounce-for-ounce than fresh eggs
How to reconstitute powdered eggs
Before you can cook with powdered eggs, you need to reconstitute them by adding water. Here is a simple process:
- Use a ratio of about 2 tablespoons of powdered egg product for every 1 fresh egg needed. For example, if a recipe calls for 4 eggs, use 8 tablespoons (1/2 cup) powdered eggs.
- Measure the powder into a mixing bowl or liquid measuring cup.
- Add water a bit at a time, whisking vigorously to break up any clumps. The powder will thicken quickly as it absorbs the water.
- Keep adding water and whisking until you get a consistency similar to fresh raw scrambled eggs. About 1/4 to 1/3 cup water per 1/2 cup powder is usually needed.
- Use reconstituted eggs as you would fresh eggs. Cook or bake immediately for best results.
Tips for best reconstitution:
- Use cool or room temperature water rather than hot.
- Whisk continuously to fully hydrate the powder.
- Don’t over-thin the mixture, which can result in runny eggs.
- Reconstitute only the amount you plan to use. Leftovers will require refrigeration.
How to cook with powdered eggs
Reconstituted powdered eggs can be used in place of fresh eggs in most recipes, though a few adjustments may be needed for best results:
Baking
- For baked goods leavened with eggs, like cakes or cookies, use 25-50% more reconstituted powdered eggs. The additional eggs help with rising and structure.
- In egg breads like challah, brioche or egg bagels, use at least 25% more powdered eggs.
- Add an extra tablespoon of water per egg replaced in the recipe to help with moisture.
Scrambled eggs and omelets
- Use butter, oil or milk when cooking to improve texture.
- Avoid overcooking, as powdered eggs dry out faster.
- Stir frequently for creamy, soft curds.
- Add cheese, meats, vegetables or other mix-ins to boost flavor.
Frittatas, quiches and stratas
- LINE the pan with a crust or use a generous amount of oil/butter to prevent sticking.
- Keep oven temperature moderate, around 325°F – 350°F.
- Bake until puffed and set but not dried out, testing for doneness early.
- Let rest 5+ minutes before slicing to allow custard to settle.
Poached and fried eggs
- Add milk or an extra yolk when reconstituting for richness.
- Heat poaching liquid fully before sliding in eggs.
- Fry eggs in butter or oil over gentle heat.
- Check often to prevent overcooking.
Tips for improving powdered egg taste and texture
While powdered eggs can work well in many dishes, they will never be a perfect match for the taste and texture of fresh eggs. Here are some tips to get the best results:
- Reconstitute using cool or room temperature water. Hot water causes toughening.
- Use milk or extra yolks instead of water for a richer taste.
- Add butter, oil or other fats when cooking to keep eggs tender.
- Season well with salt, pepper and spices or herb mixes.
- In baked goods, substitute no more than half the eggs. Use binders like gelatin if needed.
- Undercook slightly for frittatas, quiches, etc. to avoid drying out.
- Mix in vegetables, cheese or meats to complement the egg flavor.
- Stir frequently when scrambling. Stop while eggs are still a bit loose.
Keeping reconstituted powdered eggs safe
Because the protective shell and membranes have been removed, reconstituted powdered eggs are more prone to bacterial growth. Take the following precautions for food safety:
- Use clean utensils and bowls to mix.
- Only reconstitute what you will use immediately.
- Refrigerate any leftovers promptly in a covered container.
- Use reconstituted eggs within 2 days.
- Cook eggs thoroughly to an internal temperature of 160°F.
If you see any changes like off colors or odors, discard the eggs.
Storing powdered eggs
For longest shelf life, keep unopened powdered egg containers in a cool, dry place:
- Pantry or cupboard:Store at room temperature up to 2 years.
- Fridge: Keeps for up to 4 years.
- Freezer: Up to 10 years frozen.
Once opened, use powdered eggs within a few months for best freshness.
Reconstituted eggs require refrigeration. Use within 2 days for safety.
Popular brands of powdered eggs
Some well-known brands of powdered eggs include:
| Brand | Details |
|---|---|
| Honeyville Farms | GMO-free eggs sourced from American farms. Offer plain and flavored egg products. |
| Augason Farms | Long shelf life emergency food supplies, including powdered whole eggs and egg whites. |
| OvaEasy | Pasteurized and spray-dried whole eggs. Advertised as more “natural” tasting. |
| Hoosier Hill Farm | Plain and flavored egg powders. Offer convenient resealable pouches. |
| Wise Company | Popular for emergency food kits. Sell individual pouches and bulk canisters. |
There are also some bulk/commercial suppliers of powdered eggs used by food manufacturers, restaurants, cafeterias, and bakeries.
Making your own powdered eggs
It is possible to dehydrate fresh eggs at home to make homemade powdered eggs using a food dehydrator or oven:
Ingredients
- Fresh eggs
- Lemon juice or citric acid (optional)
Instructions
- Beat eggs well until blended. Add 1/2 tsp lemon juice or citric acid per cup of eggs (optional, helps preserve color).
- Pour egg mixture in a thin layer onto dehydrator trays lined with parchment paper. Or spread a thin layer on oven-safe baking sheets.
- Dehydrate at around 125°F, with air circulation, for 24-48 hours. Flip halfway through. Eggs are done when completely hard and dry.
- Break the dried egg sheet into smaller pieces and process in a blender into a fine powder. Store in an airtight container.
Homemade powdered eggs won’t last as long as commercially produced egg powder. Use within 2-3 months for best quality.
Nutrition of powdered eggs
The nutrition of powdered eggs is similar to fresh eggs when reconstituted. According to the USDA, 1 large fresh egg (50g) contains:
- 72 calories
- 6g protein
- 5g fat
- 0.6g carbs
A 1/4 cup serving (28g) of powdered whole eggs supplies:
- 110 calories
- 12g protein
- 8g fat
- 1g carbs
So powdered eggs are an excellent source of protein and healthy fats. The protein helps with fullness and preserving muscle mass when calories are low. The monounsaturated and polyunsaturated fats may support heart health.
Micronutrients
Powdered eggs also provide:
- Selenium – Antioxidant mineral
- Riboflavin – B vitamin for energy
- Phosphorus – Bone health
- Iron – Oxygen transport
- Zinc – Immunity and metabolism
Overall, powdered eggs contain the same excellent nutritional properties as fresh eggs. They can be an invaluable source of protein and nutrients during emergencies or while camping when fresh eggs aren’t available.
Are powdered eggs healthy?
In terms of nutritional content, powdered eggs are nearly identical to fresh eggs and provide the same health benefits. However, there are a few advantages of fresh eggs over powdered:
- Higher in lutein and zeaxanthin antioxidants
- Contain vitamin D from shell
- No preservatives or additives
- More natural color and texture
So fresh eggs have some edge nutritionally. But powdered eggs are still very healthy, especially considering the convenience and long shelf life.
For people with egg allergies, powdered eggs may actually be preferable since the drying process alters some of the egg proteins that trigger allergies in some individuals.
Precautions with powdered eggs
Here are some precautions to keep in mind with powdered eggs:
- May cause allergies – Avoid if allergic to eggs
- Higher cholesterol – Contains 213mg cholesterol per 100g
- Food safety – Requires strict storage/handling
- Not organic – Most brands not certified organic
- GI issues – Some find eggs constipating
Pregnant women, children, the elderly, and those with compromised immune systems need to be especially careful and follow food safety guidelines to avoid any risk of salmonella or other pathogens.
Powdered egg alternatives
For those looking to avoid eggs altogether, there are some powdered egg alternatives made from plant proteins. Popular options include:
- Bob’s Red Mill – Made from garbanzo and navy beans
- Neat Egg – Made from potatoes, tapioca starch, and legumes
- Follow Your Heart – Vegan egg replacer with soy flour and tapioca starch
- Orgran – Egg replacement mix with tapioca, maize, and leavening agents
These egg substitutes can usually be used in a 1:1 ratio in place of powdered eggs in recipes and offer an egg-free, vegan alternative.
Conclusion
With some adjustments to recipes and proper handling, powdered eggs can be an effective substitute for fresh eggs with the benefits of a very long shelf life and lightweight portability. While fresh eggs taste better, powdered eggs still provide quality protein and nutrition. Following reconstitution guidelines and cooking tips can help maximize the flavor and texture. Powdered eggs are a smart item to keep stocked for emergencies or camping trips when fresh eggs are not an option.