How To Make Dried Eggs

Dried egg powder is an excellent substitute for fresh eggs. It is high in protein, easy to store, easy to use, and works as well as fresh eggs in most recipes. You can buy either dried whole egg powder, which is 100 percent egg product or dried egg mix, which contains dried whole egg, powdered milk, and butter powder. Dried egg mix is more of a scrambled egg mixture that makes a fluffier omelet or scrambled egg.

How to Store Dried Eggs

Store unopened bags or cans of dried egg powder in a cool, dry place off the floor. Once you open containers, store dried egg products in the refrigerator (32 to 40 degrees F). They should have a tight-fitting lid or be stored in a sealed plastic food bag. You can store good-quality eggs up to one year after opening them when you maintain proper conditions.

Shelf Life of Dried Eggs

The recommended shelf life of dried eggs (unopened) is three to five years. Although it’s better to rotate them more often, you can increase the length of storage time by keeping them below 40 degrees F and in a can sealed with nitrogen rather than in an oxygen environment.

Reconstituting Dried Eggs

You can reconstitute dried eggs by using either of two methods:
Method #1. Measure dried egg powder, level off the top of measuring cup with a knife. Put warm water in a bowl, sprinkle or sift the powder over the water, and whip until smooth. Reconstitute only the amount needed. Throw away any leftovers.

Method #2. Sift and measure dried egg powder, then combine with other dry ingredients in a recipe. Add the water needed to reconstitute the dried egg powder to other liquids in the recipe.

Converting Recipes Using Dried Eggs

Any recipe calling for dried eggs can be converted back to whole fresh eggs by substituting the appropriate number of fresh eggs for amounts of dried egg powder and water called for in

Add Comment