Have you ever tried using Powdered Eggs in your recipes? Well we have and we were surprised! They actually taste good. Our favorite thing about powdered eggs is to ALWAYS have eggs on hand. No more running over to your neighbors house in a panic when you’re half way through a recipe and realize you are all out of eggs.
What are Powdered Eggs:
Powdered eggs are eggs that have been dehydrated and made into a simple powder, with a texture similar to that of powdered milk. While some brands of powdered eggs utilize the whole egg, others will only include the yolks or the whites, and may add other ingredients to enhance the flavor or the texture of the reconstituted eggs. Generally, it is possible to purchase powdered eggs in bulk, making them ideal for use in food storage programs.
Advantages of Powdered Eggs:
Dehydrated eggs have several advantages over fresh eggs.
First, powdered eggs have a longer shelf life. With proper storage, dried eggs can easily last for the better part of a decade. It is not necessary to store the eggs in a refrigerated area; all that is required is a cool to moderate temperature and a dark cabinet or cupboard.
Eggs that have been dried require much less storage space. This means substantial supplies of eggs can be kept on hand in a relatively small space. Re-hydrating the eggs for use in omelets and to make scrambled eggs require nothing other than the addition of a liquid, usually water or milk. In powdered form, the eggs can be added to baked recipes without the need to mix them with a liquid ahead of time.
Finally, powdered eggs are pasteurized so they are perfectly healthy to eat RAW without concerns about salmonella. So if you are a cookie dough eater, powdered eggs can save the day!
Using Powdered Eggs:
Powdered Whole Eggs are a great replacement for regular eggs in baking. Most recipes can be substituted with no problems, but you can check out our powdered eggs recipe category for ideas of recipes we’ve used where they work great.
Scrambled Egg Mixes are processed a little differently than regular whole eggs and are better suited for making scrambled eggs or omelets. They are delicious and much better than any other egg substitute product. You can use them for camping mixes, or store them for your long term food storage.
Some recipes call for just egg whites or just egg yolks. If you’d like to make those recipes in a powerless emergency situation you can purchase them from stores like Honeyville Grain. We’ve used powdered egg whites as diet food as they are cheaper and more convenient than separating egg whites out to reduce the fat content.
The production of powdered eggs is usually traced back to the first half of the 20th century. The eggs were extensively used during World War II, especially in countries where food supplies were airlifted in to feed civilians displaced by occupations and bombings. In the United States, powdered eggs were often used as a substitute for fresh eggs during periods of rationing, allowing fresh eggs to be routed to provide nutrition to people serving in the military. Even with first call on fresh eggs, many branches of the military also utilized the powdered versions as a matter of expediency.
-Jodi Weiss Schroeder