Powdered Eggs

What are powdered eggs?

Powdered eggs are made from REAL fresh eggs, this shouldn't be confused with an egg substitute. First, the eggs are washed and then opened. The liquid product is then filtered and chilled, which destroys bacteria such as salmonella. Next, the egg product are dried, usually through a spray-drying process, to create a free-flowing powder.

Why should I have powdered eggs in my food storage?

• It can save YOU money! To figure it out, you should know that most can't contain the equivalent of 12 1/2 dozen large eggs (or about 18 dozen medium eggs). So take the total price of the cans and divide it by 12 1/2 (or 18th if you normally purchase medium eggs) to see what the cost per dozen is.
• No fear of harmul bacterias like Salmonella. You can use it in doughs and better and have your kids (or maybe even you!) eat the dough or lick the beaters again without any fear of bacteria. (Remember, powdered eggs have the bacteria like salmonella killed in the drying process.)
• You can half an egg now!
• It's a great way to have kids helping you cook (no spilled eggs or egg shells in your food).
• You never know when egg prices will rise or when a shortage will come so even if it's not cheaper to use your powdered eggs right now, I'd still suggest getting some to have on hand in case one of the scenarios occurs.

How do I use powdered eggs in my baking/cooking?

It's simple really, in any recipe calling for eggs use 1T dry egg powder + 2 T water for a medium egg or 2 T dry egg powder + 1/4 c water for an extra large egg.  Basically it's double the water for however much egg powder you use. Just add the egg powder with your dry ingredients and the water with your liquid ingredients.