How to Make Powdered Eggs In 10 Easy Steps

Powdered Eggs

Powdered eggs, or dehydrated eggs, are very versatile. They can be added with the dry ingredients when baking and act exactly like the “real thing” would act in the recipe – this is because they are the “real thing.” Following is information on the different types of powdered eggs that we can make, along with some suggestions on how to use them.

 

Advantages of Using Powdered Eggs vs. Fresh Eggs

There are many real advantages to using powdered eggs over fresh eggs. The fact that powdered eggs are a non-perishable food when stored in an airtight container is their greatest advantage. Stored in the absence of oxygen and placed in a cool storage environment, powdered eggs have a storage life of 5 to 10 years. This means that they can be included in stored dried mixes – alleviating the need for having fresh eggs on hand.

 

There are several other advantages. You never have to worry about dropping and breaking a dehydrated egg – and dehydrated eggs store in a much smaller space. A dozen fresh eggs take up about 122 cubic inches in their carton. When the eggs are powdered, this is reduced to less than 22 cubic inches per dozen powdered eggs. Not only will this free up room in your refrigerator, a can of powdered eggs requires no refrigeration and stores for months in your pantry.

 

How Are Powdered Eggs Made?

Powdered eggs are made in a spray dryer much in the same way that powdered milk is made. The finished product is a free flowing powder that reconstitutes into a product similar to fresh whipped eggs.

 

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Left: Powdered Eggs (Dehydrated Eggs). Right: Omelet made from powdered eggs, cheddar cheese powder, dehydrated onions and taco TVP.

Things You’ll Need

  •  1/2 dozen eggs
  •  Bowl
  •  Whisk
  •  Nonstick pan
  •  Food dehydrator
  • Blender
  •  Airtight container

he Dry Method

    1. Preheat a nonstick pan over medium-low heat.

    2. Crack open a 1/2 dozen eggs into a large mixing bowl. Discard the shells. Whisk the eggs until their whites and yolks are homogenized.
    3. Transfer the eggs to the nonstick pan. Cook the eggs until they are solid and no moisture remains.
    4. Break up any large chunks of eggs to decrease drying time. Arrange the scrambled eggs on your food dehydrator’s trays. To expedite ventilation, space the pieces as you might crumble blue cheese.
    5. Set your dehydrator to 150 degrees Fahrenheit and allow 4 hours for the eggs to dry completely. Check them at 4 hours to confirm. They should feel brittle and should break when you try to bend them.
    6. Grind the dehydrated eggs to a powder in your blender. Transfer to a dated, airtight container. The powdered eggs will keep for up to a year.

The Wet Method

  1. Crack open a 1/2 dozen eggs into a large mixing bowl. Whisk the eggs as if to scramble them.
  2. Pour the whisked eggs onto your dehydrator’s discs or its jellyroll sheet.
  3. Set the dehydrator to 150 F. Allow the eggs 10 to 12 hours to fully dehydrate. Check them at 10 hours and continue to dehydrate them if necessary.
  4. Grind the dehydrated eggs to a powder in your blender. Transfer to a dated, airtight container. The powdered eggs will keep for up to a year.

 

Tips & Warnings

  • For oven users, prepare the eggs as you might for the dry method. Spread the scrambled egg pieces over a cookie sheet lined with a nonstick baking mat. Bake at 170 F for 10 hours.
  • Reconstitute eggs by mixing 1 heaping tablespoon of dry eggs with 2 tablespoons of water.
  • Packing your powdered eggs in a small container with an oxygen absorber keeps them fresher longer.
  • Don’t scramble the eggs on high heat. They’ll burn and contribute bitterness to the finished product.
  • When using the wet method, opt for local, organic, fresh eggs from someone you know.

 

What Are The Different Types of Powdered Eggs?

Whole Powdered Eggs

Whole powdered eggs contain the whole egg (whites and yolk) and are very versatile in baking. They can be added with the dry ingredients when baking and act exactly like the “real thing” would act in the recipe – this is because they are the “real thing.” Whole egg powder can be used successfully to make mayonnaise. It thickens pudding just like fresh eggs, and can be used to make omelets and scrambled eggs. They can even be used to make Eggnog.

 

Powdered Egg Whites

Powdered egg whites contain just the white of the egg and work just as well in recipes as egg whites that have been hand-separated. A huge advantage of using powdered egg whites is that it does not require going through the tedious process of separating the yoke from the white yourself nor do you have to find an alternate use for those yokes that are left over. Egg white powder is a lot less messy than separating fresh eggs which also make them a great time saver. They are perfect for whipping into a meringue. In fact, another name for them is meringue powder.

 

Powdered Egg Mix

Powdered egg mix is mostly whole egg powder with a bit of powdered milk and vegetable oil blended into the powder. The powdered egg mix has been formulated to make scrambled eggs, omelets or French toast. It is especially well suited for camping trips and other outings.

 

Once Opened, How Long Will Powdered Eggs Last?

Stored in the absence of oxygen and placed in a cool storage environment, powdered eggs have a storage life of 5 to 10 years. Once a container of powdered eggs has been opened, it is comparable to any other dehydrated dairy product and shelf-life would be measured in weeks or a month. Many people opt to refrigerate the remaining portion or only open as small a container as possible. If the goal is to keep the remaining powdered eggs long-term, we recommend that you re-pack the remaining portion in a smaller container with an oxygen absorber. Keep in mind that the eggs will only store as well as the condition of the original product – and therefore, should be free of moisture and oxygen.


 

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2 Replies to “How to Make Powdered Eggs In 10 Easy Steps

  1. Most commercial powdered eggs have fluoride levels in the 100’s of PPM and should not be eaten…. so make sure you make them from scratch. This article also thinks that non-fermented soy is a food fit for humans…
    They also recommended fluoride coated Teflon pans. This was written by someone that does not have a clue about what healthy food is.

    Also they seem to not know that eggs in water glass will keep for a freaking year…. with out being dehydrated.

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