Convenient to store, easy to prepare, and lasting up to 25 years, powdered eggs are lifesavers anytime, anywhere. And if you’re wondering if powdered eggs are nutritious, wonder no more! They provide all the nutrients you need just like real eggs.

Powdered eggs are not an egg substitute and that’s because they are made with real eggs. Production begins when eggs are washed and cracked open. The liquid is then filtered and chilled, which destroys bacteria such as salmonella. Then, the egg liquid is dried, usually through a spray-drying process, which produces a free-flowing powder. An important point to remember is to buy powdered eggs that are made from whole eggs.

How to use powdered eggs

There’s a big difference between cracking open an egg and mixing powdered eggs with water. It may be difficult to figure out just how much egg powder is equal to a fresh egg. You can use these measurements as a guide:

  • 1 medium egg = 1 Tablespoon powdered eggs + 2 Tablespoons water
  • 1 large egg = 2 Tablespoons egg powder + ¼ cup water

Benefits of powdered eggs

While fresh eggs have a short shelf life, dehydrated eggs can last for years if stored properly and sealed tight in a cool, dry place. Fresh eggs might be good for day-to-day life, but the long shelf life of powdered eggs makes them ideal for any situation, especially if you don’t eat eggs that often.

Powdered eggs for baking

Baking with powdered eggs is easy. There is no need to rehydrate the eggs before using. You just add the egg powder and water to the rest of the ingredients in the recipe. For most pancakes, waffles, muffins, and quick breads, add the powdered egg to the dry ingredients and water to the wet ingredients while following the recipe instructions.

For a baked good recipe like cookies that combine the butter, eggs, and sugars separately from the other ingredients, mix the egg powder, water, and sugar together, and then add in the butter. For recipes like cakes that need to be fluffy and moist, it is usually best to use the large egg ratio.

Recipes with powdered eggs

Veggie Omelette: Mix up this powdered egg omelette recipe with more freeze-dried veggies and other add-ins like bacon, sausage, bell peppers, tomatoes, or green onions. First, prepare vegetables and cheese, and set aside. Whisk powdered milk and water together. Add powdered egg and whisk until thoroughly whipped. Coat a skillet with butter or cooking spray, and heat over low on the stovetop. Pour half of the egg mixture into the pan and swirl to fill the pan and make a circular shape. Sprinkle half of the veggies and cheese evenly over the eggs. When the egg cooks at the bottom, fold in half to make a semi-circle. Allow to finish cooking, then move to a plate. Repeat with the second half of the ingredients to make the second omelette.

To make an omelette, simply whisk powdered milk, water, and powdered eggs. (Photo: Eat Smarter)

Blueberry Pancake:  In a small bowl, rehydrate 1 cup of freeze-dried blueberries. Mix buttermilk pancake mix and 1 ½ cups water together in a clean bowl. Pour your pancakes onto a greased, heated griddle. Quickly sprinkle a small handful of blueberries over the wet batter. Using a spoon or butter knife, lightly press the blueberries into the batter. Continue to cook your pancakes, carefully flipping when bubbles form and the edges begin to look dry. Serve the pancakes with a pat of butter or your favorite syrup.

Powdered eggs are great for recipes like pancakes, waffles, and muffins.

Egg & Sweet Potato Hash: There is nothing as hearty and filling as breakfast hash.  In a large skillet, cook chopped sweet potatoes, bell pepper, and onions. When the veggies are soft and slightly browned, add cumin and garlic powder. Prepare the eggs and mix into the vegetables. Season with salt and pepper.

Egg and Sweet Potato Hash make a hearty and filling breakfast. (Photo: The Roasted Root)

There’s a lot more you can do with powdered eggs, like Shakshuka Scramble, Breakfast Quesadillas or Quiche.  Go ahead, don’t be shy, give it a try!