Honeyville's Powdered Whole Eggs are made from fresh eggs in the U.S. for optimal quality and safety. Dried eggs do not require any refrigeration, so you can have eggs on your next camping or backpacking trip to make early morning scrambled eggs or omelets on the go. They also work great for baking, especially if you love to eat raw dough. Dried eggs take out the fear of bacteria since it gets killed in the drying process, so you and the kids can enjoy all that delicious cookie dough when using powdered whole eggs.
Whole egg powder, when blended with water, reconstitutes into freshly whipped eggs. Use them for any recipe or dish as a direct substitute for fresh eggs. With a longer shelf life and a lower price per egg than store bought eggs, Honeyville's powdered eggs are the best for long term storage, emergency preparedness, and everyday cooking for you and your family.
Shelf-Life: Stores for up to 3 years in a sealed #10 can (oxygen absorber included) under ideal storage conditions (cool, dry place).
Instructions: To reconstitute one egg, mix 2 tablespoons of Powdered Whole Eggs with 4 tablespoons of water. When using with other dry ingredients, it is not necessary to reconstitute egg. Simply add to dry ingredients and increase water measurements in mixture to necessary amount. One #10 can of powdered eggs is equivalent to about 80 large fresh carton eggs.
Uses: Use for anything that calls for eggs in the recipe, including baked goods, omelets, scrambled eggs and more.
Visit our Cooking Cousins Blog to find delicious recipes for Powdered Whole Eggs and more!
Packaging: Powdered Whole Eggs are sealed air tight in a #10 can and weighs approximately 2.25 pounds. A case contains 6 #10 cans and weighs 13.5 pounds. Each can contains 78 servings. One serving size is 2 tablespoons.
Ingredients: Pasteurized whole egg with less than 2% sodium silico aluminate added as an anti-caking agent. Certified Kosher with documentation available upon request.
Allergen information: Contains egg. This product is produced on equipment that processes products containing soy, milk, wheat, egg, peanut, and tree nuts.
Have been using them for baking for years. Better than fresh because measurements are always consistent. Perfect products are guaranteed every time. Mix powdered eggs with powdered milk, salt, pepper and dried onion flakes and scrambled eggs are delicious. I highly recommend them for immediate use and long-term storageReview by Mama
Trying to make scrambled eggs is not a good idea. You get a runny mess no matter what you do. They do work ok in breakfast casseroles, frittatas, and baked goods. The presence of a cooked starch seems to stabilize their tendency to weep. As a safer substitute for raw eggs in certain dishes like salad dressings and frostings, they are hit and miss. Doubling the hydration time is imperative. Some are quite good, some get grainy. Not sure why, exactly. For the price, convenience, and nutritional value; these are great to have around when used properly. If you want fluffy scrambled eggs and omelets, the pricier Ova Easy type is the only one to use.Review by willy
I use powdered whole eggs in my dry mixes and my baking. They work great every time.Review by Beccy