Whole egg powder is made using spray drying in the same way that powdered milk is produced. The spray drying method converts the liquid into a dry powder by rapidly drying with a hot gas. There are many major advantages of using powdered eggs over fresh eggs. These benefits include longer shelf life, smaller usage of storage space, lack of need for refrigeration and the reduced weight per volume equivalent of a whole egg.

Directions: Add 1 part egg powder to 3 parts water (by weight).
1 tbsp Whole Egg Powder + 3 tbsp Water = 1 Large Egg

Uses:Use whole egg powder for cookies, layer cakes, pound cakes, noodles, mayonnaise, pies, sweet goods and all other whole egg uses. Powdered eggs can be used without rehydration when baking, and can be restored with water to make dishes such as scrambled eggs and omelets.