Whole egg powder Egg yolk powder Egg white powder Pasteurized For baking and cooking Whole egg powder is just that - whole eggs that have been dehydrated - some are freeze-dried. Their consistency and texture are similar to powdered milk. You can buy whole eggs, just the yolks, just the whites, or already scrambled in powdered form. Advantages of Powdered Eggs There are several advantages of powdered eggs over fresh eggs. With proper storage conditions (cool, dark, dry), dried eggs should ideally be rotated every 3 years. Although some claim to have used powdered eggs that were 10 years old. It is not necessary to store the eggs in the refrigerator, but, as mentioned, store in a cool, dark area. Eggs that have been dried require much less storage space. This means substantial supplies of eggs can be kept on hand in a relatively small space. Re-hydrating the eggs for use in omelets and to make scrambled eggs require nothing other than the addition of a liquid, usually water or milk. In powdered form, the eggs can be added to baked recipes without the need to mix them with a liquid ahead of time. Using Powdered Eggs Whole eggs can be used in recipes where whole eggs are called for. Powdered egg whites can be whipped into meringue for lemon pies or angel food cakes. Here's how to convert them to regular eggs: 1 T. egg powder + 2 T. water for a medium egg 2 T. egg powder + 1/4 c. water for an extra large egg (Remember that there are 16 T. in 1 C. to make multiple egg conversion easier) When baking you do not need to re-hydrate the eggs before adding to your mix, simply add the needed egg powder and needed water to your mix and proceed as your recipe outlines. If you need to half a recipe, you can half an egg with the powdered mix. 200g