Flour powder sprinkled on wood table, eggs, sieve, table filled with flour.
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Powdered eggs are whole eggs that have been completely dehydrated. Powdered eggs are favored for their decreased weight and increased shelf life. If stored properly, they will last for up to 10 years after opening. According to the authors of "Joy of Cooking: 75th Anniversary Edition," cooking with powdered eggs requires you to compensate for the liquid of a fresh egg. Making the correct mixture requires only a few supplies and less than five minutes time to complete.

Determine how many eggs your recipe calls for. Remember, if you are doubling or tripling your recipe, double or triple the amount of eggs required.

Pour 2 tbsp. of cold water per egg required into a small bowl. Measure carefully as too much liquid will negatively affect a recipe as though you added an extra egg.

Pour 3 1/2 tbsp. of powdered eggs per egg required into the bowl of water. Use the back of a butter knife to level off the measuring spoons of powdered egg. This provides an accurate measurement and prevents the recipe from being spoiled.

Whisk the water and egg mixture together until it forms a smooth, even consistency. If any clumps of egg remain in the mixture, use the back of a spoon to break them up against the sides of the bowl.

Use the powdered egg and water mixture as you would fresh eggs in the recipe.


Never skip adding water to the powdered eggs. Eggs are required in recipes not only for their binding properties, but also for the added liquid when they are mixed in.