Lately I have been seeing a lot of information on the web about drying powdered eggs at home. Now I think powdered eggs belong in everyone’s storage, but I am leery of making them at home. Powdered eggs are inexpensive and currently readily available. Powdered eggs cost less per dozen then fresh eggs. Here is a link to a post I did recently in which I compared the number of actual servings per brand, based on calories per serving. Powdered Eggs Belong in Your Storage
Powdered eggs are fully dehydrated eggs. They are made using spray drying and are pasteurized. The major advantages of powdered eggs over fresh eggs is the shelf life. Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelet’s.
According to https://www.foodsafety.gov/ they state the following on their website.
Are All Egg Products from the U.S.?
Currently, Canada is the only active exporter of egg products to the United States. The EPIA specifies that egg product may not be imported into the United States except from countries which have an egg products inspection system equivalent to that in this country.
Personally, because of the danger of salmonella, prefer to buy freeze-dried egg products and use other methods to preserve fresh eggs. Fresh eggs will keep for several months without refrigeration if stored correctly. I know that many people have dried their eggs at home, but I have not seen any test result that show that the eggs are safe to eat after several years of storage. During an emergency is a bad time to come down with salmonella
My plan is to stock up on powdered eggs now while they are inexpensive. They will store for 10 or more years if you buy a good quality brand. One word of warning avoid any egg mixes, some of them contain oils that will shorten the shelf life of the products.