Powdered Eggs Belong in Your Storage

powdered eggs

First of all let’s put one thing to rest, these are not the infamous powdered eggs of World War 2 fame.  These are a big improvement.  Eggs come in three basic forms, whole powder eggs, powdered egg whites and egg mixes.  All are made from real fresh eggs and should not be confused with egg substitutes.

Whole powdered eggs are just what the name implies, the same with powdered egg whites.  Egg mixes are usually a mixture of eggs, seasonings and powdered milk.  They are designed for making scramble eggs or omelets, but not for baking.

Personally, I prefer to store whole eggs, they can be used for anything the mixes can, just by adding a few ingredients and they can be used in baking and for other purposes.  I like them better than egg whites because they have more calories and fat which will be in short supply in a major emergency.

How do you use powdered eggs for cooking/ baking.

Every brand seems to have their own idea of what constitutes an egg.  Some call for 2 tablespoons to 4 tablespoons of water and others 1-tablespoon to 2 tablespoons of water.  But experts say that it is all made the same.  They suggest 1-tablespoon egg powder to 2 tablespoons water for a medium egg regardless of the brand.  One thing that I have noticed is that while the cans all weight about the same, there is a big difference in serving count and calories per serving.

I recommend that regardless of the brand and their directions you use try a mix of 1-tablespoon powder eggs to 2 tablespoons of water.  In most cases, this will work well and extend the number of servings per can.

You can use powdered eggs in everything you cook that has eggs in it, except for hard-boiled eggs and fried eggs.  You can use it in scrambled eggs, in French toast, bread pudding or baking.

See also  Powdered Milk, Why you Need It and How Much

Some comparison between brands of powdered eggs 

Honeyville Farms states that their eggs store for up to 3 years in a sealed #10 can with an oxygen absorber under ideal storage conditions.  Their number 10 can weights 2.25 pounds and costs $18.19.  They list it as containing 78 servings, but do not list the calories per serving.  They say to use 2-tablespoons of powdered eggs to 4-tablespoons of water to reconstitute.

Augason Farms Dried Whole Eggs are available at Walmart and cost $16 a number 10 can.  A can weight 2 pounds 1 oz and contain 71 servings.  They show that there are 70 calories a serving. The shelf life is shown as 10 years. They use a mixture of 2 tablespoons of powdered eggs to 3 tablespoons of water.

Thrive powder eggs cost $22.89 for a 2.38 pound can.  They list the can as containing 216 servings.  The mixture is 1 tablespoon powdered eggs to 2 tablespoons water.  The shelf life 3 years.  They show a serving as having 30 calories.

Provident Pantry sells a 40 oz can showing 94 extra large eggs per can.  They use a mix of 2 tablespoons powdered eggs to 3 of water per egg.  The calories are shown as 70 per egg.  There is no shelf life shown they just state.  “Packaged for long-term storage, you can enjoy these whole eggs for years to come”.

All the brands state that once the can is open, they can be stored for a year without refrigeration if kept cool and dry.

Mountain House my favorite brand is not currently manufacturing a whole egg product.

I did a bit of figuring and it appears the price per dozen eggs is a less than the cost of fresh eggs.  Eggs are a good addition to your store, providing protein and more versatility in your ability to prepared different dishes.


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3 thoughts on “Powdered Eggs Belong in Your Storage”

  1. Thrives Scrambled egg mix is 100% egg and makes great scrambled eggs, omelets and can be used for baking. We love to use them in our cookie dough (no more worrying about raw eggs)! I love this product. And it has a 7 year shelf life and 1 year once open if kept in a cool dry place with lid tight.

  2. Philip of Boondocks, Oregon

    Great Article!

    First, I have been eating several of the brands of Powdered Eggs, for over a decade…

    I firmly beleive the adage “Store what you eat, Eat what you Store”. My favorite of the 8 to 10 varities of ~Pantry Preps~ Is Powdered Eggs.

    I also store mostly the Whole Egg variety, but did try Augason Farms variety of “Scrambled Eggs Mix” very tasty, but what extra ingrediants? Dried (powdered) milk & an oil in dehydrated form?

    Those can be mixed as needed.

    My most important addition to the use of Powdered Eggs, is not an ingrediant, but a smaller size Wire Whip, for mixing powder into the water. In my Opinion, that is a must have, followed only by my specially re-formed Four Tine Fork:

    It is the old fashioned Long Tine variety, with my own Madrone Wood Handle, JB Welded after drilling out the area for the once Plastic handle. After assembly, and good drying of the epoxy, I shaped the outer tines by bending them about an extra Tine Width, for that last half inch. A fine file removed a couple of tool maks, and sharpened all tines just enough!

    This works as an egg whip, in camp, saving One item to carry along, is a great cooking fork, with the extra length handle, maybe Six inches long…. And drilled for a small nylon loop so I can hang it up!

    Enjoy your Eggs, Breakfast, Second Breakfast, Lunch, Second Lunch, and Supper, and Dinner as well!

    Philip, of the BoonDocks in Oregon, the Wet Part

  3. Thanks! I’ve had a can of this for over a year. I use it for baking but I feel I need to use it up and so I’m gonna try scrambled eggs with it.

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