It is universally known that powdered eggs, also known as dehydrated eggs, are multipurpose products. Everyone can use powdered egg with any recipe. Added to the dry ingredients, they give the same results as using fresh egg.
Using powdered eggs or fresh eggs for which advantages?
Dried eggs belong to the category of a nonperishable good. Fresh or liquid eggs are perishable commodities. That is the first advantage of using powdered eggs. If you can storage powdered eggs up to 5–10 years according to the environment, fresh eggs expire within three weeks max. And you can extend the shelf life of powdered eggs by putting in a cool storage place. They don’t need refrigeration or cold chain. Which is not the case of fresh eggs. If you cannot place them in a cold storage, the shelf life may vary from 6 to 12 months. Besides, compared to fresh eggs, powdered eggs presents any chance of contamination from the breakage of shells. And finally, notice that dried eggs require less space for storage and can be placed anywhere for months. At the contrary of fresh eggs which needs special instruction concerning handling and stacking in the pantry. For instance, notice that 12 fresh eggs need 122 cubic inches in their carton. Once they’re dehydrated, we own 22 cubic inches per dozen.
Powdered egg’s process of fabrication
Powdered eggs derived generally from a spray dryer. But there are some companies that uses other processes such as freezing or cooling . Once it’s completely dehydrated, there comes a finished product that has the appearance of a free-flowing powder. When you want to have egg, you just have to wet the powdered egg. After, it constitutes into a product that is similar to fresh whipped eggs.
All the different types of powdered eggs?
Basically, there are three different types of powdered egg. First, there is the whole powdered eggs. They generally contain the whole egg, that is to say both the whites and yolk. Whole powdered egg can be used to all kind of recipes as they are definitely versatile in baking. They can be used within any dry ingredients used in your recipe. Whole egg powder is the type of powdered egg that should be used for your homemade mayonnaise. Like fresh eggs, this ingredient can also solidify pudding, and also intervene at the omelets and scrambled eggs ‘preparation. You can also use whole powdered egg for you Eggnog.
Second, there is the powdered egg whites that is constituted with just the white of the egg. This type of powdered egg suggests the same use of the fresh white egg that have been separated from the egg yolk powder, liquid egg yolk, Igreca. One of the greatest advantages of using powdered egg whites remains the fact that it does not necessitate going through the dreary process of separating the yoke from the white. Also, it prevents you from wasting the yolk that you do not actually need for your actual recipe. Otherwise, you may be bored separating white egg from the yolk but some may not know how to make it. Using egg white powder would be a salvation for them. Meringue is a good recipe whose main ingredient remains white egg, fresh or powdered.
And third, there is powdered egg mix that gather whole egg powder with a bit of powdered milk and vegetable oil blended into it. This type of powdered egg is dedicated to make scrambled eggs, omelets or French toast. It is also practical for camping trips, etc.
Shelf life of an opened powdered egg
If you store your powdered egg in an oxygen-free place, or if you put it in a cool storage environment, powdered egg can last 5 to 10 years. But once it’s opened, the shelf life of your powdered eggs can last three weeks or 2 months before degenerating. But you can refrigerate the remaining portion or pay attention to only open a very small point of the container in order to let any oxygen in. But if you really want to store the remaining powdered eggs as long as possible, we suggest you to re-pack the remaining portion in a smaller container using an oxygen absorber.