Dried Eggs

Dried eggs, used extensively by food manufacturers, are particularly advantageous when storage and refrigeration space is limited. The major disadvantage of using dried eggs is that they lose many of the functional and sensory qualities of eggs, and are highly susceptible to bacterial contamination. Therefore, they should be used only when the end product will be thoroughly heated.

Drying eggs is a simple process. Whole eggs or separated yolks are spray-dried to create a fine powder, which is mixed with anti-caking substances to prevent clumping. Egg whites are dried in different ways to form granule, flake, or milled textures. Dried eggs sometimes brown due to the Maillard reaction, but this can be prevented by removing glucose from the eggs before drying with the aid of an enzyme (glucose oxidase) or by yeast fermentation. Once dried, eggs can be stored in the refrigerator for up to a year, but they must be kept in tightly closed containers to prevent the clumping that can result from moisture accumulation.

Dried eggs are used in food preparation by adding them to water or by sifting them with dry ingredients. One egg can be reconstituted by sprinkling 2 tablespoons plus 1.5 teaspoons of sifted egg powder over an equal amount of lukewarm water and beating until smooth. Combining 1/2 cup each of sifted egg powder and water produces the equivalent of three eggs. The mixtures should be used within five minutes.