Dehydrated Eggs - Dried Powdered Eggs Shelf Stable for Years

Dehydrated eggs are a very versatile food source that can ensure a constant supply of eggs in almost any situation. This can be in the form of powder, dried egg whites, dried yolks or dried whole eggs. Calcium and protein are still available in dried eggs, so you can safely use them to meet some of your nutritional needs.

When reconstituted, the item is just as good as when fresh and serves much the same purposes in baking or other recipes. Some good reasons apart from having food in the event of a disaster or other food shortage situation, for storing eggs in this form are:

• Less wastage as you do not have to separate whites from the yolk and discard the part you do not want
  
• It is less expensive as you can use less for most recipes than you would if you were using whole eggs
  
• There is a lower risk of salmonella poisoning due to pasteurization
  
• Even if the power goes there will be no spoilage
  
• Reconstitution is not necessary when baking, just measure out and add to dry ingredients
  
• They are easy to carry and are great for camping trips
  
• For people who worry about their cholesterol, they can use only the whites without having to separate the yolks
  

How to Use Dehydrated Eggs

Before using the eggs whether in powder form or dried, you will need to reconstitute egg whites using warm water to turn it liquid. It is time saving and convenient to have it available in so many forms. From scrambled eggs to French toast, this ingredient works just like fresh eggs. A simple French toast recipe is:

Ingredients

    3 tablespoons dehydrated eggs (approximately 3 eggs)
    1/3 cup water (for reconstitution)
    1 cup water or milk
    2 tablespoons sugar
    8 slices bread of choice
    ¼ tsp. salt (optional)
    Ground Nutmeg and cinnamon (to taste)

Direction

    Reconstitute eggs by beating together with water
    Mix in sugar, milk (or water) ground nutmeg, cinnamon and salt
    Grease and put skillet or griddle to heat
    Soak bread slices in mixture for about 30 seconds
    Place in hot skillet or griddle until each side is golden brown
    Serve with your favorite syrup

Practicing Food Safety

While fresh eggs have a very short shelf life, dehydrated eggs can last for 12 months or more depending on storage conditions. In fact, some suppliers state that the shelf life of their dried whole eggs is up to three years under the right conditions. If the container is unopened and the sealing gets rid of all the oxygen, some suppliers say a ten-year shelf life is possible. To make sure they last as long as possible, the storage area should be cool and dry, with minimal exposure to direct sunlight.

Year Supply of Breakfasts

Since this food generally undergoes pasteurization, they are safe for use in recipes that do not require cooking. Make sure that the brand you use has been through this process before using them in recipes that do not require cooking. After reconstitution, treat them as you would fresh eggs for safety reasons. Keep them cool and use them quickly to prevent bacteria buildup.

Some sources of dehydrated eggs are BePrepared.com, thereadystore.com and other outlets such as Amazon.com that sell brands such as Provident Pantry items. This makes it convenient to find what you need and help in your stockpiling efforts. They normally come in a #10 can, which is about 96 eggs, but different suppliers have varying sizes.

The quantity you buy is dependent on your family’s size and the amount of eggs you use at one sitting. Having this staple food supply at hand is important for everyday use or in the event of a catastrophe.

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