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Powdered Whole Eggs 50 LB
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Item Number: 007-366-0001
Quantity Discounts
| Quantity | Amount |
| 4 to 9 | $265.99 |
| 10 to 50 | $254.79 |
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Honeyville's Powdered Whole Eggs are produced exclusively from fresh eggs harvested from chickens in the United States. The eggs are spray dried and pasteurized in the USA for optimal quality and safety. Powdered Whole Eggs are produced though a special process designed to provide a free flowing powder that has been pasteurized for your safety.
Originally developed for use in the military, our whole egg powder, when blended with water, reconstitutes into a product similar to fresh whipped eggs. These reconstituted eggs may then be used as a direct substitute for fresh eggs. Honeyville Powdered Whole Eggs are an ideal product for long term food storage and emergency preparedness.
Shelf-Life: Powdered Whole Eggs will store for 1 year in a sealed 50 pound bag under ideal storage conditions (cool, dry place).
Instructions: To reconstitute one egg, mix 2 tablespoons of Powdered Whole Eggs with 4 tablespoons of water. When using with other dry ingredients, it is not necessary to reconstitute egg. Simply add to dry ingredients and increase water measurements in mixture to necessary amount.
Uses: Powdered Whole Eggs can be used for anything that calls for eggs in the recipe, including baked goods, omelets, scrambled eggs and more.
Visit our Cooking Cousins Blog to find delicious recipes for Powdered Whole Eggs and more!
Packaging: Powdered Whole Eggs in bulk are available in a 50 pound bag. The 50 pound bag is a commercial package. It comes in the industry standard food-grade bag that is folded over in a heavy box for shipment.
Ingredients: Pasteurized whole egg with less than 2% sodium silico aluminate added as an anti-caking agent.
Allergen information: Contains egg. |
Product Reviews
| (87 Ratings, 3 Reviews) |
Average Rating:
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Owner
Rise Myers
(Screamin' Good Gluten Free Bakery)
10/31/2012 6:42 AM
I love these eggs. I can promote the safety to my customers explaining there is no worry of salmonella poisoning from fresh eggs. I have found that one tablespoon of egg powder, double the water, provides the same volume as one raw egg, so that will help stretch out the use. I also bought the powdered egg whites. Also terrific to use I did get clumping when I mixed dry egg powder, so I now mix the egg powder/water in a blender first. Workds great. I highly recommend any baker to start using this powder.
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Wonderful Product
Hutchinson Family
(New Mexico)
5/9/2011 2:53 PM
We bought the 50lb bag and our whole family gives this product rave reviews. We have actually started eating more eggs since we started using the Powdered Whole Eggs. These are not just for baking and mixes. They are wonderful however you use eggs. We are eating more omelets, scrambled eggs, cakes, egg breads and even to glaze the tops of non-egg bread recipes. We bought this for our food storage, but we aren't saving them for a time of need, we ended up using them daily. What convenience, we are never out of eggs!
Experiment with the ratio of egg to water, especially at high and low altitudes. If in doubt, use more water and cook it off.
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Great product, just be careful
Rick
(Florida)
4/6/2011 6:31 AM
The eggs are great. Even for scrabbled
1. Use whole milk to rehydrate and put twice as much liquid as they say (start at 4 to 1 milk to eggs and adjust from there to your taste(s) Too much liquid is always better than too little).
2. Mix them and let them sit as long as possible.
3. Cook over low-mid flame/heat until they start to set.
4. For scramble chop the eggs and fold, do not stir!
5. Use plenty of butter/oil.
If you cook these are easy to use. If you can't cook you get a mess. If done properly, you can barely tell the difference. If you under-hydrate they will be "yokey" and dry and you will get dis-coloration and "crispies" on the edges. If you over over-hydrate just cook the extra liquid off slowly.
I bought 50 lbs....
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