Egg Powder Uses In Cooking

Eggs are a versatile and nutritious ingredient used in many recipes. However, fresh eggs have a short shelf life and using the whole egg when a recipe calls for just the yolk or white can be wasteful.

Egg Powder Uses In Cooking

This is where powdered eggs come in handy. Powdered eggs have a long shelf life, take up less storage space, and let you use just the egg part you need.

Reconstituting Powdered Eggs

Before using powdered eggs in a recipe, they need to be reconstituted or mixed with water. This turns the dried egg back into a liquid form.

Here is a handy conversion chart:

  • 1 large egg white = 3.5g powdered egg white + 2.5 tablespoons water
  • 1 large egg yolk = 8g powdered egg yolk + 1 tablespoon water
  • 1 large whole egg = 12.5g powdered whole egg + 3.5 tablespoons water

To reconstitute, simply measure the powder into a bowl and gradually whisk in the water until smooth. Let sit 5 minutes to fully hydrate before using. The resulting liquid can be used in place of fresh eggs in any recipe.

Key Takeaway: For each large fresh egg, use 2 tablespoons powdered egg + 1/4 cup water.

Using Powdered Eggs for Baking

Powdered eggs are great to have on hand for all kinds of baked goods. Here are some of the many ways to use them:

Pancakes and Waffles

Make your own homemade pancake or waffle mix with powdered eggs. Combine the powdered eggs and powdered milk with dry ingredients like flour, baking powder, salt, and sugar. When ready to cook, just add water and mix into a batter. Cook on a griddle or waffle iron just like normal. Customize your mix with fun add-ins like chocolate chips, banana flakes, or cinnamon.

Muffins and Quick Breads

Stir powdered eggs right into the dry ingredients when making muffins, banana bread, or other quick breads. The powdered eggs eliminate the need to crack and beat wet eggs separately. Just add the needed amount of water to the wet ingredients.

Cookies and Bars

For optimal texture in cookies, reconstitute the powdered eggs first with water and sugar before creaming with the butter and other wet ingredients. The cookies will spread and bake up just like those made with fresh eggs.

Cakes and Cupcakes

Reconstitute powdered eggs work great in place of fresh eggs to make cakes and cupcakes light and fluffy. Follow your recipe as normal, just using reconstituted powdered eggs instead of regular eggs. For best texture, use the equivalent of large eggs.

Meatloaf and Meatballs

Bind together hamburger meat for meatloaf, meatballs, or other ground meat dishes with reconstituted powdered eggs. The eggs help everything hold together and add moisture. Follow your usual recipe, substituting powdered eggs reconstituted with 2 tablespoons water per tablespoon powder.

Bread and Pizza Dough

Some bread and pizza dough recipes use powdered eggs rather than regular eggs. Follow recipe directions, as the liquid ratio may need adjusting from recipes using fresh eggs. The powdered eggs give great lift and structure to the dough.

Key Takeaway: For baked goods, powdered eggs can often be stirred right into dry ingredients without reconstituting first.

Cooking with Powdered Eggs

Beyond baking, powdered eggs work great for scrambled eggs, omelets, and other egg dishes. Here's how:

Scrambled Eggs and Omelets

  • For 1 egg, use 2 tablespoons powdered egg + 1/4 cup water
  • For 2 eggs, use 1/4 cup powdered egg + 1/2 cup water

Whisk powdered egg and water together and let sit 5 minutes. Cook gently over medium-low heat while stirring frequently, just like fresh scrambled eggs. Add any desired fillings and cook until set.

For an omelet, cook flat until bottom sets, then flip over briefly to finish cooking. Keep an eye on it, as powdered eggs cook faster than fresh.

French Toast and Pancakes

Reconstitute powdered eggs, then dip bread or pancakes in the mixture before frying just like normal. The powdered eggs hold everything together and cook up light and fluffy.

Egg Salad and Deviled Eggs

Boil eggs made from powdered egg reconstituted with water. Cool, peel, and mash or chop to make egg salad or deviled egg filling. Powdered eggs make classic egg dishes without having to boil actual shells.

Quiches, Frittatas, and Stratas

Reconstituted powdered eggs work nicely as the base for egg bakes like crustless quiche, frittata, or overnight strata. Just prepare and cook the dish same as you would with fresh eggs. The powdered eggs bake up tender and delicious.

Mayonnaise and Hollandaise

Use powdered egg yolks to hand-make creamy, rich mayo and hollandaise sauce. The egg yolk powder provides thickness and emulsification without having to separate fresh yolks.

Key Takeaway: Reconstitute powdered eggs with water before scrambling, frying, or using in egg dishes.

Creative Uses for Powdered Eggs

Beyond traditional egg recipes, here are some unique ways to use up powdered eggs:

  • Add to smoothies for extra protein
  • Use in place of fresh egg wash on breads and pastries before baking
  • Make royal icing for decorating cookies by whipping powdered egg whites
  • Homemade egg noodles and pasta using reconstituted powdered eggs
  • Bind together vegetarian burger patties or meatballs
  • Make egg drop soup with reconstituted powdered eggs drizzled into broth
  • Use powdered eggs when breading chicken, fish, or other proteins before frying
  • Thicken up fried rice with scrambled powdered egg
  • Make homemade dog treats with powdered eggs, flour, and peanut butter
  • Create frosted flower cookies with powdered egg white royal icing

Don't limit yourself - powdered eggs can be used creatively in place of fresh eggs in all sorts of cooking and DIY projects.

Storing Powdered Eggs

When stored properly in a cool, dark place, powdered eggs can last 5-10 years. Once opened, they will last 6-12 months. For best quality and food safety:

  • Keep opened powdered eggs in the refrigerator after opening
  • Store in air-tight containers or resealable bags
  • Avoid temperature extremes and humidity
  • Check expiration date before use if storing for longer periods

Properly stored, powdered eggs can offer much more convenience and less waste compared to fresh eggs. Keep a bag handy in your pantry for whenever you need just an egg or two.

Key Takeaway: Unlike fresh eggs, powdered eggs do not require refrigeration when unopened and sealed.


Are powdered eggs safe to eat raw?

Powdered eggs are made from pasteurized eggs and can be safely consumed without cooking. However, they may be best cooked for high-risk groups like the elderly, pregnant women, and young children.

Do powdered eggs taste the same as fresh eggs?

Most people find powdered eggs to have a slightly different flavor from fresh eggs. They work nicely in baked goods, scrambles, omelets, and other dishes with added ingredients. On their own, their flavor may not seem as rich.

Can powdered eggs be used to make meringue and royal icing?

Yes, powdered egg whites whip up beautifully into meringue or royal icing. With the addition of sugar and cream of tartar or lemon juice, they will form stiff peaks just like fresh egg whites.

How long do reconstituted powdered eggs last in the fridge?

Properly stored, reconstituted powdered eggs can last up to 7 days in the refrigerator before use. Be sure to cook thoroughly for food safety.

What’s the best way to cook powdered eggs for an omelet?

Use low to medium-low heat and cook gently with frequent stirring to avoid overcooking. The texture may be a bit different from fresh egg omelets. Adding fillings helps enhance flavor.


With their convenience, versatility, and long shelf life, powdered eggs are a handy staple for everyday cooking and baking.

Keep some on hand to use in place of fresh eggs in recipes, or just to have a few eggs ready when you need them.

Properly stored powdered eggs can save you trips to the store and cut down on waste.

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

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