The noble fruit of the hen, eggs play an important role in the kitchen arts.  Unfortunately, outside of regular runs to the store to buy fresh eggs or keeping your own hens (which is what I do) they’re problematical to store.  There are two basic ways to keep eggs for those times when fresh eggs may be hard to come by.  One is to preserve them in the shell, a process which must be done at home as there are no commercial sources of preserved shell eggs that I know of.  The second is to buy dry, or powdered, eggs.  I may address home shell egg preservation in a future FAQ update but for now I will concentrate on dry eggs which anyone can buy.


Dry eggs are generally available in four different forms – whole eggs, egg whites, egg yolks, and as a mix for making scrambled eggs and omelets.  Which you should buy depends on how you expect to use them.  As a general rule I find dry eggs reconstitute more easily when mixed with warm (not hot) water.  Mixing the dry powder with other dry ingredients before adding liquids also increases the ease by which they can be reconstituted.  Allowing the eggs to sit a few minutes before using improves water adsorption.

WHOLE EGGS:  This is everything but the shell and the water.  Usually found in the form of a somewhat clumpy, eggy smelling yellow powder.  Typically one tablespoon of whole egg powder mixed with two tablespoons of water will equal one large fresh egg.  Can be used to make most anything you’d make with fresh eggs though personally I prefer to use them in baking rather than as scrambled eggs or omelets.  Whole egg powder is commonly used in baking mixes of all kinds, but I’ve never seen plain powdered eggs for sale in any grocery.  Fortunately, they’re easy to come by from mail order suppliers.  A #10 can of powdered eggs is quite a lot so give some thought as to how fast you might use them and either order smaller cans, repackage an opened can into smaller containers, or plan on eating eggs often.

EGG WHITES:  Nearly pure protein, egg white powder can add a high-protein boost to anything you put it in.  The powder itself is whitish in color and not as clumpy as whole egg powder.  When properly reconstituted it will whip into meringue like fresh egg whites and can be used in producing angel food and sponge cakes.  Dry egg whites are often found in the baking section of many supermarkets.  The brand name I have seen is “Just Whites” by Deb El.  Powdered egg whites are also available from many mail order suppliers.

EGG YOLKS:  High protein, high fat, and a source of lecithin (a natural emulsifier).  Egg yolk powder can add richness and flavor to any number of foods, used to make custards, sauces, noodles, even mayonnaise.  Not generally as easy to find as whole eggs and whites, but can be mail ordered.  Being pure yolks this powder has a high fat content and most be appropriately packaged to achieve a good shelf life.

EGG MIX OR SCRAMBLING MIX:  Typically a mix of whole egg powder, non-fat milk powder, oil, and salt.  Used for making scrambled eggs, omelets, or general egg cookery.   This mix does offer a degree of convenience but you can easily make it yourself and save the trouble of having to store it as a separate product.


All dry egg products are exceedingly sensitive to moisture and will go off quickly if allowed to become the least bit damp.  Whole eggs, egg yolks, and egg mix have high fat contents which make them very sensitive to oxygen.  I highly recommend vacuum sealing in glass jars or using oxygen absorbers in conjunction with some other form of high barrier property packaging to keep these products at their best.  If you bought quality products, packaged them well in oxygen free packaging, and put them away in a good storage environment then whole eggs, egg yolks, and egg mix should be able to achieve at least a three year shelf life, possibly more.  Egg whites will easily achieve five years.  Naturally, if you’re packaging your eggs in any sort of transparent or translucent packaging then they should be stored in a dark place.