According to a report from the AUSTIN AMERICAN STATESMAN, “Nearly 2 million chickens were culled at a Texas Cal-Maines Food plant (the largest producer of eggs in the nation), after reports confirming a case of highly pathogenic avian flu in a chicken.”

It’s with this news in mind that my thoughts have turned to POWDERED eggs. Because of this bird flu business and other concerns, it’s a smart idea to have some on hand.

If you do decide to store them, it’s important to understand that when companies talk about “shelf life,” they typically recommend storing the products unopened in 50-70 degree storage areas. After opening, you’ll need to store them in the refrigerator, unless otherwise specified.

There are loads of brands on the market, some better than others. Since most of us probably don’t want to buy all that are available for testing purposes, I’ll share what Linda Loosli, of www.foodstoragemoms.com has to say. She tried six different readily available brands. Here are her comments and recommendations:

NO RECOMMENDATION! SONSTEGARD ALL-PURPOSE EGG MIX. Linda said this was the worst product of all she tried. It’s designed for baking, but if you want a product that replicates your fresh scrambled eggs, this is NOT it. She says the eggs never set up.

TENTATIVE RECOMMENDATION. JUDEE’S GLUTEN-FREE WHOLE DRIED EGGS. Another product designed to be used in baking and cooking. The “tentative recommendation” is because these have a short shelf life (1 year unopened, 6 months if opened). So for long-term storage, it’s not a good fit. But if you want something to use as an immediate alternative to fresh eggs during this bird flu concern, they’ll work well.

RECOMMENDED: AUGASON FARMS DRIED WHOLE EGG POWDER #10 CAN. These have a 10-year shelf life if unopened. Besides scrambling, these eggs work well in omelets, French toast, bread, muffins, cookies, cakes, and more.

RECOMMENDED: HOOSIER HILL FARM WHOLE EGG (Granulated). These come in a 1-pound plastic container. The container states the product is produced in an environment where various nut products are processed, so if you have nut allergies you need to be cautious when using this food source.

RECOMMENDED. MOUNTAIN HOUSE PRECOOKED SCRAMBLED EGGS W/BACON. This product is freeze-dried and precooked, which is much different than the other items reviewed above. It’s designed for long-term storage, but is meant to be used only as a scrambled egg meal.

HIGHLY RECOMMENDED. OvaEasy EGG CRYSTALS. This was Linda’s favorite egg substitute. She liked the flavor, texture, and ease of use. It stores long-term for 30 months (unopened) and 6 months after opening. It does not require refrigeration after opening and turns out a delicious scrambled egg.

Final thoughts: Powdered eggs are just like powdered milk in a sense; you just add water to the dry mixture. Whisking is suggested, though, to get smooth product. They really are ideal for making omelets, scrambled eggs, and even quiche. There are no shells to crack and they take up very little space which makes them perfect for camping or emergencies. In fact, most restaurants use powdered eggs because of the storage shelf life. This might be a good time to get some!

    Alice Osborne
    Weekly Newsletter Contributor since 2006
    Email the author! alice@dvo.com