Reconstitute with water for an easy breakfast at home or away camping. Doesn't need to be refrigerated.

Whole egg and egg white solids are great for use in bakeries and are an economical way to incorporate eggs into your recipe without the threat of spoilage. Egg white solids have a fairly long shelf life when kept in a sealed package and stored in a cool area. They absorb moisture easily, making them a no hassle ingredient in any baked good recipe.

The product has more advantages such as long storage time, being easily transported and more convenient compared with fresh eggs.

General Directions: To make an equivalent of one egg, combine 2 tablespoons of powder with 1/4 cup water.

Egg Whites (non-whipping):

1 part egg white solids + 7 parts water = 8 parts liquid egg whites. (Example 2 tsp powder + 2 Tbp water = 1 egg white)

Partially fill bowl with water and gradually add egg whites to water; adjust mixer speed accordingly.

Whole Egg Solids:

For large quantities: 1 part whole egg solids + 3 parts water = 4 parts of liquid whole egg.
For a small quantity: 2 tbsp powder + 2 Tbsp and 2 tsp water = 1 egg.

5 oz powdered eggs equals about 12 whole eggs.

Product mfg Ballas Egg. USDA “SQF (Safe Quality Food) 2000” facility id 112512. Utilizes HACCP principles and guidelines developed by the National Advisory Committee on Microbiological Criteria for Food (NACMCF) and the Codex Alimentarius Commission.