Author: Clint Allred, Utah State University

Introduction.  Dried egg products are valuable food items to have available in an emergency.  Many meats do not have a long enough shelf life to be stored safely for long periods of time (1).  Like meats, eggs offer a good source of protein and other essential nutrients to a diet.  They are also often used in the preparation of other foods.  Fresh eggs are not a reasonable storage item because of their high perishability.  However, dried eggs can be stored in a pantry at room temperature, making storage realistic.

Quality and Purchase.  For best quality and safety, purchase only dried egg products that have been pasteurized and bare the USDA inspection mark (2).  Typically, dried eggs are used in the food service industry and are not normally sold in retail grocers (3).  There are many emergency preparedness, camping, and food storage retailers where dried eggs can be purchased.  Often these products will come in a container that is meant to last on the shelf.  For confidence in food storage, avoid the purchase of items that have been marked down due to damage to the packaging.  It should be noted that dried eggs can be called by a few different names including 'dehydrated eggs' and 'egg solids'.  Also, dried eggs are often sold as only the egg white or only the egg yolk.  If the product contains both egg parts, it should be listed as containing 'whole egg'.

Packaging.  Dried egg products should be in a container that has a tight, unopened seal.  Most importantly, the packaging must prevent moisture and rodent/insect damage.  Many suppliers package dried eggs in cans or well-sealed pouches, both of varying sizes.  It is important to remember that once the packaging has been opened, its shelf life decreases.  Many retailers offer large cans that can be bought at bulk pricing.  These may save money, but it is best not to purchase a can so large that it cannnot be consumed within a reasonable amount of time once opened.

Storage Conditions.  An unopened package of dried egg product should remain shelf-stable as long as the product remains cool and dry (2).  Any type of pantry or food storage closet would be ideal.  It is important that dried eggs be kept in an atmosphere that will not cause moisture damage.  Poor storage can cause the dried eggs to become hardened or discolored, making the product undesirable for use.

Nutrition and Allergies.  Eggs are a common allergen, and dried eggs are no different than fresh eggs in regards to allergies.  Nutritional information should be provided along with the product.  Eggs are a good source of protein, along with Vitamins A, D, E, K, and the B vitamins (4).  Like all food storage items, eggs may lose some of their original nutrient value, especially from vitamins, over time.  Due to this fact, it is good to use food items from food storage and then replace those items before anything gets too old.

Shelf Life.  If stored properly, dried egg products can be kept on the shelf for up to a year.  Once opened, dried eggs should be refridgerated and kept for no more than 3 weeks.

Use from Storage.  Dried egg products, by law, will have been pasteurized (2).  However, it is still recommended that dried eggs be cooked before consumption.  Reaching a cooking temperature of 160 °F is recommended for all egg products.  After opening, the product should be refridgerated.  It is important to remember that water will be necessary to reconstitute dried eggs.  Follow specific reconstitution instructions on the products labeling.  Once reconstituted, dried eggs can replace fresh eggs in any recipe.

References

1.     http://www.ext.vt.edu/pubs/foods/348-960/348-960.html

2.     http://www.fsis.usda.gov/Fact_Sheets/Egg_Products_and_Food_Safety/index.asp

3.     http://animalsciences.missouri.edu/extension/poultry/Material%20Poutry%20Avi-Bowl%202002%204-H.pdf

4.     Christen, G. L. 2000. "Food Chemistry: Principles and Applications". Science Technology System. West Sacramento, CA. pg. 426

Student Notes: Please use these main headers to edit this page.  Cite scientific references whenever possible.  Nutrition labels can be made with Subash's help in NFS 208.