Judee's Gluten Free Dried Whole Egg Powder - Versatile Baking with Egg Powder - Camping & Backpacking with Protein Mix - Long-Term Storage Ready Blend - 11 Oz

I cook and bake extensively, all of our meals are eaten at home with food I prepare. Given the current fresh whole egg shortage in California (thankfully cartons of egg whites are readily available!), I decided to purchase Judee’s Dried Whole Egg Powder for use in baking or general egg eating when fresh whole eggs are unavailable. So happy I ordered this! What a relief in the kitchen. Very pleased with this convenient product! - Per the product instructions, 1 whole large egg - 2 Tablespoons powder. I've found this to be accurate. - Reconstituting The Egg Powder: If you need to reconstitute the egg powder, the instructions call for 2 1/2 Tablespoons of water to 2 Tablespoons egg powder for 1 large whole egg. I've found that I prefer a more water, 3 Tablespoons to 3 1/2 Tablespoons. But it's a matter of personal preference. - Reconstituting Tip: When reconstituting the dried egg powder, I stir it thoroughly with a whisk. I then let set for a couple of minutes, and whisk it again to make sure the powder is thoroughly dissolved, and to see if a bit more water is needed. - Baking Tip: I add the egg powder with my flour when baking, and whisk these 2 dry ingredients together to make sure the egg powder is evenly distributed. Add the correct amount of water for reconstituting the egg powder when adding the liquid ingredients called for in your recipe. - These make delicious scrambled eggs for breakfast and egg sandwiches. I add a pinch of dried herbs (chervil usually) when making them in a cast iron skillet heated up with olive oil covering the bottom of the skillet. I've found stirring with a silicon spatula works best when cooking the scrambled eggs. Salt and pepper is added at the table per personal preference. - Storage After Opening: Store in refrigerator after opening. Per product, it has a 6 month shelf life after opening with proper cold refrigerator storage. I highly recommend this product.

good

Not as good as real eggs, but I also didn't expect them to be. They are completely edible if you use as scrambled but really need the addition of flavoring: hot sauce, herbs, etc. Best cooked in butter or ghee, IMO. My mom cooked them up and made egg salad with them and gave me a thumbs up. I'm especially pleased with using them in cooking. I've made a quiche, breakfast burritos, and in the ricotta for lasagne. In the burrito, it was awesome - couldn't even tell. The quiche wasn't as tender as an actual egg custard, but it was darn impressive. I will make again. In a lasagne ricotta mixture, I couldn't tell any difference, but my husband could... although he couldn't say why. Regardless, he ate plenty! I will ALWAYS keep in the pantry now. I couldn't even find eggs early on during the pandemic. Later, the stores limited quantity. So these dried eggs are so appreciated. If I had a wish, it would be for an organic option. A second wish would be different packaging. The powder clings to the seam of the plastic bag and hard to get a good seal. So hard I gave up and just fold over and clip. Also some powder always puffs out while using. Plus, plastic... :( A jar seems better, but I haven't made that transfer yet. I'll update when I do.

Because of a variety of food intolerances, I can't use a lot of the commercial products available, like condiments, which restricts me quite a bit. So, I have to make my own. I use mayonnaise to make my own salad dressings and for sandwiches and even for adding a bit of tang to things like potato soup. But I don't trust using raw eggs to make mayonnaise and even if I could find pasteurized eggs locally, they'd be expensive. So, I rely on powdered eggs to make a creamy mayo. I've tried other brands with less than successful results, but Judee's brand has always been reliable. The mayo taste is the better than commercial ready-made, I know exactly what's in it, and I can adjust how much I make by using more or fewer spoonfuls, something you can't do with eggs in a shell. And that means I can also use the powdered eggs for making smaller amounts of a recipe that calls for a whole egg for the recipe's portions given for more servings.

Ordered 2 bags of these (Whole Egg). Wanting to stretch the grocery store runs from weekly to every 2 weeks or 3. Buying multiple gallons of milk and dozens of eggs...especially when eggs are "Limit 1" got a little challenging. I figured I'd give these a try. I use a little more then the 2.5 Tbl spoons water to make a consistency of similar to regular eggs mixed for scramble or a similar thinned out pancake mix (2.5 Tbl spoons is a paste which I would think would work better for baking). Sorry I grew up with a pastry chef Mom, so it was descriptions vs measurements...so best I can say is put water or milk to what it looks like when you scramble fresh eggs. Last few batches I thinned it with milk vs water to fluff the eggs a little when cooking. Then I just cook off the excess water in the frying pan. These taste great! I like to make 2 slices of toast and 1 large egg with some form of protein on the weekends. These fit the bill perfectly. I can stretch a dozen eggs now out to 2-3 weeks before I have to replenish. I haven't yet gotten through the bag, to know how many servings it actually is, but I haven't made a dent after making about 6 servings. The bag says 24 servings...but seems like quite a bit more...again, descriptions for me not measurements, so maybe my Tablespoon is broken. =) The label is basically the equivalent nutrition to that of a natural large egg. 6g Protein and 80 calories. I skip the cholesterol and sugar values, naturally (however there is a whole whites version if you don't skip the Cholesterol Value). And of course a little bit of iron, Vit D and potassium...basically a large egg. The bag is resealable Mylar and I keep in the fridge. I left the oxygen pack in...directions say to discard. The born on is 8/2021 (if you were wanting to know long term storage utility) on the batch I got, but directions say roughly 6 months after opening and letting the oxygen in when you break the seal...maybe that's why that's why directions say to ditch the absorber in case it starts to take on water. Overall, great taste for my taste buds and easy to follow instructions...sans following measurements of course.

I’m not a huge consumer of eggs. Even buying half a carton is sometimes too many unless I remember to scramble the ones I didn’t have a plan for, and I don’t always remember to do that. Powdered eggs are the perfect solution for someone like me because if I suddenly decide to make a cake or muffins I can just make them. I don’t have to first go to the store and buy eggs, which I already know I don’t have in my fridge, and I don’t have to worry about what to do with the rest of the carton. They are perfect for baking and for times when you need an egg or two to hold things together and a “flax egg” won’t do it. I don’t eat them scrambled or in quantities like that, so I can’t give an opinion there. I think they’re too expensive to use that way when regular eggs can be purchased for those meals. I do like this brand though. There’s nothing here but egg, which is great. I’ve also tried other products by this company and have never been disappointed.

Good whole egg powder to supplement my beef protein isolate adding amino acids needed to maintain muscle mass. Good value for your money!

I was hoping to make microwave scrambled eggs with powdered eggs but I've tried several brands and found that powdered eggs and microwave ovens doesn't work well. The best results so far Is to use a bowl with a tablespoon of milk, 2 tablespoons of corn oil and 2 tablespoons of egg powder. Stir it with a spoon and keep crushing the powder lumps to get it to dissolve. Set the microwave for 50% power and 10 seconds cook time. After every 10 seconds work the mixture with a fork then cook 10 seconds more, until it's cooked. You will find the egg still won't look like scrambled eggs. More like a sponge that's been cut up into pieces. The texture reminds me of the same. I find that to eat this without being too put off by the smell is to hold your nose for the first few bites. After that it tastes and smell ok. I've given up on the microwave experiments. Now I just use the egg powder as a breakfast drink. It tastes good if you add milk and flavorings. I only use a disposable plastic cup and spoon when mixing it because the egg powder really sticks to things like glue.