Dried Eggs

Dried eggs are whole eggs that have had most of the water removed. They can be made from pasteurized eggs, either by spray-drying or pan-drying, to create a powder. This process extends shelf life and makes them easier to store and transport.

Dried eggs are used as an ingredient in baked goods like cookies, cakes, and biscuits, as well as in pasta, ice cream, and some meat products. They function as a binder, emulsifier, and leavening agent, contributing to texture and structure.

Dried eggs are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of protein and other nutrients. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated dried eggs, and the European Food Safety Authority (EFSA) has also assessed them. No significant health concerns are associated with typical consumption levels.