Dry Eggs

Dry eggs, also called dried eggs or egg powder, are eggs with most of their water removed. This is typically done through spray drying, which involves spraying a liquid egg mixture into a hot air stream. The process preserves the egg and makes it easier to store and transport.

Manufacturers use dry eggs as a convenient source of egg solids, providing the same functions as fresh eggs like binding, leavening, and adding richness. They are commonly found in baked goods such as cookies, cakes, and cupcakes, as well as in some processed meat products and pasta.

Dry eggs are considered a safe and nutritious food ingredient. The FDA lists dried egg whites and dried whole eggs as Generally Recognized As Safe (GRAS). They are a good source of protein and contain various vitamins and minerals. International bodies like JECFA have evaluated eggs and egg products, finding them safe for consumption. No significant health concerns are associated with typical consumption of dry eggs.