Dry Whole Eggs

Dry whole eggs are eggs that have had most of the water removed. They are made by dehydrating fresh eggs, either by spray drying or drum drying. This process makes them shelf-stable and easier to transport and store.

Manufacturers use dry whole eggs as a convenient source of egg solids in baked goods and other processed foods. They provide structure, richness, and binding properties similar to fresh eggs. They are commonly found in cakes, cookies, pasta, and some meat products.

Dry whole eggs are generally recognized as safe (GRAS) by the FDA when used as intended. 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 egg products. Typical consumption as part of a balanced diet is not associated with adverse health effects.