Dried Eggs

Pasteurized dried whole eggs, egg yolks, and egg whites are also available for use in the bakeshop. They are dried until less than 5 percent moisture remains and can be conveniently stored in a cool dry place until reconstituted. Drying can reduce the acceptability of eggs in certain applications because of changes to color and flavor. Egg yolks are sometimes dried with sugar because the sugar protects the lipoproteins from losing their ability to emulsify.

While not commonly used in the bakeshop, dried egg products are perfectly acceptable for use in baked goods such as muffins, breads, cookies, and some cakes. Follow the manufacturer’s instructions for reconstituting dried egg products, or sift the egg powder with other dry ingredients and add a measured amount of water with the liquids.