Dehydrated egg

Eggs with the water removed are available in powdered form. They are used primarily by cake-mix and candy manufacturers and are not practical for use in batters that need volume, such as yeast doughs, cakes, and some pastries. Dried egg whites are more widely used in the pastry shop, with excellent results. These are especially useful and convenient for making meringue. Dried egg yolks can be used to make egg wash. Dried eggs, unlike most dehydrated products, are perishable and must be stored in the refrigerator or freezer, tightly sealed.