Egg, whole, dried
Whole food · Dairy and Egg Products
Photo: Wikipedia
Egg, whole, dried is the shelf-stable, powdered form of a whole egg, created by spray-drying liquid eggs. It has a fine, pale yellow powder texture with a concentrated, rich, and savory flavor profile that carries the classic eggy taste. Nutritionally, it is a powerhouse of high-quality protein and healthy fats, making it a staple ingredient for food manufacturing and home baking.
Calorie split: 32% protein · 1% carbs · 67% fat
↓ Full nutrition💚 Why it's loved
People love it for its incredible convenience and shelf stability, allowing for the rich flavor and binding properties of eggs without the need for refrigeration or the mess of cracking shells. It is a beloved pantry staple for bakers and food manufacturers because it provides consistent results and a concentrated source of protein and fat.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its intense, sometimes sulfurous flavor if not properly rehydrated or used in large quantities, which can be off-putting to some. As a common allergen, it must be avoided by those with egg allergies, and it can contribute to high cholesterol intake if consumed excessively. To counteract the strong flavor, it should be rehydrated according to package directions and used in recipes where other ingredients can balance it, such as in baked goods or savory dishes with strong seasonings.
Key benefits
- Extremely long shelf life without refrigeration.
- Highly concentrated source of complete protein.
- Provides essential fats and fat-soluble vitamins.
- Easy to measure and store for baking and cooking.
- Versatile base for both sweet and savory recipes.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Spray-dried whole egg powder was a critical component of military rations during World War II, providing a stable, protein-rich food source for soldiers in the field.
Full nutrition (USDA data · scales with serving)
| Water | 2.8 g |
| Energy | 592 kcal |
| Energy | 2476 kj |
| Protein | 48.0 g |
| Total lipid (fat) | 43.9 g |
| Ash | 4.1 g |
| Carbohydrate, by difference | 1.1 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.56 g |
| Sucrose | 0.00 g |
| Glucose | 0.56 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 244 mg |
| Iron, Fe | 7.2 mg |
| Magnesium, Mg | 34.0 mg |
| Phosphorus, P | 629 mg |
| Potassium, K | 540 mg |
| Sodium, Na | 476 mg |
| Zinc, Zn | 3.1 mg |
| Copper, Cu | 0.20 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 165 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 2.0 mg |
| Niacin | 0.34 mg |
| Pantothenic acid | 5.5 mg |
| Vitamin B-6 | 0.50 mg |
| Folate, total | 119 ug |
| Folic acid | 0.00 ug |
| Folate, food | 119 ug |
| Folate, DFE | 119 ug |
| Choline, total | 1267 mg |
| Vitamin B-12 | 3.0 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 301 ug |
| Retinol | 300 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 36.0 ug |
| Vitamin A, IU | 1029 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 835 ug |
| Vitamin E (alpha-tocopherol) | 3.9 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 331 iu |
| Vitamin D (D2 + D3) | 8.3 ug |
| Vitamin D2 (ergocalciferol) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 8.3 ug |
| Vitamin K (phylloquinone) | 1.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 15.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.14 g |
| SFA 15:0 | 0.03 g |
| SFA 16:0 | 10.8 g |
| SFA 17:0 | 0.09 g |
| SFA 18:0 | 4.0 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.02 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 16.7 g |
| MUFA 14:1 | 0.02 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.88 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 15.7 g |
| MUFA 18:1 c | 15.5 g |
| MUFA 20:1 | 0.10 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 8.3 g |
| PUFA 18:2 | 7.0 g |
| PUFA 18:2 n-6 c,c | 7.0 g |
| PUFA 18:3 | 0.25 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.17 g |
| PUFA 18:3 n-6 c,c,c | 0.05 g |
| PUFA 18:3i | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.09 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.71 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.20 g |
| Fatty acids, total trans | 0.27 g |
| Fatty acids, total trans-monoenoic | 0.18 g |
| TFA 18:1 t | 0.18 g |
| TFA 18:2 t,t | 0.06 g |
| Fatty acids, total trans-polyenoic | 0.08 g |
| Cholesterol | 1630 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.78 g |
| Threonine | 2.1 g |
| Isoleucine | 2.4 g |
| Leucine | 4.2 g |
| Lysine | 3.3 g |
| Methionine | 1.5 g |
| Cystine | 1.1 g |
| Phenylalanine | 2.5 g |
| Tyrosine | 2.0 g |
| Valine | 3.0 g |
| Arginine | 3.1 g |
| Histidine | 1.2 g |
| Alanine | 2.7 g |
| Aspartic acid | 5.0 g |
| Glutamic acid | 6.4 g |
| Glycine | 1.6 g |
| Proline | 1.8 g |
| Serine | 3.8 g |
FAQ
How do you rehydrate dried whole eggs?
To rehydrate, mix 2 tablespoons of dried egg powder with 2 tablespoons of water. For a full egg equivalent, use about 3 tablespoons of powder with 3 tablespoons of water, whisking until smooth.
Can I use dried whole eggs for baking?
Yes, dried whole eggs are excellent for baking. They act as a binder and leavening agent, and can be used in cakes, cookies, and breads, often yielding a slightly richer texture.
Is dried whole egg powder the same as powdered egg whites?
No, dried whole eggs contain both the egg white and yolk, providing fat and a richer flavor, while powdered egg whites are just the dehydrated albumen, used primarily for meringues and protein supplementation.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 5.92 kcal/g · 32% calories from protein · 0.0 g fiber · 0.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.88 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.