Dried whole eggs are obtained by removing water from whole eggs through a drying process. This preserved product has a long shelf life and retains many of the nutritional and functional properties of fresh eggs.

Nutritional Value

Dried whole eggs retain most of the proteins, vitamins, and minerals present in fresh eggs. However, the drying process can affect some of their functional properties.

Culinary Uses

Dried whole eggs are used in a variety of food products, including baked goods like pancakes, where they can enhance textural properties. They are also used in products requiring long shelf life.

Health Benefits

In addition to proteins, eggs contain compounds like cholesterol and carotenoids like lycopene, which have potential health benefits. However, it's important to note that excessive consumption of cholesterol may not be advisable for everyone.

Traditional and Cultural Uses

Dried whole eggs have been used for preservation in times when refrigeration was not available or practical.

Production Process

Centrifugation can split liquid whole egg into two fractions: supernatant plasma and precipitate granules. The plasma can be used directly by the food industry and has various functional properties.

Environmental Impact and Product Development

The production of dried whole eggs may require fewer resources compared to preserving fresh eggs, especially in terms of refrigeration.