Storage Download PDF

Dried whole egg solids should be kept cool at less than 50°F (10°C) to maintain quality. Once containers of egg solids have been opened, reseal tightly to prevent contamination and absorption of moisture. And once dried eggs are reconstituted, use immediately or store refrigerated for no more than four days.

If dried eggs are combined with dry ingredients and held for storage, they should be sealed tightly in a closed container and stored in the refrigerator at 32° to 50°F (0° to 10°C). Plain unstabilized whole egg solids have a shelf life of about one month at room temperature and about a year at refrigerated temperatures. Store dried eggs as any other dried, powdered food in a cool, dark place. Dried egg products should ow freely and not be clumped or hardened. Use well within expiration dates.

Dried Egg Specifications Download PDF

SPECIFICATION
DRIED
WHOLE YOLKS WHITES
PLAIN FREE1
FLOWING
SCRAMBLED
EGG
PLAIN FREE1
FLOWING
SPRAY
DRIED
PAN
DRIED
MOISTURE-% 5.0 max. 3.0 max. 2.5 max. 5.0 max. 3.0 max. 8.0 max. 8.0 max.
TOTAL SOLIDS-% 95 97 N/A 95 95 92 87-92
CRUDE PROTEIN-% 41-47 40.5-46.5 N/A 30-32 30-34.5 80-83 80
TOTAL LIPIDS-% 39-41.5 39-41.0 N/A 55-57.5 52-57 0.0-0.5 0.3
pH 7.3-9.3 7.5-9.0 N/A 5.6-7.0 6.0-7.0 6.0-8.8 5.0-7.5
CARBOHYDRATES2-% SOP SOP 17 SOP SOP glucose
free
glucose
free
ASH-% 3.5-3.65 3.65-5.13 N/A 3.3-3.4 3.4-6.92 4.55-5.3 N/A
TOTAL MICROBIAL
COUNT cfu/g
<10,000 <10,000 <10,000 <10,000 <10,000 <10,000 <10,000
YEAST cfu/g 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max.
MOLD cfu/g 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max.
COLIFORM cfu/g 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max.
SALMONELLA-100g3 Neg. Neg. Neg. Neg. Neg. Neg. Neg.
GRANULATION 100%
USBS-
16
100%
USBS-
16
N/A 100%
USBS-
16
100%
USBS-
16
100%
USBS-
604
SOP
OTHERS5
1 Free-flowing products contain less than 2% sodium silicoaluminate.
2 Most dried egg whites are desugared. Whole egg and yolk products are desugared if specified on purchase (SOP).
3 Negative by USDA approved testing procedures.
4 U.S. Bureau of Standards.
5 Additives and performance specifications may be specified on purchase.

Product Conversion

Use this chart to determine egg yolk conversions for shell eggs, refrigerated/frozen, or dried egg products.

Equivalency Chart

Learn more about converting to liquid or dried eggs

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Availability

The following egg products are available in dried formats:

  • Blends of Whole Egg and/or Yolk with Carbohydrates (sugar or corn syrup added)
  • Cage-Free Products
  • Dried Egg Mix
  • Egg Yolk Solids
  • Enzyme Modified Egg Yolk Solids
  • Enzyme Modified Whole Egg Solids
  • Free-Flowing Egg Yolk Solids (with free-flow agent added)
  • Free-Flowing Whole Egg Solids (with free-flow agent added)
  • High-Gel Egg White Solids
  • High-Whip Egg White Solids
  • Instant Egg White Solids
  • Kosher Products
  • Organic Products
  • Pan Dried Albumen
  • Scrambled Egg Mix
  • Spray-Dried Egg White Solids
  • Stabilized (glucose-free) Egg Yolk Solids
  • Stabilized (glucose-free) Whole Egg Solids
  • Whole Egg Solids