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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.

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