Dried Whole Egg

Dried Whole Egg

With dried whole eggs, most of the moisture is removed, providing product developers with a highly concentrated egg product. Dried whole egg is typically spray dried. Sucrose, corn syrup or sodium silicoaluminate are sometimes added as anti-caking agents to assure a free flowing product. Without these ingredients, the dried whole egg product could harden and solidify, making it difficult to incorporate into food systems. These ingredients also help preserve the whipping properties of dried whole egg. Dried whole eggs have the advantage of long shelf life and stability and are easily mixed with other ingredients.

Dried whole egg products are virtually indistinguishable from fresh eggs, as well as refrigerated and frozen egg products, in terms of nutritional value, flavor, and most functional properties. These qualities are well retained during proper storage.


  • Blends of Whole Egg and/or Yolk with Carbohydrates (Sugar or Corn Syrup)
  • Enzyme Modified Whole Egg Solids
  • Free-Flowing Whole Egg Solids (with free-flow agent added)
  • Stabilized (glucose-free) Whole Egg Solids
  • Whole Egg Solids


Plain unstabilized whole egg solids have a shelf life of about one month at room temperature and about a year at refrigerated temperatures. If stabilized, the shelf life increases to one year at room temperatures.

Dried whole egg solids should be kept cool, less than 50⁰F (10⁰C) to maintain quality. Once containers of egg solids have been opened, they should be resealed tightly to prevent contamination and absorption of moisture. 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 32⁰ to 50⁰F (0⁰ to 10⁰C).

To locate a supplier of REAL Dried Whole Egg, click here.

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