How to Use Powdered Eggs (Ratio, Scrambled Eggs and Baking)

Published October 7, 2026 · Updated October 7, 2026

Everything you need to cook and bake with freeze-dried egg powder.

Freeze-dried powdered eggs are real eggs with the water removed, so they keep for years without refrigeration. Once you know the ratio, they cook just like fresh eggs.

The powdered egg to water ratio

1 large egg = about 2 tablespoons (10–11 g) of egg powder + 3 tablespoons of water.

Add the water a little at a time and whisk until smooth, then let it rest for a minute before cooking.

How to make scrambled eggs from egg powder

For 2 eggs, whisk 4 tablespoons of egg powder with 6 tablespoons of water.
Let it sit for a minute so the powder fully hydrates.
Cook in a buttered pan over medium-low heat, stirring gently.
Season with salt and pepper. Add cheese, veggies or herbs if you like.

Freeze-dried scrambled eggs come out light and fluffy. Cook them low and slow, and don't overcook.

Baking with egg powder

For cakes, muffins, pancakes and cookies, you don't need to rehydrate the powder first. Mix the egg powder into your dry ingredients, then add the matching amount of water (3 tablespoons per egg) to your wet ingredients.

Other ways to use powdered eggs

Omelets, frittatas and breakfast burritos
French toast batter
Camping and backpacking breakfasts
Emergency food storage and prepping

How long do powdered eggs last?

Unopened, our freeze-dried egg powder has a shelf life of up to 25 years. After opening, keep the bag tightly sealed in a cool, dry, dark place and use it within several months for the best flavor.

Freeze-dried vs dehydrated eggs

Both are dried eggs. Freeze-drying removes water at low temperatures, which helps keep the eggs' flavor, texture and nutrients closer to fresh than heat dehydration does.