Eggylicious Whole Egg Powder, Dried Natural Protein Powder, Made from Fresh Eggs, White & Yolk mixed, Pasteurized, Non-GMO, No Additives, Used for Baking Icing,1lbs(16oz)

As a backpacker I’ve tried multiple brands of powdered eggs. Nothing comes near to the quality and versatility of these eggs! A slightly higher amount of powder is needed per egg than other brands, but it’s worth the extra weight. Scrambled eggs were great and easy to make, cakes and other baked goods had no noticeable different from fresh eggs. Very highly recommended!

Great substitute for eggs. I use them for breakfast sandwiches. I am able to make them fluffy for eating when cooked or a little flat making it perfect for freezer breakfast meals

Quality of the product is good. But volume to water ratio is very inaccurate. Directions say 1TB of egg to 2 TB of liquid for 1 egg. More like 1.5 TB of egg and 3 oz of liquid. Also use milk if you can. Product is fine but measurements for a AA egg which is what we eat, it is not. The flavor for scrambled eggs is good. Baking also right on.

Great to pack on a trip where real eggs would be problematic. Also good as an ingredient in mixes.It tastes OK as a scrambled egg, good to have in the pantry for when eggs are a zillion bucks a dozen. Make yourself a mug cake mix or a sauce mix for easy use.

I made scrambled eggs to put in my dogs food this morning. Just egg and water. I sprayed a microwave mug with oil spray. 2 T of the egg powder and 3 T of water. Needed a little more water so dribbled in a little more. Mixed it up really well. Microwaved it forabout 20 seconds. It puffed up so I took a fork and mixed up the left over liquid and microwaved another 10 or so seconds. It puffed up high just like an egg from the fridge. Mashed up and stirred the huge egg puff until it was the size I wanted in for scrambled eggs. No weird smell and the taste was great! It tasted like an egg because it is egg. Just egg. No additional ingredients to stretch ur mimic egg. The way I see it...I am saving money because the cost of fresh eggs is criminal. I'm going to order another container to put away. The best used by date is November 2025. No problem with that . I will be using for any application other than over easy for obvious reasons. Lol. Fantastic purchase! Super Highly Recommend!!!!

Dried whole eggs are handy if you use eggs just occasionally. They keep much longer than fresh, and they cook up like fresh eggs. (Except in recipes separating whites and yolks!)I've used a few brands. This is a good-quality example.Quirk: One-pound Eggylicious jar I'm now using is labeled with inaccurate mixing proportions. In fact the same misinformation is on this Amazon product page, above, in manufacturer's Q&A section: "One tablespoon of whole egg powder is equivalent to one whole egg." That's WRONG, and the manufacturer admits as much implicitly, in other label information. Read on:For one egg's worth, label calls for "1 Tbsp (15 g)." The Nutrition label also is based on a one-egg portion size of 15 grams powder. The one-pound jar contains 30 such 15g portions (about 30 eggs in dried form).Problem is in that "1 Tablespoon" claim. A US measuring tablespoon is one-half fluid ounce, about 15 milliliters (ml). 15 ml of water weighs 15g. 15 ml of powdered eggs does not weigh 15g, because the powder is much lighter than water. To get 15g for one egg, you need about THREE measuring tablespoons of the product I received.I weighed out two eggs' worth (30g) of powder for a recipe: it exactly filled a 3-fluid-ounce paper cup. So, each egg's worth (15g) is about 1.5 fl-oz or three tablespoons.And the manufacturer knows that, implicitly. 30 eggs' worth at 1.5 fl-oz per is 45 fluid ounces, almost a quart and a half. Which IS the size of the jar it's shipped in. Yet whoever wrote up the label instructions (and Q&A info above) didn't check that "one tablespoon" claim against these other facts. The label needs to change, recognizing that 15g (one egg worth) is a much larger volume than "1 Tbsp."A cooking tip, with any powdered whole eggs: To use reconstituted liquid eggs, mix the powder with water in advance and let sit 10-20 minutes before using. It needs time to fully integrate (the mixture also thickens slightly). I find that one egg's worth (15 grams) needs around 2 fl oz (55-60 ml) water to yield a consistency like fresh eggs.For baking, pancakes, etc., with dry ingredients, it's simpler just to mix the powder with those, sifting if needed to eliminate lumps.

Had my doubts, but it does taste just like real eggs!

Great addition to my pantry.