How to Rehydrate Powdered Eggs

Jeffrey Brian Airman

You can rehydrate powdered eggs to use as a fresh egg substitute in many recipes. Whole fresh eggs only last a couple weeks with refrigeration and contain a range of volumes depending on size.

Rehydrated powdered eggs are fully pasteurized and safe to eat raw.

Powdered eggs are often the preferred choice in commercial kitchens because they have a shelf life of up to a year and can be mixed in predictable proportions. Rehydrate powdered eggs for uniform results for baked goods and other egg dishes.

  1. Measure 2 tbsp. of the powdered egg for every egg being replaced. Dump the measured powder into a mixing bowl. For example, a recipe calling for three eggs would require 6 tbsp. of powder.

  2. Pour 2 tbsp. and 2 tsp. of water into the mixing bowl for every egg you are rehydrating. For example, a recipe calling for three eggs would require 8 tbsp. of water to rehydrate the powder.

  3. Stir the water and the egg powder together with a whisk and allow them to rest and absorb the water for 10 minutes. Pour the rehydrated eggs into a recipe or straight into a frying pan to make scrambled eggs.


Season the eggs lightly after they have rehydrated if you are making them into scrambled eggs. Taste them once they have cooked and adjust the seasoning according to taste. Store powdered eggs inside an air-tight glass or plastic container in a cool, dark and dry place for optimum shelf life.