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.
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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.
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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.
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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.