FOOD REVIEW: Dried Whole Egg Powder from Augason Farms

I recently grabbed some Augason Farms Dried Whole Egg Powder to try out. I eat a lot of eggs for breakfast – basically three a day every day – so I wanted to see how the powered eggs for long term storage stacked up against real eggs from a grocery store. These eggs have a 10 year shelf life and come in either a ~12oz bag with 26 eggs or a #10 can with 72 eggs.

Day One – Initial Test

The instructions are incredibly straight forward. The powdered eggs take 1/3 cup of warm water for every 2 eggs, which also conveniently works out to 1/3 cup. Since 6 eggs = 1 cup of warm water, 3 eggs is 1/2 cup of warm water. Easy to remember!

I put the 1/2 cup of eggs into a bowl and then used a 1/3 of moderately warm tap water to complete the mix

After about 30 seconds of mixing with a spoon, the eggs and water combined to make a thick liquid paste.

After I cooked my bacon in the cast iron pan and heated up my pork sausage crumble, I added my egg mixture to the bacon fat in the pan. Because the pan was already hot, it cooked fairly quickly. I would estimate it needed less than a minute in the pan with the burner set at just over medium hear (~6 on a 0-10 scale).

The texture was interesting on the first bite, but I honestly believe that I didn’t cook that part enough. The subsequent bites were much better texture wise. In terms of taste, it obviously had less of a strong egg flavor than I was used to, but it certainly was still present and would do the job if that is all I had. I also added garlic salt to it, and that greatly enhanced the flavor. It was also thicker that regular eggs; again, this was certainly not a deal breaker.

As an initial test, I was cautiously optimistic about it! The powered eggs were something that I didn’t mind having on a day to day basis.

The next test was to use the egg mixture in a skillet.

Day Two – Skillet

The next day, I cooked my bacon as normal. This time, I threw the pork crumble, green peppers, and onions into the skillet to saute in the bacon fat. I then drizzle the egg mixture over top and let it cook. The result?

The skillet was even better than the plain eggs, even without the Old Bay seasoning I eventually added. It was hard to tell that they weren’t store bought eggs with how everything melded together in the dish. The package itself actually has a recipe on it for an oven baked skillet that I fully intend to try.

The real test would be to put them side by side with real eggs!

Day Three – Powdered vs Store Bought

This time, I split it up with 2 powered eggs and 2 store bought eggs. I opted to let them stand outright instead of in a skillet dish because I wanted the objective flavor test done. Neither were seasoned initially. The eggs on the right were the powered eggs, and the eggs on the left were the store bought eggs

The result? You could definitely tell the difference between the two. The store bought eggs were not nearly as thick and definitely were more flavorful. However, doing a spoonful of both egg and sausage started to lessen those differences. The pictures below show the differences in texture – the first picture is the powdered eggs and the second picture is the store bought eggs.

Powdered eggs

Store bought eggs

Overall Opinion

I immediately bought two #10 cans after Day Three. As someone who loves their eggs in the morning, this is a way to continue to have my favorite breakfast meal even if the trucks stop rolling to grocery stores and I cannot get fresh eggs locally. Using only warm water, the powered offers a great alternative – particularly when ingredients are added to it.

These powdered eggs can also be used in baking, so my next test is to try them in a small recipe and see if there is any noticeable difference in the end product.

The bottom line is that if you are looking to store eggs long term, this is definitely one way I would explore. We have done other methods, such as crack a ton of eggs togethers, pour them into cupcake pans, freeze them, and then individually wrap them in plastic wrap and freeze them. Those eggs come out with a similar consistency as the powdered eggs, with the downside of requiring electricity and a freezer for storage (with a short shelf life – we haven’t tested the froze eggs past a year).

Augason Farms also sells Dried Scrambled Eggs mix that works similarly to the Dried Whole Egg Powder. This has 46 servings, but each serving is 2 eggs (instead of the dried egg powder, which is 72 servings but each serving is one egg). The Dried Scrambled Eggs actually gives you 10 more meals, assuming 2 eggs is a meal, because:

• Dried Scrambled Eggs: 46 – 2 egg meals
• Dried Whole Egg Powder: 36 – 2 egg meals (72 egg servings / 2 eggs per meal = 36 egg meals)

However, the Dried Whole Egg Powder have more versatility in that they can also be used for baking while the Dried Scrambled Eggs cannot. The choice is complete up to you as they are both currently the same price (as of 1/19/24). I have never tried the Dried Scrambled Eggs, so I can’t comment on them. If they are anything like the Dried Powdered Eggs, though, I think they are good to go.

These Dried Whole Egg Powder from Augason Farms get a big thumbs up from me!