Whole Dried Eggs are a convenient alternative for any recipe that calls for eggs including omelets, pancakes, waffles, and more. Our dehydrated Whole Dried Eggs are made from dehydrated spray dried whole eggs and include both egg whites and yolks. An excellent source of vitamins and protein, Whole Dried Eggs are great for a quick and easy breakfast or your favorite dinner time meals. With a number of culinary uses,this product can be used any place eggs are- simply add water to re-hydrate.

Our 1.5 lb standup bag contains about 52 dehydrated eggs while our 11.5 oz package contains about 24 dehydrated eggs. With a long shelf life and ease of storage, these eggs are perfect for outdoor preparation, camping, hiking, or survival provision.

Nutrition Label

Whole Eggs Dried Nutrition Label



Fluffy Buttermilk Pancakes

Makes about 12 pancakes

3⁄4 cup gluten-free flour
1⁄2 tsp. Judee's Gluten Free Xanthan Gum (or 1⁄2 tsp. Judee's Gluten Free Guar Gum)
1 1⁄2 tsp. baking soda
1⁄2 tsp. salt
1 tsp. sugar
2⁄3 cup milk (or 1/6 cup Judee's Gluten Free Buttermilk Powder + 2/3 cup water)
2 eggs (or 4 Tbsp. Judee's Gluten Free Dried Whole Eggs + 4 Tbsp. water)
1 tsp. vanilla
2 Tbsp. cooking oil

Combine all dry ingredients in a bowl.
In a separate bowl, whisk together liquids.
Add wet mixture to the dry ingredients, and whisk until well blended.
Let stand for about 10 minutes (this is important when using gluten free flours).
Preheat ungreased, non-stick frying pan to medium heat.
Pour batter by spoonfuls onto the hot pan.
Pancakes are ready to be turned over when the edges are no longer glossy, and the bubbles that pop stay open.

Bonus: For a ready made pancake mix, combine dry ingredients when using Judee's Gluten Free Buttermilk Powder and Dried Whole Eggs in the recipe. Store in the refrigerator. When ready to use, just add oil, vanilla, and appropriate amount of water called for in recipe.