Egg substitute, powder

Powdered egg substitute is a dehydrated egg product reconstituted with water and used in place of fresh eggs for scrambling, baking, or in recipes where a shelf-stable egg product is convenient, such as camping trips, backpacking meals, or large-batch food service cooking. Once mixed with water it can be scrambled in a pan, whisked into custards, or folded into batters much like beaten fresh eggs, though the texture tends to be a bit softer and less structured once cooked.

Store the dry powder in a sealed container in the pantry, where it keeps far longer than fresh eggs without refrigeration, and reconstitute only what's needed for a given recipe to avoid waste. At 444 calories per 100g in powder form, its standout nutrient is protein, with 55.5g per 100g translating to about 111% of the Daily Value, alongside 41% for vitamin A, 25% for calcium, and 18% for iron. Sodium runs high at 800mg per 100g in the dry powder, and sugar sits at 21.8g per 100g, both worth accounting for when seasoning or sweetening a dish made with it, particularly if it's going into a savory recipe like a scramble, a frittata, or a quiche filling that will already be seasoned.