Egg powder is a fully dehydrated egg that is made using spray drying, which is the same method used to make powdered milk. The process of spray-drying eggs oxidizes the cholesterol, which has been shown to be helpful at reducing aortic atherosclerosis in animal trials. Powdered eggs have several advantages over fresh eggs, including reduced weight per volume of whole egg equivalent, longer shelf life, smaller usage of storage space, and lack of need for refrigeration. Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelets. There are many different varieties of powdered eggs, which are designed to cater to particular tastes and diets. For example, some brands offer powdered eggs that are made from both yolk and egg whites, while others feature only egg whites or the yolks. Powdered eggs are protein-rich and offer a good source of protein, immune-boosting properties, and antibacterial qualities. They can be incorporated into a number of recipes, and they’re especially useful for producing free from foods as they’re entirely gluten-free. Powdered eggs are also ideal for making low-fat recipes for the more health-conscious consumers. They are used in baking and cooking, for example, in omelets, french toast, bread, muffins, cookies, cakes, and more. When using with other dry ingredients, it is not necessary to reconstitute the whole egg powder. Simply add to other dry ingredients and increase liquid requirements by necessary amount.