Rumors have recently spread in Egypt that the government is planning to replace regular eggs with powdered eggs, causing controversy among citizens. This comes at a time when the prices of regular eggs have skyrocketed, with a carton of red eggs reaching 104 EGP, white eggs at 101 EGP, and local eggs at 108 EGP.

Reports by news outlets and social media users claim that powdered eggs are cheaper than regular eggs by a significant margin. However, the Egyptian Ministry of Agriculture has confirmed that powdered eggs cannot replace regular eggs, and they are not intended for consumption as boiled eggs or omelets. According to the ministry, powdered eggs are only used in sweets and confectionery factories, and they were previously imported for this purpose only.

It’s also worth noting that Egg Powder has been in the market for years, yet no one spoke about it until now, given the hike in egg prices.

Dr. Tharwat El-Zeiny, Deputy Chairman of the General Union of Poultry Producers, clarified that powdered eggs are dried and suitable for long-term storage. During a phone interview with the TV channel “Sada El-Balad,” El-Zeiny explained that powdered eggs have specific uses in some confectionery and bakery factories, with a shelf life of months and even years. Powdered eggs have been available in Egypt for several years and are associated with certain industries, unlike regular eggs.

What are Powdered eggs?

Powdered eggs are natural eggs that undergo a drying process by exposure to certain temperatures using specific machines called “cylinders.” The production of powdered eggs is similar to that of powdered milk, where it undergoes pasteurization before being turned into powder, killing salmonella and any other bacteria. The egg whites and yolks are separated before being dried individually, with the powder later reconstituted for use in baked goods.

What is the main difference between fresh eggs and powdered eggs?

As for the differences between powdered eggs and regular eggs, powdered eggs have a longer shelf life and are easier to store than fresh eggs. They are also more convenient for some baked goods that require a precise measurement of egg powder rather than the volume of liquid eggs. Powdered eggs have similar nutritional values to regular eggs, and both types of eggs can be used interchangeably in baking.

Why are powdered eggs good?

• Long shelf life: One of the biggest advantages of powdered eggs is that they have a long shelf life, usually between 5 to 10 years, depending on the storage conditions. This makes them a great option for emergency food supplies or for people who live in areas with limited access to fresh eggs.
• Convenience: Powdered eggs are very convenient, as they require no refrigeration or special storage. They are also lightweight and easy to transport, making them ideal for camping trips or other outdoor activities.
• Cost-effective: Powdered eggs are often less expensive than fresh eggs, especially if you buy them in bulk. This can make them an attractive option for people who are on a budget.

Why are Powdered eggs bad?

• Taste and texture: Many people find that powdered eggs have a slightly different taste and texture than fresh eggs. Some describe them as being “rubbery” or “artificial” in flavor. This can make them less appealing to some people.
• Nutrient loss: During the processing of powdered eggs, some of the nutrients can be lost. For example, some of the vitamin B12 in fresh eggs may not be present in powdered eggs. This can make them a less nutritious option overall.
• Processing concerns: Powdered eggs are often processed using chemicals and additives, some of which may not be healthy or safe for all people. For example, some people may be sensitive to sulfites, which are commonly used in the production of powdered eggs.

Powdered eggs have been around for a while and are used in specific industries. So, if you’re hankering for some boiled or scrambled eggs, you’re safe for now. And if you’re looking for a long-lasting, budget-friendly option, powdered eggs might be worth a crack.