Orgnisulmte Whole Egg Powder, Fresh Pasteurized Egg Powder, All Natural, No Additives, Gluten Free Excellent for Baking Made in USA 8 Oz

Not as tasty as real eggs, but I bought it for cooking as part of a disaster kit. Much pricier than real eggs.

The old formula for this product looked and cooked exactly like scrambled eggs you'd get from the store. It was a nice pastel yellow. This "whole egg" formula (I double and triple checked the label) was twice as dark as if it were all egg yolks. It did not melt into the water at all. Even shaking would not break it up. This is also what occurs when you freeze whole eggs for later use--the yolk never breaks up without blending. The old formula for this product, the one pictured as of this date (5/23/23) with the lighter background label, was formulated correctly for scrambled eggs. This has a darker yellow in the background as if this is an indicator that there are too few egg whites in the mix. This new formula was fixed as I always fix scrambled eggs with powdered eggs (this same brand only older). After 15 or so minutes of cooking, this never formed a single ball and I believe the small handful of cheese I added can be the only cause for it thickening at all. It only became a sauce or egg soup. While the sauce is tasty, it looks like and has the consistency of the sauce for Swedish meatballs, though grittier. I was shocked. I purposely bought this product over other brands because of the perfect taste and consistency of this "whole egg" product in the past. It appears to me that no egg whites are in this new "whole egg" product . There is a possibility that the reason it won't stick together at all unless you add cheese to the mix is because there are no egg whites in it, and even then, it only makes a sauce. I'm not sure this is the reason but the deep yellow color of the powder is the first thing I noticed when I opened the bag. Other reviewers are correct, this is only good for baking, and possibly not for whole egg recipes. And I don't know about the health value of it. I'm not even sure it would be good in egg flower soup. It is well known that if you don't eat the egg yolks with the whites that this will only up your cholesterol. The opposite is also true, without the yolk in egg whites you might as well just east arsenic. You have to have both yolk and whites (the whole egg) to avoid these two issues. In this increasingly chicken-less world, I am completely nonplussed at holding out for this purchase. I tried to upload a picture of the deep yellow (brown) sauce I created this morning, but I could not upload it. Just imagine a yellowish brown version of Swedish meatball sauce. At least it never burned in my upper grade nonstick pan. It barely ever stuck to it even at an increased temperature!

I started buying whole egg powder a few years ago. Price wise, I don’t find it to be a better deal than fresh eggs, but it’s great to have on hand if you run out of eggs or during an egg shortage. Since I live in a neighborhood where our homes sit on 1/3 acre lots and we have an HOA, I’m not able to keep my own chickens. These powdered eggs are the next best thing when I can’t get what I need at the store. I use them in cooking and baking, and they work every bit as well as fresh eggs and taste just as good.

I use this as an extra protein source for my cats. I tried mixing it into their dry food but it made it sticky so I only mix into wet food now. They've even tried licking the powder before i mixed it in, so I would say they enjoy it.

I ordered two packages of these eggs, which turned out to be a total waste of money, and there is no return on this product. As others have pointed out, there's no instructions for use. Doing some YouTube searches on using powdered eggs, a ratio of 1:1 to 1:2 seems to be the consensus. I tried mixing up a quarter cup with just a little more than a quarter cup of water. Essentially you've got to evaporate all the liquid out before you start ending up with anything that looks like scrambled eggs, but you end up with the amount of powder you started with. There's no fluff or cooked egg look to this. I don't know, perhaps you're supposed to let the product absorb more water before use, but again no instructions, but from what I gathered watching videos there's no waiting period required you just mix and cook. What I ended up with was just kind of a thickened gravy like egg mixture that looked pretty disgusting to me. I was totally turned off by the smell, and it's a bit of an insult to call these in any way shape or form "real eggs". Maybe they're made from eggs, but I can't imagine anyone being remotely satisfied with the final results. Perhaps in baking or something they might be okay, but I really cannot find any use for the product. I'm just tossing it in the trash, and lesson learned. I think something like the eggbeaters product might be an alternative for real eggs. I think they make an egg white version as well as a type with the yoke, so for anybody looking for an alternative to real eggs that would be my suggestion. Here in Alaska, where I'm from, we're looking at a few months due to the bird flu in the Pacific Northwest, so no eggs or chickens for the foreseeable future. I was hoping this product would be a good alternative to get me through, but I just threw away 27 bucks. Hopefully you won't make the same mistake. Absolutely horrible product and I certainly don't recommend to anyone. In a word, disgusting.