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.

Totally failed in making scrambled egg with this. My family got disgusted and threw it away. Maybe it's usable as a baking mix, but I wouldn't buy it again as a real egg replacement.