How to Use Powdered Eggs for Baking
- 1). Determine how many eggs your recipe calls for. Remember, if you are doubling or tripling your recipe, double or triple the amount of eggs required.
- 2). Pour 2 tbsp. of cold water per egg required into a small bowl. Measure carefully as too much liquid will negatively affect a recipe as though you added an extra egg.
- 3). Pour 3 1/2 tbsp. of powdered eggs per egg required into the bowl of water. Use the back of a butter knife to level off the measuring spoons of powdered egg. This provides an accurate measurement and prevents the recipe from being spoiled.
- 4). Whisk the water and egg mixture together until it forms a smooth, even consistency. If any clumps of egg remain in the mixture, use the back of a spoon to break them up against the sides of the bowl.
- 5). Use the powdered egg and water mixture as you would fresh eggs in the recipe.
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