Powered eggs can be used in place of fresh eggs in everything from baked goods to casseroles. Just like powdered milk, powdered eggs can also take on aromas from nearby foods, so be sure to store it properly in an airtight container to better extend its life. Many egg substitutes can last several years, making them perfect to have on hand in your pantry. Just like powdered milk, all the moisture has been removed, leaving only the dry solids. Egg white substitute is similar, just without the yolk.
Powdered egg substitute is dehydrated whole eggs. The “best by” date will give you a good idea of how long it will last unopened, but a rough estimate is that powered milk should last anywhere from 2 to 10 years. The great thing about powdered milk is that it can be stored indefinitely. Powdered milk can also be added to savory soups and sauces to make them creamier (whole powdered milk is great for this), or added to smoothies, milkshakes or oatmeal. You can also mix the powdered milk in with your dry ingredients, then just add the appropriate amount of water where you would normally add milk. To use powdered milk instead of fresh milk, follow the package instructions to reconstitute the amount of milk necessary for your recipe. Powdered milk can also absorb odor when not stored properly, so make sure to seal the powdered milk completely in an airtight container and keep it away from moisture and strong aromas. Fat is not a stable ingredient, so whole powered milk (which contains fat) will spoil quicker than the non-fat version. The biggest difference between whole fat and non-fat powdered milk is how long they last. There are a couple different kinds of powdered milk, the two most common being whole powdered milk and non-fat powdered milk. Powdered milk is milk which has been heated to remove all the moisture so only the dry solids remain.
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