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How We Make Egg Crystals


Other egg powders are made with a process called spray-drying that's been around since at least the 1930's. It's a process designed for cheap industrial products. Spray dying exposes egg to very high temperatures – usually 390º F – to remove moisture.

Egg is very sensitive to heat. Just think of how quickly you can fry an egg in a pan, you can even fry an egg on the hood of car on a sunny day. The very high temperatures used in spray drying ruins the egg whites and denatures the protein. And those spray dried powders end up with off-flavors, diminished nutritional value and lower functionality. Spray dry egg companies do this because they're producing for cheap industrial markets and they're trying to produce as cheaply as they can. Powdered egg is typically used in mass market baked products, cookies, muffins, pasta and things like that. They're not meant to be eaten by themselves, only as a small ingredient in another food product so you can't notice the off-flavors.

OvaEasy Egg Crystals are made with our own proprietary crystal freeze-drying technology that dries them under 130º F, preserving their fresh taste and high quality proteins! No other company in the world does what we do.  

The result is a high-quality egg powder that forms the base for our products. The proof of our process is in the pudding, our Egg Crystals taste just like fresh egg. When taste is important, you can know you’re getting the quality you demand with OvaEasy Egg Crystals. Try it and see for yourself!

How we make Egg Crystals