All-natural Egg Crystals
Have you ever heard of sun-dried tomatoes? We decided to take a hint from Mother Nature and copy her at her best. We've discovered a way to use the same principles that go into making sun-dried fruits and apply it to one of Mother Nature's most amazing foods...egg!
We start with wholesome fresh eggs and gently evaporate the water, leaving only little crystals of pure egg. That's why we call them egg crystals!
Other powdered eggs
Other dehydrated and powdered eggs are dried at very high temperatures. High temperature cooks the eggs during the drying process which is why they lose their fresh taste.
Our unique technology
Our process is special because it works at low-temperature and doesn't damage the flavor or functionality of the eggs. That way, when you go to cook our egg crystals later, they taste just like fresh eggs! All you need to do is add the water we evaporated back in and you're ready to go.
What about freeze-dried eggs?
Freeze-drying also dries with heat but starts with frozen egg instead. Freezing damages an egg's protein which also causes problems with flavor and functionality. That's why we only use fresh eggs, not frozen!
