FINCHforum

Looking for whole egg (only) powder, good quality, reasonably priced.

There are many online places and it depends on how much you want to buy. For small quanity here is a good place
http://www.eggstore.com/powwholeg1.html

Thank you, Candace.
A pound or two would be good.
$8 for shipping seems a bit steep for a $10 item.

I just bought this:

http://store.honeyvillegrain.com/powder ... gscan.aspx

Is this for finches, do you mix for your eggfood ?

My preference for dried eggfood is the Volkman brand... Almost all my finches will eat it and it works good for the suppliments I give them.. There is a distributer just north of Houston, not sure if anyone up your direction sells this product.

Thank you to everyone for the information, I'll follow up on each one.

Could this be used instead of boiled eggs to make eggfood ?

I read that this eliminates the need for boiled eggs.
I bought some but haven't tried it yet.

It would make life easier if its as good

Bill, the eggs are suppose to be as high of protein as fresh eggs. I have never reconstituted with water and made scrambled eggs or omelets like campers/backpackers do but I have used it to bake a protein egg bread for canaries back in the days. I find the commercial egg food mix so much easier today as I don't have as much free time for baking...

Thanks might try some

You could look up the nutritional values of each here: http://www.nutritiondata.com/

I am finding the powdered egg very interesting, especially for the warm humid summer months. The question I have is if we were to use it to make our own eggfood, would we have to first add water and then cook, or could we just use the dries powder and then add what we usually do to our eggfood. This would definately be a bonus over store bought dried eggfood, as we could add what we wanted and know that it would be safe to leave out all day without any spoiling....unless of course we have to reconstitute it, then defeating the purpose.

Once the powder is wet by adding water, sprouts, veggies, etc. you muct treat it the same as you would fresh eggs. So spoilage would still be a problem. I always used it as a dry ingredient when making baked egg biscuits. Anybody remember those hard egg biscuits you use to buy and put in a special cup that held them? They were hard as a rock and had green paper stuck to them....like petrifide cupcakes