Panama imports between 7 and 10 tons of egg powder each year, to meet the needs of local production. The egg-packing poultry industry presents a daily loss of 5% of the total production, which translates into about 7000 broken eggs per day, which is finally lost or refrigerated for later sale in bakeries such as broken and cold eggs representing a health risk due to the bad manufacturing practices that are applied in this process. In this work powder egg is through an initial method of microwave drying by acidifying the protein mixture with citric acid reducing the chances of oxidation due to the enzyme glucose oxidase, obtaining a product organoleptically of excellent quality without extreme variations of color and free of pathogens. Very useful in the food processing industry and as a clarifying agent for the wine industry. What should represent a technological alternative to the use of broken eggs for the poultry industry in Panama.