Have you ever tried using powdered or crystallized eggs in your recipes? Well, I have, and I was surprised that they actually taste good.
One of my favorite things about powdered eggs is that you always have eggs when you're ready to cook with them. No more borrowing from the neighbor or running to the store when you're half way though a recipe only to find that you don't have enough eggs.
Dehydrated eggs can come in different forms, so let's see what the difference is.
Whole egg powder is just that - whole eggs that have been dehydrated - some are freeze-dried. Their consistency and texture are similar to powdered milk.
You can buy whole eggs, just the yolks, just the whites, or already scrambled in powdered form.
They can be purchased in pouch sizes or #10 cans ( approximately 94 eggs) which makes them perfect for food storage.
There are several advantages of powdered eggs over fresh eggs.
Whole eggs can be used in recipes where whole eggs are called for. Powdered egg whites can be whipped into meringue for lemon pies or angel food cakes.
The OvaEasy whole egg crystals (pictured above) have a shelf life of 7 years. After testing against powdered whole eggs, the result was better taste, and they retain their nutitional value for the length of the stated shelf life.
They are very easy to use. Here's how to convert them to regular eggs:
Never run out of eggs again! The cans come with an average the equivalent of 72-96 eggs (depending on the brand).
3 T. powdered eggs
6 T. water
1 cup powdered milk
3 cups warm water
4 T. melted butter-flavored shortening or oil (or real butter)
2 T. sugar
1-1/2 tsp. salt
1-1/2 cups whole wheat flour
Put water and powdered egg mix in a bowl and whisk until well blended. Add dry milk, warm water, melted shortening/oil/butter, sugar and salt. Then add the flour, continuing to whisk until batter is smooth. Let sit for 5 minutes and mix again.
Melt 1 teaspoon shortening or oil in a hot pan. Pour 1/2 cup batter into the middle, tilting the pan or griddle to form about an 8-inch circle. Cook until batter sets and edges start to brown a little. Flip carefully and cook other side. Serve at once with syrup or other toppings.
Yields: 4 Servings
French Toast with Orange Syrup: It’s easy to use powdered eggs - especially in French toast!
French Toast with Orange Syrup
3 Eggs (3 T. dehydrated eggs + 1/3 C. Water)
1 C. Milk (3T. Milk + 1 C. Water)
2 T. Sugar
1/4 tsp. Salt
1/8 tsp. Ground Cinnamon
1/8 tsp. Ground Nutmeg
8 slices day-old French Bread, 1 inch thick (or whole wheat bread for more nutrition)
1/2 C. Orange Juice
1/3 . Corn Syrup
1/4 C. Sugar
4 tsp. Butter
1 tsp. Grated Orange Peel
1/2 t. Orange Extract
1) In a bowl, beat eggs. Beat in the milk, sugar, salt, cinnamon and nutmeg. Soak the slices of bread for 30 seconds on each side. Cook on a hot greased griddle until golden brown on both sides and cooked through.
2) Meanwhile, in a saucepan, combine the orange juice, corn syrup, sugar, butter and orange peel. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from the heat; stir in extract. Serve over French toast.
Yields: 4 servings
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powdered eggs. Feel free to use it for yourself or to pass along to others.