Happy Tuesday, y’all! What a great day! What a great new year! I’m feelin’ ready to jump back into some food storage topics since I’ve taken a little extended holiday break for the past little while.
So today let’s talk eggs. Powdered eggs to be exact.
If you have not made the leap into exploring powdered eggs, do it. If you are sitting at home thinking, “I know that so many recipes call for eggs, and in an emergency where the stores are empty and I can’t get any more fresh eggs I won’t be able to make half of my meals, but I just can’t stand the thought of powdered eggs. I’ve heard horror stories about how gross they’re supposed to be”… get that thought out of your head and try them!
Eggs are such a staple part of baking and the lack of eggs would hinder so many recipes. You have got to be prepared with a substitute for when fresh eggs are not available… unless you happen to have some chickens laying around. Get it? Laying? Sorry. That’s fowl humor. FOWL?! Oh heavens. Somebody stop me. (I must have had too much sparkling cider for the new year!)
Okay, now I will confess, I do not like powdered eggs for making things like scrambled eggs or omelettes or wherever the eggs are all by themselves (they just don’t cut it for me) and in hard times when fresh eggs are not available, I will do without scrambled eggs. However, in baking and cooking meals, I promise on my life you would never know the difference between powdered eggs and fresh eggs… except that I even think the powdered eggs are a little better in baking.
Powdered eggs are super easy to use. The brand I have (Provident Pantry) says to mix two tablespoons of egg powder with 3 tablespoons of water to make the equivalent of one egg, but I actually use more of a 1:2 ratio of egg powder to water. And I know a lot of people/websites say you can just throw the egg powder in with the dry ingredients when you’re baking and add the water with the wet (meaning, there is no need to reconstitute the egg prior to using it in your recipe), however I have noticed that the egg powder likes to kind of clump together, so unless you mix your ingredients REALLY well, you may end up with a chunk of egg powder (which definitely does not taste good on its own). So I just reconstitute my eggs prior to use and give them a good whisking to make sure I get rid of all clumps.
And one last thing you may want to be aware of prior to popping open your first can of powdered eggs is… they stink. Bad. Okay, not BAD, but bad enough. To me they smell like fish food (the smelly, flaky kind). The first time I opened my can, I thought there was NO WAY this could work without ruining the flavor of whatever I was making. But I gave it a shot anyway and was completely surprised that there was no hint of fish food whatsoever. My meals and baked goods taste completely normal. Texture and consistency is just as it should be. I have been using powdered eggs for about a year and a half now and have had no problems with them at all. I highly recommend y’all give them a go!
Here’s some basic info behind the incredible, edible powdered egg (from Wikipedia):
Powdered eggs are fully dehydrated eggs. They are made in a spray dryer in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and the shelf life (which, when properly sealed, can be 5 to 10 years). Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs also have fewer calories and more nutritional value than normal eggs, which suggests that powdered eggs could have been fortified. In powdered eggs, there are 13 different folates and essential vitamins.
And on that note, here are some places you can find powdered eggs, and if you wait for a sale, it can actually be cheaper than buying fresh eggs from the store!
*Note: A lot of companies are not carrying powdered eggs right now due to a new recertification process by the USDA. Once the companies complete that process, they should be available again.