Eggs

 

Using whole egg powder to make scrambled eggs:

~Add water and whip air into the powdered whole eggs before scrambling or adding to a frittata. This will make the taste and texture more like fresh eggs (no need to do this for recipes where the dry egg powder is added to baked goods).

~Reconstituted powdered eggs are of a watery consistency, and will NOT have the gelatinous texture of fresh eggs.

~When cooking the reconstituted eggs they will not look right. The color is a bit too orange and the texture is off.  But keep on going, because as the eggs cook they will become the correct color and texture. How to accomplish this? Mix the powdered eggs with water, let sit, stir again. Now use an immersion blender to mix the eggs really well and incorporate air.

 

 

Scrambled Eggs made from Powdered Eggs (makes 8 scrambled eggs)

1 cup dried whole eggs

2 T. dried egg whites

2 Tablespoons dry milk

1/2 teaspoon salt

1 and 1/2 cup water

 

Place all ingredients into a 4-cup pyrex glass measure (or similar), stir, let sit. Beat mixture for 3 minutes or until completely dissolved and frothy. (use an immersion blender. You are NOT mixing this to just combine, but are beating the eggs so they are completely dissolved and NO lumps. Also by beating the egg mixture for a few minutes, air is being incorporated into the eggs, which will help the texture turn out right). Add 1 Tablespoon cooking oil to a large skillet, heat to medium low. Add the egg mixture to the hot oil. Cook eggs using medium low heat, stirring constantly until cooked and scrambled.

Ideas of dried/freeze dried (rehydrated) items for add ins, after the egg mixture has been prepared as instructed above: cheese, bacon, sausage, onion, green onions, spinach, green peppers