When I was a Scout and we went on a week-long canoe trip, that is when I had my first encounter with powdered eggs. Although our scrambled egg breakfast wasn’t particularly impressive, we ate it anyway because we were hungry. Additionally, I purchased a package of powdered eggs as a backup when Dave and I started our cruise. In baking, they “worked,” but once more, I wasn’t happy with the outcomes.
You can now purchase REALLY GOOD powdered eggs, which are actually crystallized eggs. I’m grateful that reader Sue McDaniel on the s/v Happy Dance, who recently arrived from Alaska and is now in Mexico (see their blog), informed me of these. You just need to mix the powder with water and use it right away, just like you would a whole egg (you can also get it as just the whites). The product is called OvaEasy. The only thing you can’t have with it is a fried or boiled egg, pretty much.
Said Sue, “. an awesome product that a fellow cruiser introduced us to. The eggs are available in powder form, require only the addition of water, and have an extremely long shelf life. And they taste and cook just like real eggs. Anyway, I figured you might want to try them. They certainly make carrying eggs on long passages MUCH easier, so we love having them onboard!
Sue and I aren’t the only ones who think they taste identical to real eggs; almost all of the Amazon reviews are raving. They bake well and taste great in omelets and scrambled eggs as well.
You can purchase them in large cans sold in 2-packs for a total of 12 dozen eggs, large cans with just over 6 dozen eggs, and pouches that are equivalent to a dozen eggs. I advise putting even unopened pouches into at least a Ziploc bag or, better yet, a Lock to protect them from the typical humidity of a boat. These don’t seem to quickly absorb moisture, but from my experience, anything packed in foil pouches eventually does.
Okay, these aren’t cheap, costing over 50¢ an egg. Although powdered eggs are more affordable, you probably won’t want to eat them. And they have a number of advantages:
OvaEasy is available from Amazon and the company website, but there is no international shipping. As far as I know, they’re only sold online.
How to Use Powdered Eggs
In recipes that call for whole eggs, whole eggs can be used. To make meringue for lemon pies or angel food cakes, whip powdered egg whites.
Heres how to convert them to regular eggs:
The cans contain an average equivalent of 72-96 eggs (depending on the brand), so you’ll never run out of eggs again.
Using your powdered eggs in breakfast recipes is simple.
3 T. powdered eggs 6 T. 3 cups of warm water, 1 cup of powdered milk, and 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.
Whisk together the water and powdered egg mixture in a bowl. Add dry milk, warm water, melted shortening/oil/butter, sugar and salt. then incorporate the flour, whisking constantly until the batter is smooth. Let sit for 5 minutes and mix again.
Melt 1 teaspoon shortening or oil in a hot pan. Pour half a cup of batter in the center and tilt the pan or griddle to create a roughly 8-inch circle. Cook until batter sets and the edges begin to slightly brown. Flip carefully and cook other side. Serve at once with syrup or other toppings.
Yields: 4 Servings
[T = Tablespoons] [tsp = teaspoons] [C = cup]
Heres another delicious recipe to use your powdered eggs:
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. 8 slices of day-old, 1 inch thick French bread with ground nutmeg (or whole wheat bread for added 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.
Directions: 1) In a bowl, beat eggs. Beat in the milk, sugar, salt, cinnamon and nutmeg. Bread slices should be soaked for 30 seconds each. Cook on a hot, greased griddle until thoroughly cooked and golden on both sides. 2) In the meantime, mix the orange juice, corn syrup, sugar, butter, and orange peel in a saucepan. Bring to a boil for two minutes while stirring continuously. Remove from the heat; stir in extract. Serve over French toast.
Yields: 4 servings
Get FREE Breakfast Ideas to access more delicious recipes that utilize powdered eggs. Feel free to share this recipe with others and keep it in your food storage file.
How Do You Use Powdered Eggs?
The process of breaking an egg and combining powdered eggs with water differ significantly. This makes it challenging to determine the exact amount of egg powder that equals one fresh egg. In general, you can follow these measurements:
The Struggle:
Eggs are a kitchen staple. They make for a great breakfast, pastries, breads. And more. The complex mixture of proteins and fats make so many foods possible. This is why eggs have been deemed not only edible, but incredible. There is two main concerns when using fresh eggs. The first is a lingering issue that could deter you from eating certain foods made with raw eggs. That dastardly deviant known as food borne illness. When consuming raw eggs there is always a concern for salmonella. Second is a growing concern for many people – food waste. When a recipe calls for just whites, or yolks, the other half is often left in the fridge for weeks until they go bad because we’re “saving it for later”. Thankfully there is a better way (there’s always a better way). Egg powders, whether it be yolks, whites, or even whole eggs are pasteurized and can stand in for fresh eggs in any recipe. But if eggs are liquid and these are powder, how do you use them?
“How do you use egg powders?”