Eggs are a cornerstone in baking. For many of us, they are a staple in our breakfasts and daily use. So why are they so often overlooked in food storage supplies? Hopefully these facts will help you see the importance of adding dried eggs to your food storage.
HISTORY OF POWDERED EGGS
Dried eggs have been around a lot longer than you’d think. Powdered eggs appeared in history around 1912. In World War II the United Kingdom used them in their soldier rations because they were easier to transport, had a longer shelf life and depending on how they were prepared, they had more nutritional value compared to fresh eggs. Since dried eggs have been around for quite awhile, we know they are safe and easy to use.
ADVANTAGES OF POWDERED EGGS
Today health nutritionists and enthusiasts highly recommend powdered eggs. Dried eggs have up to a 10 year shelf life (unopened) or a one year shelf life when the can is opened. Compared to a fresh egg that has to be refrigerated, can break easily and has a relatively short shelf life, dried eggs is a preferred option. Powdered eggs have been pasteurized so they can be eaten raw and easily tossed into a protein shake. Powdered eggs take up less room and cost less. They generally have the same protein amount as a fresh egg (6 grams in Dried Whole Eggs) which adds a valuable protein resource for your emergency supplies. Plus, they are a staple in baking and will allow you to easily make your family favorites – just add the powder to the dry ingredients and the directed water amount to the wet ingredients.
USING POWDERED EGGS
I’m going to use Augason Farms Dried Whole Eggs for our example today. The directions tell me to add 2.5 tablespoons of egg powder and 2 1/2 tablespoons of water for every egg. Now when I’m making muffins, cupcakes or breads I add the powder with my flour and sugar and the water with my milk. If I am making a protein shake, all you have to do is toss everything together in your blender. Depending on your batch size, you may need to try to use half of a fresh egg. It’s not easy, but I can easily adapt my egg powder to the exact quantity I need.
When I made my muffins and cupcakes with the Dried Whole Eggs they turned out denser and super moist, just the way I like them.
Also, using the Dried Scrambled Egg Mix is easy as can be. Just add the egg powder and water to your pan and cook like you would a normal egg. You don't have to add anything else to it because it already has milk and oil added to the mix. You can make an egg salad sandwich mix, omelettes and more!
FOOD STORAGE STAPLE
Having a lot of the food storage basics, like flour, sugar, rice and salt are important, but adding powdered eggs to those essentials is critical. Have you tried to go an entire week without eggs? Since fresh eggs don’t have a long shelf life, having the powdered eggs in your emergency food storage is key. Plus, they are easy to use and create a more economical way to bake. You won’t regret having powdered eggs in your food storage not only for emergencies, but also for everyday baking. Try one of our favorite recipes below with our powdered eggs and let us know what you think!
LEMON POPPY SEED MUFFIN
1/2 cup softened butter (or use butter powder)
2/3 cup sugar
5 T Augason Farms Dried Whole Eggs powder
1 1/2 cups flour
1 t baking powder
1/2 t baking soda
2 T poppy seeds
2 lemons zested
1/4 teaspoon salt
1/2 cup sour cream
2 T lemon juice
1 t vanilla
5 T water
Add all ingredients into a bowl in order and mix until well blended. Scoop the batter into 10-12 muffin cups. Bake on 350 degrees F for 20-25 minutes. Immediately after taking muffins out place a glaze on top (1 c powder sugar, 3 T milk, 1 t vanilla).
Posted Mar 1, 2016