Don’t SCRAMBLE the eggs!

Egg powder is one of those food storage ingredients that scares me a little bit. I think it stems from the smell when you open the can. (Think Yellowstone Park and sulphur.) It may also have something to do with the day I tried to make them into scrambled eggs. They looked like scrambled eggs and didn’t smell too bad…but the taste…well, let’s just say I wouldn’t recommend using powdered eggs that way! My kids were in total revolt.

After that morning, I used them for baking only. They are terrific in pancakes, muffins, cakes, rolls — pretty much everything I tried! I’ve purchased them in bulk from Walton Feed or already canned from Honeyville and Emergency Essentials. Currently a #10 can costs about $20 and contains 94 eggs. The only drawback, however, is that their shelf life is a measly 5-10 years (measly compared to the 30+ years on many storage products). I checked out a few different options like gelatin and ground flax seed, and then tried the advice of a friend –I just left the eggs out and learned that most of my baking did just fine. In a food-storage situation, I’ll simply make egg-less waffles, pancakes and even muffins. However, there are a few recipes that simply demand eggs. Those are the ones I’ll share with you this week.

In all honesty, I store eggs so I can make Butterhorn Rolls and really yummy chocolate brownies. But that only made 2 posts for the week, so with some trepidation I stepped out of my comfort zone and converted our favorite French toast recipe and even a breakfast casserole recipe to use powdered eggs. Happily, I learned that powdered eggs really are good for more than just baking — just don’t plan to eat them scrambled! — Mellyn :)

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