FOOD REVIEW: Egg White Powder

At the start of this year I started the Insanity diet/exercise program. If you have seen or heard of this you will indeed know that I am INSANE. It is tough stuff. But I finally decided that since my “baby” was turning one I might actually REALLY have to lost the last of my baby weight. Sigh.

Well one of the easiest meals on this diet plan involves eating a mixture of eggs and egg whites. I like eating this, I eat it every day. I don’t like throwing away egg yolks every day because I have no use for THAT MANY egg yolks. Not to mention I hate having to go to Costco every three days to buy more eggs.

One day as I was washing 3 egg yolks down the sink I had an epiphany, I have a whole can of Egg White Powder sitting in my cupboard! I’m not gonna lie, I had bought them but had no idea how I would use them as I don’t really make any recipes that call for just egg whites. So I decided to mix one whole egg and the equivalent of 3 egg whites of the powder mix (1 T. powder, 2 T. water). I scrambled them up and they were just AWESOME for my homemade Egg McMuffin. Just throw on some sliced ham or turkey, a little shredded cheese (optional if you want to save the calories) and put it on a whole wheat English Muffin. YUM!

– No throwing away egg yolks!
– Cheaper than buying fresh eggs (it works out to just over $1 per dozen “eggs” even including tax and shipping)
– No wasted refrigerator space
– Healthy and low calorie way to get in some protein
– Easier clean-up
– Saves time not cracking as many eggs and separating out the yolks

What I didn’t love
– When i mixed the powder and water it seemed a bit clumpy, it still scrambled up just fine, but it worried me


Ok if you want to try these out, they are actually on sale at Shelf Reliance for the month of February, yippee! It’s just $12.59 for a pantry can size to try out, or $12.09 if you are a monthly Q customer. If you purchase in a #10 can size you will get a significantly better “cost per egg”(I used #10 can size for my calculations above). Check them out on our consultant website to make sure you get the best sale price. All orders must be placed by 5:00 pm MST on March 1st!

Food Storage Recipes: Corndog Muffins

So here is my confession. I really wanted to learn how to make homemade corndogs as a follow up on Thursday’s cornmeal post. (Yes you really CAN use corn/cornmeal in a LOT of different foods!) However, I got a little intimidated by the whole deep frying thing and I chickened out. But as I was looking at the corndog recipes I discovered that you can make corndog muffins and just bake them in the oven! So we had these for dinner and they were actually super easy and delicious!


Corndog Muffin Recipe:

1 1/2 c. cornmeal (about 1 c. fresh ground popcorn)
2 1/2 c. flour (about 2 c. fresh ground wheat)
1/2 c. white sugar
1/4 c. brown sugar
4 tsp. baking powder
1 tsp. salt
2 eggs (can use powdered eggs)
2 c. milk (can use powdered milk)
8 oz shredded cheddar cheese
6 hot dogs cut in thirds

Preheat oven to 400 degrees. Mix dry ingredients in large bowl. Beat eggs and milk in a separate bowl. Add to dry mix and add cheese just until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog chunk to each muffin. Bake for 14-18 minutes or until golden brown.

I cut my hotdogs into smaller chunks and it wasn’t as good that way. I also think next time I might try it with my buttermilk cornbread recipe and just stick the hotdogs and cheese into that batter. I LOVE that cornbread recipe better than any other. The kids LOVED this recipe and it is very filling so we had tons of leftovers.

Food Storage Recipes: "Lemon Bars with a Twist"

Ever since I was a little girl my mom would make me these bars on or around my birthday. I LOVE them. They don’t even really have a name other then my “Birthday Bars”. They are kind of like a lemon bar but the filling is made with brown sugar instead of lemon, like a sugar pie type filling! YUM!

Since it’s not my birthday, I don’t have a batch to take a picture of but I’ll update the blog with one soon! Just imagine this lemon bar picture with a brown sugar filling instead!


Julie’s Birthday Bars Recipe

1 c butter (can use 1 cup butter powder and 1/4 cup water instead)
½ c powdered sugar
½ tsp salt
2 c flour

Filling Sugar-
2 eggs (can use 2 T. dry egg powder + 1/4 C. water)
2 c brown sugar (can make your own brown sugar)
2 T vinegar
½ c melted butter (can use 1 cup butter powder and 1/8 c. water instead)

Spread crust in two 9 x 13 pans.
Mix filling and place on top of crust.
Bake at 350 for 30 to 40 minutes.

Enjoy a delicious treat for your birthday or any other time!

All About Powdered Eggs

Have you ever tried using Powdered Eggs in your recipes? Well we have and we were surprised! They actually taste good.  Our favorite thing about powdered eggs is to ALWAYS have eggs on hand.  No more running over to your neighbors house in a panic when you’re half way through a recipe and realize you are all out of eggs.


What are Powdered Eggs:

Powdered eggs are eggs that have been dehydrated and made into a simple powder, with a texture similar to that of powdered milk. While some brands of powdered eggs utilize the whole egg, others will only include the yolks or the whites, and may add other ingredients to enhance the flavor or the texture of the reconstituted eggs. Generally, it is possible to purchase powdered eggs in bulk, making them ideal for use in food storage programs.

Advantages of Powdered Eggs:

Dehydrated eggs have several advantages over fresh eggs.

First, powdered eggs have a longer shelf life. With proper storage, dried eggs can easily last for the better part of a decade. It is not necessary to store the eggs in a refrigerated area; all that is required is a cool to moderate temperature and a dark cabinet or cupboard.

Eggs that have been dried require much less storage space. This means substantial supplies of eggs can be kept on hand in a relatively small space. Re-hydrating the eggs for use in omelets and to make scrambled eggs require nothing other than the addition of a liquid, usually water or milk. In powdered form, the eggs can be added to baked recipes without the need to mix them with a liquid ahead of time.

Finally, powdered eggs are pasteurized so they are perfectly healthy to eat RAW without concerns about salmonella. So if you are a cookie dough eater, powdered eggs can save the day!

Using Powdered Eggs:

Powdered Whole Eggs are a great replacement for regular eggs in baking. Most recipes can be substituted with no problems, but you can check out our powdered eggs recipe category for ideas of recipes we’ve used where they work great.

Scrambled Egg Mixes are processed a little differently than regular whole eggs and are better suited for making scrambled eggs or omelets. They are delicious and much better than any other egg substitute product. You can use them for camping mixes, or store them for your long term food storage.

Some recipes call for just egg whites or just egg yolks. If you’d like to make those recipes in a powerless emergency situation you can purchase them from stores like Honeyville Grain. We’ve used powdered egg whites as diet food as they are cheaper and more convenient than separating egg whites out to reduce the fat content.

History Lesson:

The production of powdered eggs is usually traced back to the first half of the 20th century. The eggs were extensively used during World War II, especially in countries where food supplies were airlifted in to feed civilians displaced by occupations and bombings. In the United States, powdered eggs were often used as a substitute for fresh eggs during periods of rationing, allowing fresh eggs to be routed to provide nutrition to people serving in the military. Even with first call on fresh eggs, many branches of the military also utilized the powdered versions as a matter of expediency.

Food Storage Recipes: Rice Pudding

Rice pudding is a comfort food I remember from my childhood. Now that I have tried other rice pudding recipes I have come to realize that no rice pudding is the same (or as good) as my mom’s rice pudding. The recipe isn’t hugely complex, but it’s the one I like. If you don’t have your own favorite yet, give this one a try, it’s definitely a great food storage recipe!


Rice Pudding Recipe

2 eggs, beaten (can use powdered eggs)
½ c. sugar
¼ tsp. salt
2 c. milk (can use powdered milk)
1 ¼ c. cooked white rice, cooled (leftovers work great)
½ c. raisins (optional but oh so delicious!)
Cinnamon and Nutmeg to taste

Preheat oven to 325o F. Mix all the ingredients together and pour into a greased 1 qt. bowl. Set the bowl in a shallow pan. Pour hot water into the pan about 1 inch deep. Put pan into the oven and bake for 1 ½ hours.

Recipe: Ultimate Meatloaf (with a twist)

Ultimate Meatloaf

1 1/2 lb lean ground beef
1/2 c. crushed Ritz crackers
3/4 c. shredded cheddar cheese
1 oz. pkg. dry onion soup mix
1/2 qt. of lentil sprouts, pureed
2 eggs, beaten (or 2 T. powdered eggs 1/4 C. Water)
1/4 c. ketchup
2 T. Worcestershire sauce

Preheat oven to 350 degrees. Place the ground beef, crushed Ritz, cheddar cheese, and onion soup mix in a large bowl and mix until well combined. Puree the lentil sprouts (I put them in my food processor with the eggs to try to get them extra smooth). Whisk the pureed sprouts, eggs, ketchup, and Worcestershire sauce in a separate bowl until smooth. Add to the meat mixture and mix until evenly combined. Put in a 9×9 pan, cover with foil, and bake for 45 minutes to an hour. When top/edges look nice and crispy check the middle to make sure it’s cooked all the way.


My husband couldn’t even taste a difference in this recipe. He was surprised and impressed with it. My kids ate it just fine and I can guarantee you they would not eat plain sprouts. I really enjoyed it and I didn’t like the plain sprouts either (as I mentioned in my confession at the bottom of the sprouting post) So overall I’d have to say this recipe was a SUCCESS!

Food Storage Recipes: Blender Wheat Pancakes

When Julie and I first started our food storage adventures we thought that buying a wheat grinder was very scary and expensive. I started out by grinding a bit of wheat using my friend’s WonderMill. But I really wanted to find other ways to use my wheat that didn’t involve grinding. So when I first saw Crystal’s amazing and gorgeous 4th of July pancakes made with wheat in a blender I was so excited to try it out. These Blender Wheat Pancakes are still a staple meal in my home even though I do in fact have a wheat grinder now.

My kids LOVE it when I make pancakes … especially for dinner! The other night we were having so much fun I snapped a few pics for you to see how food storage really can involve the whole family and be fun and delicious and healthy.

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

Food Storage Recipes: Buttermilk Cornbread

In doing our research to prepare the page for BabyStep 5: Grains, we realized that there were several grains on the long term food storage list (see BabyStep 4) that we didn’t really know how to use. We decided to try to find good recipes for those ingredients before we actually start purchasing them. Jodi found this cornbread recipe and tried it for Sunday dinner and loved it so much we decided to post it for you so you can start to get excited about your grains too!

photo (40)

Buttermilk Cornbread

Serving Size: 9 servings
Prep Time: 5 minutes
Cook Time: 25 minutes


  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs (or 2 T. powdered eggs 1/4 C. Water)
  • 1 cup buttermilk (I make my own with 1 T. lemon juice per 1 cup powdered milk reconstituted)
  • 1/2 tsp. baking soda
  • 1 cup cornmeal (fresh ground makes this even more DELICIOUS!)
  • 1 cup all-purpose flour (works just fine with whole wheat too)
  • 1/2 tsp. salt


  1. Preheat oven to 375 degrees. Grease an 8 inch square pan.
  2. In a large bowl combine melted butter and white sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Jodi’s Comments:

This was sooooooo delicious! My kids started calling it corn cake and ate two helpings each. Much better than a cornbread mix and a great way to rotate through your food storage cornmeal. Only took 5 minutes to prepare and 25 minutes to cook! To make it even yummier, you can grind popcorn into fresh cornmeal using your wheat grinder.

Recipe found on