Beyond the BabySteps: Let’s talk about Powdered Eggs

Jodi and Julie — Thu, 06 Aug 2009 19:48:00 +0000

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.

Using Powdered Eggs:

Today, powdered or dry types of eggs are packaged in several different ways. Whole eggs may be dehydrated and later used in many recipes where whole eggs are needed. It is also possible to purchase powdered egg yolks as well as whole eggs. For use in recipes where the whites are all that is used, such as in meringues, packages of powdered egg whites are available, although there is some difference of opinion as to how well powdered egg whites work and taste when utilized in some recipes.

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.

BabyStep 7: Baking and Misc Ingredients (revised)

Jodi and Julie — Mon, 03 Aug 2009 06:01:44 +0000

In order to get your ready for the Seven Day Challenge, we are going through revising and cleaning up all our BabySteps. We created the BabySteps to break down the vast amount of information in the “food storage world” when we first got started last summer. From the BabySteps, we developed the BabySteps Checklists as a way to split up the 10 steps over a one year period.

We decided it would be good to revise each BabyStep as part of our Summer Crash Course. So jump in and get started … it’s not too late! This week we are covering BabyStep 7: Baking and Misc Ingredients (click here to view the full step)