Are you tired of the same old scrambled eggs for breakfast? Looking for new and exciting ways to use powdered eggs in your cooking? Look no further! In this article, we’ll be sharing a variety of delicious powdered egg recipes, from French toast to sweet and satisfying baked goods. 

Whether you’re an avid home cook or just looking for an easy and convenient protein source, you’ll find something to love in our collection of powdered egg recipes. So why wait? Let’s get cooking!

Although you may store packs of these specifically for food storage, you should also consider making recipes with them in your everyday meals. In this article, we will be going over the best powdered egg recipes you can make using powdered eggs.

Let’s dive right into the powdered egg recipes.

The Benefits of Powdered Eggs

Powdered eggs have several advantages over a fresh egg. 

A dried egg should ideally be rotated every three years if stored properly (cool, dark, and dry). However, some claim to have used ten-year-old powdered eggs (We do not recommend that).

It is not necessary to keep the eggs in the refrigerator; however, as previously stated, keep them in a cool, dark place. Dried eggs require significantly less storage space. This means that large quantities of eggs can be stored in a small amount of space.

Rehydrating eggs for use in omelets and scrambled eggs requires only the addition of a liquid, usually water or milk. Because the eggs are powdered, they can be added to baked goods without first being mixed with a liquid.

8 Powdered Egg Recipes

Now we’ll get into 8 of the best powdered egg recipes. These are simple recipes that you can easily do.

Regular Eggs

For a medium egg, combine 1 tablespoon egg powder and 2 tablespoons of water. 2 tbsp egg powder + 1/4 cup water = 1 extra-large egg (Remember that there are 16 Tablespoons in 1 Cup to make multiple egg conversions easier)

When baking, you do not need to re-hydrate the eggs before adding them to your mix; simply add the necessary egg powder and water to your mix and proceed as directed by your recipe.

If you need to cut a recipe in half, use half the powdered mix.

French Toast

• Orange Syrup French Toast
• 3 eggs (3 tablespoons dehydrated eggs + 1/3 cup water)
• 1 cup milk (3 tablespoons milk + 1 cup water)
• 2 teaspoons sugar
• 14 teaspoon salt
• 1/8 teaspoon cinnamon powder
• 1/8 teaspoon of ground nutmeg
• 8 slices 1-inch thick day-old French bread

Cooking Instructions: In a mixing bowl, whisk together the eggs. Incorporate the milk, sugar, salt, cinnamon, and nutmeg. Soak the bread slices for 30 seconds on each side. Cook until golden brown on both sides and cooked through on a hot greased griddle. Here are hardtack variation recipes you’ll love.

Cookies

If you’re going to make cookies with powdered eggs, you’ll get a better result if you combine the egg powder with the butter and sugar first rather than adding it in at the end. This is the perfect sweet survival food.

However, if you combine the butter-sugar mixture with the egg and necessary water, you will get a mix because the water does not want to mix with the fat in the butter. 

So, here’s the recipe: Combine the water, egg powder, and sugar, then add the butter.  and continue with the recipe as follows, using the 1 Tbsp. dry egg powder + 2 Tbsp. water to equal 1 egg formula.

Prepare the dough as directed above. Cut in half and wrap in waxed paper. Refrigerate for 1 hour, or until the mixture is firm. 

Wrap each half in wax paper and shape into a 15-inch log. *Refrigerate for 30 minutes before serving. Preheat the oven to 375 degrees Fahrenheit. 

Place on ungreased baking sheets in 1/2-inch thick slices. 8 to 10 minutes, or until golden brown Cool for 2 minutes on the baking sheets before transferring to wire racks to cool completely. 

*This recipe yields about 5 dozen cookies. These cookies can be kept in the refrigerator for up to a week or in the freezer for up to 8 weeks.

Swedish-Style Pancakes

• 3 tablespoons powdered eggs
• 6 tablespoons water 1 cup powdered milk
• 3 cups of hot water
• 4 tablespoons melted butter-flavored shortening or oil (or real butter)
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1 1/2 cups whole grain flour

In a mixing bowl, whisk together the water and powdered egg mix until well combined. Mix the dry milk, warm water, melted shortening/oil/butter, sugar, and salt in a mixing bowl. Then whisk in the flour until the batter is smooth. Wait for 5 minutes before mixing again. In a hot pan, melt 1 teaspoon of shortening or oil. Pour 1/2 cup batter into the center of the pan or griddle, tilting it to form an 8-inch circle.  Cook until the batter has set and the edges have begun to brown slightly. Cook the other side carefully. Serve immediately with syrup or other toppings. 

Cakes

Cooking cakes with powdered sugar depends on the situation. Is the cake frosted, or will it just be dusted with powdered sugar or drizzled with glaze? I use 2 tablespoons of dry egg powder + 1/4 cup water to equal one egg for anything that requires frosting. 

If I don’t do this, I’ll end up with a crumbling mess. However, if I’m glazing, I can get away with 1 tablespoon dry egg powder + 2 tablespoons water to equal an egg. 

I don’t do anything special when adding the egg powder because the pattern with most cake recipes (homemade or mixed) is to combine all of the ingredients and mix them together.

Corndog Muffins

• 1 cup cornmeal 
• 2 12 cups of flour (about 2 cups fresh ground wheat)
• 1 cup white sugar
• 1 cup brown sugar
• 4 teaspoon baking powder
• 1 teaspoon salt
• 2 powdered eggs
• 2 cups of milk (can use powdered milk)
• 8 oz cheddar cheese, shredded
• 6 hot dogs, sliced into thirds

Preheat the oven to 400°F. In a large mixing bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs and milk. Add to the dry mix and stir in cheese until just moistened. 

Fill muffin tins 2/3 full with the mixture. Fill each muffin with 1 hot dog chunk. 14-18 minutes, or until golden brown.

Lemon Bars

Lemon bars are an amazing baked good that has a fairly short cook time.

Crust

• 1 cup butter (or 1 cup butter powder and 1/4 cup water) for the crust
• a 12 cup powdered sugar
• 12 teaspoon salt
• 2 cups flour

Filling

• 2 tablespoons dry egg powder + 1/4 cup water
• 2 cups of brown sugar (can make your own brown sugar)
• 2 tablespoons vinegar
• 12 cup melted butter (or 1 cup butter powder and 1/8 cup water)

Directions

• Spread the crust in two 9 x 13 pans.
• The filling should be mixed and placed on top of the crust.
• Bake for 30 to 40 minutes at 350°F.

Frequently Asked Questions

What can you do with powdered eggs?

Powdered eggs can be used to make a variety of baked goods, such as cakes, breads, biscuits, muffins, and pancakes. They are also a great way to add protein to smoothies or scrambled egg dishes.

What is the best way to cook powdered eggs?

The best way to cook powdered eggs is by cooking or microwaving the mixture, just like with regular scrambled eggs, omelets, or for use in recipes used for baking. For cooking powdered eggs on the stovetop:

1. Place the powdered eggs into a bowl along with enough water to cover them completely, usually 1-2 tablespoons per egg.
2. Whisk together quickly until well combined and all lumps are removed from dry ingredients; it should have a thick omelet/batter consistency (add more water if needed).
3. Heat a pan over medium-high heat and spray with cooking oil or butter. When hot, add the egg mixture and stir regularly for 2 to 3 minutes until fully cooked throughout.
4. Serve immediately in an omelet wrap/tortilla, as scrambled eggs, on top of toast, or use for baking recipes.

How much powdered egg equals one egg?

A single egg is equivalent to 2 tablespoons of powdered eggs.

Do powdered eggs make good scrambled eggs?

Powdered eggs can make decent scrambled eggs, but they will not taste the same as fresh un-powdered scrambled eggs. The texture and flavor may be slightly different than that of traditional scrambled eggs made with raw ingredients.

Do powdered eggs go bad?

Yes, powdered eggs do go bad. Unopened packages of dehydrated egg powder can last up to 5-10 years from their best-by date. However, once the package is opened, it should be used within a year for the best results.

The expiration date found on the package will indicate when you need to use them and any that have been stored past this point are likely rancid and shouldn’t be consumed.

Conclusion

We hope that you enjoyed reading our article about 8 recipes you can make using powdered eggs. If you have any other powdered egg recipes you would like to share, please put them in the comment section below. I’m sure there are many recipes, like ice cream and other related recipes.

Here are some more resources related to SHTF cooking:

• 30 Best Bugout Foods that Are Actually Nutritious
• Canning 101 for Beginners To Learn to Preserve Food

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