Powdered eggs are an amazing choice due to their ability to stay on shelves for longer and be used in prepper scenarios after SHTF.
Although you may store packs of these specifically for a disaster, 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.
Powdered eggs have several advantages over fresh eggs.
Dried eggs should ideally be rotated every three years if stored properly (cool, dark, and dry). Although 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.
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.
- 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
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.
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.
- 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
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.
- 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
- 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
- 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)
- 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.
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.
Here are some more resources related to SHTF cooking:
- 30 Best Bugout Foods that Are Actually Nutritious
- 10 Delicious Campfire Treats to Spruce Up Your Meals Outdoors
- Canning 101 for Beginners To Learn to Preserve Food