This article will inform you about powdered eggs, their advantages, how to use them in your everyday cooking, and a few recipes to try.
Have you ever tried making a dish using powdered or crystalline eggs? If your answer is no with a sprinkle of doubt on the side, then this article got you covered.
Prepare to be pleased by how nice they’ll taste – just like real eggs!
One of the surprising aspects of powdered eggs is that they are always available when you need them. No more borrowing eggs from a neighbor or dashing to the store when you’re halfway through a meal and realize you’re out of eggs.
Let’s have a look at everything you need to know about dehydrated eggs.
What are Powdered Eggs?
A powdered egg is a wholly dried egg. Most powdered eggs are prepared by spray drying, much like powdered milk. Whole egg powder is simply dehydrated whole eggs, some of which are freeze-dried.
Also, they have the consistency and feel of powdered milk. Whole eggs, just the yolks, only the whites, or already scrambled powdered eggs are all available in the market.
Advantages of Powdered Eggs
Powdered eggs have many benefits over fresh eggs, including a lower weight per volume of whole egg equivalent and a longer shelf life. Plus, it includes reduced storage space requirements and the elimination of the need for refrigeration.
You can rotate the storage location with conditions such as cold, dark, and dry environments for your dried eggs every three years. However, others claim to have used ten-year-old powdered eggs.
Additionally, eggs do not need to be kept in the refrigerator, but they should be kept in a cold, dark place. Thus, dried eggs take up a lot less room in the fridge, implying that you can maintain large quantities of eggs on hand in a small area.
When you rehydrate the powdered eggs, you can use them in omelets, and scrambled eggs by adding a liquid, generally water or milk. When baking, you can use powdered eggs to baked dishes without mixing them with a liquid substance ahead of time since they are powdered.
How to Use Powdered Eggs
You may use powdered eggs in recipes that call for whole eggs. Lemon pies and angel food cakes’ meringue are great examples of recipes using beaten powdered egg whites.
Now, you may wonder, how can I make the correct measurement for ordinary eggs into powdered eggs? You may be fond of baking, which means a precise measure of ingredients is required. Don’t worry! I got you covered.
You can combine one tablespoon egg powder with two tablespoons of water for a medium egg.
Mixing two tablespoons of egg powder with 1/4 cup water will measure an extra-large egg. Keep in mind that there are 16 tablespoons in 1 cup. Just a quick tip to make multiple egg conversion easier.
When baking, add the egg powder and water to your batter and continue as your recipe directs.
Lastly, you may use half an egg with the powdered mix if you need half a batch.
Recipes for Using Powdered Eggs
The first recipe you can start with is the Swedish Pancakes, where you can easily use your powdered eggs in your breakfast meal.
Let’s go over the ingredients you’ll need to gather to make this pancake.
You need to gather three tablespoons of powdered eggs, six tablespoons of water, a cup of powdered milk, three cups of warm water, four tablespoons of melted butter. If you can’t get some melted butter, you can use flavored shortening or oil.
You would also need two tablespoons of sugar, one and a half teaspoons of salt, and one and a half cup of whole white flour.
To make four servings of Swedish Pancakes, first of all, you need to grab a bowl. In that same bowl, you can whisk together the water and powdered egg mix until smooth.
And then, in a large bowl, you need to combine the powdered egg and water mix with the dry milk, warm water, melted butter, or your alternative for it. Also, add sugar and salt. Then you can start to mix in the flour until the batter is completely smooth. You should allow for a five-minute rest before re-mixing.
Separately and in a heated pan, you can melt one teaspoon of shortening or oil or butter and pour 1/2 cup batter in the center of the pan or skillet. You can try tilting it to make an 8-inch circle. Make sure to cook until the battered mixture has firmed up and formed brown edges.
And then, cook the other side by gently flipping it. You can serve the pancakes immediately with additional toppings like syrup.
Here are recipes for powdered eggs.
Another recipe you can do is an egg white puffy omelet. It will take approximately 20 mins to prepare this omelet that can serve two people.
To make an omelet from powdered egg, you’ll need 1/4 cup of egg white powder, 3/4 cup of warm water, two large eggs, and two tablespoons of room temperature water.
You’ll also need a quarter teaspoon of salt, 1/8 teaspoon of white pepper, 1/2 cup of sharp cheddar cheese, which can be aged, and a veggie burger.
To start preparing an egg white puffy omelet, you first need to heat the water until it’s warm to produce the six egg whites from egg white powder. You can mix the powder with the water until slightly moistened in a small bowl.
Next, preheat a big, oven-safe pan over medium heat and oil it to 325 degrees Fahrenheit.
In a large mixing basin, whisk together the egg whites, including the powdered whites, until frothy. And then, you can continue beating the egg whites with the water until stiff tips stand up straight.
Separately, whisk together the two remaining egg yolks, salt, and white pepper in a separate basin. To achieve a uniform hue form, you can fold the egg yolk mixture into the egg whites.
And then, you can start to fill the hot skillet halfway with the egg mixture. You can try to make a slight dip in the middle by mounding the eggs towards the borders, and then cook the eggs for 6 minutes while stirring occasionally.
Next, you can place the skillet in the oven and bake for 10 to 12 minutes, or until the fork you put in the middle comes out clean.
Lastly, you can make a shallow incision somewhat off-center in the omelet on a flat surface. And then, on the bigger side of the cut, pile on the cheese and veggie burger. You can serve it immediately by folding the smaller side over and cutting it in two.
And finally, another recipe that you can easily do with powdered egg is French Toast with Orange Syrup.
For this recipe that’s good for four servings, you’ll need two sets of ingredients. Let’s start with the items you need for the french toast. You need to prepare three eggs which will be an equivalent of three tablespoons of dehydrated eggs mixed with a third cup of water.
You’ll also need a cup of milk, two tablespoons of sugar, a quarter of salt, 1/8 teaspoon of ground cinnamon and nutmeg, and eight slices of one-inch thick day-old French bread or whole wheat bread for added nutrients.
For the orange syrup, you need to gather 1/2 cup of orange juice, 1/3 cup of corn syrup, a quarter cup of sugar, four teaspoons of butter, one teaspoon of grated orange peel and 1/2 teaspoon of orange extract.
To make French Toasts with Orange Syrup, start to beat eggs in a mixing bowl. And then, you can combine the milk, sugar, salt, cinnamon, and nutmeg in a separate large mixing bowl.
Next, begin to soak the bread slices for 30 seconds on each side. After that, you can now cook the soaked bread until golden brown on both sides and thoroughly cooked on a hot oiled pan.
Meanwhile, you can mix the orange juice, corn syrup, sugar, butter, and orange peel in a saucepan. Make sure to bring this mixture to a boil, and then you can reduce heat to low and continue to whisk for two minutes.
Finally, you can take the pan off the heat and add the extract. You can put it over the French toast if that’s what you prefer.
When kept without oxygen and in a cold storage environment, powdered eggs have 5 to 10 years of storage life. Once opened, a container of powdered eggs is equivalent to any other dried dairy product, with a shelf life estimated in weeks or months.
Many individuals keep the remaining amount refrigerated or make the tiniest possible opening in their container.
If you want to retain the leftover powdered eggs for a long time, you can repack them in a smaller container with an oxygen absorber. Make sure to remember that the eggs will only last as long as the original product, which means they must be kept dry and free of air.
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