Mar 4th, 2013 | By Julie C. |
Category: Food, Storage, Top Headline | Print This Article
Editor’s note: This article is for
informational purposes only. Please follow all safe food handling processes and
proper food preparation methods.
You’ve
stashed away wheat, sugar, and oil, and you’ve canned more quarts of beans,
peaches, tomatoes, and pears than you care to remember. If you’re like me,
though, one item you might have overlooked is eggs. We often take this
inexpensive, widely available staple food for granted, but what would happen if
you didn’t have access to a store or a chicken coop?
Eggs are an essential ingredient in
most baked goods, adding moisture, tenderness, and texture. They’re also one of
the cheapest sources of protein around. They provide B12, folate, and vitamin
D—nutrients hard to find in other stored foods.
Buying Powdered Eggs
Recently, I’ve become interested in
storing powdered or dehydrated eggs. These products are made by washing,
filtering, and chilling fresh eggs to kill the bacteria. The eggs are then
spray-dried, which is the same process used for making powdered milk. Some
companies also add a filler to prevent caking. Any bacteria, such as
Salmonella, are killed during the drying process. Dried eggs don’t need
refrigeration, but like most food storage products, are best stored in a cool,
dry location.
In addition to their benefits as a
food storage item, powdered eggs work well for camping and backpacking trips.
No more crushed eggs or packing jars of raw eggs, and they take up much less
room than whole, fresh eggs. I also like to keep powdered eggs on hand for
those inevitable moments, halfway through a baking project, when I realize I’m
out of eggs.
Many online retailers sell powdered
eggs. For about $20 or so, you can get two and a half pounds of
powder—equivalent to nearly 100 eggs. It’s a bit more expensive than buying
fresh eggs at the store, but it’s a price worth paying for emergency use. Even
Amazon.com sells dehydrated eggs, and in some areas, you’ll find them at retail
stores like Wal-Mart. Some retailers also offer powdered eggs in bulk.
Unopened cans of eggs stay fresh for
three to five years, while opened cans are good for one year. To reconstitute
the eggs, simply mix two tablespoons of dry egg mix with four tablespoons
water. Some sources suggest a one-to-one ratio of egg powder to water, so
experiment until you get your desired result. Dried, powdered eggs can be used
in any recipe calling for eggs, including scrambled eggs, French toast, powdered
mixes, and baking.
Making Your Own Powdered Eggs
If you’ve got a chicken coop with
more than two or three chickens, you’ve probably got more eggs than you know
what to do with. Why not turn some of those eggs into powdered eggs for
long-term, emergency storage? Here’s how: Wash one dozen fresh eggs. Crack them
into a large bowl and whisk them until scrambled. Pour the scrambled eggs onto
fruit leather trays and dehydrate them in a food dryer at 145 degrees. Dry them
until they are hard and brittle, typically two to three hours. Cool slightly
and break the pieces into small chunks. Blend the chunks in a food processor or
blender until very smooth. Store in plastic bags in a cool, dry place or in the
refrigerator or freezer.
I’ve read some recipes that require
you to cook the eggs in a skillet before drying them to kill any bacteria. Feel
free to use this option, if you prefer, but keep in mind that any oil you use
in the skillet might go rancid in storage. Dried eggs made with oil must be
refrigerated and used more quickly.
How To Use Powdered Eggs
If you’ve got kids, using food
storage items often becomes a covert mission. You mix powdered milk with fresh
milk to disguise its taste and add dried vegetables to pasta sauces and soups.
Powdered eggs require similar strategies until your family becomes accustomed
to them. Use them first in powdered mixes, such as pancake or muffin mixes. Add
them to cookies and banana bread. Later, use them in fresh, flavored egg
dishes, such as French toast or egg casseroles. Finally, try powdered eggs in
omelets and scrambled eggs. Powdered eggs actually taste very good, but like
all dried foods, they’re not exactly like their fresh counterpart.