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Powdered Eggs Recipe

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This recipe for Powdered Eggs, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cliti Shafer
Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen fresh eggs

Directions:
Directions:
Crack eggs in bowl, discard shells. Scramble eggs with whisk.

Cook in frying pan over medium heat ONLY until liquid of egg is cooked into solid.

Remove from heat immediately, and dump egg onto cookie sheet lined with wax paper.

Chop into small pieces with spatula.

Place cookie sheet in oven or use food dehydrator with solid plastic trays (fruit roll-up trays).

Dry in oven or dehydrator on low heat until eggs are dry and crumbly.

Powder eggs in food processor or blender.

Store in an air tight container for up to a month. Keep in freezer if possible when not in use. Use within a week if used on a campout.

Use as substitute for fresh eggs when backpacking or for as a fresh egg replacement any time.

1 Tbsp plus 1 tsp (4 tsp) powdered egg equals 1 fresh egg.

4 Tbsp (12 tsp) powdered egg equals three fresh eggs.

12 eggs makes 1 cup (16 Tbsp) of powdered eggs.

Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
6 hours

 

 

 

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