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Powdered Egg Information Recipe

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This recipe for Powdered Egg Information, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Powdered Eggs

Directions:
Directions:
if you make up dry mixes they are great to put in so you just
add water. For regular eggs, use at least one real egg and it improves the flavor
tremendously. They can be used with all dry ingredients in baking. Just increase
your water. Egg whites are great to use and by buying them in powder form and
mixing yourself you save a lot of money over eggbeaters premixed egg whites.

Using egg whites in cooking:

1 egg = 4 t. + 1/4 c. water
2 eggs = Heaping 1/8 c. egg white + scant 1/2 c. water
3 eggs = 2-1/8 c. egg whites + 3/4 c. water
1 egg = (28 calories)

Rule of thumb: 1 part egg white to three parts water, mix vigorously for at
least two minutes, let set for at least 3-4 minutes and then mix vigorously
again for a minute. DO NOT JUST DUMP IN THE DRY EGG MIX INTO RECIPES
AND THEN TRY TO MIX IT. IT WILL BE LUMPY.

Using Egg mix:

For one person:
1/8 cup (scoop) of egg mix
3/8 cup water

Put them together and stir for a two minutes. Let it set for 3-4 minutes
and then stir for another minute. Spray the pan, put them in and cook them.
Immediately stir for scrambled eggs or let it set for more like an omelet.

For bacon flavoring: 1 heaping tablespoon per person sprinkled on the eggs
in the pan.

For sausage: Reconstitute 1/8 c. per person and same amount of water and
bring to boil and let sit for a few minutes. Put it in the pan and the eggs
in immediately after. Mix.

 

 

 

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