Wednesday, February 29, 2012
The perfect way to begin using powdered eggs is in your baking. No one can taste the difference, and using powdered eggs helps stretch your fresh eggs, saving you money. And the biggest advantage for me, now that I am pregnant again, I can safely eat COOKIE DOUGH! Oh yes, sometimes I don't bake the dough I just eat it raw and it's marvelous ;)
So here's the chart for using powdered eggs:
one medium egg = 1T dry powdered egg + 2T water
one large egg = 1 1/2 T dry powdered egg + 3T water
one extra large egg = 2 T dry powdered egg + 1/4 cup water
You don't need to mix the dry powdered eggs with water before you add them to the other ingredients. Just add the dry egg powder to the dry ingredients, and the necessary water to the wet ingredients.
Obviously, you can't always substitute powdered eggs for fresh eggs, since things like boiled eggs and poached eggs must be made from fresh, intact eggs. But you can use powdered eggs in scrambled eggs, egg bakes, and omelets.
You don't have to start out by serving 100% powdered eggs for breakfast. Start by using one- quarter powdered eggs and three-quarters fresh eggs. Then work up to using all powdered eggs. And it's okay if you or your family don't like an egg based breakfast with all powdered eggs. Experiment until you find a mix of powdered and fresh eggs that you do like. Start using powdered eggs today- you will love them.