Eggs are an essential ingredient in a well-rounded food storage. They provide the least expensive source of high quality protein. To store eggs long-term, they need to be in powdered form. Stored in a cool room of your home, powdered eggs in unopened cans will store for up to 10 years. Even after they are opened, they will last for 12 months on your pantry shelf.
If you make any baked goods from a mix, you are likely already using powdered eggs. Once you try using them, you’ll find they aren’t just for emergencies. They are less messy and more economical than fresh eggs and very convenient. Commercial bakers use them to get consistent results from their baked goods. To use them in your favorite recipes, just add the appropriate amount of egg powder to the dry ingredients, and then add the additional water to your liquid ingredients. (1 Tbsp. egg powder + 2 Tbsp. water = 1 fresh egg) Since powdered eggs are pasteurized, I like to use them to make my own mixes without worrying about spoilage. Powdered eggs are perfect for camping too. Mixed with water, they whip up scrambled eggs in a snap. You can even buy powdered egg whites and completely avoid the whole mess of separating whites from yolks to make meringue.
Here are some conversions for using powdered eggs:
1 egg = 1 T. whole egg powder + 2 T. water
2 eggs = 2 T. whole egg powder + 1/4 c. water
3 eggs = 3 T. whole egg powder + 1/3 c. water
4 eggs = 1/4 c. whole egg powder + 1/2 C. water
6 eggs = 1/3 c. whole egg powder + 2/3 c. water
8 eggs = 1/2 c. whole egg powder + 1 c. water
And, here’s a fun recipe for a homemade pancake mix using several food storage items:
PANCAKE & WAFFLE MIX
8 cups flour (can use half whole wheat)
3/4 c. powdered shortening
3/4 c. nonfat dry milk
3/4 c. sugar
2/3 c. powdered whole eggs
1/3 c. baking powder
2 1/2 tsp. salt
Combine all ingredients and stir well.
To cook, mix:
1 c. Pancake Mix
1 c. water
Blend well and cook on hot griddle.