I have this conversation at least twice a week.
"So you really use powdered eggs?"
"Yup I sure do, I love them"
"Well do you make scrambled eggs?"
"Yes I do, and they are fantastic"
"So how do you do it?"
Here is how:
But before I tell you there are some things to know:
Things to know about making scrambled eggs from egg powder
1. Add water and whip air into the powdered whole eggs before scrambling or adding to a fritatta. This makes the taste and texture like fresh eggs. (you do not need to do this for recipes where the egg is added to a baked good like cookie)
2. When you reconstitute powdered eggs they are a watery consistency, and these do NOT have the gelatinous texture that fresh eggs have.
3. When you are cooking the eggs they do not look right. They color is a little to orange and the texture is all wrong. Never fear it will work. As the eggs cook they become the correct color and texture.
Okay so here is how:
|Mix eggs very well. I use an immersion blender|
1 cup dried whole eggs
2 tablespoons dry milk
1/2 teaspoon salt
1 1/2 cup water
Place all ingredinets into a 4 cup Pyrex glass measuring cup (or similar). Beat mixture for 3 minutes or until completely dissolved and frothy. (I use my immersion blender. And when I say beat I really do mean it. You are NOT mixing to combine. You are beating the eggs until they are all of the way dissloved and the are NO lumps. Then you are beating some more. By beating the egg mixture for a few minutes you are incorporating air into the eggs, this help the texture turn out right). Add 1 Tablespoon cooking oil to a large skillet. Over medium heat heat oil. Add the egg mixture to the hot oil. Cook eggs using medium low heat, stiring continuously until dry and crumbly.
|Eggs frying in pan.|
Cheese (Freeze Dried)
Sausage (freeze Dried or TVP)
Onion (Freeze Dried)
Spinich (okay so I am the only one who likes this) (Freeze Dried)
Green Peppers (Freeze Dried)
|Perfect Scrambled Eggs|