The Powdered Egg Experiment

  

Spoiler:  this is a very geeky post.  As part of my formal education I took a variety of food science classes.  In those classes we experimented with the ingredients and preparations of foods.  When Shelf Reliance announced the new eggs products I was interested in comparing the old and new products side by side.  I conducted a simple semi scientific experiment with comparing the eggs using a commercially packaged cake mix (pink lemonade cake, which my daughter choose).  Here is what I found.

Shelf Reliance recently introduced new powdered eggs. With three new products.

• New Powdered eggs (that are minus the anti caking agent sodium silicoalumnate”
• Powdered Eggs Whites--I am so excited.  This is something I have been looking for.  
• Scrambled Egg Mix--This is a whole egg product (it’s only ingredient is eggs) that has been specially processed to create easy to make scrambled eggs.  You might remember that I make scrambled eggs from my powdered eggs and with a little extra work it is no problem.  If you don’t want to go to the extra effort then Scrambled Egg Mix is just what you need.

NOTE:  These products are only available to home party customers until April 26th.  If you click on the links it will take to a log in screen, either log in as a home party customer OR register as a customer.  After you are logged in you may need to click on the link again.  After April 26th the link will just work.   

Let’s chat about the New Powdered Eggs.  (or you can skip down to see the cupcakes)

How are they different from the old powdered eggs?

• They contain only “whole eggs”
• In the past Shelf Reliance powdered eggs contained an anti caking agent “sodium silicoaluminate”.  In the new eggs (which is what is currently available) the anti caking agent has been removed.

Why did they ever contain “Sodium silicoaluminate?”

• It is an anti caking agent that is commonly added to powdered foods to prevent the formation of lumps and for easing packaging, transport, and consumption.

Why was it removed?  

• The leadership at Shelf Reliance is committed to having the best and healthiest products.  One of the thing they did not like was this additive.  So it was removed.

• One of the problems that I found with the powdered eggs was that sometime when using a commercially packaged cake mix, the powdered eggs would cause the cake to be VERY crumbly.  This was the anti caking agent at work.   

So I was curious, how do the new eggs work in baking.  I made a few batches of cupcakes to try out the new eggs.  And when I say a few batches I mean 4.

• Batch #1 as a control made exactly how the box said using fresh eggs.
• Batch #2  made with the old powdered eggs, using the correct number of eggs and water (1 Tablespoon powdered eggs + 2 Tablespoons water = 1 egg)
• Batch #3 made with the new powdered eggs that do not contain the anti caking agent, using tusing the correct number of eggs and water (1 Tablespoon powdered eggs + 2 Tablespoons water = 1 egg)
• Batch #4 Made with egg white powder, according to the boxed mix directions for egg whites only.  (1 teaspoon egg white powder + 2 tsp water = 1 egg white)  I do realize that not all cake mixes contain directions for using egg whites only, but I chose one that did because I wanted to see how it compared.

Results:  

Batch #1 made with fresh eggs.  Turned out just as you would expect.  The cake held together well and the air pockets were small.
   

Batch #2  made with the old powdered eggs that contain the anti caking agent.

This batch was a little crumbly, and had a much larger crumb.  Notice the large “wholes” or in the photo.  I thought that this was an acceptable cupcake, when looking at it on its own, but when compared to the others there was definitely a difference.

Batch #3 made with the new powdered eggs that do not contain the anti caking agent.  This batch had a fine crumb (much smaller than any of the others) and held together well.  There was no crumbling.


Batch #4 Made with egg white powder, according to the boxed mix directions for egg whites only.  
This cake tore apart as I removed the cupcake wrapper.  Possibly because the lack of fat in the batter.  The crumb was large and it crumbled easily.  In my experience this is pretty typical of cakes baked with egg whites.

Summary:  Personally I prefer my food to have as few additives as possible.  I like that the powdered eggs now contain only eggs.  The cupcakes with the new eggs held together better and had a finer crumb.  I see those all as positive things.  I am pleased with the change in powdered eggs.  One of the reasons that I like to bake with powdered eggs is that it gives you a consistent result.  Fresh eggs vary slightly in water content and protein content which can cause  variations in the final product.  I am very pleased with the fine crumb that the new powdered eggs created in the cup cakes.  

Freeze Dried Raspberries--Everything You need to know

Freeze Dried Raspberries have an amazing  color  and  flavor , a burst of raspberry flavor, they are quite tart.

How to Rehydrate Freeze Dried Raspberries

	Makes	Amount	Water	Instructions
Freeze Dried Raspberries	1 c.	1 c.	1 c.	Place FD raspberries on a plate.  Spray with cool water until thoroughly damp.  Let sit for 7-10 minutes until soft.  Drain of any excess water.

Cost

Freeze Dried Raspberries cost per cup $2.53

Freeze Dried Raspberries cost per serving $0.63

*Based on the Fall 2011 Shelf Reliance Price List

 Freeze Dried Raspberry 

Recipes you might enjoy

 

Pork chops with Raspberry Sauce and Sautéed Green Beans from Thriving Texas Mama

Raspberry Vinegar Tart from the New York Times recipe by Allison Kave (you have to scroll down a little bit to see the recipe)

Peanut Butter Waffles with Raspberry Syrup from LDS Living 

Chocolate Raspberry Ice Box Cookies from Baking and Boys

Raspberry Macarons with Dark Chocolate Buttercream and Vanilla Bean Buttercream from uTry.it

How do you like to use freeze dried raspberries?

Everything You Need to Know About Freeze Dried Peaches

source:   jugglerpm

Freeze Dried Peach  Slices  are white  peaches that have a slightly tart  and  sweet flavor.  The peaches are in big pieces maybe a quarter or an eighth of a peach.  Freeze Dried Peaches made a great snack  and work very well in recipes. 

How to Rehydrate Freeze Dried Peaches

	Makes	Amount	Water	Instructions
Freeze Dried Peaches	1 c.	1 c.	1 c.	Combine FD peaches and water in a sauce pan, simmer uncovered for 5 minutes or until soft. Drain and rinse in cool water.  Drain and pat dry.   Alternatively  place peaches in hot water and allow to sit 10-12  minutes until soft.  Drain.

Cost
Freeze Dried Peach Slices Cost per cup $2.59

Freeze Dried Peach Slices Cost per serving $0.65

*Based the the Fall 2011 Shelf Reliance Price List

Freeze Dried Peach Recipes You Might Enjoy

Peach Cupcakes with Peach Cream Cheese Frosting from  Week of Menus

Blueberry Peach Cobbler from Shelf Reliance

Peach Passion Granola from No Recipes       

Peach Melba Whoopie Pie from I Wanna Be a Domestic Goddess

Everything You Need To Know about Freeze Dried Blackberries

Blackberries are a food that you probably either love or hate. If you love blackberries you probably already know that there are three main blackberries food storage options.  For the short term there is frozen blackberries stored in your freezer,  for the mid range home canned blackberries, and for the long term freeze dried blackberries.  

Freeze Dried Blackberries 

These berries are gigantic!  Freeze dried blackberries, much like fresh, have a lot of seeds. Like all of the freeze dried berries when eaten dry these berries are very flavorful.

Cost – Based on the Fall 2011 Shelf Reliance Price List

Freeze Dried Blackberries cost per cup $2.80

Freeze Dried Blackberries cost per serving $0.70

How To Cook With Freeze Dried Blackberries

To Rehydrate	Makes	Amount	Water	Instructions
Freeze Dried Blackberries	1 c.	1 c.	1 c.	Place FD blackberries on a plate.  Spray with cool water until thoroughly damp.  Let sit for 7-10 minutes until soft.  Drain of any excess water.

My Favorite Freeze Dried Blackberry Recipe

 

 Blackberry Cinnamon Rolls with Pineapple Butter Cream Frosting

Just looking at the photo makes me want to make these again.  These are the perfect make a head breakfast.  When we have company I like to make these the night before let them rise in the fridge and bake in the morning.  

 

Other Freeze Dried Blackberry Recipes 

Peach Blackberry Smoothie from Shelf Reliance

 Triple Berry Crisp from Shelf Reliance

Banana Split Cookies and Everything You Need to Know About Freeze Dried and Dehydrated Bananas

There are two types of bananas that you might store in your food storage.  Dehydrated bananas often called Banana Chips and Freeze Dried Bananas. 

Banana Chips --  are  dehydrated  and  fried  in  coconut  oil.  If you have eaten trail mix you have probably had these. I personally don’t like them, but lots of people do.  

How to use with Dehydrated Banana Chips

Add them to yogurt parfaits

Sandwich a little peanut butter between two banana chips to create tiny banana sliders.

Banana Chip Costs 
based on the Fall 2011 Shelf Reliance Price list
Banana Chips Cost per cup:  $0.82

Banana Chip Cost per serving $0.20

Banana Chip Recipes You Might Enjoy

Peanut Butter and Banana Drops from BHG.com

Freeze Dried Banana  Slices  are  light,  airy, with a clean banana taste.  I always think that bananas have a weird aftertaste these banana slices do not.  There is nothing  added,  no  sugar, no preservatives.  They are great in smoothies, perfect for babies and  baby  food.

	Makes	Amount	Water	Instructions
Freeze Dried Bananas	1 c.	1 c.	1 c.	Add FD bananas to cool water and allow to sit 7-10 minutes until soft.  Drain.

Cost based on the Fall 2011 Shelf Reliance Price list

Freeze Dried Banana Slices cost per cup $2.12

Freeze Dried Banana Slices cost per serving $0.53

My Favorite Freeze Dried Banana Recipe:

Banana Split Cookies

-These cookies are chewy and fruity.

Do NOT over bake!!

 

3 ½ cup THRIVE fudge brownie mix (or 1 boxed complete brownie mix)

1/3 cup vegetable oil

1 tablespoon powdered eggs plus 2 tablespoons water (or 1 egg)

1 tablespoon water

1 cup freeze dried banana slices broken into smaller pieces

½ cup freeze dried strawberries

½ cup freeze dried pineapple broken into small pieces

½ cup chopped maraschino cherries, or dry cherries (optional, but delicious)

1. Preheat oven to 350.  Prepare cookie sheet by lining with parchment paper or spraying with nonstick cooking spray.
2. Combine brownie mix, oil, eggs and water.  Stir to combine.  The dough will be stiff.  Stir in bananas, strawberries, pineapple and cherries.
3.   Drop a heaping tablespoon of dough onto the prepared cookie sheet.  Flatten slightly with your hand. 
4. Bake 12 minutes until just set.  Do not over bake.  Cool slightly on pan and the transfer to a wire rack to cool completely. 

Other Freeze Dried Banana Recipes you might like: 

Most and Chewy Banana Bread from Your Own Home Store

Banana Almond Butterscotch Cookies from Pham Fatale

Everything You Need to Know about Freeze Dried Blueberries

 Source: jordanmit09

Freeze Dried  Blueberries  –  rehydrate  quickly,  sweet,  tangy.   

 Cost – Based on the Fall 2011 Shelf Reliance Price List

Freeze Dried Blueberries cost per cup $2.63

Freeze Dried Blueberries cost per serving $0.66

How to Cook with Freeze Dried Blueberries

To Rehydrate	Makes	Amount	Water	Instructions
Freeze Dried Blueberries	1 c.	1 c.	1 c.	Add FD blueberries to hot water and allow to sit 7-10 minutes until soft.  Drain.  Alternatively, blueberries may be simmered on the stove to rehydrate.

My Favorite Freeze Dried Blueberry Recipe

Blueberries and Cream Cookies

Other Freeze Dried Blueberry Recipes You Might Like

Blueberry Bagels from The other side

Whole Wheat Blueberry Pancakes—with Freeze Dried Blue Berries from Every Day Food Storage

Berry Barbecue Glazed Chicken from Why Just Eat When You Can Thrive