Wednesday, November 26, 2008

Store What You Use -- Use What You Store

Last night I found a #10 can of powdered eggs in our storage purchased in 1988 - never opened, never used. We thought powdered eggs would be a good source of protein and come in handy in an emergency.

We have another #10 can of powdered eggs purchased in 2007 and I don't want this one to go to waste. Since it's not very economical to store what we don't use, I decided it would be good to learn how to use and rotate them.

On Crystal's website "Everyday Food Storage" some of her recipes substitute powdered eggs for fresh eggs. She says, " DON’T need special recipes to use food storage. You just need to substitute food storage ingredients for the regular ingredients." She makes it look pretty easy. I like easy. :)

I also googled "powdered eggs" and found the following information from Honeyville Grain:

The Benefits of Powdered Egg Products

The “Incredible, Edible Egg” is one of the cornerstones of baked goods and cooking in general. Breads, cakes, bakery mixes, and an assortment of desserts owe much of their unique texture, taste and moisture to the egg. In addition to these beneficial properties eggs are good for you. It wasn't too long ago that the American Heart Association changed it's guidelines to say that an egg a day is okay. Eggs are low in saturated fat and are one of the best sources of vitamin D, a nutrient that is essential to the development of strong bones. In fact, eggs are a nutritional powerhouse. For only 75 calories you get high quality protein and varying amounts of 13 essential vitamins and minerals, including A, B12 and folate. The health benefits of the egg are hard to argue with. There are, however, drawbacks to the use of eggs in baking applications, as a source of protein, and on the go.

While extremely easy to use in the kitchen for preparing baked goods and breakfasts, eggs are extremely perishable. Eggs must be kept refrigerated and have a relatively short shelf life. Powdered, dried eggs provide a convenient alternative to fresh eggs and add quality and consistent performance to the list of attributes. Dry egg products can be stored up to a year or longer under proper storage conditions. The risk of bacterial contamination due to improper handling is significantly reduced and the clean up time is reduced as well. For bakers, powdered egg products provide consistency from batch to batch and are always ready. Egg solids blend well with other dry ingredients and can be used immediately without cracking or thawing. When it comes to using eggs as a source of protein for dietary supplement or muscle gain, eggs rate as the cheapest source of high quality protein. Egg powders and dried egg whites further reduce this cost. For camping and hiking excursions there is no better way to carry eggs than in powdered form. Just add water and cook up scrambled eggs in no time. The ease and benefits of Powdered, Dried Egg Products are tough to beat.

(Source: Honeyville

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