Eggs are an essential ingredient in baking and cooking. They add texture and taste, as well as fantastic nutrition! If you often use fresh eggs, you should consider powdered eggs in your emergency supply. You can purchase Whole Egg Powder, Egg Whites Powder, or Egg Yolks Powder, but Whole Egg Powder is the way to go for general baking and cooking. It does not need to be refrigerated, and stored 75 or below egg powder will last 5-10 years sealed and 6 months-1 year opened, depending on brand. It is pasteurized and can be used in recipes in which you use raw eggs, which means you your kids can eat that cookie dough with a clear conscience.
How much does it cost and how much do you need? Well, you have to pull out the ol' calculator. Different brands list different serving sizes as equaling one egg, with different quantities of eggs claimed in each can. This gets tricky because, for example, Augason Farms eggs say 56 eggs per can at $17.45, while Shelf Reliance state 236 eggs per can at $23.29. I haven't inquired about their methods of processing, but even with adjusting serving sizes, weights, and volumes for a side-by-side comparison (which I totally did not do), according to that claim, Shelf Reliance would be by far the biggest bang for your buck. However, in my observation, they are MOST OFTEN NOT the best value in terms of quantity--being one of the most expensive food storage brands--so to me that is all kind of a big WUH? (Some guesses on an explanation can be read here.) But how much you need will come down to approximately how many eggs you go through in a week x 52 and then check the can quantity, etc. The brand I currently have is Provident Pantry from Emergency Essentials, which states that each #10 can is 2.25 pounds and equals about 80-90 fresh eggs. When purchased at $14/can as they are priced currently with group orders, you are getting a dozen eggs at about $2. Not bad considering the current price of eggs is about the same and you can't store them long term. (Unless you try mineral oil!)
How much does it cost and how much do you need? Well, you have to pull out the ol' calculator. Different brands list different serving sizes as equaling one egg, with different quantities of eggs claimed in each can. This gets tricky because, for example, Augason Farms eggs say 56 eggs per can at $17.45, while Shelf Reliance state 236 eggs per can at $23.29. I haven't inquired about their methods of processing, but even with adjusting serving sizes, weights, and volumes for a side-by-side comparison (which I totally did not do), according to that claim, Shelf Reliance would be by far the biggest bang for your buck. However, in my observation, they are MOST OFTEN NOT the best value in terms of quantity--being one of the most expensive food storage brands--so to me that is all kind of a big WUH? (Some guesses on an explanation can be read here.) But how much you need will come down to approximately how many eggs you go through in a week x 52 and then check the can quantity, etc. The brand I currently have is Provident Pantry from Emergency Essentials, which states that each #10 can is 2.25 pounds and equals about 80-90 fresh eggs. When purchased at $14/can as they are priced currently with group orders, you are getting a dozen eggs at about $2. Not bad considering the current price of eggs is about the same and you can't store them long term. (Unless you try mineral oil!)
But how do they taste? If you've never used egg powder, it may sound like some pretty kooky stuff. Truth is, is does smell "interesting" and has a texture that reminds me of Moon Dough. But it's not so mysterious. In baking you simply add it to your dry ingredients (per the specified number of tablespoons listed on your brand of egg powder), and then add water (per the specified number of tablespoons listed on your brand) with your other wet ingredients. In my experience there is no noticeable difference whatsoever when using egg powder vs. fresh eggs in baking.
In the place of fresh scrambled eggs, they do taste different. I whipped some up tonight and here is how it went:
First I scooped a couple eggs-worth of powder into a sealable container (this is so I can shake the mixture, which is supposed to produce a better, fluffier mix than whisking). This brand from Emergency Essentials requires 2 tbsp of powder to 3 tbsp water in order to equal one egg.
Here's that texture:
Below shows the aftermath of the measured water added and a good shaking given in a closed container. It's somewhat thickish:
But mostly thinnish:
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So here's what I concluded...
It's just not the same, but it's not the worst thing I've ever eaten. I didn't like them, but I could see how someone could. To be fair, I did nothing to season them so as not to mask the taste. I'm thinking yes on the masking of the taste. Surely there are things you can do to come out with a usable recipe. Alone these had a bland batter-taste and didn't come out fluffy, but had a texture more like pancakes that are too thin and too eggy. What I've done in the past is mix egg powder in with fresh eggs, which works much better. Below is a visual of what we ended up with this evening. Left to right: Fresh eggs, Half-and-Half fresh and powdered, and Whole powdered eggs. The more fresh mixed in, the more fluff and familiar the taste. All-in-all, I will continue to primarily use powdered eggs in baking, but it's nice to know we have eggs to cook in times of need.
Summary:
According to online reviews of powdered eggs, there are those who like 'em, those who don't. Some brands may be better than others as well. My opinion on the EE eggs:
Baking, yes! In place of fresh, meh.
You should try the Shelf Reliance Eggs, we have both SR and EE open in our pantry. My kids hated the EE eggs but gobbled up the SR ones. They may cost more but they are edible. Of course if your just using them for baking then the EE are perfectly fine.
ReplyDeleteThanks for your input!!
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