Using Whole Egg Powder

May 20, 2013

This week’s feature product is the Provident Pantry®Whole Egg Powder. Ideal for baking and cooking, and including in dry ingredient mixes, our Whole Egg Powder is a wonderful addition to your food storage. This product is easy to rotate and can be used in your favorite family recipes. It is packaged and preserved for long-term storage so that you can use it now or years from now.

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We’re not the only ones who think it’s great. One of our customers left this product review of the Provident Pantry™ Whole Egg Powder on our website:

I have used this product in baking and have made egg drop soup without any family members commenting about "something being different". In the long run, it seems to cost less and it is certainly more convenient than having to run to the store for a carton of eggs before I can make a cake or a batch of cookies. ~ Granny

Like Granny says, cooking with whole egg powder won’t have your family commenting on “something being different” or refusing to eat! Here are a couple of recipes from the book Cookin’ with Dried Eggs, that you can make using Provident Pantry®Whole Egg Powder.

The book includes an excellent chart on how to convert recipes that use fresh eggs into the equivalent measurements for Whole Egg Powder, so you can still cook your favorite recipes. Pick up your copy today and start cookin’!

Hootenanny Pancakes (German Pancake)

1 C. dried whole eggs 3 C. warm water
3 T. dried milk                                   1 C. flour
½ t. salt    ½ C. margarine

Mix water, dried eggs, dried milk, and salt in a blender until fluffy. Tap in the flour a little at a time, beat until well blended. Melt margarine in 9x13 pan at 425°F. When butter is bubbly, pour in batter and return to oven immediately. Bake 25 minutes. Serve with jam, syrup, or powdered sugar.

 

Macaroni and Cheese Casserole                                                 

2/3 C. macaroni 1 T. dried green pepper
2 C. boiling water ¼ C. dried cheese
½ t. salt 1/3 C. dry whole egg
2 T. dried parsley 3 T. dried milk            
1 t. dried onion 1 C. warm water

Cook the macaroni in the boiling, salted water until tender. Drain and combine the macaroni, green pepper, parsley, and onion. Mix together cheese, egg, milk, and warm water; blend well. Pour over the macaroni mixture. Place in a greased pan, bake at 350°F. for 50 minutes. This recipe makes 2 servings.

If you are interested in finding more ways to cook with the Provident Pantry® Whole Egg Powder, check out our recipe for Scrambled Egg and Veggie Wraps. You can purchase a copy of Cookin’ with Dried Eggs from our website or in our stores.

Pick up a can of our Whole Egg Powder and try out a couple of recipes. They’ll taste just the same as using eggs fresh from the carton!

 

 

 


This post was posted in Uncategorized and was tagged with food storage, recipes, family, Emergency Essentials

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