How To Use Powdered Eggs In Daily Cooking
The only recipes you cannot use powdered eggs for are those where you see the yolk and white still separate such as a boiled egg or sunny side ups. For all other purposes using powdered eggs yield results just as good as using fresh eggs.
Powdered eggs otherwise known as dried eggs are nothing but eggs that have all their water content removed by an industrial process. Making powdered eggs at home is not impossible but it involves keeping your oven running for at least 10 hours at about 55 degree Celsius. If you live in a tropical country and the summer temperatures go as high as 40 degree Celsius you could make powdered eggs over a period of 2-3 days. This is how you can do it. Scramble as many eggs as you would like to powder in a non stick sauté pan with no oil or a few drops at the most. Place the scrambled eggs on a kitchen paper towel for a few minutes for the oil to get absorbed. Transfer the eggs to the largest glass vessel you have. You could alternatively spread them on a board and invert a glass casserole dish to cover them. Place the eggs in the sun all day for 2-3 days. Remember to not make the vessel air tight. You want the moisture to escape and not condense into droplets and fall back on the eggs. If using the inverted casserole method place a pencil or any small object at the rim of the casserole to create a gap for the moisture to escape. Once dried, run the scrambled eggs through a blender until finely powdered. Store the powder in an air tight container for up to a year.
To use dry eggs you need to rehydrate them first. Two tablespoons of powdered egg is the equivalent of one egg. To this add an equal amount of warm water and whisk. Adjust the amount of water until you get the consistency of beaten eggs. Let the mixture stand for about 10 minutes. You can then add it to the recipe you are making or directly onto the skillet to make an omelete.
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