Dried Eggs, How do I use them???

Food Storage:
Many of you may have seen the National Geographic series on people they call Prepper’s. The series can be viewed on YouTube.
The National Geographic series shows people who believe for one reason or another their calm quite world may be disrupted in a massive way. These people have taken steps to dramatically change their lives to survive or endure these so called coming disasters.

Vacuum packers have been around since the 40’s and really have not changed much. Unlike the electronic industry with a change almost monthly to blog. The vacuum packing industry is pretty basic with few changes from year to year. Creating an exciting blog can be a challenge.

With that said the Prepper’s have given us a new thing to blog about! (We are in the packaging industry, preppers need packaging. We stand neutral on the disaster information discribed in the series)

Vacuum packing food for long term storage is not new. Buy food, vacuum pack, and use when you are ready. A smart way to save money, eat today at yesterdays prices. The best way to eat high quality food at home.

But how do you cook with dry eggs, dry beans, whole grains, and so many other products that in everyday life are usually bought in a fast easy to fix box or can?

Food storage is generally raw whole items for maximum storage time. Vacuum packing raw almonds will last 10 years as with roasted salted Almonds only have about a 1 year shelf life. Unless you like eating unsalted un-roasted Almonds, one needs to know how to prepare them as your family is used to eating them.

We did a poll.
What #1 stored food items are most confusing to prepare.
• Dried Eggs
• Raw Nuts
• Bean Dried
• Whole grains
• Dehydrated Meat
• TVP
• Powder Milk
• Powder Cheese
• Tomato Powder
• Sprouting Seeds

We did some research on each of these and many more items people are storing and how to actually use them, and most importantly want to eat them.


#1 Dried Egg

What we found with eggs is they are dangerous to dehydrate in your home dehyrator or oven do not try to make your own dehydrated eggs…. Eggs carry Salmonellae bacteria, when ingested can cause illness. Salmonellae reproduce rapidly at temperatures between 40 degrees F, and 140 degrees F. We do not recommend dehydrating eggs for storage. Only buy eggs that have been professionally dehydrated under strict manufacturing guidelines. These manufacturing plants are required to test each batch for Salmonellae. Only store professionally manufactured FDA approved dried eggs.

• Reconstituting Dried Eggs

To make as a scramble: Mix 2-1/2 tbls part dried egg with 2-1/2 tbls parts warm water, whip together and cook as you would 1 raw egg.
To use in baking: Mix 2-1/2 tbls dried egg equals 1 raw egg. Raw eggs do not add moisture to a recipe. There is no need to add water to the recipe when using dry eggs. If you feel your recipe is dry then add water at the end, most times there is no need to add water with dry eggs to cakes, muffins, biscuits, and breads.

• Breakfasts:

Scrambled Eggs *6 eggs*
1C. dried whole eggs
½ T. salt
1/8 T. pepper
2 T. dry milk
1-1/2 C. water
Tbls oil

Mix or whip eggs into water until blended. Add salt, pepper, and dry milk and mix together. Add oil to frying pan. Cook over low heat, stirring continuously until dry and crumbly. Add more flavors. Rehydrate diced bell peppers, onions or garlic, also consider TVP or dehydrated Sausage. Cooking with dried eggs is as easy as raw eggs once they are rehydrated. Just like a raw egg, rehydrated dried eggs store properly chilled and use within 12 hours, best to mix and use immediately.

• Baked Eggs:

1 c. dried whole egg
1c. water
Salt and pepper to taste
4T half and half
4t margarine
Rehydrated eggs and beat well. Pour mixture into a shallow baking dish or 4 custard cups. Season to taste, maybe add some bacon bits, TVP or dehydrated Sausage. Spoon 1T. Half and Half over each serving, dot with 1t. Margarine
Bake in preheated oven 350 degrees until eggs are set about 15 minutes.

• Whole Wheat Pancakes:

2 C. Wheat Flour
2t. baking powder
4T. sugar
5T. dried whole egg
6T dried milk
½ t salt
2C and 5T water
4T oil

Sift dry ingredients. Add water and oil, stir until moist. Cook on griddle or pan at medium heat. Serve with topping.
Another variation rehydrates sausage, chicken, beef, TVP, or dried vegetables, mix into batter before cooking to make a filling meal.

• Main Dishes:

Homemade Egg Noodles
1-1/3 C sifted dried whole eggs. *When eggs have been vacuum packed they pack very hard it is necessary to sift the eggs to properly measure*
2 C. sifted flour
¾ C. water
1-1/2 t. salt

Sift dry ingredients together. Add water to the dry ingredients and mix well. Knead the dough lightly. Separate into smaller portions to roll our very thin on floured board. Cut rolled dough into strips. Cut the stirs into desired size pasta portions. Or while rolled out flat use a glass or cookie cutter to cut shapes for stuffing with cheese or meats for ravioli. The options are endless with the dough make the pasta the size and shape you enjoy eating.

To store noodles, spread out on wax paper and dry thoroughly at room temperature. When dry, store in a covered container in the refrigerator, or freezer. This makes about 1 pound of dry noodles.
To cook noodles: Cook dry noodles in boiling water or broth for 12 minutes. No extra salt is needed buy may be desired.

• Egg Pizza

1C. dried whole eggs
1-1/3 C. Water
½ t salt
¼ t oregano
Pepper to taste
2T. Margarine or oil
1/4C Pizza sauce
½ C. Shredded Mozzarella cheese or if using storage food rehydrated Mozzarella cheese.

Beat dried egg, water, salt, oregano and pepper with whip. Heat margarine or oil in skillet until sizzles from a drop of water. The oil needs t be hot enough for the egg mixture to set at the edges at once. Pour in egg mixture. Before the eggs cook completely spread pizza sauce and sprinkle with cheese. If you like more items on your egg pizza add rehydrated TVP, sausage, chicken, beef, or vegetables of your choice. Slide from pan and slice like a pizza to serve.

• Bread or Rolls

3T. dry yeast
2-1/4 C lukewarm water
1/3 C. dried whole egg
1/3 C. water
¼ C. dry milk
¼ C sugar
1T. salt
1/3 C. oil
9 C. flour

Reconstitute the dried egg with 1/3 cup of the water, beat well. Combine the yeast and lukewarm water in another large mixing bowl. After yeast is active about 3-5 minutes, Add egg and dry milk, gently mix. Sift together flour, sugar and salt. Slowly add the flour mixture to the eggs and dry milk and yeast. Mix all ingredients so far together well. Turn dough out on floured board, suing remaining flour, kneed until smoother and elastic.
Form dough into a smoother ball, place back into a greased bowl. Cover and let rise until dough is about double in size. Punch it back down. Turn out on a floured board and allow to rest 15 minutes. Shape into loaves or rolls and place in lightly greased pans. Let rise in warm place until dough doubles in size. Bake at 359 degree F. for 40 minutes for bread and 14 minutes for rolls. This recipe makes 2 loaves of bread or 5 dozen rolls.

These are just a few recipes’using dried eggs. The dried eggs are versatile and easy to use in everyday life. FDA approved professional dehydrated eggs, a great item to have on hand.