We've found that powdered eggs are a difficult food storage item because they only have a two year shelf life. They also have to be used within one year of opening (once opened they MUST be kept refrigerated), and it takes the full year for us to use a # 10 can. But they are essential in our food storage rotation. To rotate them, we use them in baking whole wheat waffles, brownies, and other baked goods. The ratio of powdered egg to water depends on the manufacturer. A fairly safe rule of thumb, used for LDS cannery eggs, is 1 T egg to 2 T of warm water. If in doubt check the label.
Scrambled Eggs:
We've found some tricks to making scrambled eggs with powdered eggs. First, use a ratio of one real egg to every two powdered eggs (plus 2 T warm water for each powdered egg used). By doing this, you don't notice the powdered egg taste, texture or smell. Second, they need to be whisked well in order to aerate them. Third, if you don't have any real eggs to add, make sure you heavily spice the rehydrated powdered eggs to cover their odd flavor. Make sure to let the spices sit for a few minutes to get rehydrated for optimal flavor. You can also add fillers like: peppers, mushrooms, ground beef, rice, potatoes, black beans, etc. to help improve the texture of the powdered eggs. And fourth, make sure your pan is hot (we set the stove to medium high) before adding the eggs. Hot water is key when it comes to using powdered foods. Without hot water, it is a slower process for the food to return to its intended form and the powder tends to clump rather than dissolve. For fluffier eggs add some powdered milk and mix accordingly.
I have also found that using powdered eggs when making french toast works great. If you add a little cinnamon, sugar and vanilla you can't even tell they are powdered eggs.
Baking with powdered eggs:
When baking with powdered eggs you need to add dry ingredients together and wet ingredients together. For instance: when I make whole wheat waffles using powdered eggs, I will add the whole wheat, baking powder, salt and 4 T (or 1/4 C) of egg powder together, THEN I will add the milk, oil, and 8 T of warm water (to complete the egg powder) to the recipe and mix. It is important to first add the dry ingredients together in all baking recipes whether it's flour, sugar, baking powder, egg powder, milk powder, vanilla powder etc.
