whole egg powder
 

Does anyone use this for scrambled eggs? I've only tried one brand from honeyville grains, and they taste sort of weird to eat as scrambled eggs. They have a taste that reminds me of vitamin pills or something. I can eat them, but they are not like real eggs. Do they always have that strong of a flavor or are some brands better? These would be fine for baking but it seems like most people would be turned off by the taste when eating these as scrambled eggs. It almost seems like their is too much yolk in it.

What is the texture of the egg whites when scrambled, and do they have this funky taste too?

Re: whole egg powder
 

I'll second that on the honeyville. Looks fine, tastes bland, and can't seem to pep them up.

Re: whole egg powder
 

Have you noticed that with other brands of eggs as well? Honeyville is all I have tasted so far.

Re: whole egg powder
 

I haven't tried any others yet. It seems to me I ought to be able to get canned eggs, same idea as condensed milk, but I haven't seen it anywhere.

I bought a case, still experimenting with what I can do with it.

Re: whole egg powder
 

First, for reference, I cook scrambled eggs all the time and have no trouble getting store-bought eggs to cook perfectly and without sticking to the cast iron pan.

I have tried the whole egg powder from Walton Feed. I have fiddled with the water mixture, but I just can not get them to cook properly. They stick like crazy to the pan, even with a good helping of Pam spray. Unless I hold back on the water, the mixture is thin and wants to run everywhere. Regular eggs stay put until I flip them or tilt the pan. The taste is not too bad, but not great either, perhaps a hint of chalk or cardboard.

I will keep trying because I really do want to find a way to cook these powdered eggs and enjoy them. I really do.

Re: whole egg powder
 

I use an iron skillet, cook the bacon first and have the eggs cook in bacon grease. Drain out the grease as needed.

The whole egg preservation is starting to interest me. I think I'll experiment with this.

What I'll do is microwave each egg for 3 seconds to kill bacteria, then immerse them in a mix of sodium silicate & water. The silicate should seal the shell. Storage in a sealed tupperware container.

I read about the silcate thing in an article about waterglassing eggs.

I'll do a dozen this weekend and we'll see how long they last. If I suddenly stop posting then the experiment went bad.

Re: whole egg powder
 

I haven't tried scrambled eggs with the regular freeze-dried eggs, but my understanding has always been that these are for baking and make lousy scrambled eggs, if you can get them to scramble at all. If you want FD scrambling eggs, you need to buy ones specifically mixed for that. Mountain House and AlpineAire are said to make the best, and of the two, I've heard from several hikers that AlpineAire is the best. I've tried the AlpineAire, and they're not bad for FD scrambled eggs. I don't recall even trying the Mt. House ones.

Re: whole egg powder
 

I don't think 3 seconds in the microwave will do anything, if killing bacteria is what you have in mind. You're thinking of irradiation, which requires a gamma source. The NRC doesn't let the public have gamma emitters, which is probably a good thing.

Re: whole egg powder
 

Powdered eggs...mixed with water??? :puke:

That's just nasty. I'll stick to MRE's.

Re: whole egg powder
 

Do you have chickens, I do and if you live near people just get the pullets they make a lot less noise. I keep mine in a greenhouse and that seems to be enough light( still too much daylight to tell if I will have to add supplemental light) All storage should be a temporary solution, the ultimate solution should be making the eggs ( raising chickens)

hope this helps

Re: whole egg powder
 

I live in an apt, can't have chickens (didn't bother to check with the landlord.):wink:

I was actually able to get the eggs to scramble OK. They did stick to cast iron, but not to my tephlon pan. I think thats what you need to cook them. They weren't like real scrambled eggs though, I can't describe the texture but they were like yellow chuncks that I had to smother in ketchup to eat. Edible in a pinch, but they could never be passed off as real eggs. People might gag if you didn't warn them and let them know they actually are safe to eat. :D

I guess i'll try the apline brand and see what happens. If they dont work out maybe i'll try out those precooked freeze dried eggs even though they are a rip off. (IMO)

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The banks have laid a big fat egg today. Do we scramble it or fry it?

Re: whole egg powder
 

I have no complaints about Honeyville eggs...I like them...But I so fry them in bacon grease or mix with fresh eggs.

Re: whole egg powder
 

I think I will try the dehydrated egg whites to see if they are better. Omlettes are good with egg whites and I think that the flavor that I dont like in the powdered eggs comes from the dry yolks. Its just a hunch since the powdered eggs have such a dark yellow color compared to real eggs, and the whites generally doesn't have much flavor to begin with.

Has anyone made eggs with the powdered egg whites?