Week 33: Powdered Eggs
#10 can of Powdered Eggs
After this week, you should have one #10 can of Powdered Eggs. This is the program goal. This is the final week we address Powdered Eggs.
Eggs in their traditional form are extremely perishable. They must be kept refrigerated and have a relatively short shelf life. Powdered eggs, on the other hand, have a very long shelf life and provide a convenient alternative to fresh eggs. Powdered eggs also cost less than an equivalent number of fresh eggs. Because of this, they are widely used by food producers as well as restaurants, often for making dishes and baked goods.
Powdered eggs are fully dehydrated eggs. The major advantages of them over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and of course, the shelf life. The risk of bacterial contamination due to improper handling is significantly reduced and the clean up time is reduced as well. For camping and hiking excursions there is no better way to carry eggs than in powdered form. Just add water and cook up scrambled eggs in no time. They taste typical to a traditional egg and the ease and benefits of powdered egg products are tough to beat. And, they are not hard to make, if you are interested in giving it a try.
Most grocery stores carry powdered eggs, especially if they have a food storage section such as Reams or Maceys. I always look for them in the #10 cans because I know they are going to have a long shelf life. If you are looking online, Wise Foods, Emergency Essentials, and the LDS Church Cannery all sell powdered eggs.
Keep in a dry and dark place. Dry egg products can be stored up to a year or longer under proper storage conditions. When packaged in #10 cans, they can keep much longer. Mine show 20 years.
Eggs are low in saturated fat and are one of the best sources of vitamin D, a nutrient that is essential to the development of strong bones. In fact, eggs are a nutritional powerhouse. For only 75 calories, you get high quality protein and varying amounts of 13 essential vitamins and minerals, including vitamin A, B12 and folate.
For bakers, powdered egg products provide consistency from batch to batch and are always ready. Powdered Eggs blend well with other dry ingredients. An added benefit is you never have to worry about getting that piece of shell out of your favorite cookie dough (hopefully you're not breaking the eggs directly into your dough in the first place).
How Powdered Eggs are made:
Powdered Eggs are processed in sanitary facilities under rigorous inspection by the United States Department of Agriculture. The first step in making egg products is breaking the eggs and separating the yolks and whites from the unwanted shells. This is accomplished by automated equipment that move the eggs from flats, wash and sanitize the shells, break the eggs and separate the whites and the yolks or keeps them together for whole egg products. The liquid egg products is filtered, mixed, and then chilled prior to additional processing. This liquid egg product (in a pasteurized format) is what you get when you re-hydrate your powdered egg product. Powdered Eggs provide all the natural goodness of an egg in a convenient, non-perishable package. From here, the egg product is pasteurized. The law requires that all egg products distributed for consumption be pasteurized. This means they must be rapidly heated and held at a minimum required temperature for a specified time. This process destroys Salmonella and any other bacteria, but does not cook the egg or affect the color, flavor, or nutritional value. Dried egg products are powdered by spraying the liquid egg into a heated drying room. The powder is left in the drying room for a specified time to get the desired consistency.
Make your own: It's not that hard!
Most people wonder if they should buy them or make them on their own. If you ever wanted to give it a try, here's how to do it. Break the eggs in a bowl and beat until fluffy. Heat a saucepan and cook them till they are completely done. Take them out of the pan and strain them over a paper towel until any extra liquid is completely drained.
Once this is done, break the cooked eggs into little pieces and place them on a baking pan or sheet. Place the baking sheet in the oven and dry them for ten hours at the temperature of 135° F. Then take them out of the oven and blend them in the food processor till they turn to very fine powder. You can store them in an air tight container or in a heavy plastic bag.