Introduction to Powdered Eggs
Powdered eggs are dehydrated eggs made for convenient long term storage. They allow you to have eggs on hand without refrigeration. Reconstituting powdered eggs is easy by adding water. Powdered eggs have a long shelf life of around 10-20 years when stored properly. They are a staple for preppers who want a reliable protein source in emergencies.
Benefits of Stocking Powdered Eggs
Powdered eggs are lightweight and compact, perfect for bug out bags when you need to travel light. They have an indefinite shelf life compared to fresh eggs that need to be used within weeks. Powdered eggs are versatile for making many recipes like omelets, scrambled eggs, or baking. You can purchase powdered eggs in bulk quantities for a low cost per serving. They require no refrigeration which saves space and energy in a grid-down situation when the power is out. Having powdered eggs means one less thing to store in a generator-powered fridge. The portability, long shelf life, and lack of refrigeration needed make powdered eggs ideal for preppers.
How Powdered Eggs Are Made
To make powdered eggs, eggs are first cracked open and the yolks and whites are mixed together into a liquid state. The liquid egg mixture is then pasteurized to eliminate any potential bacteria. Next, the pasteurized eggs are pumped into a specialized drying chamber that removes moisture slowly through gentle heating. As the moisture evaporates away, the liquid eggs turn into a fine yellow powder. The powdered eggs maintain the same nutritional value of fresh eggs since the drying process does not damage vitamins or minerals. Some preservatives may be added to extend the shelf life. Overall, the gentle method preserves the quality of the eggs.
Reconstituting Powdered Eggs
Use a 2:1 ratio when reconstituting powdered eggs - 2 parts water to 1 part powdered eggs. For example, mix 2 cups water with 1 cup powdered eggs. Whisk the water and powder vigorously until completely smooth and uniform. Let the reconstituted egg mixture sit for 2-5 minutes to allow it to fully thicken before cooking. Then cook the reconstituted eggs as you would regular scrambled eggs or omelets. Adding milk, oil, or butter to the mixture can improve texture and taste. Store any unused reconstituted eggs in the refrigerator and aim to use within one week.
Storing Powdered Eggs Long Term
To get the longest shelf life, store powdered eggs in a cool, dry place like your pantry at a temperature between 50-60 degrees Fahrenheit. Using oxygen absorbers and moisture absorbers in the storage container helps prolong freshness. Many preppers store powdered eggs in Mylar bags with oxygen absorbers or in food grade plastic buckets sealed with a gasket lid. Properly stored in a cool dark place, unopened powdered eggs can last 10-20 years before going bad. Once opened, the powdered eggs have a shorter shelf life of 1-2 years. But the storage life is still much longer than fresh eggs.
Using Powdered Eggs for Meals
Reconstituted powdered eggs work great for scrambled eggs, omelets, frittatas, and other basic egg dishes. You can bake with powdered eggs by adding them to pancake, waffle, muffin and bread mixes. Powdered eggs are excellent binders in recipes like quiches, egg casseroles, strata, and more. Mix powdered eggs into meatloaf, burger patties, and meatballs to help them hold their shape. Whisk reconstituted eggs with a bit of water to make creamy sauces and gravies. Powdered eggs are also convenient for camping trips when refrigeration is limited.
Some preppers use powdered eggs make egg-based snacks like protein bars, egg muffins, or egg bites for quick nutrition on the go. Others make and freeze breakfast sandwiches using powdered eggs so they have a hearty ready-to-eat meal in an emergency. Powdered eggs can provide sustenance in a wide variety of recipes.
Comparing Powdered Eggs to Fresh Eggs
Fresh eggs may taste and look better, but powdered eggs win for convenience. Here's how the two stack up:
Nutrition
Fresh eggs and powdered eggs have a nearly identical nutritional profile. One large egg provides about 6g protein, 0.4g carbs, 5g fat and 70 calories. Powdered eggs maintain the quality protein, vitamins like A and B12, and minerals like selenium of fresh eggs. Both contain antioxidants lutein and zeaxanthin. Cholesterol levels are similar between fresh egg and powdered eggs.
Taste and Texture
Fresh eggs tend to have a richer flavor and creamier, smoother texture. Powdered eggs can taste slightly dull or artificial with a gritty, foamy texture when cooked. Adding milk, oil or butter improves the taste and texture of powdered eggs. Complementary herbs, spices and cheeses also help mask any off-flavors. Overcooking powdered eggs worsens the texture - gently cook just until set.
Convenience
Fresh eggs require frequent trips to the grocery store. Powdered eggs can be purchased in bulk online at a low cost per egg. Powdered eggs need no refrigeration while fresh eggs do. Reconstituting powdered eggs adds extra steps before cooking vs just cracking open a fresh egg. But powdered eggs are always on hand while fresh eggs run out.
Cost
On a per-egg basis, powdered eggs can cost 5x more than fresh eggs. But bought in large quantities, powdered eggs are cost effective for long term storage. You pay more upfront but get years of shelf life. Considering their longevity and no waste, powdered eggs bought in bulk offer a low price per serving.
Why Powdered Eggs Are Essential for Preppers
Having powdered eggs in your emergency food supply provides reliable protein without refrigeration. Yes, fresh eggs taste and look better, but powdered eggs fill a unique role. The exceptionally long shelf life of powdered eggs ensures you will have nutrients on hand when faced with disasters. Keep plenty of water and powdered eggs in your stockpile to reconstitute high protein, energizing meals. Also pack powdered eggs in your bug out bag for protein on the go. Investing in powdered eggs means your preparation begins now rather than when catastrophe strikes. Stay resilient with powdered eggs as part of your prepper food supply.
