Powdered egg ?
Re: Powdered egg ?
I think you would have to go to a preparedness store and pay acccordingly to get that shelf life. I got mine from Amazon and egg white came from one of the bodybuilder suppliers. I cant see the brand I bought on there today (we no longer use it due to intolerances) but if buying today I would look for the fully sealed in mylar style packages for best natural shelf life. It will be a best before not an Eat By date anyway so can be stretched if you are prepared to lose quality and store carefully.
Re: Powdered egg ?
I have some 8 years beyond bbe it's edible but they are gritty when I make them up in water
Graceful Degradation! Prepping's objective summed up in two words. Turning Disaster into Mild Inconvenience by the power of fore-thought
Not Feeling Optimistic. Let me be wrong
Not Feeling Optimistic. Let me be wrong
Re: Powdered egg ?
I got mine from a reputable seller on eBay. I tried some and it works fine for poaching. The rest was carefully stored. To make life easy for myself, I can poach them hard in one of those small silicone rubber "cups" in the saucepan when cooking rice or whatever. I do this for hard - boiled eggs in the shell. This method of "poaching" the egg powder takes some 12 to 15 minutes to hard - boil the egg. This minimises use of water, fuel and cooking smells during an emergency. A half kilo cost me about £11.50 for whole egg powder from eBay, sourced from Holland some months ago.
Re: Powdered egg ?
If you have a dehydrator, make your own.
This is our method:
Break the eggs into a bowl and whisk well. Add one teaspoon of salt per every four eggs (I believe this helps with the preservation process when they are being dehydrated). Pour the mix onto your dehydrator tray, (we make a small tray to sit on top of the main tray out of baking paper). Dehydrate for 6-8 hours @ 57 C (or until dry).Remove from tray, cool then blend to a powder. Stored properly they should be good for years but we use and rotate ours constantly as we have a steady supply of fresh eggs.
This is our method:
Break the eggs into a bowl and whisk well. Add one teaspoon of salt per every four eggs (I believe this helps with the preservation process when they are being dehydrated). Pour the mix onto your dehydrator tray, (we make a small tray to sit on top of the main tray out of baking paper). Dehydrate for 6-8 hours @ 57 C (or until dry).Remove from tray, cool then blend to a powder. Stored properly they should be good for years but we use and rotate ours constantly as we have a steady supply of fresh eggs.