Most people are unaware of the usefulness and versatility of powdered eggs. People can make at home, store, rehydrate and cook with pulverized foods.
Powdered eggs are not only easy to make from home, but they can also be used in many different recipes. Having them handy can also save time if you are baking in a hurry.
To make pulverized eggs, scramble them in a bowl. Pour them in a saute pan and cook until they are done.
Break them into tiny pieces and spread out onto a baking sheet. Dry them at 135 degrees Fahrenheit for at least ten hours.
Run the food through a blender until they form a fine powder. You can then store your food either in a heavy plastic bag, or a jar with a tight lid.
You can rehydrate pulverized food to use as a substitute in many recipes. Whole fresh ova only last a couple weeks with refrigeration and contain a range of volumes depending on size.
Powdered ova are often the preferred choice in commercial kitchens because they have a shelf life of up to a year and can be mixed in predictable proportions. Rehydrate for uniform results for baked goods and other dishes.
Measure two tablespoons of the pulverized egg for every ovum being replaced. Dump the measured powder into a mixing bowl and pour two tablespoons and two teaspoons of water into the mixing bowl for every ovum you are rehydrating.
Stir the water and the powder together with a whisk and allow them to rest and absorb the water for ten minutes. Pour the rehydrated ova into a recipe or straight into a frying pan to make scrambled eggs.
If you plan to go camping, try cooking with pulverized eggs. You can replace them by cooking with a substitute.
Powdered ova form after they go through a process of dehydrating. You can buy pulverized eggs as just whites or whole.
The powder goes through a process of pasteurization, which makes them safe to consume without risking the contraction of salmonella. Combine four teaspoons of powdered ova with four tablespoons of warm water.
This creates the equivalent of two ova. Whisk the pulverized ova in a bowl and add salt and pepper to taste.
Melt two tablespoons of butter in a skillet over medium heat. Reduce the heat to medium-low and add them to the skillet.
Scrape the edges of the pan as the food cooks. After two minutes, the liquid will begin to solidify.
Use a spatula to fold the food to allow the uncooked ova to fill underneath the cooked portions. The more you stir, the smaller the curds form.
They are finished cooking when the mixture is firm but still moist. This food is an excellent source of protein, vitamins and minerals; they are also an integral ingredient in many dishes from baked goods to traditional breakfast fare.
One of the drawbacks of cooking with this food is their short shelf life of only a couple months, assuming that you are able to purchase them fresh to begin with. Powdered ova, in comparison, can last up to a year.
In addition to a long shelf life, pulverized ova also travel well and are ideal for camping and backpacking trips. Powder can be used as a substitute for whole ova in any recipe, but work especially well in baking as they provide consistent results over several batches.
Determine whether your recipe calls for whole or divided eggs. If your recipe calls for whites or yolks separately, be sure to purchase pulverized the whites or yolks.
Mix your powdered product with warm water to rehydrate it. You will generally need about two parts water to each part powder.
Egg whites require a little more water than yolks and pulverized whole ova. Check the guidelines on the packaging of your particular brand of powdered ova for more precise measurements, or simply add water gradually until you have the consistency of a beaten ovum.
Use the pulverized egg and water mixture in your recipe as you would a fresh one. Store the remaining powder in an airtight container at room temperature. BOLA TANGKAS