JUMP TO RECIPE

In England, women on the “home front” faced many challenges during World War 2. Before the War most food was imported. That changed when U-boats began sinking ships and bombing ports. Civilians had to produce more food, and more gardens meant less area for chickens and feed. Eggs became scarce.

To help overcome the shortage, dried eggs were imported. They were a great help but a conundrum to cooks used to working with fresh eggs.

Powdered eggs weren’t a popular substitute for scrambled eggs or omelets but were a saving grace in many other recipes. But how to reconstitute them? That was the question.

The Ministry of Food Leaflets

The Ministry of Food, responsible for rationing and food distribution, produced many leaflets teaching people how to use foods that were new or being used in unconventional ways. One leaflet was dedicated to dried eggs. Many homemakers were uncomfortable using them. I’ve had egg powder in my emergency storage for years but never used it for one simple reason—it was daunting!

If you have ever read vintage recipes calling for dried eggs maybe you have felt that apprehension. If so, this post is for you! I found the leaflet for dried eggs and tried the recommended methods for reconstituting them.

The Methods

Method 1—mix egg powder with water and let stand five minutes; then, work out lumps with a spoon before beating with a fork or whisk.

Method 2—mix egg powder to a smooth paste with half of the water before adding the remaining water.

Method 3—mainly for baked goods—add egg powder with the dry ingredients and water with the wet ingredients.

Reconstituting one egg called for 1 level tablespoon of egg powder mixed with 2 level tablespoons of water. My egg powder calls for 2-1/2 tablespoons each of powder and water. I followed the directions on my packet.

Methods 1 and 2 were fairly easy and yielded similar results. Method 1 gives a slightly creamier texture while Method 2 is a bit more airy.

It is easiest to level egg powder like flour—lightly fluff; scoop; then, gently level using a knife. The powder is dense! I had to check that the measuring spoon was fully empty after each scoop.

The Results

I made Cheesy Egg Scramble. The texture and color of the finished product were noticeably different from fresh eggs—less fluffy and more golden-brown than yellow. I would not have cared for the eggs plain but they were surprisingly tasty mixed with vegetables. This recipe can be adapted to whatever you have on hand or what’s growing in the garden. If you have eggs but not enough, this would be a good way to stretch the fresh ones.

Don’t be afraid to add dried eggs to your pantry! In a pinch, they’re all they’re cracked up to be.

See below for my Cheesy Egg Scramble recipe, and try whipping up a batch of your own.

How precious also are Your thoughts to me, O God! How great is the sum of them!

Psalm 139:17