3 Ways to Mix Dried Eggs

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.