The great egg experiment is now over. Yesterday morning I reconstituted eggs and cooked them for Vince and he agrees that these are better than fresh eggs. It’s the texture . . the taste is the same but there’s something about the texture I like better and I think I would have a hard time eating fresh scrambled eggs after having these. They will work for omelettes, baking and things like that. They will, of course, not work for fried eggs or deviled eggs and things like that.
I opened a half pint jar and it contained 44 grams of powdered egg, which is about equivalent to four fresh eggs. I added about 44 grams of water so it’s close to equal amounts of eggs/water.
I meant to take a picture of the mixture in the bowl but I forgot. It looks just like whipped up eggs!
I brown my butter a little before cooking the eggs so that gives them a bit more brownish color, along with a richer taste so that’s why they may look darker.
The 44 grams of eggs seemed like a bit more than four fresh eggs, though my weighing experiment told me that I needed about 11.66 grams of powdered egg to make one whole egg. I usually scramble four eggs and I take a 1/3 and give Vince about 2/3. This time, I put a LOT of eggs on his plate and probably more than I usually give myself and there was still egg left in the pan.
Anyway . . freeze dried eggs are definitely a good thing! There’s going to come a day when I give up my chickens . . probably sooner rather than later, so I’d like to have plenty of my good eggs freeze dried for future use.
Rebecca in SoCal says
Well, that’s amazing that they’re *better than* fresh!! Now if your chickens get back to laying lots of eggs, we know what you’ll be doing with them.
I recently watched a MASH where they got fresh eggs, and were so excited. Apparently the powdered eggs in 1950 were not the same as your freeze-dried!
That’s good news. So next time, will you use less egg? This 50-50 gave you a consistency you felt was the same as fresh?