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Try powdered eggs

By on June 22, 2010

powdered eggs

DEAR SARA:

Can you make powdered eggs at home? — Donna, Michigan

DEAR DONNA:

I don’t make them at home. I’ve read about ways to do it, which involved cooking them scrambled in a frying pan, breaking them up, spreading onto a baking sheet and baking at 135 F for 10 hours or using a dehydrator and then processing them in a food processor. It doesn’t seem safe, practical or cost effective to me. Dehydrator books and experts tell people not to do it, too. You can buy a No. 10 can of powdered eggs that are pasteurized, rapidly heated and dried without cooking the egg that can be used for cooking and baking. Just add water. According to Wikipedia, the process of spray drying for making powdered eggs is the same as when making powdered milk. The advantages are price, reduced weight per volume of whole egg equivalent and shelf life (which, when the eggs are properly sealed, can be 5 to 10 years). Other advantages include smaller usage of storage space and lack of need for refrigeration.

DEAR SARA:

Do you have a recipe for homemade Mod Podge? — Melissa, Florida

DEAR MELISSA:

You can mix three parts Elmer’s white school glue or tacky glue to 1 part water to get similar results.

DEAR SARA:

I’m looking for a simple dessert for using up leftover apples. I buy bagged apples because they’re cheaper and smaller, which I prefer for my preschooler, but sometimes we have some apples leftover. — Kelly, Ohio

DEAR KELLY:

Here are two delicious dessert recipes that are perfect for using up apples

Apple Cake

3 cups all-purpose flour
1 teaspoon salt
2 cups white sugar
1 teaspoon baking soda
1-1/4 cups vegetable oil
3 eggs, beaten
1 teaspoon cinnamon
2 teaspoons vanilla extract
3-1/2 cups chopped apples

Glaze:
1-1/4 cups packed brown sugar
1/3 cup milk
1/2 cup butter

Preheat oven to 350 F. Grease and flour a 9-by-13-inch pan. In a large bowl, sift together flour, sugar, salt and baking soda. Add oil, eggs, vanilla and cinnamon. Mix well (batter will be thick). Fold in chopped apples. Spread into a 9-by-13-inch pan. Bake at 350 F for 40 minutes, or until a toothpick inserted into cake comes out clean. Glaze while still hot. To make the glaze: In a saucepan, combine brown sugar, milk and butter. Bring to a boil and stir constantly for 2 minutes. Pour over cake while still hot.

Apple Muffins

Batter:
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/4 teaspoons vanilla
1-1/2 cups diced apples

Streusel:
1/3 cup packed brown sugar
1 tablespoon flour
1/8 teaspoon cinnamon
1 tablespoon butter

Preheat oven to 375 F. Grease a 12-cup muffin pan. In a medium bowl, mix together flour, baking powder, baking soda and salt. In a large mixing bowl, beat together the butter, sugar and eggs until smooth. Mix in the vanilla. Add the apples, stirring until incorporated. Gradually blend in the flour mixture and mix until just blended. Do not over mix. Spoon the muffin mixture into the muffin pan. In a small bowl, mix the streusel ingredients together except the butter. Cut in the butter until the mixture is like coarse crumbs. Sprinkle over the tops of the muffins in the pan. Bake for 20 minutes. Let the muffins cool in the pans for 5 minutes before removing. Cool them on a wire rack. — Nancy, Virginia

Thank you to Anna at  Anna’s Cool Finds for the photo.

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About Sara Noel

Sara Noel owns GenXZ, Follow me on Twitter

One Comment

  1. Mary Anne

    6/24/2010 at 11:29 am

    I didn’t even know they still sold powdered eggs. Where would I buy them? And are they only good for baking? Does the end result taste okay? We live 30 minutes from the nearest grocery store and this would be really helpful for baking.

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