Preparing for Winter V

[Deleted User]

I think it was OK 'in things' and cakes etc. didn't have that egg taste.  The method was to follow the instructions on the tin to the T and not put a little bit extra, I believe it was to use a very flat tablespoonful for each egg and people used to not follow the instructions with unappetising results.  I think egg these days is freeze dried and probably much easier to use.

Si_Clist

silver-oldie said:

Wondered if anyone on here buys dried egg powder.

We do.  Been using it for over a year now in baking in place of shell eggs, and wouldn't be without it.  When the recipe calls for one egg, we just mix one tablespoon of dried egg into the flour then carry on as normal.

And btw, I grew up in the 1950s so I heard all about how everybody hated dried egg during the war. I can only assume the process has been improved since, because the modern stuff's just fine.  After all, plenty of bakers and confectioners use it ...

Laura_Elsewhere

Incidentally, if you run out of fresh eggs or frozen or dried ones, and want to make biscuits, you can use custard powder with butter, flour and sugar, and make little light crumbly shortcake biscuits  

[Deleted User]

A tablespoon of applesauce replaces one egg, as does a flax egg made with ground flax seed, and equivalent weight of mashed banana.  All work and gic nice moist results.

silver-oldie

Thank you all for your replies
Si_Clist may I ask where you buy from ?

Si_Clist

silver-oldie said:

Si_Clist may I ask where you buy from ?

Anywhere online that has it at a good price and gets back to me quickly when I email them to ask what the BBE on it is!  The last lot came from Interegg on Ebay: we've bought it cheaper per 100gm from elsewhere, but not with such a long date on it.

cornishchick

boazu said:

A tablespoon of applesauce replaces one egg, as does a flax egg made with ground flax seed, and equivalent weight of mashed banana.  All work and gic nice moist results.

weirdly mayonnaise works as well, as its only eggs and oil anyway lol I've had it in mug cakes and its great 

Nargleblast

Jack Monroe had a chocolate cake recipe containing just chocolate ice cream and flour. I suppose that makes sense as the fat, sugar and eggs are all in the ice cream.

-taff

I got some from amazon, it's fine for cooking and scrambled eggs are not bad with it but you do need to add milk [ it was an experiment]

C_J

There are several prepping websites where I have read about people making their own dried eggs (beat the eggs, line the trays of a dehydrator with foil bent up at the edges so the egg stays put, pour in the egg mix, dehydrate gently for several hours, then crush up into powder and store in airtight jars).  I’m fascinated by this, and plan to try it as we often get a summer glut of eggs from our hens and it would be useful to have a store of powder which I could use for cakes etc over the winter when they often lay less.