Your mileage may differ, but although dehydrated egg powder worked fine in other recipes where it serves as a binder or whatever, eating the stuff plain (as in, rehydrated then fried or scrambled) has always been very disappointing — definitely emergency food. Today’s experiment in prepper cooking was an attempt to find a better way.
This series is about how to make food people will actually want to eat using only what’s commonly in a prepper’s cabinet and not much in the way of other resources. I’m hoping readers will add their good ideas in the comments.
Today’s experiment required dehydrated eggs, dehydrated vegetables and herbs of choice, and milk powder (a staple in many 30 day food supply buckets and similar items, but also disappointing used straight). For prep, there was a little of the canned butter we reviewed here, bowl, whisk, skillet, heat source, turner, and lid.
First I rehydrated the vegetables … just whatever I had around that looked good, including some tomatoes, some of the vegetable stew mix I reviewed here, a little sweet corn and bell pepper and spinach… by putting them in a little container, pouring on an equal volume of hot water, and letting them sit covered for ten minutes before draining the slight bit of excess fluid. While the butter was heating in the skillet, I whisked together enough egg powder to be equivalent to three small eggs and two tablespoons of milk powder with an equal volume of water.
The veggies got spread in an even layer in the sizzling butter, then the egg mix poured on top. I sprinkled the top with sage (eggs by themselves are a good reason to keep sage in the perennial herb garden) and covered until the eggs were set and things were starting to smell browned, perhaps five minutes. Done.
Upsides: FINALLY a way to eat that egg powder that wasn’t poor, sad, flat, and rubbery! The addition of milk and lightening it with air by whisking really seemed to do the trick; the final result was pleasingly fluffy. This stuff was really pretty good! Not up there with the laid-yesterday farm eggs we usually buy, but quite respectable. Having a good way to use some of whatever vegetables are on hand in an appealing way is also a plus. Nutritionally, this is good stuff: high protein and some iron because of the eggs (and the cooking in the cast iron skillet helps iron too), a little calcium from the milk, vitamins and fiber from the veggies, just enough fat to help keep one satisfied for longer, very low sodium or other stuff you wouldn’t want in your food.
Downsides: Dehydrated peppers always disappoint me. They added a note I didn’t like. Not much else in the way of downsides on this one.
Pro tip: Nobody packs a whisk in an emergency kit unless they’re heading to a Top Chef competition, but a fork would do, as would a jar with a lid that could be shaken vigorously.
* By E4024 (Own work) [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons