You’ve been stocking up on ingredients for your survival food supply, and you have quite a few tins of powdered eggs at the ready. But do you know what you can make with these eggs? Check out these tasty recipes that use powdered eggs and add them to your emergency cookbook.
How Do You Use Powdered Eggs?
There’s a big difference between cracking open an egg and mixing powdered eggs with water. This can make it difficult to know just how much egg powder is equal to a fresh egg. In general, you can follow these measurements:
- 1 medium egg = 1 Tablespoon powdered eggs + 2 Tablespoon water
- 1 large egg = 2 Tablespoon egg powder + ¼ cup water
What Are the Benefits of Powdered Eggs?
While fresh eggs have a short shelf life, dehydrated eggs can last for years if stored properly and sealed tight in a cool, dry place. Fresh eggs might be good for day-to-day life, but the long shelf life of powdered eggs makes them ideal for a crisis situation or if you simply don’t eat eggs that often. Why throw away half-used cartons when you could make your own eggs?
Plus, powdered eggs still provide all the nutrients you need. 4Patriots Whole Egg Powder is packed with protein, vitamin A, and vitamin D.
Can Powdered Eggs Be Used for Baking?
Baking with powdered eggs is simple. You don’t even need to rehydrate the eggs before using them. You add the respective egg powder and water to the rest of the ingredients per the recipe. How you add them is important, though.
For most pancakes, waffles, muffins, and quick breads, add the powdered egg to the dry ingredients and the water to the wet ingredients while following the recipe instructions.
For a baked good recipe like cookies that combine the butter, eggs, and sugars separately from the other ingredients, mix the egg powder, water, and sugar together, and then add in the butter.
For recipes like cakes that need to be fluffy and moist, it is usually best to use the large egg ratio. Recipes requiring this will likely call for large eggs.
What Recipes Can I Make With Powdered Eggs?
1. Veggie Omelet
Mix up this powdered egg omelet recipe with more freeze-dried veggies and other add-ins, like bacon, sausage, bell peppers, tomatoes, or green onions.
Serves 2
- 4 eggs
- 2 Tablespoon powdered milk
- 1 ½ cup warm water
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ c spinach, torn
- ¼ c mushrooms, sliced
- 2 Tablespoon onion, diced
- 2 Tablespoon cheddar cheese, shredded
Prepare vegetables and cheese, and set aside.
Whisk together powdered milk and water. Add powdered egg and whisk until thoroughly whipped.
Coat a skillet with butter or cooking spray, then heat over low on the stovetop. Pour half of the egg mixture into the pan and swirl to fill the pan and make a circular shape. Quickly sprinkle half of the veggies and cheese evenly over the eggs.
When the egg has cooked on the bottom, fold in half to make a semi-circle. Allow to finish cooking, then move to a plate.
Repeat with the second half of the ingredients to make the second omelet.
2. Breakfast Quesadilla
Try this breakfast quesadilla recipe from Ree Drummond but feel free to incorporate your own twist. Sub the bacon for chorizo. Add black beans, pinto beans, or your favorite plant-based protein. Let the kids choose their own filling and take it to-go—quick, easy, good for on-the-go families.
3. Ham & Cheese Quiche
Mix things up by making the quiche with bacon, mushrooms, bell peppers, or other add-ins. Don’t have a pie crust? This can also be made crustless.
Serves 4–6
- 1 refrigerated pie crust
- 4 eggs
- 1 cup milk (liquid or powdered and rehydrated)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup diced cooked ham
- 3 Tablespoon green or white onions
- 1 cup shredded cheddar cheese, divided
Preheat oven to 375 degrees. Unroll pie crust and press into a 9–inch pie plate.
Beat the eggs, milk, salt, and pepper together in a large bowl. Add ham, ¾ cup of cheese, and green onions, and pour into the pie crust. Sprinkle remaining ¼ cup of cheese on top.
Bake until the center is completely set, about 35 to 40 minutes. Let cool for 5 to 10 minutes before slicing and serving.
4. French Toast
Have a sweet start to your day with this French toast recipe. This simple blueberry syrup recipe made with 4Patriots Freeze-Dried Blueberries would be delicious on top.
Serves 2–3
- 1 egg
- ½ cup milk (liquid or powdered and rehydrated)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla
- 4–6 slices bread (better if slightly dried out or stale)
- Powdered sugar or maple syrup
Whisk liquid rehydrated egg mixture, milk, cinnamon, and vanilla in a large, shallow dish. Place slices of bread into the egg mixture, flipping to coat both sides.
Grease a griddle or skillet with cooking spray and heat over medium heat. Place soaked bread carefully on the griddle and cook until browned, then flip and cook on the other side. Serve with powdered sugar or maple syrup.
5. Egg & Potato Hash
Breakfast hash is hearty and filling. Try this easy recipe.
Serves 2
- 4 eggs or 2 servings 4Patriots Scrambled Egg Mix
- 1 cup diced potatoes (can be sweet potatoes, golden potatoes, or frozen hash browns)
- ½ cup green bell pepper, diced
- ¼ cup onion, diced
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt
- Black pepper
Cook potatoes, bell pepper, and onion in a large skillet. When veggies are soft and slightly browned, add cumin and garlic powder. Prepare eggs per instructions and mix into the vegetables. Season with salt and pepper.
6. Shakshuka Scramble
Shakshuka is a creative way to serve eggs for dinner. It’s traditionally made with fresh eggs sunny side up but just as good with powdered eggs.
Serves 2–4
- 1 Tablespoon olive oil
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 1 28–oz can whole peeled plum tomatoes with juice
- 1 teaspoon salt, divided
- 2 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ jalapeño, sliced
- 4 eggs
- ½ jalapeño, sliced
- 2 Tablespoon cilantro, chopped
- 4 slices sourdough bread, toasted
Heat olive oil in a deep cast-iron skillet. Add the onions, bell peppers, and ½ teaspoon salt. Cook while stirring constantly until onions are translucent and bell peppers are soft.
Reduce the heat to medium. Stir in the garlic powder, paprika, and cumin. Then stir in the tomatoes, ½ teaspoon salt, and black pepper. Cook uncovered for about 10 minutes while stirring frequently. The sauce will thicken.
Prepare the eggs in separate bowls. Make a small well in the sauce close to the edge and pour an egg into it, then spoon a little sauce over the edges of the egg. Repeat with three more eggs, evenly spaced apart in the pan.
Reduce the heat to low, cover and cook for about 5 to 10 minutes to cook the eggs. In the meantime, toast the bread.
Spoon each egg and plenty of sauce into bowls. Top with chopped cilantro and jalapeños. Serve with toasted sourdough.
7. Homemade Cornbread
Make your own cornbread mix and store in an airtight container. When you’re ready to make a batch (like to have with 4Patriots Classic Bean Chili or a homemade chili), just add powdered egg, water, and powdered butter.
8. Egg Salad Sandwich
Try this protein-packed sandwich using 4Patriots Scrambled Egg Mix to cut down on prep and chill time.
- 4 eggs
- 2 Tablespoons mayonnaise
- 1 Tablespoon mustard
- ½ teaspoon dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 4 slices bread
Prepare the eggs. Add mayonnaise, mustard, dill, salt, pepper, and paprika. Stir until fully combined. Taste and add more of any ingredient if needed. Refrigerate for 20 minutes or more, until egg salad is chilled. Divide evenly between slices of bread to make two sandwiches.
9. Meatloaf with Chili Sauce
This hearty meal is a great addition to your recipe book.
Serves 4–6
For Meatloaf:
- 2 lb 4Patriots Freeze-Dried Beef
- 1 egg
- ½ cup plain bread crumbs
- 2 Tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon ground sage
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup chili sauce
For Chili Sauce:
- 1 cup tomato sauce
- ¼ cup brown sugar
- 2 Tablespoon vinegar
- 1 teaspoon ground cloves
- 1 teaspoon allspice
Combine all chili sauce ingredients thoroughly in a mason jar. Store in the refrigerator until ready to use.
Preheat the oven to 350 degrees. Coat a 9×6-inch loaf pan with cooking spray and set aside.
Combine bread crumbs, onion powder, sage, garlic powder, salt, and pepper in a small bowl. In a larger mixing bowl, whisk together the powdered egg, water, and Worcestershire sauce. Mix in the ground beef until just combined, then evenly mix in the dry ingredients.
Shape into the loaf pan and bake for about 55 to 60 minutes. At the 45-minute mark, pour chili sauce on top, then continue baking.
10. Spaghetti and Meatballs
Spaghetti and meatballs is another must-have recipe, especially because it uses almost exclusively food-storage-friendly ingredients like dried spices, canned tomato sauce, freeze-dried meat, and even powdered milk and powdered eggs. You can also make a batch of meatballs and freeze them for up to four months.
Serves 6–8
- 16 oz spaghetti noodles
For meatballs:
- 1 lb 4Patriots Freeze-Dried Beef
- ½ cup bread crumbs
- ¼ cup milk (liquid or powdered and rehydrated)
- 1 egg
- ¼ cup onion, diced
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For homemade pasta sauce:
- ½ cup onion, diced
- 1 teaspoon garlic powder
- 2 cans tomato sauce
- 2 teaspoon dried oregano
- 1 teaspoon chili flakes
- ½ teaspoon black pepper
- ½ teaspoon salt
Start with the meatballs. In a large bowl, combine the beef and water to rehydrate according to instructions. Meanwhile, whisk together milk, egg, and Worcestershire sauce in a small bowl. In another small bowl, combine all the dry ingredients.
Add dry ingredients to ground beef and mix thoroughly with a fork or your hands. Add wet ingredients and combine thoroughly. Cover and refrigerate for a minimum of 20 minutes, up to 8 hours.
Make the meatballs about the size of a golf ball and cook until warmed through. While the meatballs are heating, cook the spaghetti per instructions and make the pasta sauce.
For the sauce, cook onion and garlic with 2 to 3 tablespoons of water or 1 tablespoon olive oil in a skillet over medium heat until onions are translucent. Reduce heat to low. Add tomato sauce, dried herbs, pepper flakes, and ground pepper. Stir and cook until heated through. Add salt to taste.
Add cooked noodles to pasta sauce and stir to coat noodles. Continue to heat until the meatballs are ready. Serve together.
Gather the Right Ingredients at 4Patriots
4Patriots makes it easy for you to keep your family fed in a crisis. From staple ingredients like powdered eggs to long-term survival food kits, we have you covered. Shop online today and make sure you have the food you need before an emergency happens.
