#8 What If . . . EGGS---when the grocery shelves are empty!

Continuing the series to prepare you for a time when the store
shelves are empty and you have to get by on what you have on hand.

EGGS: SAFETY----SUBSTITUTES----POWDERED


Safety: Eggs are among the most nutritious foods and should be part of a healthy diet. However they are perishable and some unbroken, clean, fresh shell eggs may contain Salmonella, a bacteria that can cause food-borne illness. While the number of eggs affected is quite small, the incidences seem to be increasing.

It is highly recommended that foods that contain raw eggs should not be eaten uncooked. This includes "health food" milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not cooked----as well as cookie dough! and cake batters!

To make a recipe safe that specifies using uncooked eggs, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 degrees. Then combine it with the other ingredients and complete the recipe.

Substitutes: Many common pantry items can be used in place of eggs in baked goods, even though the nutritional value of the eggs will be lost.  It is a good idea to experiment now, before need arises and a variety of items are available, to see which you prefer. Each recipe equals one egg. If two or three eggs are called for, increase the recipe accordingly. Do not make up a batch to keep on hand. 


FLAX: For each egg needed, place 1 heaping Tablespoon whole flax seed in a blender and blend until it becomes a fine meal. Add 1/4 cup cold water and blend 2 to 3 minutes until thickened and has the consistency of eggs.

UN-FLAVORED GELATIN: For each egg needed, combine 1 teaspoon un-flavored gelatin (like Knox) with 3 Tablespoons cold water and 2 Tablespoons+1 teaspoon boiling water.

The following information was taken from pioneerthinking.com. For each egg called for, replace with one of the following combinations:

• 1 heaping Tablespoon soy powder + 2 Tablespoons water
• 1 Tablespoon soy milk powder + 1 Tablespoon cornstarch + 2 Tablespoons water
• 1 ripe banana replaces an egg in cakes
• 1 Tablespoon milled flax seed + 3 Tablespoons water for light, fluffy cakes

Homemade egg substitutes are less expensive and just as satisfactory (as commercial products). They also have few calories.  

Low Cholesterol Egg Substitute

1 Tablespoon non fat dry milk powder
2 eggs whites from large fresh eggs
4 drops yellow food coloring
Sprinkle powdered milk over egg whites, then beat them with a fork until smooth. Add food coloring and beat until blended. This makes 1/4 cup which is equal to one large  egg. If you use this for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.

POWDERED EGGS
Eggs are an inexpensive source of high quality protein but to store long-term they need to be in powdered form. They are a welcome addition to a pantry and in a rotated, well-rounded food storage. Store in a cool room of your home, powdered eggs in unopened cans will store for up to 10 years. Once they are opened
you should try to use them within 12 months.

If you make any baked goods from a mix, you are likely already using powdered eggs. Once you try using them, you'll find they aren't just for emergencies. They are less messy than fresh eggs and the possibility of the Salmonella bacteria is eliminated.

Commercial bakeries use them to get consistent results from their baked goods.

To use them in your favorite recipes, just add the appropriate amount of egg powder to the dry ingredients, and then add the additional water to your liquid ingredients. Since powdered eggs are pasteurized, they can be used to make your own mixes without worrying about spoilage. They are perfect for camping also.

1 egg = 1 T whole egg powder + 2 T water
2 eggs = 2 T whole egg powder + 1/4 cup water
3 eggs = 3 T whole egg powder + 1/3 cups water
4 eggs = 1/2 cup whole egg powder + 1/2 cup water
6 eggs = 1/3 cup whole egg powder + 2/3 cup water
8 eggs - 1/2 cup whole egg powder + 1 cup water

Powdered egg whites are also available. They are great for meringues and decorating icing.

Remember, it is good to experiment and learn which works best for you before the time of actual need.