- Powdered Eggs can be substituted for any recipe using eggs.
- Powdered Eggs can be used for baking
- Powdered Eggs recipes can be creative, even prepared outdoors
Most folks think there isn’t much that can be made with powdered eggs, but that’s not true. Here are ten delicious recipes that start with powdered eggs.
There are many ways to use a powdered egg mix creatively. For example, various recipes can substitute powdered eggs for regular eggs.
- Breakfast Frittatas
- Breakfast Casseroles
- French Toast
- Lemon Bars
As a believer in emergency food preparations and a love for the outdoors, I know powdered eggs are essential to any long-term food supply or campsite menu. Whether the family is battling a national or regional crisis or we have just hiked up into the mountains for fresh air, powdered eggs are my go-to item. Unlike fresh eggs that need refrigerated (which might be hard to do if the power grid is offline), powdered eggs can store indefinitely. In addition, they are easy to use, carry, and provide great nutritional value to hungry mouths depending on me to feed them. (Believe me, you might think it was a national crisis when my family emerged from their tents demanding to know what’s for breakfast).
What Is the Right Ratio for Powdered Eggs and Water?
To be rehydrated, powdered eggs need to be mixed with water, which is not a one-to-one ratio.
- Use 2 Tspn of egg powder + ¼ cup of water for each large egg.
Since most recipes use more than one egg, you must plan accordingly. In most cases, egg powder and water can be added along with the other ingredients, with some exceptions.
For any recipe using a scrambled egg base, I have found that it is best to go ahead and rehydrate the egg powder before adding it to anything else.
Powdered eggs can also be used for baking. For recipes like pancakes, waffles, biscuits, bread, and the like, it is usually better to add the powder to the dry mix and the water to the wet items and follow the recipe's instructions.
What are Ten Delicious Recipes that use a Powdered Egg Mix?
Let's get started. Here are ten recipes for you to try at home. Don’t be intimidated by the powder - while it may be slightly different from fresh store-bought eggs, it can be an excellent substitute with a bit of practice.
The Anything Three Egg Bacon - Cheese Omelette
The basic egg omelet recipe can include just about anything you want to throw at it. My favorites are freeze-dried bacon crumbles and powdered cheese (if regular bacon and cheese aren’t handy). Other options are fresh vegetables, mushrooms, or spinach, just to name a few.
For each omelet, you make, use the equivalent of 3 large eggs. Start with the egg base, and then add anything you have to the eggs as they start to firm in the pan.
- 6 Tablespoons of Egg Powder
- 2 ½ cups of water (1 ½ cups for Eggs; 1 cup for cheese sauce)
- ½ cup of bacon crumbles
- ¼ cup of powdered cheese
- Prepare the bacon crumbles and cheese sauce and set aside (you will need to experiment with the cheese sauce to determine your desired consistency).
- Heat a medium-sized pan over medium heat, coating the pan with butter or cooking spray unless you use a non-stick skillet.
- Mix egg powder and 1 ½ cups of water in a small to medium bowl, forming an egg base mixture. Pour the egg mixture into the pan.
- Allow the eggs to set (I usually swirl the pan to get adequate coverage and thin the surface of the eggs, allowing them to set up. (You can easily lift the edges of the egg mixture to allow the egg mixture to run underneath and firm).
- Once the egg mixture is reasonably well set, add the bacon crumbles and scoop or pour cheese sauce down the middle of the cooked eggs.
- Gently fold one-half of the eggs over the other half, or gently roll until a small cylinder. It is usual for the cheese to ooze out of the ends. Transfer to a plate and top with any leftover sauce, and a few bacon crumbles as a garnish.
The Egg Breakfast Burrito
This is scrambled powder eggs and whatever fixings are wrapped in a warmed burrito. You will need some aluminum foil for these delicious burritos if you plan on cooking over an open fire or on a grill. This recipe makes 8 Burritos.
8 eggs (assuming one egg per burrito = 1 egg is 2 Tsp powder with ¼ cup of water)
2 cups water (¼ cup for each 2 Tsp of powder)
1 lb ground sausage
8 pre-packaged flour tortillas
1 Tsp vegetable oil
- Over medium heat, cook sausage, frequently stirring, until meat is no longer pink. When finished cooking, drain off excess grease. Reduce heat to low or remove to edge of grill to keep warm.
- In a medium-sized mixing bowl, whisk together powdered egg, salt, and pepper and mix in water.
- Pour the egg mixture into the second pan heated with vegetable oil or butter. (The excellent idea is to add some powdered cheese mix to the egg base - I have found this gives the eggs a cheesy, fluffy flavor).
- Stirring frequently, scrape the edges of the mixture and fold inward. As the eggs gel, continue to scrape and fold until the mixture is almost set. Once cooked, add sausage to the egg mixture and stir, mixing well.
- Place Tortillas on aluminum foil. Spoon the egg/sausage mixture onto the center of the tortilla. Roll the entire tortilla in aluminum foil. Fold ends. Repeat the process until all burritos have been constructed.
- Place the burritos on the coals of the fire or indirect heat on a grill and close the lid. Cook for 20 minutes (depending on how hot the fire is).
- When heated, remove the burrito from the heat source and place the cooked burrito on a plate, BE CAREFUL - HOT! Unwrap and enjoy!
A nice twist on the breakfast burrito is a quesadilla filled with scrambled egg and sausage. Simply make the mixture as you would for a burrito. Pour egg mixture into a pan and cook until slightly firm. Add cheese. Fold it over when the cheese is melted, and the tortilla is cooked. Serve hot with your favorite salsa.
Egg Camp Fire Frittata
There is nothing like cooking on a cast iron skillet when camping; this recipe works best with one. Have a nice campfire built or a grill ready for cooking.
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
- 2 Tspn of Olive Oil
- 16 eggs (¼ cup of water and 2 Tsp of egg powder)
- ½ cup of milk
- ½ cup of shredded gruyere or swiss cheese (use powdered cheese if needed)
- ½ cup of fresh vegetables (your choosing)
- In a large mixing bowl, pour egg powder and whisk milk, salt, and pepper until thoroughly combined. Set aside.
- Heat olive oil over the base of 10 inches cast iron skillet. Add vegetables like diced peppers or onions to the pan and cook for five minutes.
- Reduce heat to medium-low or over indirect heat on the grill or campfire. Add egg mixture and cheese, and cover with a lid.
- Cook for 15 minutes or until eggs is fluffy. Be careful. The pan will be hot!!!
- Sprinkle any additional cheese on top, cut, and serve while hot.
Easy Lemon Bars
This recipe is pretty easy. It only has a few ingredients. It is not easy to produce fireside (it requires the crust t2 1/4 cups sugar
Ingredients - Shortbread Base
- 1 cup butter, cold-diced into smaller pieces
- ½ cup sugar
- 2 cups flour
- ¼ cup baking soda
- ¼ cup vanilla or vanilla extract
- 2 cups of sugar
- 1/3 cup + 1 tbsp flour
- 6 eggs (12 Tb powder + 2 cups water)
- Three lemons, zested and juiced (1 cup of juice).
Directions - Shortbread Base
- Preheat oven to 350 degrees.
- In a food processor, blend the sugar, butter, and flour, forming a dough.
- Press mixture into greased 9 x 13 or 8 x 8 pan (the smaller pan will make for thicker lemon bars)
Note: While baking crust - a great time to whisk together items for the filling. It is okay for the lemon filling to sit for a moment while you wait for the crust to finish.
Directions - Filling
- Whisk sugar, flour, eggs, lemon zest, and juice, dissolving the sugar. Set aside.
- Pour topping over the warm shortbread base.
- Bake for 25 minutes until the topping is slightly gelled (custard should not be running, but “jiggle.”
- Cool completely.
- Top with a healthy layer of powdered sugar
Fire Roasted French Toast
The best bread is brioche bread (sometimes you can find it at the store sliced). If brioche isn’t handy, a loaf of day-old Sourdough works well. This recipe serves 2 - 3, with each person getting a couple of slices.
- Two eggs - (½ cup of water and 4 TB of egg powder)
- ¾ cup milk
- 2 Tb butter
- ¼ tsp ground cinnamon
- ¼ tsp vanilla
- ½ cup of sugar divided
- 6 - 8 slices of bread
- ½ cup of sugar (set aside)
- Mix egg powder, vanilla, cinnamon, and half of the sugar in a medium-sized bowl. Whisk until frothy.
- Over medium heat, melt butter in cast iron skillet until butter is melted and forms an even layer over the pan's surface.
- Dip bread into the egg mixture, and let the slice absorb a good dose of egg batter (about 10-15 seconds per side).
- Pick up the bread, and allow the excess egg mixture to drip. With the other hand, dust with sugar. (This is the hardest part. Just take a couple of pinches of sugar and toss it on each side of the wet bread. The sugar will stick to the bread and caramelize from the heat). Lay the bread slice into the pan and allow each side to brown.
(If grilling or over a fire with a grate, slap the slice onto the grill to let it absorb some smokiness from the fire. I love the dark grill marks it produces). Serve with maple syrup or agave.
Who doesn’t like a good egg salad? This recipe is one of the best!
- 2 large eggs (½ cup of water and 4 Tb of egg powder)
- 3 Tb mayonnaise
- 4 tsp chopped celery
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp hot sauce
- Slices of bread as needed
- In a medium bowl, whisk together egg powder and water. Cut celery and set aside. Prepare mayonnaise and set it aside.
- In a medium-sized pan, pour the egg mixture into the pan and scramble the egg mixture until scrambled eggs are firm and stiff. Remove eggs from the pan and place into a bowl.
- Add hot sauce, mayonnaise, salt, and pepper to the egg mixture, and mix well.
- Refrigerate overnight (at least two hours) and use egg concoction to make sandwiches with bread.
This recipe is a throw-together casserole that is delicious. The nice thing about casseroles is that you can vary the ingredients to whatever happens to be around.
- 6 slices of bacon - cut into small squares
- 1 cup white onion - diced
- 1 tsp garlic minced
- 1 medium bell pepper (if desired)
- 12 eggs beaten
- ½ tsp salt
- ¼ tsp pepper
- 1 ½ cups shredded cheddar cheese (12 oz package)
- Preheat over 350 degrees
- Grease the bottom of 9 x 13 baking pan
- Cook bacon pieces on medium-high heat. Stirring frequently.
- As bacon begins to brown, add onions, minced garlic. Continue to stir.
- Add green peppers and saute until fragrant. Reduce heat to low and leave alone.
- In medium bowl, combine eggs, salt, and pepper. Whisk until frothy.
- Combine bacon mixture with egg mixture and mix thoroughly.
- Add 1 cup cheese (reserve ½ cup for topping.
- Pour into a serving dish and bake for 30 minutes. Let cool for a few minutes before serving warm.
A fantastic twist on the recipe above is to grease a muffin tin and pour the mixture into separate muffin containers.
- 1 lb bacon - cooked and crumbled
- 1 cup cheddar cheese
- 8 eggs (1 cup powder and 2 cups water)
- ½ tsp salt
- ¼ tsp pepper
- 1 medium-sized green pepper - diced
- Preheat oven to 350 degrees
- In a medium-sized bowl, mix eggs, salt, and pepper. Whisk until frothy.
- Add cooked bacon and cheese.
- Bake for 25 minutes or until the center is hardened and a knife comes out clean.
Sausage Egg Bites
This recipe is a wonderful one that can be made with minimal fuss.
- 1 lb ground sausage or bacon - cooked into crumbles,
- 2 eggs, beaten
- 2 cups baking mix.
- 8 oz shredded cheese of your choice,
- Preheat over to 350 degrees
- Grease the cookie sheet or muffin tin
- Roll dough into small balls (about size of a golf ball)
- Bake for 20 minutes
- Serve warm.
About THE AUTHOR
I have over a decade of experience in food and beverage management, including a ServSafe food safety qualification. As part of this qualification, I have been professionally trained in safe food storage.Read More About Mark Walker