Augason Farms Dried Whole Eggs are an inexpensive source of high quality protein with an extended shelf life of up to 10 years. It’s easy to always have eggs on hand. In addition to being convenient food storage, they’re useful in everyday cooking in any recipe that calls for eggs. Use them to make delightful scrambled eggs or French toast, among other things. When used with other dry ingredients, it’s not necessary to reconstitute the eggs. Simply add the powder to the other recipe ingredients and increase the water amount appropriately.
- 10 year shelf life*
- 71 servings total
- 2 lb 1 oz, institutional size (#10) can
- Augason Farms egg products are USDA inspected
- For emergency food storage, camping or everyday use
- No refrigeration needed
- Easy to prepare
- Non-GMO
- Certified Gluten Free
* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).
Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes
Potato Shreds Casserole
5 cups water
2 cups Augason Farms Dehydrated Potato Shreds
1 teaspoon Augason Farms Iodized Salt
2 tablespoons Augason Farms Dehydrated Chopped Onions
1/4 cup Augason Farms Dehydrated Diced Red & Green Bell Peppers
2 tablespoons butter or margarine
1/2 cup Augason Farms Dried Whole Eggs
1 tablespoon Augason Farms Vegetarian Meat Substitute Bacon Bits, rehydrated
1 cup grated cheese
Ketchup
In a 2-quart saucepan, add 4 cups water, potato shreds, salt, onions, and peppers. Let simmer 10-15 minutes (until onions are rehydrated). Drain well. In frying pan, melt butter or margarine, then add drained potato shreds mixture. Cook until browned and crisp (about 15 minutes). While potato shreds are cooking, mix egg powder with 1 cup water. Blend until smooth, add bacon bits. Pour over browned potatoes and cook until egg mixture is set. Melt cheese over mixture and serve with ketchup. Serves 6.
Morning Moo’s Chocolate Snicker Doodles
2 2/3 cups sugar
1/2 cup butter (very soft, nearly melted)
1/2 cup shortening
1 cup dry Chocolate Morning Moo’s Low Fat Milk Alternative
1 teaspoon Augason Farms Dried Whole Eggs
1tablespoon water
6 cups Augason Farms Enriched Bleached Flour
2 tablespoons Augason Farms Cornstarch
2 tablespoons baking soda
1/2 teaspoon Augason Farms Iodized Salt
2 cups chocolate chips (optional)
Cinnamon sugar mixture: 1/2 cup sugar + 3 tablespoons cinnamon
Cream sugar, butter, shortening and chocolate drink together. Mix completely. Add other ingredients one at a time, mix well. Form dough into 1” balls and roll in cinnamon sugar mixture. Bake at 350°F for 7-9 minutes on a greased cookie sheet.
Scrambled Eggs (Yield approx. 8 scrambled eggs)
1 cup Augason Farms Dried Whole Eggs
1/2 teaspoon salt
2 tablespoons Country Fresh 100% Real Instant Nonfat Milk, dry
1 1/2 cups water
Combine ingredients and beat for 3 minutes or until completely dissolved without lumps. Add 1 Tablespoon cooking oil to a large skillet, heat on medium. Pour egg mixture into skillet and on medium low heat, stiring continuously until dry and crumbly. (The egg mixture will look different from normal eggs, but turn into the right consistency and color as they cook.)
