Egg Recipes to help you on this months Stake Food Storage Challange

Since we have challenged everyone in the Maricopa Arizona Stake to have at least a one year supply of food storage by General Conference, October 2014, I thought I would put a couple of recipes on the blog that has to do with the food storage item of the month.  This months item is powdered eggs.  There are several types of powdered eggs that are available.  The first and best for making scrambled eggs is the OvaEasy Egg Crystal brand of eggs.  This product is made from eggs that are shot through a hot nozzle into a very hot environment where they crystallize.  At the same time, they are also pasteurized because of the heat so no worries about salmonella.  This has a recommended unopened shelf life of 7 years.

The second is Whole Egg Powder.  This product is not very good for scrambled eggs but great for using in recipes that call for eggs.  It is also a safe product for use and storage.  It has a recommended  unopened shelf life of 3 years.

The last that I am going to talk about are powdered egg whites.  It is a safe product to use and for food storage.  It has a recommended unopened shelf life of 3 years. 

The opened shelf life of these products is 3 months so if you are not going to use it all with in that time frame, divide it up into smaller containers, either canning jars or mylar bags, put an oxygen absorber in it and seal it up.  That will take it back to the original unopened shelf life time.

Here are a couple of recipes using these egg products.  The Lemon Meringue Cookies I have posted here last June.

 Lemon Meringue Cookies

Ingredients

3 egg whites, this is 6 tsp of Honeyville powdered egg whites and 6 Tbsp hot water.

¼ tsp cream of tarter

6 Tbsp sugar

1 Tbsp grated lemon zest

In a large mixing bowl, beat egg whites until foamy.  Add cream of tarter, beat on high speed until soft peaks form.  Gently fold lemon rind into beaten egg whites.

Drop mix by tablespoon on 2 buttered and floured baking pans.  Bake in preheated 250 degree oven for 1 hour.

Turn oven off, do not open oven door, leave in oven 1 hour then transfer cookies to wire racks to cool.

Chef Tess' Country Sausage, Hash Brown and

Pepper-Cheese Scrambled Egg Breakfast Skillet

2 c Honeyville diced dehydrated potatoes
1 c Honeyville Freeze Dried Sausage (no substitutions)

1/3 c OvaEasy egg crystals (no substitutions)
1tsp  Chef Tess All Purpose Seasoning

1/3 c  Honeyville freeze dried cheddar cheese
1/3c  Honeyville freeze dried bell peppers
2T  Honeyville freeze dried mushrooms
½ tsp  Chef Tess Romantic Italian Seasoning

Directions to prepare Meal: In a large 12 inch non-stick skillet, combine the potatoes and sausage with 4 cups boiling water. Cover and allow hydrating 10-15 minutes until potatoes are tender.  Drain any extra water, once the potatoes are tender. The fat from the sausage will keep the potatoes from sticking to the pan. Cook 10-15 minutes over medium heat, stirring once or twice but allowing the potatoes to brown well.  The secret is not stirring too often.  In a separate quart-size bowl, combine the egg and last four ingredients with 2/3 cup cool water, whisking well. Allow to hydrate 5 minutes. In a small separate non-stick skillet on low heat, slowly cook the egg mixture, stirring often. Or, you can cook them in a corner of the skillet that the potatoes are in by simply pushing the hash brown mixture to one side. Serve eggs over the potato mixture. 

A great food storage tip:  When you use oranges, lemons or limes, use a grater and grate all the "Zest" off of the peal before slicing them or juicing them.  You can dry the Zest, put it in a canning jar and save it for future use.  It will store indefinitely if you dry and store it properly.  Just grate off the Zest.  You will know that you have it when you get deep enough that the white inside of the fruit appears.  The Zest makes a great addition of flavor.

Have fun with your food storage.

Bob and LouAnn