Powdered Eggs

I am so sorry for the amount of time that has passed since I last updated. We have been having computer trouble, but it has all been worked out so I am back to help out!

I don't know if many of you have had a chance to read the Ensign for this month but there is a great article in there about Food Storage and one family's account of how they learned first-hand of the importance of having a Food Storage. If you do not get the Ensign you can download it in pdf format here, at the bottom of the page, to read the article as well as the many other great ones (including the Visiting Teaching message - let's reach that 100%!!!!)

Moving on to the newest tip: Powdered Eggs

I will admit that the idea of powdered eggs always grossed me out, same with powdered milk, but here is how it's made - First, the eggs are washed and then opened. The liquid egg product is then filtered and chilled, which destroys bacteria such as salmonella. Next, the egg product are dried, usually through a spray-drying process, to create a free-flowing powder. Not so bad, right?

A huge perk with powdered eggs in your storage is they do not need to be refrigerated, they last 5-7 years, and you can make eggs as needed (including halfing an egg!) When purchasing powdered eggs though make sure you are getting WHOLE eggs. There are some cans that are scrambled egg mixes which include the powdered eggs, shortening, and a milk alternative - not what you are gonna want when baking! The cans give instructions with how much to use for the amount of eggs you want so simply calculate how much you would eat with the meals you have selected and determine the number of servings or cans you need. Pretty simple!

Next post I'll stick to the powdered thing and go milk!

READ THE ENSIGN ARTICLE!