How I Started My Food Storage: Part VI--Powdered Eggs

My sister told me this last week that she liked my posts summarizing my experiences with food storage.  So, this post is really for her.  Maybe it will help some of you too.

After I got the basics of my food storage in place with the food storage calculator I started to try and figure what else I should be storing.  It didn't take me long to get overwhelmed given the options that are available.  In order to try and determine what other things I want to have on hand I have made an effort to experiment a bit.  Hence, the Self Reliance Experiment.

After having done lived on our food storage twice now, I can honestly say there are a few things I can't live without.  The first (and the subject of this post) is powdered eggs.  I think I have been through at least three cans in the last two years.  And that's while also buying fresh eggs.

Powdered eggs are super handy.  While you can use them as scrambled eggs, we prefer fresh for that.  So, I use powdered eggs in everything else: cookie dough, pancakes, muffins, crackers, cakes, I've even used them for an egg wash to make chicken nuggets.

There are still lots of things I would like to try the powdered eggs in too: pasta, a breakfast casserole or quiche and meatballs.

So far I have been pleased with the results.  I did think the cookies were a little drier than with fresh eggs, but they still tasted delicious.  In fact, perhaps I will go make some right now . . . mmm . . . coooookies.

What We Ate for Dinner: Linguine and Eggs

I got the idea to poach eggs in tomato sauce from my friend, Chef Tess.  I have been meaning to do this for some time.  Last night was the night!  I served mine with linguine because I was hungry.  All you do is plop those eggs into the sauce and cover until cooked.  Super easy.  Super delicious.

Make Your Own Rice-A-Roni

UPDATE:  I've updated this recipe and provided instructions on how to can it.  You can read the new post HERE.

I love making my own mixes (as you may have gathered by now).  All the convenience of preprepared foods with all the goodness of homemade.  This recipe has become one of my favorites.  I made a few modifications to the recipes of my friend Stephanie Peterson (aka Chef Tess).

1 c. alphabet pasta (you can use broken spaghetti), 2 c. converted rice.  (Converted rice is also known as parboiled or preboiled.  Uncle Ben's makes it if you go looking for it at the store.  It cooks up faster because it's precooked.  It is also non-sticky, which is nice for rice-a-roni.  You could use regular rice, but it might take longer to soften.)

Chicken flavor:  2 T. dry onion, 1/8 t. celery salt, 1 t. dried garlic, 2 t. poultry seasoning, 2 t. dried parsley.
Mexican flavor (This one is really good):  2 T. dry onion, 1 t. garlic, 1 t. cumin, 1 t. oregano, 1 t. chili powder.
Oriental flavor: 2 T. dry onion, 1/8 t. celery salt, 1 t. curry powder, 1 t. Chinese five spice powder, 1/2 t. ginger, 1 T. garlic powder.
Curry: 2 T. dry onion, 1/8 t. celery salt, 1 t. dried garlic, 2 t. dried parsley, 1 t. saffron powder, 2 t. curry powder.

These mixes make enough to fit in a quart jar, but I usually only prepare half for our little family, otherwise we have more leftovers than we can eat.

To prepare, saute half the mix in 1 T. butter (or olive oil if you are conserving butter like I am).  Add 3 cups water and 3 bullion cubes (or I use broth if I have it, but as it happens, I am out).  If you are preparing a full recipe rather than a half, use 6 c. water and 6 bullion cubes.  Bring to a boil, then cover and reduce the heat until the rice is tender.  About 20 minutes.

For lunch yesterday, I prepared some of the Mexican flavor and then cooked an egg in the rice after it was ready.  It was very tasty.

Boiling Fresh Eggs

We have had our chickens for 2 weeks.  The first week we netted about 9 eggs.   This last week we netted 18!  Woohoo!  With our plethora of eggs, Bryce requested egg salad sandwiches for lunch today.  What a perfect opportunity to figure out how to boil fresh eggs.  You might be wondering if there is a difference to boiling fresh eggs as opposed to store bought.  Well, I'll tell you from my vast knowledge of boiling fresh eggs (I read a few web pages.)

Apparently fresh eggs are, well, fresh.  This causes the membrane between the egg and the shell to stick to the egg white after it is boiled.  Have you ever had that triumphant egg peeling experience when the shell came of nearly perfectly?  Yeah, old eggs.  In order to combat the freshness problem, I tried every trick I read about.

Please ignore my dirty stove.

1.  Use salt in the boiling water.  (This is actually to keep the egg in the shell if it breaks.)
2.  Prick the egg shell with a pin.  (The theory is that more water can get under the membrane and make them easier to peel.)
3.  Put oil in the water.  (Also supposed to help with the peeling.)
4.  Soak eggs in ice water for about a half hour after boiling.

I thought that the tricks worked pretty well.  I lost a little egg white, but it could have been worse.

Please ignore my dirty counter.

With a little mayo, mustard, salt, pepper and some red bell peppers.  Lunch is ready.  You'll notice that the egg salad is very yellow.  Fresh eggs are just that way.  Large, very yellow yolks.  I'm sure it's a sign they are healthier.

We used the bean bread I made on Saturday.  Delicious!