Different Recipes To Try Using Our Freeze Dried Egg Bucket

Outside of just having our Powered Eggs on hand to round out your emergency food storage, they are also great to have around the house for everyday use. Our powdered eggs can be used in a variety of different recipes, some of which we have listed below, and one of the upsides is that they have a 25 year shelf life. They can come in handy if you and your family run out of eggs one day and are a product you don’t have to worry about going bad fast. They are super simple to make and can be rehydrated in a matter of minutes after mixing with water. Each bucket comes with a total of 144 servings. These are great staple items that can provide supplemental protein when paired with our Breakfast Bucket. 

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BROWN SUGAR BARS

Ingredients:

Crust: 

• 1 c butter (can use 1 cup butter powder and 1/4 cup water instead)
• ½ c powdered sugar
• ½ tsp salt
• 2 c flour

Filling Sugar: 

• 2 eggs (can use 2 T. dry egg powder + 1/4 C. water)
• 2 c brown sugar (can make your own brown sugar)
• 2 T vinegar
• ½ c melted butter (can use 1 cup butter powder and 1/8 c. water instead)

Directions:

1. Spread crust in two 9 x 13 pans.
2. Mix filling and place on top of the crust.
3. Bake at 350 for 30 to 40 minutes.

CAULIFLOWER TOTS RECIPE

Ingredients: 

• 2 cups cauliflower steamed and shredded 
• 8 tbsp parmesan shredded C=cheese
• 1 tbsp butter 
• 1 T egg powder
• 1 T warm water
• ¼ tsp onion powder

Directions: 

1. Heat oven to 425°F
2. Place all ingredients in a small mixing bowl stir them together 
3. Use a small cookie scoop or tablespoon measure to form the tots and put them on a parchment lined cookie sheet 
4. Place in the refrigerator for 10 mins to allow them to firm up 
5. Bake 15-18 minutes till golden and crispy 
6. Move to paper towels to drain
7. Serve warm  

BAKED RICE PUDDING 

Ingredients:

• 4 cups water 
• 1 ½ cups instant nonfat dry milk powder 
• 2 cups cooked rice 
• 2 tablespoons butter 
• ½ teaspoon salt 
• ⅔ cup sugar 
• 1 cup raisins 
• 4 tablespoon powdered eggs 

Directions:

1. Preheat oven to 350°F 
2. Blend instant nonfat dry milk in water until smooth in heavy saucepan 
3. Add butter and rice: heat slowly until scalding 
4. Mix salt, sugar, raisins, vanilla and egg mixture; combine with hot rice mixture. Turn into a buttered baking dish. Set in a pan of hot water
5. Bake for 1 hour 

ZUCCHINI PATTIES

*Makes 6*

Ingredients: 

• 2 cups grated zucchini (one medium sized zucchini)
• 1/2 small onion, finely diced
• 1 T egg powder
• 1/4 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• Salt and Pepper
• Olive oil
• *You could add garlic or herbs for some extra flavor

Directions:

1. To make these zucchini patties, grate the zucchini, then pat it dry with some paper towels (try to get as much of the moisture out as possible, without mushing up the zucchini). Combine dry ingredients (egg powder, Parmesan cheese, flour, salt and pepper. Place all the grated zucchini in a bowl, then add the dry ingredients. If the mixture seems too dry add water a tablespoon at a time.
2. Heat the olive oil in a large pan and using a 1/4 cup measure, drop the zucchini batter into your pan, patting it down a little with a spatula. Cook on medium heat for about 2 – 3 minutes on each side, or until you get a nice, golden brown crust on the outside and the patties have cooked on the inside. Let cool for a couple of minutes before eating. 

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