Review: powdered scrambled eggs from Augason Farms

Since the COVID-19 pandemic began, we’ve heard from a lot of folks who’ve stocked up on powdered foods. It’s a comfort to know you won’t go hungry if you can’t leave your house for a while. But how can you know if your family will eat the food you’ve been stocking up on? What if your toddler refuses the powdered staples you’ve bought in bulk?

We haven’t gone to a store in three months, and in that time I’ve tormented my family with rancid powdered sour cream and powdered whole eggs that smelled and tasted like drywall. Still, I haven’t given up on powdered food. On a whim, and against my better judgement, I ordered a can of Augason Farms Scrambled Egg Mix, as it was on sale for $20, but retails for $35.99.

Here’s what you need to know:

  • Out of all the powdered foods we’ve tried, the Augason Farms scrambled eggs are by far the best.
  • That said, powdered food isn’t great.
  • It’s always best to try powdered foods before stocking up.
  • Just in case you (like us) have found yourself with an overwhelming supply of powdered eggs, we spoke to the pros to get a recipe to make them edible. (Spoiler alert: chefs recommend adding lots of spices.)

Augason Farms boasts that a sealed can of its scrambled egg powder can sit on the shelf for 10 years, and up to a year after the can has been opened.

Augason Farms Scrambled Egg Powder

Augason Farms Scrambled Egg Powder

These powdered scrambled eggs are the only ones we’ve tried that we can recommend. Make sure to try the recipe we’ve shared and add a lot of spices.

More: Best MRE (Meal Ready to Eat)

First test of Augason Farms scrambled eggs

I was hopeful because Augason Farms is a well-known supplier of survival foods. So I cracked open the can and… it actually smelled pretty good. Not at all like drywall spackle, and a bit sweet.

Scrambled egg powder

The instructions call for a 1:1 mix of water to egg powder. ¼ cup of egg powder and ¼ cup of warm water equals two eggs. So I mixed it up and whisked it smooth. The resulting liquid looked and smelled pretty close to a couple of scrambled eggs.

Powdered scrambled eggs after whisking

I cooked it in my cast iron pan with a bit of lard. Just like the American Family Supply whole eggs, the Augason Farms scrambled eggs cooked quickly even at low heat.

The result? Actually edible. Not much in terms of weird smell or taste. They didn’t taste exactly like regular scrambled eggs, but they were okay. My two sons, who love eggs, even ate a few of them.

Powdered scrambled eggs after cooking in a skillet

Round 2: Two steps forward and one step back

Huge success, or so I thought. I slapped the lid on and put it in the cabinet, as there were no special storage instructions on the can.

A week later, my oldest son wanted some scrambled eggs, so I thought it’d be an interesting experiment to whip up some of the powdered ones and see if he’d notice. What are children for if not blind taste tests? This time, however, I microwaved the eggs instead of scrambling them in a skillet. If you’ve never done this, spray a mug with non-stick spray, scramble your eggs in the mug, and then microwave for 20-30 seconds. Pull out the mug, scramble again, and microwave for a shorter length of time. Repeat until done.

The result? He barely touched them, and complained that they tasted “sour.” They weren’t sour when I tried them, but they did taste a little ‘off.’ So I did what any good dad would do: I foisted them off on the baby. Not only did he not touch the eggs, he fell asleep in his high chair. Quite the critique from the little one.

The bottom line for this taste test: the microwave is not an ideal cooking method for these eggs.

Powdered scrambled eggs after being cooked in the microwave

Round 3: Going for the gusto

Was the bad second showing due to the fact that I microwaved them? I regretfully decided to try again. I mixed up yet another batch of powdered eggs and scrambled them in a lard-infused cast-iron pan. This time, I tried going for a softer scramble, frequently stirring the eggs as they cooked. The flavor was better, but the texture was like powdered mush. Blech.

So I tried yet another batch of powdered eggs. This time I pulled out all the stops:

  • I blended the mixture with a stick blender. That actually didn’t work very well, so I had to finish whisking with a fork.
  • I used warm, raw milk instead of water.
  • I added a pinch of Lowry’s Seasoning Salt to the mixture. I usually don’t add salt to eggs until they’ve firmed up a bit, but powdered eggs don’t play by the same rules as fresh ones.
  • I used butter in the pan instead of lard.
  • I cooked the eggs thoroughly to reduce the mushy texture. This is another area where powdered eggs deviate from fresh eggs. When cooking fresh eggs, you want to remove them from the heat when they’re still a little wet.

The results were much better. While the flavor wasn’t the same as fresh eggs, it was acceptable. The texture was better, too. My son even ate some and gave them a thumbs up. However, with the use of fresh milk and butter, it felt like a bit of a cheat. In search of more tips that wouldn’t require me to use fresh products, I put out a call to professionals.

You want to get as much air into the mix as possible so you end up with fluffy eggs. Blend for 2-3 minutes minimum. The mix might seem runny, not like “normal” egg, but that’s the secret. If you mix them too dry, you end up with a gluggy egg. If you like your eggs more creamy, add a tablespoon or two of powdered milk to the mix before cooking,” said Elle Meager, founder of Outdoor Happens.

James Kilpatrick of Beanie Coffee seconded the advice to add plenty of air to the eggs. He also suggested adding extras like peppers and spices, and cooking the eggs until they’re dry, the latter of which I had found true in my testing.

It really seems like the trick to making these eggs edible is to toss in as many spices as possible to mask the flavor, which is something I heard repeatedly from experts in the field.

So I decided on one more batch with the tips I’d learned and no perishables. The results? The eggs were actually good! My son complained that they were too “spicy,” but my wife, who hates eggs in general and really hates being a guinea pig for my powdered egg experiments gave her approval.

A recipe for good powdered scrambled eggs

After some experimenting in America’s Test Survival Kitchen (OK, my kitchen), I discovered a winning formula for powdered scrambled eggs.

Josh's kitchen


  • 1/4 cup Augason Farms Scrambled Egg Mix
  • 1/2 cup water
  • 1/4 tsp Lowry’s Seasoning Salt
  • Fresh cracked pepper, to taste
  • Two drops of hot sauce, or more to taste
  • 1/4 tsp onion powder (it’s strong stuff, don’t go crazy here)
  • 1/2 tsp powdered milk (optional, but recommended)
  • 1/2 tbsp lard (you can use any oil, but lard has a long shelf life and plenty of protein)


  • Heat a cast-iron or nonstick skillet over medium-low heat.
  • While the pan heats, add the ingredients (except lard) to a mixing cup or bowl.
  • Whisk the mixture thoroughly, ideally with a stick blender or hand mixer with a whisk attachment. You want to whisk until you see bubbles in the mixture.
    Bubbles in the egg mixture
    When you’ve mixed the egg mixture properly, you’ll see bubbles.
  • Add the lard to the skillet and distribute evenly as it melts.
  • Pour the egg mixture into the pan. Don’t bother scraping out any leftover clumps, you only want to cook the smooth mixture.
  • Stir the eggs regularly with a spatula or wooden spoon. If the eggs seem to be cooking too fast, take them off the heat for a bit.
  • When the eggs start to look dry and crumbly, remove from the heat and plate them.

When cooked properly, powdered scrambled eggs won’t be as pretty as fresh eggs. If you try to plate them when they’re still a bit wet, you’re going to find yourself biting into wet powder. The more you cook them without burning them, the better.

Are Augason’s eggs worth your money and trouble?

I managed to make these eggs edible, but for all the money I’ve spent on powdered eggs, I could have bought a great deal of dry rice and beans that, while bland, have a long shelf life and no off flavors.

I think that concludes my experiments with powdered foods. These were by far the best that we’ve tried, and even then they’re pretty bad, at least unless you add a lot of seasoning. Maybe we’re just snobs, but had no problem scarfing down the 4Patriots survival foods. If you need eggs in a STHF situation, I recommend keeping chickens or making friends with people who do.


    • Elle Meager

      This is a great review Josh! Thanks for including my quote and thanks for the interesting read. I find powdered eggs are great in cakes and baking but really lack in the scrambled egg department.


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    • Dog lover

      I had to laugh at this post!  I have rotated through canned goods so many times and donated the ones nearing expiration dates.  I finally decided it was wise to get some freeze dried foods for the long term storage.  Most of the #10 cans have a longer shelf life than I do….  I have yet to actually open any of them and see how they taste in the real world.  I’m glad you tried some and appreciate the unbiased review.  I honestly expected the foods to be kind of bland with both taste and texture.  Luckily I like to cook and grow a garden with lots of canning each season.  I should be able to doctor the canned stuff enough to make it edible at least.  My goal is to never have to actually eat any of this stuff, but figure with the supply disruptions we have seen lately it was a good insurance policy to have on hand.

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    • XKPin

      Perfect review.  I have many #10 cans of whole and scrambled eggs by Augason Farms.  I’ve mixed them in an assortment of ways and ‘enjoyed’ them while hiking and camping especially when I’m REALLY hungry.  The majority of the #10 cans, however, are designated for our dogs.  I’ve mixed the eggs with cooked rice and veggies in the field and found that our dogs eat them without batting an eye (but then again, they will suck on dead worms too).  I set the eggs aside with log grain rice as my answer to an extended-shelf-life-dog-food for potential emergencies.  Their routine diet is Blue Buffalo, and the 30-lb bags get rotated, but dry dog foods don’t have the type of shelf life I’m looking for and stockpiling canned dog food for Labs is expensive and bulky.

      . . .and if all else fails – we can eat the dog food!

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      • Dog lover XKPin

        I’ve actually thought of some of my freeze dried foods could be for both the dogs and us as well.  It would be awfully expensive dog food but I’ll keep my buddies fed no matter what.  I haven’t been brave enough to try any of the #10 cans yet.  If they were smaller portions I would open a couple in a heartbeat but I feel like I’d be committed to using a whole can once opened.  Your right about dogs being willing to eat almost anything.  I guess we would likely expand our pallets if ever really hungry too.

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      • XKPin Dog lover

        I had the same concerns regarding opening a whole #10 can, so I wrote Augason Farms: I wondered if I were to separate smaller portions from a  #10 can, add oxygen-absorbers and vacuum seal those units; would that retain the advertised shelf life of the contents?  Here is Augason Farms’ response:


        I did a miserable job of pasting a .pdf’ed email, so;  Basically, Augason Farms said they could no longer ‘guarantee’ their posted shelf life, but they believed it could retain shelf life comparability if done as I suggested. 

        Two years ago I did this with the contents of two #10 cans (onions & Stew Veggies).  If all goes well, I’ll check them out in another 8-years.

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      • Robert LarsonContributor XKPin

        I’ve gotten some of these #10 can plastic lids before. My parent’s were moving and I inherited their food storage that was going to expire soon, so I had to open them up and use them.

        They were nice to seal up the can after opening it. One of these smooth edge can openers was really nice too so I didn’t cut myself and I didn’t have sharp metal piercing my plastic lids. It wasn’t as good as your vacuum seal or oxygen-absorbers, but it helped out a little. 

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      • Robert LarsonContributor Dog lover

        Wouldn’t that be awesome if they sold their freeze dried foods in a normal canned corn sized can? I’m not sure what the official name of a normal can is called.

        I’d totally open up a smaller can of eggs, or milk and try it out before committing to have a year’s worth of #10 cans in my food storage.

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      • Dog lover Robert Larson

        Definitely a good idea.  Even selling them in 6 or 8 packs would be really useful.

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      • XKPin Dog lover

        That’s what I think is missing.  For the money it would be better to have several 2-person or 4-person packets within the #10 can.  I understand Augason Farms was starting some internal packaging before the pandemic.

        I do enjoy dehydrating and vacuum sealing my own items.  I buy fresh foods on sale (or what is reasonably available today), dehydrate them and seal them in 2- or 5-person packages. My vacuum sealer has a Mason Jar vacuum attachment so I can use different sized containers for storage (pasta can render a vac bag useless).  I get 20-cans (twenty) of dehydrated corn into a single 1-gallon Mason Jar!  And few things might reseal as well as a Mason jars incase the zip-locks are used up.

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      • Robert LarsonContributor XKPin

        That sure is a neat skill, I hope that I can get into food preservation in the future.

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      • XKPin Robert Larson

        It’s pretty easy to start and it sure makes the days locked in the house more productive & enjoyable.  Talk about a dehydrators glorious smell permeating throughout the house!  Pineapple (when on sale), bananas (when on sale), and strawberries – just for the smell of it (but they don’t really retain their taste very well for the money).

        Lots of information on the web.  Here is a teaser of how I started:

        I started with just the vacuum sealer for everyday use to extend fresh meat freezer shelf life.  Then I started sealing up rice, oatmeal, and beans as it was cheaper than the #10 cans.  Cheap enough to buy, even today.

        I got pretty imaginative!  I vac-sealed socks and clothing for our bugout bags, sealing extra soap in case of flooding or hurricanes (We live by the Bay), and several firearms.

        I’m not really involved in regular shooting anymore, and I hate to clean something I’m not using.  I purchased a new .22 Marlin for small game should the future call for it and cleaned up some older keepers with desiccant and vacuum sealed them too.  An email from Marlin concurred they thought vacuum sealing with desiccant was a great storage idea.  I also sealed our ammunition with desiccants as well, but don’t vacuum the ammo vac-sleeve, just seal it.  Vacuuming reportedly causes misfires by not having sufficient oxygen with the powder when you need it.  Sealing duplicate important papers in your bugout bag keeps them safe from water too!

        Here is a picture of my .22 Marlin with cleaning kit and manual included.  I vac sealed bugout bag clothes as well to take up less room.  Anyway, a Vacuum Sealer is a great little tool to start with.

        Vaced MarlinVaced Clothes

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      • Robert LarsonContributor XKPin

        I’m gonna have to talk to my wife about a vacuum sealer now! I especially like the BOB clothing idea, as you want something waterproof and compact.

        Vacuum sealing your gun is also a good idea if you aren’t going to be using it. I have to take mine out every 6 months and make sure they are oiled up still and not rusting on me. 

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      • XKPin Robert Larson

        She might like having food that keeps its freshness in the freezer far longer than zip-locks will allow.  Saves a few bucks too when you cut up and store larger quantities of sale items.  I vac & freeze butter on sale too.  If you have any questions I’d be happy to offer my ‘experience(?)’ for better or worse – LOL!

        Yep, six months comes around awful fast!

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