Review: American Family Supply powdered eggs

Josh CentersContributor - June 4, 2020

We’re in the midst of an egg shortage. My old laying hens have been slowing down, the new chickens won’t be laying for a few months yet, and I don’t w
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For baking, I keep Ener-G Egg Replacer on hand for when I don’t have enough fresh eggs for a recipe or want to make something without common allergens and/or vegan for a potluck. Despite not being eggs at all, it works well with no odd flavor. It’s cheaper than powdered eggs and available at my local “health foods” grocery. It doesn’t have the shelf life of a can but since I do use it in regular life as a convenience, I keep it in rotation. Now that I’m considering it, it might be worth experimenting with other types of egg substitutes like potato flakes for baked goods to develop some sort of matrix of results vs shelf life. For me the bonus in another type of substitute would be that it could have more uses than just egg replacer. Thanks for getting the wheels turning…

 

“The recipe calls for sugar, but we don’t put sugar in our cornbread.”

As is correct. The only thing I’d change about your recipe is using buttermilk instead of regular milk. I’ve seen powdered buttermilk on the store shelf, and I’ve been tempted to try it out. Maybe I’ll give it a shot and keep you updated.

 

I use powdered buttermilk frequently and it works great.  I can tell a slight difference in taste with my dumplings when using fresh vs powdered but the family can’t. The brand I buy from the  local grocery store is The Saco Pantry Cultured Buttermilk blend.  Refrigerate after opening.  I just opened the container and it’s good till 2024.  I’ll use it up way before expiration.  Also I’ve used Milkman dry milk powder.  I’ve used the low-fat white milk and chocolate milk and it was surprisingly good.  Make sure to let it get cold before drinking.  Milkmanmilk.com.

 

I second the recommendation for Saco buttermilk so long as it’s going into baking (not so great reconstituted & drunk all by itself in my experience though)

 

I agree with you on the buttermilk, but we haven’t been to a store in three months. We get our milk from a local producer. I might try the powdered buttermilk if I work up the courage to buy more powdered food.

 

Yes, I’ve had great luck with them for baking and making meals for camping/backpacking.  Hoosier Hill Farms egg and butter products make great pancake mixes – both of those smell great, no spackle.  I’ve also used cheese powders from a couple of places (Hoosier hill and nuts.com), and milk powder to make soups and sauces when camping.  If you are making a soup or sauce from dairy powders, add some fat like butter or ghee to get some of the richness back – it makes a big difference.  The cheese powder makes great popcorn seasoning also!  I also recommend freeze dried veggies from north bay trading co for making fast and easy soup.