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The LDSCN Weekly Recipe Archive Powdered Egg Conversion Chart, Powdered Egg Omlet, Bannocks and Whole Wheat Pancakes

Powdered Egg Conversion Chart Whole Egg Solids Water Reconstituted Eggs 2 tablespoons 2 tablespoons + 2 teaspoons = 1 egg 4 tablespoons 5 tablespoons + 1 teaspoon = 2 eggs 6 tablespoons 8 tablespoons = 3 eggs 8 tablespoons 10 tablespoons + 2 teaspoons = 4 eggs 10 tablespoons 13 tablespoons + 1 teaspoon = 5 eggs You can add the dry eggs to your dry ingredients and add the water with the rest of the liquids.

Omelet (Recipe from Weinberg Foods,Inc)

• 1 cup powdered whole eggs
• 1 tablespoon onion powder
• 1 teaspoon pepper
• 1 teaspoon salt
• 1/4 cup powdered milk
• 1/4 cup bacon bits
• 2 cups water
• 1/4 cup oil

Mix dry ingredients together. Add water and oil to the dried ingredients and let soak for 10 minutes. Cook over low heat in a thick pan, well greased and hot. Cover if possible. Flip over once and cook on other side until lightly browned.

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Bannocks (a thin griddle cake, not a pancake. Recipe from Weinberg Foods Inc.)

• 2 cups flour
• 1 teaspoon baking powder
• 1 cup powdered milk,dry
• 1/4 cup powdered eggs
• 1/4 cup brown sugar
• 1/4 cup raisins
• 1 teaspoon cinnamon
• 1 cup wheat germ
• 1 cup water

Mix dry ingredients, gradually add water. Knead about 25 times. Divide in forths, and flatten into 5 inch diameter circles. Cook in heavy greased pan on low heat about 20 minutes. This is rather like squaw bread.

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Whole Wheat Pancakes

• 3 cups whole wheat flour
• 2-3 tablespoon sugar
• 1/2 powdered milk
• 1 tablespoon baking powder
• 1 tablespoon egg powder
• 3 tablespoons oil

Mix dry ingredients. Add water, beat well. Add egg and oil. Add enough water to reach right consistency. Bake on greased griddle.

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 21 Nov 00