sassenach Posted July 27, 2009 Share Posted July 27, 2009 This is my question today. Milk doesn't do much to make them fluffy. Does anyone have a method to add volume to powdered eggs used for scrambled eggs or omelettes? Link to comment
Stephanie Posted July 27, 2009 Share Posted July 27, 2009 Arby, I'm not remembering which vendor you bought from? Harmony House? Well, anyway, exactly what does the instructions say to do? Are you reconstituting with water and then added the milk? or using the milk to reconstitute? Link to comment
sassenach Posted July 27, 2009 Author Share Posted July 27, 2009 I used milk, and it is from Honeyville ( the powdered eggs). Link to comment
Stephanie Posted July 27, 2009 Share Posted July 27, 2009 sorry, trying to get this straight in my mind. So, does the instructions say you can use milk? or do they call for water? Link to comment
sassenach Posted July 27, 2009 Author Share Posted July 27, 2009 It calls for water. I am wondering if cream of tartar might help? Link to comment
Stephanie Posted July 27, 2009 Share Posted July 27, 2009 I just don't kn ow arby, I was doing a bit of googling trying to find some hints and didn't come up with anything much. I think I would start with just the water, as directed. Have you tried that? I was wondering about a tiny amount of the soy flour, remember someone mentioned using that as an egg replacement? Link to comment
CrabGrassAcres Posted July 27, 2009 Share Posted July 27, 2009 Did you soak them overnight in the fridge? Link to comment
sassenach Posted July 27, 2009 Author Share Posted July 27, 2009 You don't have to soak them overnight before use as far as I know. But if it works, let me know Trish??? Link to comment
vigilant20 Posted July 27, 2009 Share Posted July 27, 2009 I tried scrambling mine up for the first time last night. I rehydrated with water and added a lil milk and they seemed normal to me. Link to comment
sassenach Posted July 27, 2009 Author Share Posted July 27, 2009 Well, maybe I just didn't add enough milk this time. Will try again maybe for breakfast tomorrow. This time it was so flat I could have used it like a corn tortilla! Link to comment
CrabGrassAcres Posted July 28, 2009 Share Posted July 28, 2009 Arby, I read somewhere that leaving them in the water overnight would help. I never use them, myself. I have more fresh eggs than I know what to do with. Link to comment
sassenach Posted July 28, 2009 Author Share Posted July 28, 2009 I will try that, Trish. ( Wish I had a place where I could have my own chickens !). Mostly I used the powdered eggs in baking, but have occasionally run short of fresh eggs for breakfast, so was trying the powdered eggs to use in an omelette. This time it sorta went kaput! Link to comment
JCK88 Posted July 29, 2009 Share Posted July 29, 2009 If you use a hand egg beater to mix your powdered egg and water, it will add more air to it and help fluff it. Also, you can separately mix in this manner some powdered egg white and water and add it to your regular powdered egg mix---it will really fluff up then. You can even make meringues with powdered egg whites they fluff up so well. When I make omelets with powdered egg, this is what I do make them fluffy. Link to comment
sassenach Posted July 29, 2009 Author Share Posted July 29, 2009 Thanks for the tip Judy, that would be just fine to do once I get some powdered egg whites too..... More egg white is more protein too, so thats a good thing! Link to comment
OINK Posted July 29, 2009 Share Posted July 29, 2009 I was thinking of using the old fashioned egg beater too. I love cranking that thing LOL! works so good on so many things. glad I have 2 lol Link to comment
HSmom Posted July 29, 2009 Share Posted July 29, 2009 Would vigorous shaking in a canning jar do the same as using an egg beater? Link to comment
ncnewbie Posted July 29, 2009 Share Posted July 29, 2009 Morning Y'all! Have any of you ever eaten a steak omlet at IHOP? Well, if you havent, let me tell you, they are HUGE!I would easily say mine was 5-6 inches tall, wrapped over twice. I asked the waitress how they got hem so big, and she said it was an IHOP secret. They added a little pancake mix to the eggs and then beat them slightly. I had forgotten thatuntil just now.. but I wonder if a complete mix (ya know, the just-add-wter kind) would fluff them up for ya nicely? Worth a try. I have some powdered eggs with bacon I got from an odd place (it is actually mountain house labeled though) and I think I am going to give it a try this weekend for our big breakfast. CGA - More eggs than you know what to do with!! how many chickens do you have? I am SO jealous! We will be getting 4 pullets to start with (we are kinda still in the city and I dont want to push my luck starting out) I dont even know we will get any eggs this year, but man, I'm hopin! Maranatha! Link to comment
Canned Nerd Posted July 29, 2009 Share Posted July 29, 2009 If you whip up the egg whites separately first, you get a meringue quality and your omelet will be very fluffy. And No, shaking in a jar does not incorporate air in to the mixture that the mixture does. Link to comment
CrabGrassAcres Posted July 29, 2009 Share Posted July 29, 2009 It never occurred to me that a restaurant would put pancake mix in an omelet. I'll have to make sure that I never let daughter eat an omelet out. (Not that we out often.) I only have less than two hundred chickens right now, give or take a few. I also have ducks, geese, guineas, turkeys, quail, and pheasants. I've not really been breeding this yr. Link to comment
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