| The LDSCN Weekly Recipe Archive Powdered Egg Conversion Chart, Powdered Egg Omlet, Bannocks and Whole Wheat Pancakes |  |
Omelet (Recipe from Weinberg Foods,Inc)
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.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.
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
Bannocks (a thin griddle cake, not a pancake. Recipe from Weinberg Foods Inc.)
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.
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
Whole Wheat Pancakes
Mix dry ingredients. Add water, beat well. Add egg and oil. Add enough water to reach right consistency. Bake on greased griddle.
3 cups whole wheat flour 2-3 tablespoon sugar 1/2 powdered milk 1 tablespoon baking powder 1 tablespoon egg powder 3 tablespoons oil
Home Page: http://waltonfeed.com/
All recipes compiled by Desi Ellis.
Revised: 21 Nov 00