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Powdered Egg Conversion Chart, Powdered Egg Omlet, Bannocks and Whole Wheat Pancakes

      Powdered Egg Conversion Chart
  Whole Egg Solids               Water            Reconstituted
 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) 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.

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.

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.

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All recipes compiled by Desi Ellis.

Revised: 21 Nov 00