I’ve used dehydrated fruits and vegetables, but never thought of eggs. Lisa Bedford explains how in her blog, “The Survival Mom.”
Dehydrated and freeze-dried foods are among the easiest foods around for both everyday cooking and long-term food storage. One handy item in that category is dried eggs and knowing how to use them is important.
At first glance, a pouch or can of this powdery substance may not be very appealing, but I can recommend it for so many different reasons.
Chances are, you’ve already eaten dried eggs and didn’t even realize it. Many restaurants, school cafeterias, and the military use dried eggs because of their versatility, ease of storage, and convenience. (Restaurants also often use liquid eggs in a carton, and those will probably contain additives. Plain, dried eggs do not.)
For the purists among us, the only thing you’ll find in most containers of dried eggs are…eggs. Some companies may add a small amount of an anti-caking ingredient, but other than that, what you see is what you get.
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