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I have numerous cans of egg powder and the only thing I have really been using them for is egg washes. They are great for that, they don’t can’t clumpy and you can get a consistent coat on the bread or whatever it is.

But at this rate I’m going to have to throw out all but one can eventually, LOL.

So I need to learn how to cook with it, maybe make scrambled eggs?

Has anyone used it in baked goods?

In relating to the virus and storing crucial items, I wanted to tell you about my storing chocolate.

I tried 2 ways, one was with a FoodSaver and either FoodSaver bags or in a mason jar with the jar sealer. With the food saver bags some of the chocolate got crushed, even though I stopped the vacuuming process early. So not all the air was removed. In the Mason jar, they stayed in good shape but the seal on those mason jars never seem to be very good with the food savers. Some do fail after a while.

The second way was I stuck them in a mason jar with an oxygen absorber. Or some in a mylar bag with an oxygen absorber and then sealed with my really cool hair crimper. Can’t believe how easy that thing is. Can’t believe I spent so much time using an iron and a two by four.

So all this took place about a year ago. In my boredom Sheltering in place, I decided to check out the chocolate. I mainly stored Italian Baci candies, if you know what they are. Dark chocolate, hazelnuts, heaven! The chocolate in the FoodSaver bag was just a little bit off-color, you know when the chocolate loses its Sheen and has a few white spots. I had one mason jar feels like a FoodSaver fail, but I had one left. The chocolate looks like and tasted like when I put it in. The chocolate stored with oxygen absorbers also looked and tasted like they were brand new.

A year may not have been a long enough test. I’ll have to buy some more chocolate if I ever get to leave the house and try it again for maybe 2 or 3 years. What I’m mainly concerned with is at what point does the fat go Rancid. Then it would be inedible. I’ll have to find out if there’s a chocolate I don’t like to do this test with. I would hate to waste something good.

I had a big can of egg white powder—had to get it for my Dad. His doctor wanted him to have extra egg whites for the protein, and just eating a bunch of egg whites was enough to gag after a day or two.

So we added it to biscuits or any baked product, smoothies, and meringue desserts. I do have some whole egg product that I haven't opened yet and won't unless we run out of eggs and can't order replacements with a pickup order.

We had some egg powder years ago that I used on baking and it was ok. Also, I'll mention that flax seed and gelatin can be used instead of eggs in some recipes—I've never tried it though. The gelatin would last for a long time, so I stocked quite a bit of it as a just in case—a few years back.

I add a scoop of gelatin to a cup of my bone broth-it adds 11 grams of protein to the broth.

I also bought some smaller packets of whole eggs in order to make mayo or Caesar dressing—just can't convince myself to use raw eggs for that. Those packets also won't be used unless I run out of mayo and Caesar dressing and can't reorder due to shortages.

Also wondering if anyone else is having trouble restocking their flour supplies? I was going to order a couple of bags just to avoid opening my long term cans—everywhere I looked was out of stock.

So far, I've made some home made bread and crockpot yogurt to avoid a grocery pickup.