Speaking of eggs . . .
I have found the whole powdered eggs at Walton Feeds are great to keep on hand.
http://waltonfeed.com/self/labels/eggwhole.html
They work perfect in any recipe like cakes and breads. And they keep forever on the shelf. The only thing I have found lacking is cooking them alone as scrambled eggs. They don’t hold together and you end up with egg crumbles . . . [sigh]
Yes, I use the Walton egg for baking, but had not tried them alone.
Would adding cheese to the mix before cooking, cause them to hold together?
I would be tempted to add a quarter teaspoon of corn starch, and see what happens when cooked, if it thickens gravy, why not eggs?
I have an open can, but it has been open for at least 2 years and I am afraid to use it.
What do you think?
It is a product that I will reorder, but then there is nothing that I have ordered from them that I do not reorder.
I did not intend to stop using my bread machine, but my sister came and cleaned my kitchen and I never found all the parts, until she came back last week.
I have missed smelling it bake and was more tempted to eat, than I am sitting here, trying to think of something to eat.
For me it was cheaper to buy and pay shipping from Walton’s than to buy in the Kingman stores.