I bought Honeyvillegrain.com's dried egg powder. The product seems OK
but the instructions leave something to be desired. I just finished a
2.25 lb can that said to use 1 T powder to 2 T water for one large egg,
and that's what I did. I just received some more and the can says 2 T
egg powder plus 4 T water for one large egg! Huh?! Their website still
says 1T + 2T. I called them and they don't know, was my impression
although they pretended that the new can must be right. It's the current
product, right?

My Googling has revealed nothing satisfactory concerning how much dried
egg powder plus how much water equals one large egg. Does anyone know?

Dan

wrote:

> I bought Honeyvillegrain.com's dried egg powder. The product seems OK but
> the instructions leave something to be desired. I just finished a 2.25 lb
> can that said to use 1 T powder to 2 T water for one large egg, and that's
> what I did. I just received some more and the can says 2 T egg powder plus
> 4 T water for one large egg!

2 + 2 is for a *metric* large egg.


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" wrote:
>
> I bought Honeyvillegrain.com's dried egg powder. The product seems OK
> but the instructions leave something to be desired. I just finished a
> 2.25 lb can that said to use 1 T powder to 2 T water for one large egg,
> and that's what I did. I just received some more and the can says 2 T
> egg powder plus 4 T water for one large egg! Huh?! Their website still
> says 1T + 2T. I called them and they don't know, was my impression
> although they pretended that the new can must be right. It's the current
> product, right?

I remember hearing a story that some guy who
became head of the company that makes
Angostura bitters greatly increased sales
by a simple change to the packaging.
He removed the plastic thing with the little
hole in it under the cap which restricted
how much of the contents you'd get in one
shake.

I suppose the powdered egg people could
have had a similar idea.

Shawn Hirn wrote:
> In article >,
> �Dan Musicant ) wrote:
>
> > I bought Honeyvillegrain.com's dried egg powder. The product seems OK
> > but the instructions leave something to be desired. I just finished a
> > 2.25 lb can that said to use 1 T powder to 2 T water for one large egg,
> > and that's what I did. I just received some more and the can says 2 T
> > egg powder plus 4 T water for one large egg! Huh?! Their website still
> > says 1T + 2T. I called them and they don't know, was my impression
> > although they pretended that the new can must be right. It's the current
> > product, right?
>
> > My Googling has revealed nothing satisfactory concerning how much dried
> > egg powder plus how much water equals one large egg. Does anyone know?


> Its not rocket science. Try making some eggs using 1 T power and 2 T
> water, then try it with 2 T power and 4 T water. Taste the results and
> use whichever quantity works best for your taste.

I'd use 3 Tbls as a starting point... it's no biggie... most add
_some_ milk or water to in-shell eggs for an omelet... I usually add
water, I never measure with anything other than my balls... eyeballs.


Your science has a very weak rocket, you spelled powder incorrectly...
twice... methinks you spend way too much time twiddling your pocket
rocket!

Very few people use poWered egg products at home... for the quantities
used in home cooking whole fresh eggs are plenty cheap enough.
PoWered eggs are primarily used in commercial and institutional
settings. The only thing I can think of for using poWered eggs where
a reasonably accurate ratio of poWer to liquid is needed is for
scrambled eggs, and even then there is nothing critical (it's
tantamount to season to taste - in-shell eggs lose moisture every
day), used in baking simply add *about* enough liquid to roughly
approximate the average weight per dozen eggs marked on an egg carton
for large eggs... interpolate... in any recipe, unless otherwise
indicated, "large" is the default egg size.

http://www.aeb.org/EggProducts/overv..._products.html

http://www.aeb.org/EggProducts/overview/advantages.html

Use your rocket science to do the math:
"100-lbs. of dried whole egg solids are equivalent to about 10 cases
of large shell eggs."

A case of eggs means a "gross", twelve dozen.

Shawn Hirn > wrote:

> Its not rocket science. Try making some eggs using 1 T power and 2 T
> water, then try it with 2 T power and 4 T water. Taste the results and
> use whichever quantity works best for your taste.

Uhhh, wouldn't they taste the same? There'd just be twice as much.

-sw

On Thu, 31 Jul 2008 18:10:13 -0500, Sqwertz >
wrote:

:Shawn Hirn > wrote:
:
:> Its not rocket science. Try making some eggs using 1 T power and 2 T
:> water, then try it with 2 T power and 4 T water. Taste the results and
:> use whichever quantity works best for your taste.
:
:Uhhh, wouldn't they taste the same? There'd just be twice as much.
:
:-sw


Nice observation there

After making the OP here I got serious about this and whipped out my
calculator, digital kitchen scale, book of food values, volume measuring
implements, my wits, pencil and paper and came up with some things. I
determined that in order to reconstitute one large egg, use:

2.6 T powder
3.2 T water

The thing is, one large egg has 79 calories. It also weighs 2 oz. I
determined that the above formula will weigh 2 oz and equate to 79
calories.

Dan