http://everydayfoodstorage.net/2008/02/28/get-eggcited-about-food-storage/food-storage-recipes Take advantage of my FREE food storage recipes, handouts, videos, classes, product reviews-and MORE! Wed, 08 Feb 2012 19:22:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://everydayfoodstorage.net/2008/02/28/get-eggcited-about-food-storage/food-storage-recipes#comment-839 Tara Thu, 11 Dec 2008 20:44:08 +0000 http://everydayfoodstorage.net/?p=6#comment-839 thanks it does thanks it does

]]> http://everydayfoodstorage.net/2008/02/28/get-eggcited-about-food-storage/food-storage-recipes#comment-7637 Tara Thu, 11 Dec 2008 20:44:00 +0000 http://everydayfoodstorage.net/?p=6#comment-7637 thanks it does thanks it does

]]> http://everydayfoodstorage.net/2008/02/28/get-eggcited-about-food-storage/food-storage-recipes#comment-838 Crystal Thu, 11 Dec 2008 20:40:48 +0000 http://everydayfoodstorage.net/?p=6#comment-838 The conversion for powdered eggs is the same across brands...some just market it differently. the 1 T. dry egg powder is for for 1 medium egg and the 2 T. is for an extra large egg. Feel free to decrease the amount of dry egg powder you are using unless your recipe specifically calls for an extra large egg. I hope that helps! The conversion for powdered eggs is the same across brands…some just market it differently. the 1 T. dry egg powder is for for 1 medium egg and the 2 T. is for an extra large egg. Feel free to decrease the amount of dry egg powder you are using unless your recipe specifically calls for an extra large egg. I hope that helps!

]]> http://everydayfoodstorage.net/2008/02/28/get-eggcited-about-food-storage/food-storage-recipes#comment-7636 Crystal Thu, 11 Dec 2008 20:40:00 +0000 http://everydayfoodstorage.net/?p=6#comment-7636 The conversion for powdered eggs is the same across brands...some just market it differently. the 1 T. dry egg powder is for for 1 medium egg and the 2 T. is for an extra large egg. Feel free to decrease the amount of dry egg powder you are using unless your recipe specifically calls for an extra large egg. I hope that helps! The conversion for powdered eggs is the same across brands…some just market it differently. the 1 T. dry egg powder is for for 1 medium egg and the 2 T. is for an extra large egg. Feel free to decrease the amount of dry egg powder you are using unless your recipe specifically calls for an extra large egg. I hope that helps!

]]> http://everydayfoodstorage.net/2008/02/28/get-eggcited-about-food-storage/food-storage-recipes#comment-837 Tara Thu, 11 Dec 2008 20:38:55 +0000 http://everydayfoodstorage.net/?p=6#comment-837 I had a question about the difference between the different brands. I don't live in Utah so I went to the Honeyville website and ordered their powdered eggs. I do like it and use it in alot of recipes but it seems that 1 egg equals 2T of egg powder and 1/4 cup of water, so I guess im using it twice as fast as your brand, which also makes the price per egg higher. Do you know any other website that you can order them at your conversion. I had a question about the difference between the different brands. I don’t live in Utah so I went to the Honeyville website and ordered their powdered eggs. I do like it and use it in alot of recipes but it seems that 1 egg equals 2T of egg powder and 1/4 cup of water, so I guess im using it twice as fast as your brand, which also makes the price per egg higher. Do you know any other website that you can order them at your conversion.

]]> http://everydayfoodstorage.net/2008/02/28/get-eggcited-about-food-storage/food-storage-recipes#comment-7635 Tara Thu, 11 Dec 2008 20:38:00 +0000 http://everydayfoodstorage.net/?p=6#comment-7635 I had a question about the difference between the different brands. I don't live in Utah so I went to the Honeyville website and ordered their powdered eggs. I do like it and use it in alot of recipes but it seems that 1 egg equals 2T of egg powder and 1/4 cup of water, so I guess im using it twice as fast as your brand, which also makes the price per egg higher. Do you know any other website that you can order them at your conversion. I had a question about the difference between the different brands. I don’t live in Utah so I went to the Honeyville website and ordered their powdered eggs. I do like it and use it in alot of recipes but it seems that 1 egg equals 2T of egg powder and 1/4 cup of water, so I guess im using it twice as fast as your brand, which also makes the price per egg higher. Do you know any other website that you can order them at your conversion.

]]> http://everydayfoodstorage.net/2008/02/28/get-eggcited-about-food-storage/food-storage-recipes#comment-177 Crystal Sat, 05 Jul 2008 23:44:00 +0000 http://everydayfoodstorage.net/?p=6#comment-177 Sorry for the late response...I'm on vacation. I haven't noticed anything coming out more "crumbly" but you may want to try adding in an extra "powdered" egg to see if that helps. If that doesn't work you may want to add in one fresh egg. It will still help stretch out the real eggs you use. Let me know how it turns out for you and if you have any questions. Sorry for the late response…I’m on vacation. I haven’t noticed anything coming out more “crumbly” but you may want to try adding in an extra “powdered” egg to see if that helps. If that doesn’t work you may want to add in one fresh egg. It will still help stretch out the real eggs you use. Let me know how it turns out for you and if you have any questions.

]]> http://everydayfoodstorage.net/2008/02/28/get-eggcited-about-food-storage/food-storage-recipes#comment-7634 Crystal Sat, 05 Jul 2008 23:44:00 +0000 http://everydayfoodstorage.net/?p=6#comment-7634 Sorry for the late response...I'm on vacation. I haven't noticed anything coming out more "crumbly" but you may want to try adding in an extra "powdered" egg to see if that helps. If that doesn't work you may want to add in one fresh egg. It will still help stretch out the real eggs you use. Let me know how it turns out for you and if you have any questions. Sorry for the late response…I’m on vacation. I haven’t noticed anything coming out more “crumbly” but you may want to try adding in an extra “powdered” egg to see if that helps. If that doesn’t work you may want to add in one fresh egg. It will still help stretch out the real eggs you use. Let me know how it turns out for you and if you have any questions.

]]> http://everydayfoodstorage.net/2008/02/28/get-eggcited-about-food-storage/food-storage-recipes#comment-166 Anonymous Wed, 02 Jul 2008 00:54:00 +0000 http://everydayfoodstorage.net/?p=6#comment-166 I opened up a my can of the morning moos eggs and have used them several times (mostly in prepared mixes) like cake mixes, cupcakes, brownies. I am using the water:egg ratio just as you described, but I notice that the baked things turn out more "crumbly" than when using fresh eggs. Have you noticed this at all? I know eggs are supposed to help glue things together, but the powdered eggs don't seem to bind like the fresh. Do you have any suggestions besides mixing fresh with powdered? Or have you noticed this difference at all....or just me. I opened up a my can of the morning moos eggs and have used them several times (mostly in prepared mixes) like cake mixes, cupcakes, brownies. I am using the water:egg ratio just as you described, but I notice that the baked things turn out more “crumbly” than when using fresh eggs. Have you noticed this at all? I know eggs are supposed to help glue things together, but the powdered eggs don’t seem to bind like the fresh. Do you have any suggestions besides mixing fresh with powdered? Or have you noticed this difference at all….or just me.

]]> http://everydayfoodstorage.net/2008/02/28/get-eggcited-about-food-storage/food-storage-recipes#comment-7633 Anonymous Wed, 02 Jul 2008 00:54:00 +0000 http://everydayfoodstorage.net/?p=6#comment-7633 I opened up a my can of the morning moos eggs and have used them several times (mostly in prepared mixes) like cake mixes, cupcakes, brownies. I am using the water:egg ratio just as you described, but I notice that the baked things turn out more "crumbly" than when using fresh eggs. Have you noticed this at all? I know eggs are supposed to help glue things together, but the powdered eggs don't seem to bind like the fresh. Do you have any suggestions besides mixing fresh with powdered? Or have you noticed this difference at all....or just me. I opened up a my can of the morning moos eggs and have used them several times (mostly in prepared mixes) like cake mixes, cupcakes, brownies. I am using the water:egg ratio just as you described, but I notice that the baked things turn out more “crumbly” than when using fresh eggs. Have you noticed this at all? I know eggs are supposed to help glue things together, but the powdered eggs don’t seem to bind like the fresh. Do you have any suggestions besides mixing fresh with powdered? Or have you noticed this difference at all….or just me.

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