Since the start of the pandemic, I’ve noticed a lot of people stockpiling powdered foods. It’s comforting to think that you’ll have enough to eat if you’re stuck at home for a while. But how do you know if your family will actually eat the stuff you've been hoarding? What happens when your toddler turns their nose up at those bulk-purchased powdered staples?
We haven’t stepped foot in a grocery store in three months, and during this time, I’ve subjected my family to some truly questionable items—like rancid powdered sour cream and whole eggs that smelled like drywall. Despite these disasters, I haven’t completely given up on powdered foods. On a whim, I picked up a can of Augason Farms Scrambled Egg Mix, which was on sale for $20 but normally retails for $35.99.
Here’s what you should know:
- Among all the powdered foods we’ve tried, the **Augason Farms scrambled eggs are easily the best**.
- However, **powdered food still isn’t great**.
- Always try powdered foods before stocking up.
- In case you’re like us and now have a surplus of powdered eggs, we reached out to the pros for advice. (Spoiler alert: **they recommend adding lots of spices**.)
Augason Farms claims that their scrambled egg powder can last unopened for 10 years and up to a year once opened.
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**Augason Farms Scrambled Egg Powder**
These powdered scrambled eggs are the only ones we’d recommend trying. Make sure to follow the recipe we’ve shared and add plenty of spices.
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**First Test: A Ray of Hope**
I was optimistic because Augason Farms is a well-known brand in the survival food industry. I opened the can and, surprisingly, it smelled pretty good—not at all like drywall spackle, but rather a bit sweet.
The instructions call for a 1:1 ratio of water to egg powder. A quarter cup of powder mixed with a quarter cup of warm water equals two eggs. After whisking it smooth, the liquid looked and smelled remarkably similar to actual scrambled eggs.
I cooked them in my cast iron skillet with a bit of lard. Like the American Family Supply eggs, these cooked quickly even at low heat.
The verdict? They were actually edible. There was nothing particularly off about the smell or taste, though they didn’t taste exactly like fresh scrambled eggs—they were okay. My kids, who love eggs, even ate a few of them.
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**Round 2: Two Steps Forward, One Step Back**
Encouraged by the initial success, I stored the leftovers in the cabinet, assuming there were no special storage instructions since none were listed on the can.
A week later, my older son requested scrambled eggs. I decided to whip up some of the powdered version and see if he noticed any difference. For this round, I microwaved them instead of cooking them in a skillet. If you’ve never tried this, spray a mug with non-stick spray, whisk the eggs in the mug, and microwave for 20-30 seconds. Repeat until done.
This time around, the results were disappointing. He barely touched them and complained they tasted “sour.†They didn’t taste sour when I first tried them, but they definitely had an odd flavor. So, naturally, I passed them off to our baby. Not only did he refuse to eat them, but he fell asleep in his highchair—a clear sign of disapproval.
The takeaway from this round: the microwave is not the ideal way to cook these eggs.
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**Round 3: Pushing the Limits**
Was the failure in Round 2 due to the microwaving? I reluctantly decided to give it another shot. I whipped up another batch and cooked them in a lard-infused cast iron skillet. This time, I aimed for a softer scramble, stirring the eggs frequently as they cooked. The flavor improved slightly, but the texture was like mush—definitely not a winner.
Undeterred, I tried yet another batch. This time, I went all out:
- Blended the mixture with a stick blender (which didn’t work well, so I finished with a fork).
- Substituted warm raw milk for water.
- Added a pinch of Lowry’s Seasoning Salt.
- Used butter instead of lard.
- Cooked the eggs thoroughly to reduce the mushy texture.
The results were better. While the flavor wasn’t identical to fresh eggs, it was acceptable. The texture improved as well. My son even gave them a thumbs-up. However, using fresh milk and butter felt like cheating. Hoping for more tips that didn’t involve perishable items, I reached out to the experts.
Elle Meager from Outdoor Happens advised blending the mixture for at least 2-3 minutes to incorporate as much air as possible, which results in fluffier eggs. She also recommended adding powdered milk for a creamier texture. James Kilpatrick from Beanie Coffee echoed the importance of adding air and suggested including peppers and spices, along with cooking the eggs until they’re dry.
It became clear that the key to making these eggs palatable was masking the flavor with as many spices as possible. Following this advice, I made one final batch without using any perishable items. To my surprise, the eggs were actually good! My son complained they were too spicy, but my wife, who generally dislikes eggs, gave them her approval.
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**A Winning Recipe for Powdered Scrambled Eggs**
Through trial and error in my makeshift survival kitchen, I’ve developed a winning formula for powdered scrambled eggs.
**Ingredients:**
- 1/4 cup Augason Farms Scrambled Egg Mix
- 1/2 cup water
- 1/4 tsp Lowry’s Seasoning Salt
- Freshly ground black pepper, to taste
- Two drops of hot sauce (or more to taste)
- 1/4 tsp onion powder (use sparingly—it’s potent)
- 1/2 tsp powdered milk (optional but recommended)
- 1/2 tbsp lard (any oil works, but lard has a long shelf life and protein content)
**Instructions:**
1. Heat a cast-iron or nonstick skillet over medium-low heat.
2. While the pan heats, combine all ingredients except lard in a mixing cup or bowl.
3. Whisk the mixture thoroughly, preferably with a stick blender or hand mixer. Keep whisking until you see bubbles forming in the mixture.
[Image of Bubbles]
4. Add lard to the skillet and spread it evenly as it melts.
5. Pour the egg mixture into the pan. Avoid scraping out any leftover clumps; you only want to cook the smooth mixture.
6. Stir the eggs regularly with a spatula or wooden spoon. If they cook too quickly, remove them from the heat temporarily.
7. Once the eggs start to look dry and crumbly, remove them from the heat and serve.
Properly cooked powdered scrambled eggs won’t look as appealing as fresh ones. If you try to plate them when they’re still wet, you’ll end up with a mouthful of wet powder. Cooking them thoroughly without burning them ensures the best texture.
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**Are Augason’s Eggs Worth the Effort and Cost?**
I managed to make these eggs edible, but considering the price, I could have bought a lot of dry rice and beans instead. While these eggs are the best powdered option we’ve tried, they’re still far from perfect unless heavily seasoned. Perhaps we’re picky, but we didn’t have issues eating the 4Patriots survival foods. If you need eggs in an emergency, consider keeping chickens or befriending someone who does.
In conclusion, while powdered scrambled eggs aren’t perfect, they’re worth knowing how to prepare properly. With the right seasonings and techniques, they can become a viable backup plan for tough times.
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