Since the pandemic began, many people have stocked up on powdered foods as a precaution. It’s comforting to know you won’t starve if you can’t leave your home for a while. But how do you ensure your family will actually eat what you've stored? What happens when your picky toddler refuses the powdered staples you’ve purchased?
We haven’t been to the store in three months, and during this time, I’ve subjected my family to some questionable powdered items, including sour cream and whole eggs that tasted suspiciously like drywall. Despite these setbacks, I remain hopeful about powdered food. On a whim, I bought a can of Augason Farms Scrambled Egg Mix, which was on sale for $20 but typically retails for $35.99.
Here’s what you should know:
- Among all the powdered foods we’ve tried, the **Augason Farms scrambled eggs stand out as the best**.
- That said, **powdered food still isn’t great**.
- Always try powdered foods before stocking up.
- In case you, like us, have amassed an overwhelming supply of powdered eggs, we reached out to the pros for tips to make them palatable. Spoiler alert: they recommend adding plenty of spices.
Augason Farms claims their scrambled egg powder can last on the shelf for 10 years unopened 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’ve tried that we can recommend. Make sure to try our recipe and add lots of spices for better flavor.
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**First Test of Augason Farms Scrambled Eggs**
I was optimistic because Augason Farms is a well-known brand for survival foods. Opening the can, I was pleased to find it smelled surprisingly good—sweet and not at all like drywall.
The instructions call for a 1:1 ratio of water to egg powder. Mixing ¼ cup of egg powder with ¼ cup of warm water yields two eggs. After whisking it smooth, the liquid looked and smelled quite similar to actual scrambled eggs.
Cooking it in my cast iron pan with a bit of lard, the eggs cooked quickly even at low heat. The result? Surprisingly edible. There was no weird smell or taste, though they didn’t exactly replicate the flavor of fresh scrambled eggs. My kids, who adore eggs, even ate some of them.
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**Second Test: A Step Backward**
Encouraged by the initial success, I stored the leftovers for later. A week later, my older child requested scrambled eggs, so I decided to whip up some of the powdered ones to see if he’d notice a difference. This time, I microwaved them instead of frying them. I sprayed a mug with non-stick spray, whisked the mixture inside, and microwaved for 20-30 seconds. I repeated this process until done.
Unfortunately, the outcome was disappointing. He barely touched them and complained they tasted "sour." They weren’t sour when I first tried them, but they definitely had an odd flavor. Hoping to salvage the situation, I offered them to my baby. He didn’t even try them and fell asleep in his highchair. Clearly, the microwave isn’t ideal for these eggs.
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**Third Attempt: Tweaking the Recipe**
Determined to improve the outcome, I tried again. I mixed another batch of powdered eggs and fried them in a lard-infused pan. This time, I aimed for a softer scramble, stirring frequently. While the flavor was better, the texture was mushy—almost like powdered paste. Not pleasant.
For my next attempt, I went all out:
- Blended the mixture with a stick blender, but it didn’t work well, so I finished with a fork.
- Used warm, raw milk instead of water.
- Added a pinch of Lowry’s Seasoning Salt.
- Cooked the eggs thoroughly to reduce the mushy texture.
The results were much improved. Though the flavor wasn’t identical to fresh eggs, it was acceptable. The texture was better too, and my son even gave them a thumbs-up. However, using fresh milk and butter felt like cheating. Seeking advice from professionals, I reached out for tips.
Elle Meager, founder of Outdoor Happens, advised blending the mixture for 2-3 minutes to incorporate air and achieve fluffier eggs. She also suggested adding powdered milk for creaminess. James Kilpatrick of Beanie Coffee echoed the importance of incorporating air and recommended adding spices like peppers for extra flavor.
Experts agreed that masking the flavor with spices is key. Following their advice, I made one final batch without fresh ingredients. The results? These eggs were actually good! My son said they were too spicy, but my wife, who generally dislikes eggs, approved.
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**A Winning Recipe for Powdered Scrambled Eggs**
After extensive experimentation in my makeshift survival kitchen, I found 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
- Fresh cracked pepper
- Two drops of hot sauce
- 1/4 tsp onion powder
- 1/2 tsp powdered milk (optional but recommended)
- 1/2 tbsp lard (oil works, but lard has a longer shelf life)
**Instructions:**
1. Heat a cast-iron or nonstick skillet over medium-low heat.
2. While the pan heats, combine the ingredients (except lard) in a mixing cup or bowl.
3. Whisk thoroughly, aiming for visible bubbles.
4. Add lard to the pan and spread evenly as it melts.
5. Pour the egg mixture into the pan, avoiding any leftover clumps.
6. Stir regularly with a spatula or spoon. Adjust heat if necessary.
7. Remove from heat when the eggs look dry and crumbly.
Cooking properly ensures these eggs aren’t as visually appealing as fresh ones, but the texture improves with thorough cooking.
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**Are Augason’s Eggs Worth It?**
While I managed to make these eggs edible, the cost of powdered eggs is steep. For the price, I could buy plenty of rice and beans, which may be bland but lack the off flavors of powdered eggs.
In conclusion, these are the best powdered eggs we’ve tried, but they’re still far from perfect. Perhaps we’re too picky, but we had no issues with other survival foods like those from 4Patriots. If you need eggs in an emergency, consider raising chickens or befriending someone who does.
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