I have always been happy with pretty much any storable food I’ve ever tried -except for powdered eggs. The nicest thing I could say about the typical powdered egg product was that it was tolerable -as long as I smothered it in ketchup and Tabasco sauce to disguise the flavor and hide the texture.
The problem with those powdered eggs was that the only way eggs could be converted into a form that would allow them to be stored long-term was to cook them at high temperatures. This caused the eggs to lose their fresh taste and turned them into unappetizing curdled lumps when reconstituted and scrambled.
Well, I’m happy to announce everything is sunny again because a new process has been invented where the end product is undetectable from fresh scrambled eggs. You literally cannot tell the difference. I am not exaggerating. I have proved this point on the world’s most demanding gourmand.
“Eggs Done Right” is the new product where eggs are crystallized at very low temperatures, and when prepared, they cook up exactly like fresh scrambled eggs or omelets.
I ordered a case of Eggs Done Right from EfoodsDirect.com in order to try them out. The box contained six very large Mylar pouches; within each of these were four smaller Mylar pouches, double bagged to ensure freshness.
The instructions read “In general, mix 2 parts egg to 3 parts cold water.” I liked that it said “in general” because that meant I didn’t have to be too precise in my measurements, which I rarely am. And in fact, later on I found I could just guess on the ratios and it didn’t matter if I had too much water, as the eggs seemed to fluff up better when I overdid it a little.
But for my first attempt, I used a 1/4 cup measuring cup because that was the smallest measure I could find. Two quarter cups product and three of water fit nicely into a medium size bowl. I noticed right off that the consistency of the powder looked nothing like the floury substance I had seen in the past; these egg crystals resembled very fine Tang. I used a small whisk to mix it, and it dissolved instantly; no lumps and no trouble. The liquid in my bowl was a deep school bus yellow.
But as soon as it hit the frying pan, the color lightened to a perfect sunshine yellow, the exact shade you would see in a batch of fresh scrambled eggs. If I were to guess about the equivalent of my batter to whole fresh eggs, I’d say my little batch was about equal to five large eggs.
I was impressed that this batter allowed me to gently lift the edges all around the pan so the liquid batter could fill in underneath itself, the way I normally prepare an omelet before folding, and within 30 seconds or so, I flipped the whole thing over like a pancake. A few seconds more, and it was done. I rolled it onto my plate.
I didn’t salt this omelet because I wanted to see how it tasted by itself. I was utterly amazed. It looked, smelled, and tasted exactly like a fresh egg omelet. Which of course is what it was. The ingredients in the package are eggs, and only eggs. Nothing else added.
But the real test would come when I tried these eggs out on my wife Connie, who is more finicky about her food than a child. My actual children can attest to that. If Connie didn’t notice anything “artificial” about these eggs, they could pass any test.
To be accurate, referring to Connie as a picky eater is unfair. She just happens to fall into the category of persons researchers have come to call “Supertasters,” people who actually experience the sense of taste with far greater intensity than average. This makes Connie highly acute to detecting anything that tastes the least bit “off.” So if anyone would find something in these eggs to be critical of, it would be my darling bride, who has rejected my cooking more times than…well, lots and lots of times.
Connie had not been aware of the arrival of the shipment of eggs, and I decided not to tell her. In fact, when I mentioned the previous week that I was ordering a an improved type of powdered eggs for our food storage, she said, “Well, you can just enjoy them by yourself.” I knew she wouldn’t taste them on a dare.
So, I cooked her up breakfast in bed. Connie likes the way I cook her eggs, which is one egg thinly cooked like a crepe then rolled onto the plate all folded up like a delicate burrito. This time I just guessed on the powder-to-egg ratio, and though it was more watery than my first batch, the water all cooked off and it came out thin and fluffy and perfect.
Connie prefers her eggs fried in butter, so that’s what I cooked them in. After I delivered Connie her breakfast in bed, she did what she never does: she asked if she could have another one of those eggs. Connie said that one was so good she just had to have another. That’s when I told her it was made from powder.
You know how sometimes you’ll tell a person something and they’ll say say, “I don’t believe you”? Well, Connie really, truly did not believe me when I said these eggs came from powder. She had to come out to the kitchen and see for herself. And when she saw the mix hit the frying pan, it was still difficult for her to believe they weren’t “real.” Her egg was looking and cooking up just like a regular egg would.
We have eaten these eggs every day now for a week. Tonight we had them for dinner. This mix can be used in any recipe calling for eggs, and in fact I added a couple of tablespoons into a pancake batter even though the batter did not require it. Best pancakes my little supertaster tells me I’ve ever made.
The only problem I’ve encountered with these eggs is that if we don’t stop eating them soon, we’ll have none left over to put aside for the future. So we’ll stop eating them right after we finish just one more pouch. I promise.
To order Eggs Done Right, click here!