Scrambled Eggs

for six eggs

1 cup sifted dried whole egg
1 cup water
1/2 tsp salt
1/2 cup milk
1 1/2 tbs butter or margarine or bacon fat

Sprinkle dried egg over water and blend. Add salt and milk and mix. Melt fat or butter in frying pan. Pour egg mixture into pan and cook slowly and stir continuously until dry and crumbly.

Dried Eggs

Directions: Mix 1 part whole powdered eggs with 3 parts water.

Recommended for use in all types of cookies, cakes, pies, sweet goods, and wherever liquid whole egg are required.

Be sure that dishes having dried eggs in them are thoroughly cooked. Follow the directions in recipes carefully. Give particular attention to the methods and time of cooking. In general, thorough cooking of food preparation using dried eggs is best accomplished by baking.

Store

Store cans of dried whole eggs in the refrigerator (after breaking seal) or other cool place. Keep cans closed tightly.

Dried eggs may be used in two ways

1. Reconstitute with water. Mix only the amount of dried egg needed for the recipe being prepared. Sift and measure the dried egg, using level measurements.

2. Combine with dry ingredients. Sift and measure dried egg before combine with other dry ingredients, using level measurements.