Saturday 24 July 2021


 This morning I gave the powdered eggs their first try out by making Scotch Pancakes.

They were a success and tasted no different to making them with whole eggs.

1 Tablespoon of dried egg to 3 Tablespoons of water = 1 whole egg.

I used a simple recipe of 

125gms S.R.Flour

25gms caster sugar

1 reconstituted egg

milk to mix 

The mixture should be like thick cream.

Hot pan, wait for bubbles and then turn over.

Absolutely nothing negative to say about these, very yummy.
I topped mine with a little jam but I am thinking there are many things you could put anything you fancy on top.

Looking forward to using these in a cake soon. 
Will show when made.

1 kg of these eggs are equivalent to 84 fresh eggs.

Not sure if you shop around if you could buy them cheaper but I got mine from here.

I emailed them for info and they said they would send me a sample, didn't think it would be a great big bag, so if you fancy getting in touch with them, ask them for a sample and you may get lucky.

I understand that they keep for a year but looking into that.

Price wise I don't think they work out a lot cheaper but really it's for the convenience of always having them on hand that I was thinking of.


  1. Well they certainly look delicious, my blueberries are just ripening and I'm sure they'd be delicious added to the mix. It sounds a good idea to keep some powdered egg in the cupboard, if only for emergencies.

  2. Mmmmmm! I would top them with Tate and Lyle's Golden Syrup, a little cream and a spoonful of blueberries. Can you get powdered Tetley's bitter too?

  3. Now that what F calls a pikelet. Eat with butter and jam she says. Apparently her Mum made those for morning tea on the farm, especially when the shearers were there. Sheep dogs apparently like bits of them with butter and jam too. xxx Mr T

  4. Does it tell you how to cook them like if you wanted scrambled eggs? Cuz I was thinking they would be handy for Hurricane supplies or something like that in case you get there was a food shortage. But you have to be able to eat them like eggs because you're not going to be baking cakes during a hurricane haha. I've never even heard of this good information

  5. oh they look nice... glad to hear the first 'egg' cook went well.

  6. Yep, that's what we call "egg replacer" here in the USA. Fun stuff, eh? Works just like regular ole eggs in most recipes. It's been a part of my pantry essentials since back in my buy-in-bulk health food years in the 1980s. In case you're out of egg replacer, 1/4 cup of applesauce works well in a lot of recipes, to replace an egg also. Your pancakes look delicious!! :) ~Andrea xoxoxo

  7. Hmmm something to think about having just for the convenience of it! Those pancakes sure look good!

  8. The pancakes certainly look yummy. Sounds like a winner.

  9. So far so good then, we’ll done.

  10. Looks good, but still would like to know if they are really good for a year after opening... or if they need refrigerating after opening? And if they did go bad, how would you tell? Sorry about all the questions, but would just like to know before trying. Guess I could google the website...

  11. Glad they are a success! Maybe some maple syrup to go with those pancakes? That would certainly be the American way to eat them. :) (Tesco sells some -- I doubt it's real maple but it's good enough.)

  12. I can't tell a difference using powdered eggs in baking, either. I use a lot of dehydrated foods now, because fresh foods are very expensive and I'm basically just making something for myself each time, so things go bad.

  13. I love scotch pancakes it's ages since I made any good to hear that the powdered eggs were a success, I'm looking forward to seeing the cake. Have a great weekend.

  14. Well those pancakes sure look delicious. Glad to hear they passed the test.

  15. Your recipe looks yummy, and I want to try it. With real eggs though, as I don't have the powedered ones. Now I just need to translate the measurements into ounces.

  16. What is S.R. flour? Can I use regular?

    1. Our s.r. flour has a raising agent in it for cakes etc