No Half Measures

01 May 2022

While making the lemon muffins, I ran into a problem - one of the eggs in the carton was cracked, leaving me with two eggs when I needed three.

Luckily, one of the experiments we tried with the freeze drier was eggs! Reconstituting them is simply mixing 2 Tbsp egg powder with 2 Tbsp water and whisking vigorously.

This also gave a convenient chance to compare how the freeze dried egg compares to a fresh egg, and whether you can tell the diffeence in a finished baked product. Mixing was no issue, some of the larger chunks took a bit longer to soak up the water and become liquid.

It appears that the ratios produce a bit less total volume than a fresh egg, and the color is slightly different - the reconstituted egg is on the left, with the fork.

As expected, it wasn’t likely that anyone could tell that one of the three eggs was freeze dried. I’ll have to try using only freeze dried eggs for a recipe in the future!