Monday, February 23, 2009

Easy Peasy Family Favorite, Food Storage Style

First of all, I want to invite anybody who may come across this blog to submit food storage recipes or ideas to me that you have tried and loved. You can email me your recipe, or idea, along with pictures, if you have them, and I will gladly publish your post (as long as it fits with the "food storage theme") and I will give you full credit for your brilliant idea. But keep in mind, your brilliant idea doesn't even have to be brilliant! Isn't that great?! Just email me at and put "food storage" in the subject line. Thanks a million for your support.

Okay, on to the recipe. It is nothing fancy or complex, but I have found that a lot of times people buy food storage items and they don't really know how to reconstitute them. This simple recipe will help put dry egg mix to use. My family LOVES scrambled eggs. I love to feed them to my kids because I feel like they are pretty healthy and they aren't the basic sugar cereal that is so easy to dump in a bowl (unfortunately I do that from time-to-time too). So, here is the good old family favorite "food storage style."

Simply mix 1/2 C. egg mix with 1/2 C. water until the mixture is creamy. At that point, add another 3/4 C. water and let that stand for 15 minutes. After that you are free to cook the eggs as you usually cook your regular scrambled eggs. You can also add 1/4 C. of powdered milk and 1/4 tsp. of salt to the dry eggs BEFORE adding the water if you want more flavor.

I also found a recipe along these lines for crepes. Crepes are another family favorite of ours. You can top them with any of your canned fruit, put scrambled eggs in them, or even your favorite jam. The possibilities are only limited to your own imagination.

Combine 1/2 C. dry eggs with 1 C. water In another bowl combine 1 C. sifted flour with 1 tsp. baking soda. Then combine the two mixtures. The batter will be slightly lumpy. This is not in the typical recipe but I like to add 1 tbsp. of sugar to my batter. Then I get a 1/4 C. measuring cup and use it to scoop and pour the batter into a medium skillet (well greased) over medium heat. Cook until it is golden brown on both sides.

Good Luck and happy cooking!


Cafe Johnsonia said...

Hi, Kaydee!

I'm trying to compile a list of Utah Food Blogs. Are you in Utah? Do you want me to add this blog to the list?

If you want to be added, e-mail me at


Mrs. Stevenson said...

Thanks for visit. I just love to read any mags or articles about health. You said you have questions to ask me. You can leave a comment on my blog and I will try to answer it.

myfoodstoragedeals said...

That is great! I have lots of powdered eggs in my storage, but I don't use them. Do they really turn out like regular scrambled eggs? I will have to give them a try!

Check out our blog

Anonymous said...

Food Storage, Food Storage! Thanks for adding your information to the community. The more the better.

Marlene's Magic with Food Storage is an additional great resource for what to store, how and what to cook. It also covers baby food storage, sprouting, tofu. Has a ton of stuff. The web site has free downloads too.