-Prepardness newsletter 2

"The revelation to produce and store food may be as essential to our temporal welfare as boarding the ark was to the people in the days of Noah". - President Ezra Taft Benson-


Eggs in Food Storage is vital, there are different ways of storing eggs, Pickling, (follow recipes.)or FREEZING EGGS

  • Whites. Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container.
  • Yolks. Egg yolks require special treatment. The gelation property of yolk causes it to thicken or gel when frozen. If frozen as is, egg yolk will eventually become so gelatinous it will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 teaspoons sugar or corn syrup per cup egg yolks (4 yolks). Label the container with the number or yolks, the date, and whether you've added salt (for main dishes) or sweetener (for baking or desserts).
  • Whole eggs. Beat just until blended, pour into freezer containers, seal tightly, label with the number of eggs and the date, and freeze.
  • Hard-cooked yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.
  • Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.

    To use frozen eggs Thaw frozen eggs overnight in the refrigerator or under running cold water. Use yolks or whole eggs as soon as they're thawed. Once thawed, whites will beat to better volume if allowed to sit at room temperature for about 30 minutes.

  • Substitute 2 tablespoons thawed egg white for 1 Large fresh white.
  • Substitute 1 tablespoon thawed egg yolk for 1 Large fresh egg yolk.
  • Substitute 3 tablespoons thawed whole egg for 1 Large fresh egg.

    Use thawed frozen eggs only in dishes that are thoroughly cooked.(I got this information from www.aeb.org/eggcyclopedia/freezing-eggs.html)

    DRIED EGGS.If you prefere to just buy already dried eggs, I found this place that you can order them, if you decide to order some, try ordering a small bit to start and trying it to see if you will like using them. a 1 pound bag of dried whole eggs is about 40 eggs when reconstituted, sells for $8.00 they also have just whites and just yolks. www.eggstore.com/ or John Oleksy Inc. PO Box 34137 Chicago, IL 60634 Phone: (888) 677 - 3447

    If you have access to large quantities of fresh eggs it is possible to store them with a sodium silicate soulution, in a method called a Water-glass method. eggs treated this way can last up to one year. recipe for this can be found at www.justpeace.org/nuggets12.htm

    "If ye are prepared ye shall not fear" - D&C 38:30-


    Eggs have three main functions in cooking and baking: they add moistness, they bind ingredients together, or they leaven. How do you know what the egg is in your recipe? If the egg is the main liquid ingredient, it adds moistness. If the recipe has one egg but a fair amount of baking powder or soda, (or if there are no other components in the recipe that would be able to hold the other ingredients together, like bread crumbs, nuts, flour) the egg is the binder. If there are no other rising agents, the egg is the leavening. **To maintain the integrity of your recipe, you shouldn't try to replace more than two eggs.**

    If a recipe uses eggs for its liquid properties alone, two tablespoons per egg of any liquid, like juice, milk or soy milk, will do just fine. To add moisture and flavor to baked goods requiring eggs, substitute (half) mashed banana or 1/4 (one-fourth) cup of applesauce or pureed fruit for each egg. Keep in mind that because these add moisture to a recipe, you might have to bake for a bit longer than the recipe calls for.

    To achieve the binding properties of eggs: * Use one mashed banana per two eggs in baked sweets. * Try blending two ounces of silken or soft tofu per egg with the liquid in the recipe. * One tablespoon of arrowroot or one tablespoon soy flour and two tablespoons water mixed together also work when added to the ingredients. * Try a mixture of 2 tablespoons flour, two tablespoons water, (half) tablespoon oil and (half) teaspoon baking powder.

    To achieve the leavening effects that eggs provide: * Add an extra half teaspoon of baking powder per egg. Or, you can substitute an acidic liquid (buttermilk or thinned and beaten yogurt) for the liquid required in the recipe. To avoid a bitter final product, limit the amount of baking powder of baking soda to one teaspoon per cup of flour. *Consider the way you want to make your batter. Add air to lighten by creaming together the sweetener and the fat before adding dry ingredients. Whipping the liquid ingredients together in a food processor for 30-45 seconds works, as well.

    Other tips for light, eggless baking: *Successful eggless baking will be more successful if you don't take for granted the type of flour you use. For example, whole wheat flour contains gluten, which can make a chewy end product. * Try replacing some of the whole wheat flour with whole wheat pastry flour or any other flour that doesn't contain gluten, like brown rice flour, buckwheat flour, soy flour, corn flour, millet flour, amaranth flour, or quinoa flour. Keep in mind, however, that gluten helps baked goods rise, and substituting with a low-gluten flour may not always work.

    *Egg shells are very pourous and absorb odors, it is best to store them in the refrigerator in the carton they come in to avoid or reduce what is absorbed by them.

    *EGG SHELLS..When I have left over egg shells, I save them in a #10 can, and when I have enough I place them on a cookie sheet and bake them for just a few minutes to kill any diseases or bacterias, and crush them up, place them in a zip lock bag, and add the bits to bird feed, Birds need calcium for their egg laying to prevent egg binding. which is fatal. I also use the egg bits in my garden for the added calcium for the plant growth. Boiled eggs don't need to be sterilized.

    *Next month- Emergency Heat, different fuels.-