Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 547 kcal | 155 kcal |
| Protein | 45.8 g | 13 g |
| Fat | 33.9 g | 9.6 g |
| saturated | 11 g | 3.1 g |
| Carbohydrate | 8.3 g | 2.4 g |
| sugars | 7.2 g | 2.1 g |
| Fibre | 2.9 g | 0.8 g |
| Sodium | 506 mg | 143 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1/4 cup store-bought powdered eggs
- 1 tablespoon dehydrated mixed chopped capsicums
- 2 dehydrated tomato slices, crumbled
Instructions
- Crumble the dried tomato slices down to roughly the size of the pepper pieces before mixing anything together. Egg powder is ready in a minute or two, and anything larger than that is still hard when the eggs have set.
- Add the powdered egg last, over the top of the vegetables. It is the finest thing in the bag and will work its way to the bottom if it goes in first.
- Portion the mix into single servings rather than keeping one large bag. Every opening lets humid air in, and the egg powder is the first thing to clump when it does.
- To cook, stir a portion into about three times its volume of cold water and let it stand until the peppers soften. Hot water sets the egg into threads before the vegetables have taken up anything at all.
- Pour it into a buttered pan over a low heat and move it slowly with a spatula. Rehydrated egg tightens faster than fresh egg does and goes rubbery over a high flame.
- Take it off the heat while it still looks slightly underdone. It keeps setting in the pan, so eggs that look right in the pan are overcooked on the plate.
- Vacuum sealed with an oxygen absorber the dry mix holds six months in the cupboard, a year in the fridge and two in the freezer; in a zip bag, give it a month somewhere cool. Powder that has turned from loose to lumpy has met moisture and should be used straight away.
