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Using powdered whole eggs for custard?

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Using powdered whole eggs for custard?

greygarious | Apr 29, 2012 09:08 AM

I bought a bag for using in baking things like muffins when I am running low on eggs and can't get to the market. They are fine for that. I've had them for a couple of years and though they work and smell fine, I'd like to use them up faster. I assume I can use them for quiche, since there are plenty of dry custard-type mixes containing powdered eggs but am looking for any tips from cooks who have used them. Can I just whisk them into the milk/cream, or should I use an electric mixer and if so, on what setting? I have some frozen disks of homemade pie dough that I want to turn into mini quiches and tarts. I just want to be sure the fillings will set.

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