Scrambled Egg (1 Egg, reconstituted)

The potatoes have run out (for now), so tonight it is the turn of the famous powdered egg. As previously mentioned the egg ration was one egg per week per person or powdered egg which made up to 12 eggs. The issues surrounding eggs today are how chickens are treated and how little cheap eggs can be purchased for. The range in the shops is extensive from ‘caged hen eggs’ (never a good thing) or field reared, corn fed roaming hens’ eggs. During WW2 it was whether there were any eggs available at all. 

My paternal grandmother lived on a farm during WW2 so eggs were generally in plentiful supply. However, she has often told me a story regarding a mysterious woman knocking on the door to barter for eggs. Apparently, my great-grandparents had never seen this woman before and were such innocent country folk, that they refused to barter in fear of being prosecuted for participating in the egg black market. Eggs are such a crucial part of our daily diet, probably as much then as now, that it is not surprising people were desperate to get hold of them. I can really understand why after tonight’s experience with powdered egg. 

The Ministry of Food Leaflet Number 11, states that ‘dried eggs are just as good as fresh eggs and should be used in the same way. They are very useful for main dishes.’ Now, I understand that the government had to sell powdered egg to the people and maybe they are useful in baking (we shall see) but eating them as an egg replacement you really can tell the difference.

Today, it was scrambled egg with powdered egg. The direction goes as follows add 1 tablespoon of milk to 1 egg (reconstituted)* and season. Melt ½ Oz of fat in a pan and pour in the mixture, stirring as little as possible until it just sets.

To set the record straight, this does not taste like scrambled egg. Scrambled egg is buttery, light and fluffy, this has a more solid consistency and tastes as if it is flavour of scrambled egg. This really is not as ‘good as fresh eggs.’

However, I should count myself lucky that I have the equivalent of 12 eggs rather than the one. I probably would have foregone scrambled egg during the war if all I had was the dried version and would have saved this for when I was lucky enough to have a real egg. I am hopeful that the dried egg will be useful in baking as I can really see a use for it in this field as it would solve the egg problem. Not sure how cakes will turn out, but I will be giving this a go.

To reconstitute the egg, it is one tablespoon of egg powder to two tablespoons water, working out the lumps.