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Powdered-Egg Scramble
A skillet scramble from powdered whole eggs and water — shelf-stable eggs that cook like a soft scramble in minutes.
Ingredients
| Volume | Grams |
|---|---|
| 1/2 cup powdered whole eggs, or follow your brand's "2 eggs" scoop | — |
| 1/2 cup water | 114 g |
| 1 tbsp vegetable oil, or unsalted butter | 12.4 g |
| 1/4 tsp table salt | 1.5 g |
| 1/8 tsp black pepper, optional | 0.3 g |
| 1 tbsp powdered milk, optional, for a richer scramble | — |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Whisk the powdered eggs, water, salt, pepper and powdered milk (if using) until completely smooth — no dry pockets.
- Heat the oil in a skillet over medium. Pour in the egg mixture.
- Cook, stirring and scraping gently, until softly set, 2–4 minutes. Don't cook until dry; powdered eggs firm up as they sit.
- Serve hot, alone or tucked into a tortilla or alongside biscuits.
Tips
- Powdered eggs, powdered milk and black pepper aren't on our weight chart, so measure them by the spoon or cup; water, oil and salt use cited weights.
- Brands differ: if the package lists a scoop-per-egg ratio, use that amount for two eggs and keep the water at a 1:1 volume with the powder.
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