Omelette from dehydrated eggs

When you have fresh eggs and a decent frying pan, basic omelette is one of the easiest dishes to prepare. Trying to prepare it from dehydrated eggs, with a mini Trangia camping stove, at -5 C (23 F) weather, may be not that easy. Do the rehydrated eggs stay in one piece when fried? Is the thin and flimsy Trangia frying pan too thin and flimsy for cooking those kind of things successfully?

Well, what there is to do but to try?

So, I begun by adding about 150 ml (5 fl oz) of room temperature water onto the powder of three eggs. For the next six hours, I shook the mixture for about a fifteen seconds every hour or so. The end result looked pretty much like beaten eggs. So far, so good.

Next, it would have been a time to add a splash of milk, but due to the lack of extra containers, I skipped the milk, oiled the pan, poured the eggs onto it, and seasoned them with some black pepper. Since I’m not a big fan of plain omelettes, I chopped some air dried salted meat onto the omelette. That was for texture, some additional protein, and of course the taste.

In order to avoid burning the omelette through the ridiculously thin Trangia pan, I held the pan pretty high above the flame, constantly moving it around. After few minutes, it was time to flip the omelette. I was truly sceptical about the outcome. Would it break to pieces? Would it stick to the pan? Would it be burned black?

To my great surprise, the omelette flipped easily in one piece, and the colour was very nice, no burned spots at all.

And most importantly, also the texture and the taste were great. There was no way to tell whether the omelette was made with dehydrated or fresh eggs.

Based on this experiment, I’m absolutely convinced that dehydrated eggs can replace fresh ones in pretty much any dish you can imagine. Well, maybe not the whole soft boiled, or sunny side up fried eggs, but you know what I mean.

Leave a Reply