iZaG Albumen Protein Powder

2 large eggs (½ cup of water and 4 Tb of egg powder)

3 Tb mayonnaise

4 tsp chopped carrot

½ tsp salt

¼ tsp ground black pepper

¼ tsp hot sauce

Slices of bread as needed

• In a medium bowl, whisk together egg powder and water. Set aside.
• Cut carrot into small pieces. Set aside.
• In a medium-sized pan, scramble the eggs until they are firm and stiff.
• Remove the eggs from the pan and place them in a bowl.
• Add mayonnaise, salt, pepper, and hot sauce to the egg mixture. Mix well.
• Stir in the chopped carrot.
• Cover the bowl and refrigerate for at least two hours.
• Serve on your favorite bread.In a medium bowl, whisk together egg powder and water. Set aside.
• Cut carrot into small pieces. Set aside.
• In a medium-sized pan, scramble the eggs until they are firm and stiff.
• Remove the eggs from the pan and place them in a bowl.
• Add mayonnaise, salt, pepper, and hot sauce to the egg mixture. Mix well.
• Stir in the chopped carrot.
• Cover the bowl and refrigerate for at least two hours.
• Serve on your favorite bread.

2 large eggs (½ cup of water and 4 TB of egg powder)

¾ cup milk

2 Tb butter

¼ tsp ground cinnamon

¼ tsp vanilla

½ cup of sugar divided

6 – 8 slices of bread

½ cup of sugar (set aside)

• In a medium-sized bowl, whisk together egg powder, vanilla, cinnamon, and half of the sugar until frothy.
• Over medium heat, melt butter in a frying pan.
• Dip each slice of bread into the egg mixture, letting it absorb the batter for about 10-15 seconds per side.
• Allow excess egg mixture to drip off. Sprinkle each side of the wet bread with sugar, ensuring it sticks to the bread.
• Place the bread slices in the pan and cook until each side is golden brown.
• If grilling or cooking over a fire with a grate, place the bread slices on the grill to absorb a smoky flavor and create dark grill marks.
• Serve with maple syrup.

For the Shortbread Base:

1 cup cold-diced butter

½ cup sugar

2 cups flour

¼ cup baking soda

¼ cup vanilla extract

For the Filling:

2 cups sugar

⅓ cup + 1 tablespoon flour

6 eggs (12 Tb powder + 2 cups water)

3 lemons, zested and juiced (1 cup of juice)

For the Shortbread Base:

• Preheat your oven to 350 degrees Fahrenheit.
• In a food processor, blend together the sugar, butter and flour until a dough forms.
• Press the dough into a greased 9×13-inch or 8×8-inch baking pan.
• Bake for 20-25 minutes, or until the crust is lightly browned.

For the Filling:

• Whisk together the sugar, flour, eggs, lemon zest and juice until the sugar is dissolved.
• Pour the filling over the baked crust.
• Bake for 25-30 minutes, or until the filling is set.
• Bake for 20-25 minutes, or until the crust is lightly browned.

To Serve:

• Let the lemon bars cool completely before cutting them into squares.
• Dust the bars with powdered sugar before serving.

8 eggs (assuming one egg per roll = 1 egg is 2 Tbsp powder with ¼ cup of water)

2 cups water (¼ cup for each 2 Tbsp of powder)

1 lb ground vegetables

8 pre-packaged flour chapati

1 Tbsp vegetable oil

Salt and pepper to taste

Optional: ¼ cup powdered cheese mix

• Preheat a grill or campfire to medium heat.
• Cook the vegetables in a frying pan over medium heat, breaking it up into small pieces, until it turns brown. Drain off any excess grease.
• In a medium bowl, whisk together the powdered eggs, salt, pepper, and water. If using powdered cheese mix, add it to the egg mixture now.
• Heat the vegetable oil in a large frying pan over medium heat. Pour the egg mixture into the frying pan and scramble until the eggs are cooked through.
• Place a chapatti on a sheet of aluminum foil. Spread some of the scrambled eggs and vegetables onto the center of the chapatti.
• IRoll up the chapatti and fold in the ends of the aluminum foil to seal the rolls.
• Repeat steps 5 and 6 with the remaining chapattis, eggs, and veggies.
• Place the roll on the grill or over the campfire and cook for 20 minutes, or until heated through.
• Remove the roll from the heat and let them cool for a few minutes before unwrapping and serving.

6 Tablespoons of Egg Powder

2 ½ cups of water (1 ½ cups for Eggs; 1 cup for cheese sauce)

½ cup of chicken crumbles

¼ cup of powdered cheese

• Prepare the chicken crumbles and cheese sauce and set aside. You will need to experiment with the cheese sauce to determine your desired consistency.
• Heat a medium-sized pan over medium heat, coating the pan with butter or cooking spray unless you use a non-stick frying pan.
• Mix egg powder and 1 ½ cups of water in a small to medium bowl, forming an egg base mixture. Pour the egg mixture into the pan.
• Allow the eggs to set. Swirl the pan to get adequate coverage and thin the surface of the eggs, allowing them to set up. You can easily lift the edges of the egg mixture to allow the egg mixture to run underneath and firm.
• Once the egg mixture is reasonably well set, add the chicken crumbles and scoop or pour cheese sauce down the middle of the cooked eggs.
• Gently fold one-half of the eggs over the other half, or gently roll until a small cylinder. It is usual for the cheese to ooze out of the ends. Transfer to a plate and top with any leftover sauce, and a few chicken crumbles as a garnish.

3 tablespoons powdered egg mix

6 tablespoons water

1 cup powdered milk

3 cups warm water

4 tablespoons melted butter-flavored

shortening or oil (or real butter)

2 tablespoons sugar

1 ½ teaspoons salt

1 ½ cups whole wheat flour

• In a large bowl, whisk together the powdered egg mix, water, powdered milk, warm water, melted shortening/oil/butter, sugar, and salt until the batter is smooth.
• Let the batter rest for 5 minutes, then whisk it again to ensure it is still smooth.
• Heat a large skillet or griddle over medium heat. Melt 1 teaspoon of shortening or oil in the pan.
• Pour ½ cup of batter into the center of the pan, tilting the pan or griddle to spread the batter into an 8-inch circle.
• Cook the pancake until the batter sets and the edges start to brown, about 2-3 minutes.
• Carefully flip the pancake and cook the other side for another 1-2 minutes, or until golden brown.
• Transfer the pancake to a plate and repeat with the remaining batter.
• Serve immediately with maple syrup, fresh fruit, whipped cream, or your favorite toppings.

10 egg whites (16 ounces)

¾ teaspoon salt

1 drop stevia glycerite (optional)

¼ teaspoon apple cider vinegar or cream of tartar (optional)

¾ cup unflavored egg white powder for dairy-free.

• Preheat the oven to 350°F and lightly grease a 9 by 5-inch loaf pan with olive oil.
• In a large bowl, use an electric mixer to beat the egg whites, salt, stevia, and vinegar until stiff peaks form. Be patient, this step can take up to 10 minutes depending on the strength of your mixer.
• Using a low speed on your mixer, gently fold in the egg white powder until just combined. Be careful not to over mix, as this can deflate the batter and result in a dense loaf.
• Pour the batter into the prepared pan and smooth the top.
• Bake for 40-45 minutes, or until the bread is golden brown and firm to the touch.
• Turn off the oven and let the bread cool in the oven for at least 10 minutes.
• Remove the bread from the oven and let it cool completely before slicing.
• Enjoy your delicious and nutritious egg white protein bread!

2 teaspoon egg powder

1 cups water

1 teaspoon extra-virgin olive oil

1 cup spinach leaves

2 tablespoons shredded cheese

1 teaspoon chopped fresh coriander

Salt and pepper to taste

• In a medium bowl, whisk the egg powder and water together until well combined.
• Heat the olive oil in a nonstick pan over medium heat.
• Add the spinach and cook for 1-2 minutes, or until wilted.
• Drain off any excess liquid from the spinach.
• Add the spinach, cheese, coriander, salt, and pepper to the eggs.
• Pour the egg mixture into the pan.
• Cook for 3-4 minutes, or until the bottom of the omelette is set.
• Fold the omelette in half and cook for an additional 1-2 minutes, or until the omelette is cooked through.
• Serve immediately.

100 grams egg powder

100 ml water

1 tablespoon vegetable oil

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon rice vinegar

1/2 teaspoon sugar

1/4 teaspoon black pepper

100 grams dried noodles

1/2 cup chopped vegetables (such as carrots, onions, and bell peppers)

• In a bowl, combine the egg powder and water. Mix well until there are no lumps.
• Heat the oil in a large frying pan over medium-high heat.
• Pour the egg mixture into the pan and cook, stirring constantly, until the eggs are scrambled and set.
• Add the vegetables and stir-fry for 2-3 minutes, or until they are tender.
• Add the soy sauce, oyster sauce, rice vinegar, sugar, and black pepper. Stir to combine.
• Add the cooked noodles and toss to coat with the sauce.
• Cook for 1-2 minutes, or until the noodles are heated through.

1 scoop chocolate protein powder

1 tablespoon peanut butter

1 teaspoon honey

1/2 cup unsweetened almond milk

1/2 cup ice

1/4 cup egg white powder

• Combine all ingredients in a blender and blend until smooth.
• Enjoy your smoothie!

1 scoop vanilla protein powder

1/2 cup frozen pineapple chunks

1/2 cup frozen mango chunks

1/2 cup unsweetened coconut water

1/4 cup egg white powder

• Combine all ingredients in a blender and blend until smooth.
• Enjoy your smoothie!

1 scoop mixed berry protein powder

1/2 cup frozen strawberries

1/2 cup frozen blueberries

1/2 cup spinach leaves

1/2 cup unsweetened almond milk

1/4 cup egg white powder

• Combine all ingredients in a blender and blend until smooth.
• Enjoy your smoothie!