Makes one large omelette
6 level tablespoons of dried whole egg
8 level tablespoons of water
Salt and pepper
Flavourings – cheese, chopped fried bacon, cooked vegetables etc
1. Make as you would do for an ordinary omelette, but note that dried egg needs to be reconstituted carefully, and using the exact ratio of 2:1 in terms of water to egg.
2. After that, it can be treated exactly as raw egg, except with the additional advantage that it has been pasteurised, and can safely be used to make mayonnaise etc for women during pregnancy.
3. Beat the reconstituted eggs, add the chopped parsley and season to taste.
4. Pour into a hot oiled frying pan and cook until the egg starts to set.
5. Add your preferred flavourings and fold over once they are hot.
6. Serve immediately.