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1930-1945 - U.S. military cooks and wartime mess halls during the Great Depression and World War II.

Powdered Egg Scramble

Powdered Egg Scramble was common in U.S. military and mess halls during the Great Depression and World War II, offering a quick, portable breakfast using powdered eggs due to rationing and preservation challenges. It reflects resourcefulness in American wartime kitchens.

Difficulty

Easy

Prep time

5 minutes

Cook time

10 minutes

Total time

15 minutes

Servings

Region

United States

Era introduced

1930-1945

Introduced by

U.S. military cooks and wartime mess halls during the Great Depression and World War II.

Tags and Occasions

breakfast egg substitute military quick meal American

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The Story

During the 1930s and 1940s, powdered eggs were an important protein source in military and civilian kitchens affected by rationing and supply shortages. This scrambled egg dish, made using reconstituted powdered eggs and basic seasoning, was a staple at mess halls and domestic kitchens alike. It symbolizes adaptability and the necessity of shelf-stable ingredients during challenging economic and wartime conditions.

Recipe reflects common military and mess hall preparations during Depression and WWII era; precise measurements may vary by source.

Ingredients

- 1 cup powdered eggs
- 1 cup water
- 2 tablespoons butter or cooking oil
- 1/2 cup chopped onion
- 1/2 cup diced bell pepper
- 1/2 cup diced cooked ham or bacon (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper

Directions

1. Mix powdered eggs with water until smooth and set aside.
2. Heat butter or oil in a frying pan over medium heat.
3. Saute onion and bell pepper until softened, about 3-5 minutes.
4. Add ham or bacon if using, and heat through.
5. Pour egg mixture into pan and cook, stirring constantly, until eggs are set and cooked through.
6. Season with salt and pepper to taste and serve warm.

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