Title: Substituting Snow for Eggs in Bread
Categories: Bread Primitive
Yield: 1 Info

In the North, when oldtimers lack eggs for breadstuffs, they often use snow successfully instead. Fresh dry snow is best for this purpose. It is rapidly stirred in just before the breadstuff is put over the heat. It must not be aloowed to melt until the cooking is under way, for its function is entirely mechanical.

The air-loaded flakes of snow hold the ingredients apart. Cooked while these are so separated, such breadstuffs come out airy and light. Egg is able to accomplish the same result, as you can appreciate by watching the way an egg rapidly beats into air-holding froth whose elasticity heightens its raising and spacing process. TWO HEAPING TABLESPOONS OF FRESH DRY SNOW WILL TAKE THE PLACE OF EACH EGG IN THE BATTER.

Source: "SKILLS FOR TAMING THE WILDS", by Bradford Angier, 1967

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