Can i dehydrate eggs

The eggs are not being eaten raw. Once you rehydrate them at camp you cook them as you would if you had cracked them in a bowl and scrambled them at home. Oh my you all. Thank you so much for sharing your insights, questions, and tips!

I HAVE to get a dehydrator now. Game on! This has been an informative thread that is getting bookmarked. Love this blog.

Our daughter is trekking the AP soon and was trying to think of other breakfast ideas besides oatmeal and pancakes. Going to try dehydrating eggs after the tomato sauce comes off the dehydrator.

Thanks for the research. Hey there! What do you reckon the freezer life would be for the finished product in a vacuum sealed bag? Yhs is a great thread. I am loving all of the input here. Just put mine in the dehydrator for 10 hrs at Cant wait to try em out after the food processor. In my experience with dehydrating raw meat to jerky no other preparation is needed before eating. And not worry about cookware because all the bacterial is dead?

I agree that the bacteria is probably not an issue at that point. Thanks all!! And thanks for the laugh! Ok, I dehydrated my eggs and weighed them. I love this egg dehydrating recipe! I live on a farm and have probably way too many! We collect nearly a dozen eggs daily, so using them all up is sometimes a challenge. One other question, does the powdered egg have to be refrigerated or frozen if I put them in vacuum sealed bags or can it be stored away in the pantry a container of some kind?

Thanks for your help! I made these eggs for my boys and I on a recent backpacking trip through Trapper Creek Wilderness in Washington. I added a little bacon bits that I brought along. The boys were skeptical at first but the eggs were so good I ended up eating a protein bar — because they ate all of them. Can you over dehydrate eggs? One batch came out darker in colour and with a different taste. Hello, lots of great ideas! How long will the eggs last once they are in powdered form?

Like if I vacuum seal them for a later date. Thank you. I carry unwashed fresh eggs in a hard container from rei. Unwashed eggs will keep several weeks un refrigerated. The USA is the only country in the world that refrigerates eggs lol. The hen leaves a natural anti bacterial coating on the egg when it lays it. Get to camp wash eggs and cook like you would at home.

Unfortunately Canada refrigerates eggs too, because they are washed. Quick question about rehydration. Will that cook the egg enough? I too would like to know if egg powder can be a long-term stored food item. Either vacuum sealed or dry canned in mylar or jars. Any approximate shelf-life? Add some beef jerky chunks and some extra water when rehydrating let sit for 15 mins and you got steak and eggs! I really am interested in this conversation too!

However this sounds like a better option if they keep once vacuum packed. The recipe is missing! Can you restore it? Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Skip to content Recipes Cookbook Resources About. Search for:. I like to use them for holding hard-boiled eggs. But I was particularly interested in dehydrating eggs, and set out to learn the best, safest, and easiest method of doing so.

Why dehydrate? In the last year, I can count on one hand how many times someone has cracked an egg into a pan and eaten it for breakfast.

We use eggs constantly for baking and cooking projects, and dehydrated eggs reportedly worked well for these purposes. Drying seemed like the best preserving solution for our needs. Dehydrated powdered eggs are a staple on almost every preparedness food storage list, but have you seen the prices? On Amazon. With such an abundance of our own farm-fresh eggs, we decided to give home dehydrating a try. Despite the widespread, easy-to-find online information on dehydrating eggs, nearly everyone admitted salmonella was still a potential problem.

Yet powdered eggs are sold commercially all the time. Surely there was a way to make safe home-dehydrated eggs? I took five eggs at a time and blended them in a blender for a few seconds, then poured the liquified eggs carefully on the fruit roll sheet on each tray. Commercially, dehydrated eggs are made by a technique called spray drying, where the liquefied eggs are first pasteurized, then dispersed through a spray nozzle or atomizer into a heated tank environment.

Water is evaporated and the egg solids already in powder form collect at the bottom of the containment tank. Without removing the sugars, dried eggs have a different color and different characteristics. For home dehydration, there are two tried and true techniques to dry eggs: the cook-dry method and the wet-dry method. For the cook-dry method, eggs are beaten scrambled and cooked in a pan. The cooked scrambled eggs are dehydrated for about four hours until brittle, then pulverized in a blender or food processor.

Numerous online tutorials have admitted the results are inferior, though the shorter dehydration time was a benefit. The technique with better results is the wet-dry method, and that is the technique discussed in this article. To dehydrate eggs using the wet-dry method, eggs are beaten, spread on a fruit-roll sheet in a dehydrator for about 10 to 12 hours, then pulverized into powder using a blender.

Simple, right? Right … except everyone using this easy technique admitted the potential for salmonella poisoning. Remember, the goal is not just to dry eggs you can do that in the sun. The goal is to dehydrate eggs in the safest possible manner. The key, it seems, is temperature. However this temperature is not sufficient to keep salmonella from forming during the dehydration process, because this leaves eggs in the food safety danger zone for too long.

I successfully dried a total of 18 eggs on three sheets using this technique. Also, maintaining the temperature that low remember, ovens are meant to get much hotter required constant vigilance and adjustment. A dehydrator was the far better option. We were in the market for a dehydrator anyway, so I decided to get a model which would allow me to safely dehydrate eggs.

I also purchased extra accoutrements nonstick mesh screens and extra fruit roll sheets. Keep in mind, the cheapest 10 can of commercially-dehydrated eggs with shipping is about the same price.

Once I received the dehydrator, I started the process of dehydrating my vast egg supply. The dehydrator came with six trays. Although most online sources indicate six eggs can be dried per tray, I found this to be just a bit too much liquid it almost overflowed , and settled on five eggs per tray. This meant I could dry 30 eggs at a time.

Some people recommended lightly oiling or using cooking oil spray on the sheets. This was entirely unnecessary, at least for the fruit roll sheets that came with this particular dehydrator.

I initially set up the dehydrator in the kitchen for the first batch. However, it was noisy enough that for all subsequent batches, I set up the dehydrator in a spare room where I could close the door. At this point, dehydrating was easy. I put five eggs at a time into the blender, frothed them up for a few seconds, then carefully poured the liquefied eggs onto a fruit roll sheet on a tray. After the eggs were dried, they resembled thin peanut brittle. The dried eggs slid off the fruit roll sheets very easily, and after they cooled I ground them in a food processor to a grain-like consistency.

The dried eggs have a slightly greasy feel this is normal. Salmonella is a nasty bacterium which can make people ill through eating contaminated food. Eggs along with beef, poultry, and milk are particularly susceptible to salmonella.

Symptoms of poisoning include diarrhea, fever, and abdominal cramps which develop 12 to 72 hours after infection, and can last up to a week.

My dear husband got salmonella poisoning on our honeymoon. The next question to arise was that of long-term storage of the dehydrated eggs. Dry-canning them would only be for the purpose of creating a vacuum seal on the jar there is no established pathogen kill, which also is not necessary if they are dry enough for air-tight storage at room temperature.

After the final cooking, the raw eggs were pretty close to normal, with a slightly more rubbery texture than if they had been cooked right out of the fridge. The pre-cooked eggs were grainy. Overall, the dehydrated raw eggs were the best option, and would make a delicious meal in the backcountry.

If you prefer to dehydrate pre-cooked eggs, I have read that they turn out fine if used in baked goods. That information came from a blog about long-term in-home food storage, and although I have baked in the backcountry, I prefer to use my outside time for adventuring. To reconstitute dried eggs, mix 1 heaping Tbs of ground egg with 2 Tbs water. Let sit for at least 5 minutes longer if you use pre-cooked dehydrated eggs , then cook as normal.

Disclosure of Material Connection: Some of the links in the post above may be affiliate links, meaning if you click through the links to vendors, and purchase a product, those vendors may pay me a small percentage as commission, without affecting the price you pay. I only recommend products or services I use personally and believe will add value for my readers. I have chickens and of course love the fact that they are raised and feed well.

But at times I get many more than we can possibly eat and have wondered if I could dehydrate them. I was very pleased to have run across your article since this has been on my mind. Now to give it a go! Lucky you! I wish I had chickens! I store mine in a tightly sealed glass jar, so no freezer moisture leaks in.

Let me know how it turns out! I have read a lot of blogs on this subject, none of the people that ate the eggs after dehydrating them liked the texture or the taste. I find the dried eggs from uncooked eggs are not grainy, and taste great you can read about that above. Let us know how your project turns out. For those who are not comfortable with using raw eggs, perhaps it will be a workable solution.

Hi, I'm Sue! I'm a climber, hiker, dog lover, trail runner, writer, code wrangler, yogini, and adventurer. Here on BCP I share my inspiration about recipes, training and enjoying the backcountry life while living with an autoimmune condition.

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