Why not try them yourself ?
Submitted Via. E-mail by Debi
Hi. You can also dehydrate eggs. I have for the past several years and they work just fine. Break eggs into a bowl or blender and blend whites and yolks together, like you would make scrambled eggs. (Do not add milk ) Pour onto a LIGHTLY greased dehydrator leather tray and dry at 145* for 4 hours then lower the temperature until the lethicin is dry and brittle. Return to blender and blend to granulate. Store in airtight container (vacuumed sealed bags, e.g.). To reconstitute: 1 TBSP egg powder to 2.5 TBSP water. Just add to recipe.
I dehydrate eggs with a Mr. Coffee dehydrator. I do 6 at a time, and use the fruit roll sheet on the top tray. I beat the eggs as if I were going to make an omlette, then freeze them in a glass jar in the freezer overnight.
When I'm ready to dry them, I let them thaw, but not warm to room temp. Freezing seems to speed up the process a little. After about 18 hours of drying, they're dry and brittle. I powder them with an old coffee grinder, but a blender or food processor will work just as well. The egg powder goes into ziplock baggies, and in the cupboard.
I've used eggs that I've dehydrated this way for omlettes and cooking, with no problems. To rehydrate for use, I mix two measures of water for each measure of powder.
I have some eggs that were dehyrated over 5 years ago, and stored in the cupboard in a ziplock bag, that are still good to use.
Carla Emery, in her book Encyclopedia of Country Living, tells of dehydrating eggs by this method: "Beat very fresh whole eggs thoroughly (use an egg beater or the equivalent). Pour beaten eggs to make a very thin layer (maximum 1/8") on drying surfaces that have been precoated with plastic or foil. In an oven or dryer, dry at about 120 degrees for 24-36 hours. When the egg layer is dry on top and firm all through, peel away the plastic or foil layer, turn the egg layer upside down and dry that side 12-24 hours more. Then break it up and dry it a few more hours. Then turn your dried egg into a powder using a mortar and pestle or a blender. These eggs work fine in baked goods. Make scrambled eggs by combining the powder with an equal amount of water, such as 1/4 c dried egg powder with 1/4 c. water."
I understand that most of you have chickens and stuff but if you were in a bug uot situation, you can't load up your chickens and haul them out sticks with you. Where would you keep them contained? Certainly not in your tent or car. Powdered eggs would be great for this event. I haven't tried them yet and I am betting they aren't as good as a fresh egg, but they will certainly do in the instance!
The ones from Honeyville Grain or Shelf Reliance are not bad!!!!I hate to resurrect an old thread.... Has anyone found dried / powered eggs they like? I bought some and either I'm rehydrated-challenged or there is some trick I just can't figure out.
I've got the ones from Honeyville. Do you follow the instructions to reconstitute them or do you have some other way that works for you? I just can't get the texture right.The ones from Honeyville Grain or Shelf Reliance are not bad!!!!
I realize that - I just can't reconstitute the dried eggs in such a way they even resemble eggs. I followed the directions on the can to make scrambled eggs and they turn out looking like fried mustard. Is there a secret way to reconstitute them? I've added more water. I've added milk. I've added more milk.I think the real importance of freeze dried or dehydrated eggs have been missed here. While they might not be the best tasting long term storage item, they are going to fill in a need for variety in your diet when they become either scarce or non-existent. They can be used in or with other dishes, french toast maybe?,YUM,:2thumb: and of course in baking, like egg bread just to mention a few. Lets see, go hungry, or maybe eat eggs that don't taste like the real McCoy. Not much you can use to substitute for these, somethings, but not a lot.
Did you fry the powdered eggs in butter?I tried the "Heavenly Scrambled Eggs" from the website. My eggs went from looking like fried mustard to throw-up (my apologies if any of you have not yet had breakfast!) The taste still leaves a lot to be desired. I used butter instead of butter buds - not sure it would make that much of a difference.
The challenge continues.