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I've had dehydrated eggs since I started backpacking years ago. The key I remembered to preparing them is to start cooking with them pretty watery. If you start to dry, you end up with something that resembles a rubber superball you played with as a kid. Not too edible. Otherwise, as noted, they're great to have around for baking when you don't have any fresh ones around and can make a pretty decent scrambled egg, too. I haven't tried making french toast with them yet, but it's on my list of things to try.
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