haven't tried them myself, but I also have chickens and eggs. I just keep buying more laying hens. But you know that you can freeze AND dehydrate your own eggs.
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."