Dehydrated eggs, aka powdered eggs, are a simple way to store away a protein-packed food staple in a minimal amount of space. You will find them egg-ceptionally (pardon me!) easy to make, albeit the many steps do take many hours due to the dehydration process.
Regardless of the time involved, you will likely find them worthwhile. This is an excellent procedure to have under your belt, whether you are concerned about the current food supply chain being a cluster nugget or you keep chickens and can’t keep up with the laying.
By the end of this article, you will know:
- The answers to some most common questions regarding powdered eggs
- Nutritional value of dehydrated eggs
- How to dehydrate eggs and turn them into a powder (with printable instructions)
- What tools and equipment you’ll need to make powdered eggs
- Food safety concerns when dehydrating eggs
- How to store dehydrated eggs safely
- What ratio of egg to water you will use to reconstitute the eggs.
Frequently Asked Questions About Dehydrated Eggs
You’re interested in making powdered eggs for your long-term food storage, but you’re unsure where to begin. You don’t need to be a big prepper or a “hoarder” to want to keep your family safe. Whether you live in a hurricane zone (like I do) or want to plan in case of a long-term power outage, dried eggs are a protein-packed food to consider. We rounded up the most frequently asked questions about dehydrated eggs from search engines, and we will review them with you here.
Are dehydrated eggs healthy?
According to this screenshot (grabbed from myfooddata.com), one tablespoon (5 grams to the rest of the world) contains:
- 30 calories; 32% of those come in the form of protein; 67% from fat; and 1% from carbohydrates
- 2.4 grams of protein
- 2.2 grams of fat
- Vitamin D
What can dehydrated eggs be used for?
You can reconstitute the powdered format and use it to make any number of dishes. Think omelets, scrambled eggs, casseroles, and baking needs. The most evident drawback is that the yolk is broken already, so you can’t make softer eggs.
Do dehydrated eggs taste good?
The reconstituted product tastes very much like fresh eggs when you follow the recipe. I have made them many times and haven’t noticed any difference–once I got the correct ratio down.
How much powdered egg does it take to equal one egg?
One tablespoon of powdered egg equals one fresh.
How do I reconstitute dehydrated eggs?
I like using one tablespoon of egg to two tablespoons of water. The texture is just right. Add an extra splash if you’d like your egg a little looser. On the other hand, if you want a drier egg, use slightly less. Much of this comes from a personal choice of the texture.
Can you make scrambled eggs with powdered eggs?
Yes! In fact, scrambling them is probably the easiest way to enjoy them.
How do you make scrambled eggs with powdered eggs?
To make scrambled eggs from powdered eggs you:
- Measure out one tablespoon of powdered egg plus two tablespoons of water for each egg you want to make. Put them in a bowl and mix them. Let the egg reconstitute for about five minutes.
- Add butter to a skillet. Heat the skillet over medium-high.
- If you’d like a creamier scrambled egg, add a half and a half or milk tablespoon. Season with pepper and salt, if you wish.
- Scramble the egg in the skillet, moving it around occasionally, just as you would fresh eggs. Enjoy!
What is the shelf life for powdered eggs? How do you store powdered eggs long term?
Commercially purchased products have a longer shelf life than homemade, likely because of chemical preservatives.
If you store your powdered eggs in a vacuum-sealed container and store it in a cool, dark place, you can keep them for six months to one year. If you don’t have a vacuum sealer, store them filled all the way to the top of a jar, insert an 0² packet, and stick them in the bottom drawer of the fridge.
However, once you open them, you must keep them in the fridge with the cap on for about one month.
Mine never make it that long. At the end of hurricane season each year, I rotate them. In other words, I use them for baking or cooking and start over, making a fresh batch.
Can you use powdered eggs to make pasta?
Yes, you can use them to make pasta. However, due to the color difference from fresh, you might see slightly more yellow color in the final pasta.
Can you freeze powdered eggs?
Yes! In fact, freezing powdered eggs is my favorite way to ensure they stay fresh. Once you remove them from the freezer, keep them in the fridge and use them within one month.
What are the benefits of storing dehydrated eggs in my emergency supplies?
If you go to the trouble of making dehydrated eggs, you will reap the following benefits:
- Have on hand a healthy source of protein and healthy fats
- They store well for longer-term storage
- If you don’t have an emergency, you have a delicious product to eat or for baking
- You can vacuum seal or freeze them
- Dehydrated foods take up less storage shelf space than canned goods or frozen foods
- You must worry about power outages, but powdered is shelf-stable.
Are dehydrated eggs safe?
Yes, although you should follow all common sense food handling safety procedures. For instance, the Egg Safety Center explains egg whites coagulate at 144-149°; yolks at 149-158°; hard-boiled eggs at 160°. Many of the dehydrated eggs procedures I initially researched called for the dehydrator to run for eighteen hours at 140°. However, I rejected that advice because it held the eggs at an unsafe, too-low temperature for far too long for my comfort.
Although my method cooks the eggs before the dehydration process, that low temp really bugged me.
To be safe, I set my dehydrator at the highest temperature of 158° but reduced the dehydration time. As a result, mine usually take around ten to eleven hours. Also, note that drying times will vary depending on the relative humidity of your environment.
How to Make Dehydrated Eggs
Now that you know why you should at least consider making them, here’s how you can make powdered eggs.
- Parchment paper
- Half-pint jar with lid and ring
- Vacuum sealer -OR-
- 0² packet to absorb oxygen
- 18 large eggs
- Crack open all the eggs and whisk them. Do not add milk, cream, oil, butter, etc. They must be PLAIN.
- Preheat the skillet - do NOT add any butter, oil, or cooking spray. Scramble the eggs, moving them around to minimize sticking. If they stick a little bit, you can leave those bits behind in the pan and scrub them later.
- Cover your dehydrator trays with parchment paper to prevent the eggs from slipping through as they dry. Spread the scrambled eggs out evenly onto the trays (mine takes three trays for 18 eggs, although sizes do vary).
- Set the dehydrator to 158° for ten hours; check to make sure they are completely dried when the timer sounds. Replace for thirty-minute intervals until completely dry, with no rubbery texture.
- Remove the trays and let them completely cool before you move on.
- After cooling, you're ready to turn them from dehydrated eggs into powdered eggs. Working in small batches, add them to the coffee grinder, pulsing until you have a fine powder. Store them in an airtight container. Vacuum seal or place an oxygen absorber packet in the jar.
Dehydrating times vary based on numerous factors. Be sure to check for doneness. Eggs should not have any "give" to them. If not totally dried, they can form molds, mildews, or other invisible dangers. If you have any questions on the safety of dehydrating eggs, check with your local agricultural extension office before you proceed.
The Takeaway: Dehydrated Eggs Are Worth My Time…Are They Worth Yours?
I live in a hurricane zone, so keeping a small emergency supply on hand from June through November is necessary evil where I live in NC. Making dehydrated eggs and storing that small jar in my freezer (at least until the storms blow out the power) makes sense in my area. What are your thoughts? Connect with us on social media to share your thoughts. Until we see you again, have a happy DIY day.