How to Make Dehydrated Eggs/Powdered Eggs in 6 Easy Steps
Dehydrated eggs, turned into a powdered form, are a shelf-stable, long-storing protein source. Egg-cellent for your emergency supplies.
Yield: 18 eggs
Equipment
- Electric dehydrator
- Coffee grinder
Materials
- Skillet
- Spatula
- Parchment paper
- Half-pint jar with lid and ring
- Vacuum sealer -OR-
- ² packet to absorb oxygen
- 18 large eggs
Instructions
- 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.
Notes
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.