Content

• Ingredients
• Steps
• Method 1 of 3: Preparing the eggs
• Using raw eggs
• Using cooked eggs
• Method 2 of 3: Dehydrating the Eggs
• Using a dehydrator
• Using the oven
• Method 3 of 3: Grinding, Storing, and Reconstituting Egg Powder
• Warnings
• What do you need

Powdered eggs are great for packing when camping and also a reliable source of protein to include in your emergency food supplies at home. Instead of paying for a commercially prepared egg powder, try making your own at home. You can do this with raw or cooked eggs using either a dehydrator or a standard oven.

Ingredients

Servings 12

• 12 large eggs
• 6-12 tablespoons (90-180 ml) water

Steps

Method 1 of 3: Preparing the eggs

Using raw eggs

1. 1 Consider separating whites and yolks. You can dehydrate a whole egg or dehydrate the white and yolk separately. If you plan to use whites and yolks separately when reconstituting eggs, you will need to separate the eggs until they are dehydrated.
2. 2 Beat eggs. Use a fork or whisk to beat the eggs, whether you are using whole eggs or separated whites and yolks.
   • Alternatively, you can beat the eggs by gently placing them in a food processor or blender and blending them on medium speed for about a minute.
   • If you've separated the whites and yolks, beat the egg whites until stiff peaks and the egg yolks until thick and frothy.

Using cooked eggs

1. 1 Shake eggs. Crack the eggs and beat them lightly with a fork or whisk. Pour the mixture into the skillet and cook for a few minutes, stirring frequently, until the eggs are set but still soft.
   • Use a skillet and don't cook eggs with oil or butter.Fats will shorten the shelf life and the egg powder will go rancid faster.
   • In addition, you should not add milk, cheese, or other ingredients to the eggs until they are dehydrated.
   • Break the eggs with a spatula as you cook them. Small pieces are dehydrated faster and more evenly.
2. 2 Alternatively, hard boiled eggs. Cook the eggs in boiling water for 10-12 minutes. Chill the boiled eggs, peel them, and cut the whites and yolks into small pieces. You can either separate the whites and yolks or keep them together.
   • For hard boiled eggs, place the eggs in a saucepan and fill them with about 2.5 cm of cold water. Place the saucepan on the stove over medium heat. Once the water reaches a boil, turn off the heat and cover the pot with a lid. Let the eggs finish cooking in hot water for 10-15 minutes.
   • You can tell if an egg is actually hard boiled by twisting the side of it on a hard table or countertop. The egg that spins quickly is hard-boiled. An egg that rotates slowly is soft-boiled.
   • Chill eggs in cold water as soon as they are removed from the pan. Do this right away to make it easier to remove the shell.
   • If you plan to dehydrate the whites and yolks separately, separate them before chopping them into pieces.

Method 2 of 3: Dehydrating the Eggs

Using a dehydrator

1. 1 Prepare the dehydrator trays. Place plastic rimmed dehydrator discs in each dehydrator tray that you intend to use.
   • This is especially important if you are working with raw eggs, as the shallow rim will prevent liquid from flowing towards the tray.
2. 2 Pour eggs into dehydrator trays. About half a dozen whole eggs should fit in each standard dehydrator tray. Each tray should also hold one dozen egg whites or one dozen egg yolks.
   • When working with raw eggs, simply pour the beaten egg mixture into each tray. Thin layer preferred over thick layer.
   • When working with cooked eggs, spread the cooked egg pieces evenly on the tray, keeping them in a single layer.
3. 3 Run the dehydrator until the eggs are crispy. Place the trays in a dehydrator and set the machine on high heat 57-63 ° C. Dehydrate the eggs until they look like rough, dry crumbs.
   • For raw eggs, the process usually takes about 8-10 hours.
   • For boiled eggs, the process usually takes about 10-12 hours.
   • If you notice any grease on the egg powder, you should blot it with a paper towel and let the affected eggs dry for a little longer before moving on.

Using the oven

1. 1 Preheat oven to lowest temperature. The ideal temperature for drying in an oven is around 46 ° C, but many ovens have the lowest temperature of 77 ° C.
   • If your oven's lowest temperature is above 77 ° C degrees, this method may not work for you.
   • Note that the oven method is generally dirtier and more complex than the dehydrator method. If you can access a dehydrator, we strongly recommend that you do so.
2. 2 Pour eggs into nonstick trays. Pour or spread prepared eggs onto non-stick baking sheets with shallow rims. Usually 6-12 whole eggs can fit on a baking sheet.
   • Do not cover the baking sheet with extra oils, as the fat will spoil the end product faster.
   • Pour raw eggs into each baking sheet in a thin layer.
   • Place small pieces of boiled egg evenly on each baking sheet, keeping the eggs in one layer.
3. 3 Bake the eggs until crisp, stirring frequently. Place the baking sheets in a preheated oven and cook the eggs until brittle and crispy. Depending on the temperature of your oven, this can take 6 to 12 hours.
   • Stir the eggs every two hours or so to help dry evenly.
   • If some eggs dry out faster than others, you can remove them earlier to prevent them from burning. Let the rest of the eggs continue to dehydrate.

Method 3 of 3: Grinding, Storing, and Reconstituting Egg Powder

1. 1 Grind dried eggs in a food processor. Place the egg powder in a clean blender or food processor. Mix on high speed for a minute or two until a powder forms.
   • You must grind the eggs into a fine powder; the crumbs are not quite small. If you don't grind the eggs thoroughly, they will become grainy when you try to reconstitute them.
   • Alternatively, you can grind the eggs using a coffee grinder or mortar and pestle. It will take more time and energy, but the results will be the same.
2. 2 Keep eggs in an airtight container. Place the egg powder in sanitized glass jars with hard lids.
   • You can usually pack the jar all the way to the top without leaving any empty space.
   • If possible, use a container with impervious sides, such as a glass jar. It is also ideal to use a container that can be vacuum sealed after it has been packed.
3. 3 Store egg powder in a cool, dark place. A pantry or closet will usually work, but keeping food in the basement can be even better. Storing eggs in the refrigerator is also fine.
   • If eggs have been thoroughly dehydrated and stored properly, they are generally safe for a few months to two years.
   • If moisture or fat remains, or if the eggs are not stored in an airtight container, the shelf life will be drastically reduced. Under these conditions, egg powder can only be stored for one week at room temperature or three to four weeks in the refrigerator.
   • For longer storage, place the egg powder in the freezer. Frozen egg powder can be stored for five years or more. However, make sure the container you are using is freezer safe.
4. 4 Dilute the eggs by mixing the powder with water. Mix 1-2 tablespoons (15-30 ml) warm water with 2 tablespoons (30 ml) egg powder. Mix the two thoroughly together, then let the mixture sit for about 5 minutes, or until the eggs thicken and set.
   • Once the eggs have been rehydrated, you should use them as you would using regular eggs.
   • Cook the eggs after rehydrating them. Raw egg powder should always be cooked, and pre-cooked egg powder scrambled eggs usually need to be cooked again for texture. However, pre-cooked boiled eggs cannot be cooked again.

Warnings

• Use only fresh eggs from a reliable source. There is a debate about the safety of dehydrating raw eggs, as the temperature cannot get high enough to kill Salmonella. However, using fresh eggs from a highly reliable source will help minimize this risk.
  • It should be noted that fresh eggs will drown when placed in cold water. When the shell is cracked, the whites will be thick and the yolks will look hard.

What do you need

• Corolla
• Non-stick frying pan (optional)
• Medium saucepan (optional)
• Dehydrator trays OR non-stick baking trays
• Scapula
• Food processor or blender
• Sealed vessel or container
• Paper towels