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Dehydrated Eggs


So, as luck would have it, our hens have started laying again. And, to say they are over achievers is an understatement ha ha! We have dozens of eggs right now that need to be preserved. I am water glassing the ones that are clean, but, because it has been a rainy season lately, most of the eggs are very dirty and can not be preserved that way. So, I have decided to try my hand at dehydrated eggs!

farm fresh eggs in a basket

Turns out, it’s super easy! Dehydrated eggs can be reconstituted into scrambled eggs or for baking purposes. This would also be a great idea if you can find a deal on store bought eggs and want to buy as many as you can and then dehydrate them.

scrambled eggs on dehydrator tray

I did a test run by only dehydrating a dozen. I wanted to make sure these would turn out good before I did several dozen.

How to dehydrate eggs:

To begin with, I thoroughly cleaned the eggs in hot running water. After they were clean, I cracked them in a large bowl and whisked them well. I DID NOT add any salt or seasoning.

I put my 12 inch cast iron skillet on the stove to preheat at low-medium heat.

Instead of adding butter to the skillet, I put a small amount of olive oil on a paper towel and wiped the skillet down to make sure the eggs would not stick.

dehydrated eggs in bowl

Cooking this many eggs took a while. I would say about 10-12 minutes.

Place the scrambled eggs onto the dehydrator trays. Keeping them as thin of a layer as possible.

I put the trays on the dehydrator and set it to 145 degrees F for 4-6 hours or until they are completely dry and turn to powder when crushed.

The next morning I put the eggs in the food processor and made a powder out of them.

dehydrated eggs in hand

****FULL DISCOLSURE**** I tried to reconstitute the powder to make a scrambled egg and it was a total FAIL! However, I fully trust this powder will work perfectly fine in baked goods. Just add 1/4 cup of extra water and 1 tablespoon of the egg mixture.

For me, personally, I will only use this powder for baking purposes.

I highly recommend water glassing and freezing the eggs for eggs you want to scramble after preservation.

Store the powder in an airtight jar in a cool dark place for up to a year.

See you soon!!

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