Saturday, March 12, 2011

Dehydrated Eggs - make your own

There are a few reasons to dehydrate eggs, and one of them is emergency preparedness. Dehydrated food, including eggs, will store for a long time without refrigeration, so if you're worried about doomsday, you can start getting ready by stocking up on dried food.

Eggs are a popular choice because of their high protein and fat content. You can discard the yolk to save on calories, but if you're doing this for survival, you'll want to eat the whole egg.

What about salmonella?

I recommend that you cook your eggs before dehydrating. . Do not use oil, if you use oil, the oil will go rancid while drying and in storage.

Whisk or blend the eggs so their smooth
Fry your eggs dry (don't use oil)
Pour onto a tray
Dry at 145 degrees F until they're dry and brittle
You can grind them in a blender to make powdered eggs 
Store them in glass jars or plastic containers

Make sure to note how many eggs you've used up, so you can record that on your storage containers. That way you'll be able to make the correct substitution when cooking with eggs.

When you're ready to rehydrate for cooking, add water at about a 1:1 ratio. Then use them like you would fresh eggs.

When you preserve your eggs this way, you increase the shelf life to several months. It's a good way to save them if you have chickens or bought a bunch on sale. It's just another great use for a home food dehydrator.

1 comment:

  1. Have you tried this? I tried it and the reconstituted eggs tasted really awful. We didn't get sick but they sure wouldn't be something that we'd want to eat. Perhaps I did something wrong, although I can't figure out what. If you've made them and it worked well then I'll try it again.