Mar 01

How to dehydrate eggs

How to dehydrate eggs

Article By:  MooMamma
Website: MooSaidTheMama.blogspot.com

With all the canning tutorials on this blog I’m sure that most of my readers think all I do is can. NOT true! I also dehydrate some foods for long term storage and today we’ll discuss dehydrating eggs to make a shelf stable powdered egg.

But first, I want to let you know about a book that I consider my go-to reference for all things dehydrated. The title is Mary Bell’s Complete Dehydrator Cookbook.

We bought it at the same time we bought our commercial dehydrator and it’s gotten a lot of use! We dehydrate fruits like strawberries, apples, and pears and we’ve also dehydrated potato slices, green peppers, chili peppers, and made fruit leather using the dehydrator. On my to-do list yet for the dehydrator is celery and carrots.

I don’t usually do dehydrating tutorials, though, because it’s so very simple. Usually you just slice the food thin and pop it in the dehydrator. Hardly tutorial-worthy, eh?

But eggs are just a teeny bit more complex. With eggs you have some safety concerns that you wouldn’t have with fruits and veggies.

For instance, it’s not recommended that you dehydrate raw eggs. The first step ought to be cooking them until they’re dry.

I also consider the source of eggs. My first choice would be local eggs produced by free range hens. In my neck of the woods in February it’s not so easy to come by fresh free range eggs in larger quantities and I hate to run the dehydrator for just a tray or two.

This time I used organic eggs purchased at Costco. Not my first choice, but an okay runner-up.

For this project I used a food processor, a non-stick pan, my gas range, and the commercial dehydrator. Feel free to substitute other equipment if you need to.

I found that working with about eight eggs at a time was the most manageable load for my equipment. I also realized in retrospect that a blender could have been a better choice for whipping up the eggs and resulted in a bit less mess!

So…I cracked open about 8 eggs and dropped them into my food processor and let it whirl a bit to whip them up.

Then I transferred the whipped eggs into a non-stick pan. I found that cooking them low and slow resulted in the best scrambled egg and the least waste. On my gas range that meant a setting of 2.

After scrambling the first batch I transferred the eggs into a bowl and cleaned the pan. It is important to clean the pan between each batch of eggs because you’re not using any additional grease and the pan does get gunked up fairly quickly.

After all the eggs were scrambled I then began to spread them out on the dehydrator trays. I used the fine mesh fruit screens to minimize having small pieces drop through the trays.

Then I placed the trays into the commercial dehydrator. Four dozen eggs yielded 4.5 trays of loosely spaced scrambled eggs.

I set the dehydrator at 145 degrees F and set it for 18 hours.

After the eggs were completely dried then I removed the trays and put the dried eggs into the food processor. I let them spin a while to pulverize them into a fine powder.

Then I transferred the powdered eggs into a mason jar and used our FoodSaver to seal to remove excess air and seal the jar for storage in our pantry.

To use the eggs I’ll measure out 1 Tbsp of dried egg and add in 2 Tbsp of water to make the equivalent of one large egg.
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  1. Pam

    Thank you for your post on dehydrating eggs. I thought I had tried drying every thing that I could but never tried eggs. I will now. I love peppers and celery and carrots and potatoes. I especially like grating my carrots and potatoes to dry. They dry quickly and are so versatile. Glad I found your information.

  2. Fred

    Yes, thanks for the post. My question. What kind of shelf life can we expect?

  3. WALTC

    We tried this and the drying/storage part went real well. But when we tried rehydrating and eating them, they turned out grainy and tasted gross. Even tried mixing them up with some ramen noodles and the eggs were still grainy and gross.

    How do you avoid the graininess?

    1. Bridgett

      I use half room tempature water or colder, and half milk or FF milk ther reason for that temp water Hot water will start to cook the powder as is! then I put in blender for a few saconds or more on high, then cook as I normaly would and this takes MOST of the GRAINY OUT! not all bt most this also gives fluffier eggs. hope this helps …

  4. Geri Hayes

    I think this is going to be great for my family and friends to know how to do. I live in a small town named Ola,Idaho. It is hard to sell our Farm Fresh Eggs because it is 30 miles to the nearest store. I was just wondering can a person dry them in an oven? I don’t own a dehydrator yet and have 109 eggs currently in my fridge minus 2 or 3 dozen, that my hubby is taking to work with him to give to a friend. I need to start hatching a few also so I just want to know all my options on dehydrating eggs. Thank you for you posting this! This is really something!


    shelf life? thanks

  6. Jen

    I found your blog by accident and was intrigued by the idea of dehydrating eggs. Can you tell me what you use them for? Do they reconstitute into something like scrambled eggs that you eat? Or would you rather put them in a soup or casserole? I have dehydrated carrots and herbs, and tried my hand at fruit leather, although the resulting leather was hard to get off of the waxed paper. I think I should have used parchment instead. Thanks for your blog!

  7. McDee

    Before I say anything else let me state that I would NEVER dehydrate a store bought egg. We have a flock of chickens, I feed them organic feed and they are the freshest and healthiest eggs you can possibly get your hands on.

    That being said, I dehydrate our eggs weekly and have NEVER had a problem. Ever. I have read on so many sites about how dehydrating eggs isn’t safe, etc. Don’t believe it!! We use the dehydrated eggs on camping trips, when our chickens go through their annual “down time” and they’re not laying, etc. In addition, I have mason jars of dehydrated eggs stacked high in a closet for “survival mode” should that ever come about. I simply rotate this stock to make sure nothing gets too old. However, I have read that properly home dehydrated eggs can have a safe shelf life of 9-10 years.

    I have tried both the scramble and cook before dehydration method and the scramble and pour on fruit tray method. I then rehydrated (1 heaping TBSP powered eggs to about 2 TBSP water….takes about 10-15 minutes to completely rehydrate) and then scrambled both batches.

    The fruit tray method was MUCH better than the cook before method. The scrambled and pre-cooked eggs rehydrated to a grainy yucky mess that looked gross. I tasted them and they had the flavor but I couldn’t seem to get over the texture. The fruit roll up eggs fluffed up in the pan and looked exactly like a freshly cracked and scrambled egg. Tasted amazing too. This is the only method I now use.

    I scramble the FRESH eggs well with a hand held electric mixer and pour directly into the fruit trays. Turn the dehydrator up to 145-160 (as high as yours will go) and plug that baby in. I haven’t really timed exactly how long it takes to get them brittle but I usually start the process after dinner time and check them in the morning when I get up. They are usually crisp and can easily powder between my fingers when handled. If they don’t crumble in my hand I let them cook a few hours longer. It’s not rocket science.

    I then cool them, pour them into my food processor and turn into powder. Takes 5 minutes and it’s done.

    One important note, it’s not necessary to spray oil or grease the fruit roll up trays prior to pouring in your eggs. I tried that once and ended up with a greasy product. Now THAT I can see having the ability to go rancid. I immediately cooked that batch and the dogs ate eggs for breakfast. Don’t grease your fruit roll up tray!

    I don’t trust the USDA and their “guidelines”. There are people that have been dehydrating farm fresh eggs for years without problems. I can say that you must have a CLEAN AND SANITARY work environment when you are preparing any food for long term storage. That is the key.

    Hope this helps someone out there!!

    1. cricket

      Yes I agree with you, many times I have tried both ways, and I have found that the fruit roll up way comes out much fluffier and much better. As for shelf life I have never tested it Although I too rotate my stock. I do not understand why people are so afraid to try this.

    2. Heather

      When you say fruit tray what is that, a jelly rool pan or cookie sheet with a raised edge? The only fruit tray I kniw is one with fruit on it that you take to a party. Thanks in advance for your response.

      1. Christi

        Heather, the fruit trays they are referring to are a specific type of dehydrator tray for making fruit leather. Here’s a picture: http://www.survivalsolutions.com/store/media/Cooking/DehydratorFruitRollSheets_Full.jpg

  8. Bonnie

    McDee…re: the fruit roll-up method; are you putting 9 well beaten ) raw eggs or cooked eggs ???

    1. Dawn

      Raw and well beaten eggs. Dehydrate until they look like peanut brittle.

  9. shekhinah

    It seems like it would make more sense to just store farm eggs that have been washed and coated with food grade mineral oil. Eggs done this way stay fresh for over a year. Making cake or bread with a thrice cooked egg does not seem like a great idea.

    1. KL~RALNC

      Two articles on preserving eggs without dehyrating. One is time tested for many centuries before we had modern means of keeping foods safe long timer.

      First Shell Quality & how to preserve it:

      Second the preservation method of our ancestors:

      and one more for good measure:

    2. Christi

      It actually doesn’t make as much sense. You can use dehydrated eggs for any reason you need eggs, including baking (although I prefer to use the method where you don’t cook them first, for the purpose of baking with them). Also, you’ll at least twice as many eggs for the same amount of space and they last longer. One of the reasons people dehydrate eggs is for emergency food storage and dehydrating them makes more sense if you’re doing it for this reason. If you’re not into food storage then by all means, do it the way you suggested, I just hope you have enough space to keep them all!

  10. Angel

    Thanks so much on the in depth detail on dehydrating eggs. I get mine from a local farm and just starting dehydrating. My question is about the safest way to store them. I have mason jars, freezer bags but I don’t own a sealer. Thanks

  11. KL~RALNC

    There are tried and true methods of preserving eggs that have been done for centuries before we utilized our modern methods of food storage. Here are several links.

    A bit of history:

    Egg shell Quality & how to preserve it”

    And lastly how eggs were stored for centuries:

  12. Dora Anne

    I hard boil mine then put them through the meat grinder. What are your thoughts on this?

  13. Nancy

    I definitely agree with McDee. The uncooked method is much, much better. The precook method is not as good as I think the eggs get too dry in that process and them lose their flavor and texture in the dehydrator. We have had much luck with this method. I do not know how long they can be stored, but I would bet it safe to say for a good 6 months if not longer. A friend thought that the egg yolk could possibly go rancid, but once it is dried thoroughly I think it should be just fine. I would definitely used free range eggs as I know where they come from and what is in them.

  14. kathy neufeld

    If I do not have an attachment on my food saver for jars what should I do ? How else can I take the air out of the jars?

  15. Pam

    I remember when I was a kid money was tight back then and we would get powdered eggs. I remember fixing them one time and they tasted nasty. But, I learned if you put catshup on them it improved the taste which made them bearable.

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