There are 2 methods to dehydrating the eggs to make powdered eggs. The first way is to use raw, whipped eggs and just dehydrate them. This is the way that I do my eggs. I have tried both methods but eggs that start out using the raw eggs taste better and reconstitute better than the cooked method.
Method 2 is to cook the eggs first and then dehydrate them. All you do to begin is to crack open 6 farm fresh eggs into a bowl.
|6 farm, fresh eggs cracked open in a bowl.|
Whip the eggs thoroughly.
|The whipped eggs ready to go into the skillet.|
For method 1, just pour onto trays and began dehydrating them. It takes about 12-14 hours to get them thoroughly dry. For Method 2, scramble them up in a skillet. I used a cast iron skillet to eliminate the usage of oil but if you use a regular skillet, use as little amount of oil or butter possible.
My dehydrator only has one temperature but if your dehydrator has different settings, I would recommend about 145 degrees. Leave the eggs dehydrating for about 5 hours or until they are dry and hard.
For both methods: Once the eggs are dried, put the dehydrated eggs into a food processor or blender and blend them up until they are powdery. Store them in a mason jar until needed. Or to make them last even longer, seal them up in an airtight container. They can last up to 10 years this way.
To reconstitute, just use 1 heaping tablespoon of powdered eggs mixed with 2 tablespoons of water; stir well and let it set for five minutes. This equals to one regular egg.
I use these powdered eggs by making omelets, scrambled eggs or use in baking recipes. It is a great way to preserve eggs for future use.