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Monday, September 30, 2013

Making your own Powdered Eggs

     We have our own chickens and get lots of fresh and delicious eggs from them.  At times, we get more eggs than we can eat.  One way we preserve these extra eggs is by dehydrating them and making them into powdered eggs.  Powdered eggs can be stored properly for up to 10 years.


   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.

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6 farm, fresh eggs cracked open in a bowl.


Whip the eggs thoroughly.

dehydrating eggs, making your own powdered eggs, how to make powdered eggs, preserving eggs, preserving food with dehydration
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. 
 
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Scrambled eggs.
  Now take the scrambled eggs and place on a tray and place it in your dehydrator.
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  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. 

dehydrating eggs, making your own powdered eggs, how to make powdered eggs, preserving eggs, preserving food with dehydration

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8 comments:

  1. I have been looking into buying powdered eggs and they are so expensive! I am so happy to have found this,Thank-you

    ReplyDelete
    Replies
    1. You are so welcome. Hope you can find other useful things here too!

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  2. Neat tutorial! How long does it take to fill up one Mason jar? Thank you for sharing with the Clever Chicks Blog Hop!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

    ReplyDelete
    Replies
    1. Kathy, a LONG time because they do not take up hardly any room at all. 2 T. is equal to one egg if that helps.

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  3. What a neat idea. I would never have thought to do that with eggs. I hate throwing food out, so this is a great way to make sure the eggs get used.

    ReplyDelete
    Replies
    1. Elizabeth, exactly and is great for camping trips or an emergency bag too. Or in our case, in the summer time when we have an abundance of eggs, allows us to have eggs in the winter time too when our layers do not lay as often.

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  4. If the eggs have already cooked, do they still have binding power as powder?

    ReplyDelete
    Replies
    1. Yes, they do. Many people do not cook the eggs before dehydrating but we prefer to do so. They both bind well and mix up good.

      Delete

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