|The finished product: powdered eggs.|
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. People will swear by this method and say it is better but numerous websites and trusted professionals will tell you this way is UNSAFE. It takes so long to dehydrate the eggs and the temperature is never hot enough to kill the bacteria (like salmonella) that I won't take the chance with my family.
The way I do it 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.|
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.
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. 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.