Preserving Eggs Pt 1 Dehydrating

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During the winter most chickens slow down on their egg-laying and so with winter right around the corner now is the time to start putting back some of your extra eggs so you will have some over the winter months. This is a 3 part series which will cover dehydrating, freezing, and storing on the shelf.

I have found two ways of drying eggs I prefer the raw egg I think the eggs turn out better when recooked and don’t taste like powdered eggs like the cooked egg dehydration

Cooked egg dehydration Take your eggs and whip them real good then cook them in a nonstick skillet do not use any oil when they are done put them in the dehydrator at 120 degrees until completely dry, take out and crumble then run through a blender or food processor to make a powder, the finer the better.

Raw egg dehydration Put into a bowl and beat, the more you beat them the better I like to use my emulsion blender. Put into containers with a lid ( be sure to leave enough headspace for expansion), freeze them, then when frozen clear through take them out and thaw them (they will be thicker now, better for drying), you will need to put plastic wrap or foil on your trays unless you have roll-up trays I have a larger square dehydrator so I put mine on cookie sheets to dry. 145 degrees for 4 hours then 120 degrees until dry. Rotate trays while drying to speed and improve drying.
When COMPLETELY dry, run through a blender, Powder them as fine as you can, the finer the better  145 degrees for 4 hours then 120 degrees until dry. this was for raw egg dehydration.

To use 1 part powder to 2 parts water (1 Tablespoon of powder and 2 Tablespoons water equal one egg)

To Store, I put mine in a quart jar and freeze. You can put into a pint jar (1-pint jar equals 22 powdered eggs.)Freeze until needed or will store nicely at room temperature I have always frozen mine but if there is no power you won’t be able to keep them in a freezer.

I read some time back that you could fill the jar almost full, put in a little dry ice put the lid on loosely. When dry ice is gone, seal the jar tight. I haven’t tried tis so don’t know if it will work.

You can dip the eggs (in the shell) in boiling water for 10 seconds before breaking the shell. This kills the Salmonella. Then you can dry them raw or cooked.

I wash my eggs in lukewarm water with a small amount of bleach added so I don’t worry about the possibility of salmonella.

Don’t forget to keep your shells Dry them, grind into powder and use for calcium. Can be given back to the chickens or taken yourself.

2 Replies to “Preserving Eggs Pt 1 Dehydrating”

  1. NRP

    Interesting Info, but I’m not much of the idea of dehydrating Eggs, not that I don’t have several cans of such, but think I’ll pass on my own, I’m more of a #3 person on your list.

    1. Post author

      Haha, It isn’t too bad doing your own it is a little more work though, I do like shelf storage better but do have some in the freezer that I dehydrated myself.