How to Dehydrate Eggs
There are a few reasons to dehydrate eggs, and one of them is emergency preparedness. Dehydrated food, including eggs, will store for a long time without refrigeration, so if you're worried about doomsday, you can start getting ready by stocking up on dried food.
Eggs are a popular choice because of their high protein and fat content. You can discard the yolk to save on calories, but if you're doing this for survival, you'll want to eat the whole egg.
- Whisk or blend the eggs so their smooth, as if you're going to fry them
- Pour onto a "fruit leather" tray
- Dry at 145 degrees F until they're dry and brittle
- You can grind them in a blender to make powdered eggs
- Store them in glass jars or plastic containers
What about salmonella?
You can also cook your eggs before dehydrating. You might be worried about salmonella not being killed at under 160 degrees, so frying them up in a nonstick pan is okay. If you use oil, the oil will go rancid while drying and in storage.
Make sure to note how many eggs you've used up, so you can record that on your storage containers. That way you'll be able to make the correct substitution when cooking with eggs.
When you're ready to rehydrate for cooking, add water at about a 1:1 ratio. Then use them like you would fresh eggs.
Make them last
When you preserve your eggs this way, you increase the shelf life to several months. It's a good way to save them if you have chickens or bought a bunch on sale. It's just another great use for a home food dehydrator.