If you’ve ever owned a flock of chickens you know that even small flocks have a tendency to lay far more eggs than you can ever use during the Spring. Come winter, they’re hardly earning their keep at all.
It’s a frustrating problem and having used my fair share of powdered egg whites during my cake decorating days, I knew that surely eggs could be dehydrated at home, too. It took a long time to finally get up the nerve to try it because eggs have this terrible reputation of being dangerous.
The bad news is, raw eggs can occasionally be the cause of salmonella outbreaks.
The good news is, low levels of heat destroy salmonella and since eggs are dehydrated at a relatively high level of heat (as dehydration goes), they’re perfectly safe!
And now that I’ve finally started dehydrating them, I wonder why on earth I waited so long! It’s such a great solution for the glut of eggs we find ourselves with every spring and I can see so many uses for them even beyond that.
I can’t wait to try using them in homemade baking mixes and I think they’ll be perfect to take on camping trips.
How To Make Dehydrated Eggs
What to Do:
Crack six eggs into a bowl and beat well. You’ll want to use more than just a fork to really get them broken up well.
Place fruit leather sheet onto dehydrator rack and carefully pour eggs into it.
Dehydrate at 145º for approximately 18 hours.
They’ll look like this when they’re done. Not pretty, but perfectly dehydrated!
Next, gather the dehydrated egg pieces into the bowl of a food processor or blender and blend until granulated, or as near to powder as you can get them.
To use: Add one tablespoon of dried eggs to two tablespoons of water and let sit for five minutes before using. Use just as you would a fresh egg in baked goods or in other dishes.
Have you ever tried to make dehydrated eggs? What do you use them for?