Dehydrated Eggs (How to Make and What to Do With Them!)
Dehydrated Eggs are a great way to preserve eggs if you find yourself with a surplus of them this spring. Learn how to make and use Dehydrated Eggs in your everyday meals.
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.
–Learn more about Raising Backyard Chickens.
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!
Now that I’ve finally started dehydrating eggs, 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 for taking on camping trips.
— Learn how to make your own Homemade Mixes from Scratch.
How To Make Dehydrated Eggs
- Fruit Leather Sheets
- Blender or Rotary Beaters
How to Dehydrate Eggs:
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.
— Make sure to save those eggshells! Learn What To Do With Eggshells.
Place a fruit leather sheet onto your dehydrator rack and carefully pour the scrambled eggs into it.
Dehydrate the eggs 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.
How to Use Dehydrated Eggs
Dehydrated eggs can be used in any recipe that you would normally use eggs in. You can enjoy them scrambled, as an omelet, in a casserole or use them in your baked goods, such as bread and cakes.
When using your dried eggs, use this formula to figure out how much water and egg powder you will need for your recipe.
1 Egg = 1 Tablespoon of Egg Powder + 2 Tablespoons of Water
Add your dried egg powder to your water and let it sit for five minutes before using it. Then use just as you would a fresh egg.
If you’re using your dried eggs in baked goods, you don’t even have to rehydrate them first! Just add the egg powder and water into your bowl when mixing and continue to follow the other recipe directions.
Looking for some EGG-cellent recipes to make with your dried eggs?
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Christmas Brunch Casserole
Pancake Recipe From Scratch
French Toast Casserole
Old Fashioned Bread Pudding Recipe
Homemade Muffin Mix Recipe
Homemade Cake Recipes From Scratch
18 Absolutely Delightful Quick Sweet Bread Recipes
Have you ever tried to make dehydrated eggs? What do you use them for?
This post on Dehydrating Eggs was originally published on Little House Living in September 2014. It has been updated as of September 2019.
I buy egg white protein powder. I read somewhere that there is a reason why they do not make it with the egg yolk. I forget why. You might want to do some research on the internet. Blessings
Egg yolks aren’t used in making protein powder largely because they contain a lot of fat, so the the process of making protein powder from them is more involved.
You do definitely want to make sure your eggs are very dry, and have been dried at an adequately high temperature to kill any harmful bacteria. If you follow those two rules, it shouldn’t be a problem. 🙂
I have not tried dehydrating eggs yet. I don’t have the fruit leather sheets, so need to get some of those, but this is a great way to store unused eggs for a time when you don’t have a surplus! Thanks for your helpful info and pictures!
I recently learned of another way to preserve eggs without refrigeration it’s called water glassing. I don’t have chickens yet but I will try both methods when I do. Thank you for the great info.
That is great. never thought of that. Egg prices have gone so high but sometimes you can get a great deal.
Try placing the dehydrated eggs in the freezer for an hour or so and then blend them into powder. I do that with my tomatoes and I get a finer powder. it might also work for eggs.
Thanks for the post.
Thanks for sharing that extra tip Heidi!
Why do you grind the egg into powder, if the use is for omelets then would they be better closer to bite size?
I’m waiting on my new excaliber and I will try this on the weekend.
Thanks for the site, I’m going to check it all out… be safe and enjoy the day.
How do you store the eggs after you dehydrate them?
I personally store them in a freezer bag in the freezer.
What is the shelve life, and do the need to be fridge after wards.
Like Heidi already said this is a great idea for when eggs are on sale. Can’t wait to try it out.
If I use it in a bake good like a fresh egg how much dehydrated egg do I use
1 Tablespoon should be approximately equivalent to one egg.
How long do they keep. Do you store in cabinet or freezer?
I’m not sure if there’s been any research done on how long they’ll keep, but mine have kept for up to several month on a pantry shelf in an airtight container.
Theoretically, they should keep forever as long as no moisture gets to them.
I add oxygen and moisture absorbents once I’m ready to store…..in a glass mason jar in a cool dark place.
I also dehydrated scrambled eggs. Same process, but of course first you have to scramble the eggs. 🙂
When dehydrating eggs can you use parchment paper if you don’t have the trays?
Mary, I use parchment paper with a lot of things I want to dehydrate. I dehydrate my eggs differently, too. I scrambled them and them cooked them to where they’re very dry in a skillet with no oil or butter. I put them through a food processor, then dried them. When completely dried, I put them through the blender. I like this process much better than putting them in the dehydrator as a liquid.
How do you reconstitute them . I’ve tried this method but when reconstituted they are very rubbery? Any tips?
Could you do milk the same way?
This site shows how to dehydrate milk : http://perkypreppinggramma.blogspot.com/2013/02/dehyrating-milk.html
Awesome! I’ve been meaning to look this up. Thanks for the info!
I do not own a dehydrator and I really do not have the space nor money to invest in one. Can you do this in an oven? If so, how?
you can do dehydration in an oven, low and slow and leave the door cracked open or it will stay moist. Look around on the web, I’m sure people have posted success stories.
Wow! I’m still fairly new to homesteading and had no clue that you could dehydrate eggs! This is a wonderful post! I can’t wait until I give it a try.
Many preparedness companies offer egg powder in both large and small cans and the eggs gave a shelf life of 25 years unopened and 1 year once you open the can. Buy based on price, I’ve read that all egg powder comes from the same place. Also, you cannot eat cookie dough made with powdered eggs because the salmonella could still be a problem once the eggs are re-hydrated. So says a VIP at a well known emergency food company.
Just a thought, could you use the same process to dehydrate the white and the yolk separately? I would assume you would just beat the separate components well and dehydrate as mentioned above.
Have you had any problems with storing your powdered eggs on a shelf. We have pretty much used your procedure and put them in a brown paper bag and put them in a jar and sucked the air out. After about three weeks, the bag was oily and the smell was not very good. These eggs were dried for 16 hours at 135 degrees ..frozen for a couple of hours and ground in blender…back to dehydrator for four hours. Do you have a any suggestions or comments? Thanks.
Hello, I have just a small flock of birds and in the spring we can not keep up with their egg production. I started dehydrating eggs about 5 years ago. My process is very similar to yours.
I beat my eggs in the blender, then pour on the fruit leather sheets at the same temp and time as your instructions. Then I put them in the freezer for about 2 hrs,then blend them in a coffee grinder to a fine powder, then put them back in the dehydrator again for about 4 hrs. To get out ALL the moisture. I store them in ball canning jars in the fridge. I reconstitute them with boiling water (1Tsp egg to 2 Tsp boiling water) and let it sit for about 5 min
I find that the egg powder is is wonderful for camping. We use it in cooking and making french toast french toast
I have had it keep more then a year in the fridge about 3 doz fit in a jelly jar. We have always used it up before it went bad, so? I cant answer if or when it would go bad. I do not nor would I suggest keeping on the shelf unless its vacuum sealed.
I hope this helps
Can you use them to make scrambled eggs? Not just in other recipes?
I dehydrated a bunch of eggs about 3 yeas ago. I scrambled them with no fat or oil, and then dehydrated them. I put them in a food grade plastic container with a rubber seal, but didn’t remove the air other than stepping on the middle of the lid. My question is how can I tell if they have gone bad. I would like to try them, but I don’t know if they will hurt me if they are bad. Is there a visual sign or a smell they get if they are bad.
Opening the container and seeing if it there is a bad smell would be a good beginning. I bought some imported powder at a horrendous price and it always tastes terrible. Like wet feathers. How can I change that? Scrambled eggs from it are rubbery.
I have lots more eggs right now than I can use..I was wondering if I could use my cast iron skillet to scramble my eggs before dehydrating them with my dehydrator?
Hi! I went completely by the directions that was shared. Mine didn’t work. I did 5 doz and will go to waste. After I hydrated the egg , it didn’t end up a scrambled egg.
Hi, my eggs got dark, not the pretty golden color. I did them in a Magic Mill on 167 for 8 hrs and the thicker parts did not exactly crack they sort of crack/pulled apart. Is all this normal? Help! Thank you,
I pasteurize my hens’ eggs at 140F (water temp) for three minutes. Then I feel better about dehydrating them after. And yes, what a marvelous solution to egg eggcess!! I am very pleased. Further, I keep the powder in glass jars OR mylar bags in the freezer. But OMG I have found the ANSWER!!! Hallelujah! Furthermore, I got four silicone sheets for my dehydrator, which each hold five whisked eggs. Make sure the dehydrated eggs CRACKLE/CRUNCH before you remove them from the dehydrator and start to powder them. Rubbery feel means they are not dehydrated enough!
So, you pasturize the whole egg then scramble and put on dehydrator sheet. Thanks
140 degrees for 3 minutes is not enough to pasteurize anything. Its pointless and actually brings the eggs into the danger zone which is below 145 degrees
Bacteria need 2 things to grow; moisture and warmth. When you dehydrate eggs or anything else, you are removing all the water, therefore making it safe to store While its possible, (but not likely) that your eggs are contaminated before dehydration, the pathogens will NOT grow in the dehydrated eggs, and after rehydrating, should be cooked as any other eggs would be.
You are far more likely to get food poisoning from eating restaurant food or bagged salad fixings than any other cause.
PS when I say pasteurize, I mean I put fresh eggs in the shell into a water bath with two-three inches water covering, on the stove, at 140 F for three minutes. Monitor temp carefully and don’t let it go up. if it does, add some cold water to bring temp down. Then drain, and quickly cool with cold water. Salmonella problem solved, my friends. It will not cook the eggs. I did this yesterday. Then I dehydrated as usual.
My dehydrated eggs are oily. How do I eliminate the oil before I “powderize” them?
I would try drying them further and see if that helps first, otherwise I’m not quite sure.
They are supposed to be oily. Egg yolk has a lot of fat in it. It’s fine to powder them while oily.
My dehydrator get to 167degree. I have the eggs on a silicone sheet how long should I dehydrate for? I plan to keep frozen after I powder them for emergency use is this ok
How long can I keep dehydrated eggs in an air tight container?