How to Make Powdered Eggs

The incredible edible powdered egg.

Despite the at-times negative media attention (we all know how reliable the main-stream media is nowadays) eggs are a very nutritious source of food that is one of the cornerstones in baking. With it’s low-cost but high-quality source of protein, if it weren’t for its short shelf life and fragility, it would be a great addition to your survival store if only you could store it.

Well, unbeknownst to many people, eggs can in fact be stored (up to 10 years if stored correctly) in the form of dehydrated egg powder — perfect for bug-out bags, camping trips and long-term food storage.

They can be used in baked goods just like normal eggs or reconstituted and made into fluffy scrambled eggs.

Here’s how you can do it at home:

What You’ll Need

  • A food dehydrator (I use a cheap Walmart version)
  • Eggs
  • Something to store the powder in when complete

How to Make Powdered Eggs

The process for making powdered eggs is fairly simple. However there are two ways (one which creates a far superior product but more on that later), let me explain the process for both:

(In these examples, I used a half-dozen eggs for the cook-dry method and another half-dozen eggs for the wet-dry method)

The Cook-Dry Method


Step 1: Whip up a half-dozen eggs using a blender (for a more complete mixture). And then then in a non-stick frying pan, cook the egg solution like you would when making scrambled eggs.
Step 2: Place cooked eggs onto a drying rack in your dehydrator and set the temperature to about 145 degrees Fahrenheit.
Step 3: Let dry for around 4 hours until completely brittle throughout.
Step 4: Chop dried chunks in a blender or food processor (or coffee grinder) until it has a fine powdery constancy. Bag it and store it away.

The Wet-Dry Method

Step 1: Lightly grease a fruit roll sheet (it comes with the dehydrator) with a paper towel.
Step 2: Whip up a half-dozen eggs using a blender (not necessary but it does make for a a more uniform mixture). Pour the egg slurry into the fruit-roll sheet and set the temperature to about 145 degrees Fahrenheit.
Step 3: Let dry for around 16 hours until completely brittle throughout.
Step 4: Place dried chunks in a blender or food processor (or coffee grinder) until it has a fine powdery constancy. Bag it and store it away.


Here’s a picture showing the final result of both the wet-dry and cooked-dry method of dehydrating. Each half-dozen eggs dehydrated produced almost exactly a half a cup of powder. You can also see how the wet dry method produces an orange powder (this color turns back to yellow when reconstituted and cooked).:

My Results

When comparing the two methods there is most definitely a clear winner — the wet dry method.

This is surprising since most of the information found online and in books explains that you should use the cook-dry method. Their main reasoning is that by cooking them it will kill any potential salmonella bacteria. I find this point irrelevant since after reconstituting them you will be cooking with them anyways (as you would with the original eggs) which will kill the salmonella.

The only advantage I found with the cook-dry method is the quickness of the drying time (four hours compared to 16 with the wet-dry method). Beyond that, when reconstituting the cook-dried eggs and cooking them like scrambled eggs, they have a grainy texture, and they taste dry and stale. They also do not fluff up like normal eggs when cooked in a pan. I assume this lack of “rising” would not work to well in baked goods that require this “leavening” property.

The wet-dry method produces a much better product. Although the powder turns initially orange, when reconstituted and cooked like scrambled eggs, the orange turns to yellow and they taste, look, and feel just like non-dehydrated egss. They also maintain the “leavening” property and fluff up which is important for baking.

Here’s a picture of the two in powder form with their resultant reconstituted and cooked product:

How to Use Powdered Eggs

Uses of Powdered Eggs

Powdered eggs can be used in the same exact manner as regular eggs. The only thing you’ll not be able to do is create things like poached eggs, or sunny-side-up eggs etc. But for all other needs like baking, french toast, scrambled eggs and so on, you’ll have the same results — but in a much more compact and storage-friendly form.

How to Reconstitute Powdered Eggs

Reconstituting powdered eggs is a simple process. To make the equivalent of one average sized egg mix 1 heaping tablespoon of egg powder together with 2 tablespoons of water. Stir it up, let it sit for 5 min and use as you would normal eggs.

Conclusion

After trying out this process, I’m not sure if it’s entirely worth it to spend 16 hours to make a dozen powdered eggs. I assume if I had a better dehydrator with more than two fruit-roll sheets it would be an easier process, but given what I got it would take 120 hours to fill a #10 can (it fits about 7 1/2 dozen eggs) if I used the wet-dry method (the cooked dry egg taste so bad I wouldn’t even consider it).

Also, since you can purchase really cheap powdered eggs online, equivalent to what you would pay for fresh eggs in the store, makes it even less appealing.

For example, from HoneyVilleGrain.com (where I get my powdered eggs from) you can purchase a six-pack case of #10 cans of powdered eggs for $89.99. This is equivalent to 45 dozen eggs (each can fits about 7.5 dozen eggs) – enough for a year’s supply for a small family.

At $89.99 that’s around $2 a dozen. Not too bad.

Where this whole process would definitely be worth it is if you had chickens that produced more eggs than you typically consume. This would help to store up a good amount of eggs when the chickens go through their down phase.



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141 Comments»

Comment by DaveyBoy
2010-08-10 11:12:09

Excellent post. I have been wondering why the down time lately, but it IS summer. I’ve thought about dehydrating eggs, but never knew how. It may be worth mentioning that egg whites alone last longer than those with yolk (fat), and that when you buy a #10 can, that it has about 50 eggs’ worth of powder there-in, so it makes sense to be ready to eat the eggs rather quickly.

Also, about the salmonella, I think I read that there is a chance for 1 in 100,000 eggs to have salmonella, so you’d have the eat 2 a day for about 130 years (something like that) to be exposed to one, if that ratio held true. Of course putting animal product in a warm and somewhat humid (as the liquid dehydrates out) area, may up you chances of food borne illness, I guess it’s an individual call. But thanks again, awesome post!

Comment by Tactical Intelligence
2010-08-11 02:58:11

Thanks for the comments DaveyBoy. I took your suggestion and I’ve added an update indicating how many eggs can be stored in a #10 can in powdered form.

According to the manufacturer of dried-eggs (like HoneyVilleGrain.com), an open can actually can be kept for around a years time, so once opened there should be enough time to get through them considering they store about 7 dozen eggs on average (our family eats much more than that per year and we’re not a big family).

As for the salmonella thing, you’re right, the chances alone (eating raw powder) would be pretty slim given the percentage of eggs that were to have salmonella in the first place. Once cooked though, if there even were to be salmonella in the powder, it would die off since the bacteria is sensitive to high heat. Just be sure not to eat any raw powder and you should be fine.

I apologize for not updating the blog as often as of late. Things here on the home front have been a bit difficult (we’ve been dealing with some family emergencies that have been taking up a lot of time) but I should be back to a regular posting schedule again soon.

Thanks again for the great comment and suggestions!

 
 
Comment by Phil801
2010-08-10 11:42:51

Fantastic post! Thanks for taking the time to test and document this, I’ve been wanting to try it out for some time now. I especially appreciate you figuring out that the wet-dry is better than the cook-dry. Your research also helps me feel better about spending money on #10 of dehydrated eggs as well. Keep it up!

Comment by Tactical Intelligence
2010-08-11 03:16:51

Phil,

Good to hear from you man. Glad to be of some help (you’ve got a great site going as well).

How’s the marathon training going? You got any new classes set up at SurvivalTrainingCenter.com with OnPoint (besides Urban E&E) down the pipeline? I had a great time with the pilot program.

 
 
Comment by Charles
2010-08-10 14:13:55

I really appreciate you putting this out. This is great. Yes, I realize it’s a lot of work but, getting the word out that it’s not that difficult. The scenario of putting eggs in storage from your chickens so when they molt and stop or decline in egg production was a very practical example.
One item I’d like to see you put forward is corn powder. We came in contact with this in Northern Mexico when working with Tarahumara Indians.
they grind corn finer than corn meal then you just pour it in water and drink it.This is the food they take when walking on trips or even in the legendary 100 mile races. They called it Kobishi but its commonly called Piole in Spanish.
I stumbled onto an exerpt from Camping and Woodcraft 1917 that gives a wonderful detailed account of how from the beginning of colonization Europeans found this same food stuff a staple of a great number of Indigenous peoples of the Americas.
Definitly worth an article here and a super addition to a bug out bag.
It may seem odd but, local childeren and missionary kids alike grew to love this stuff for breakfast or a snack. Survival and Preparedness is all about being able to change perspectives and chance seeing out side our present box of thinking.
I found that article on http://survivalplus.com/foods/Camping-%26-WOODCRAFT-1917.htm
Thanks again for a great site and great and inspiring ideas and articles.

Comment by Tactical Intelligence
2010-08-11 03:59:53

Charles,

Just finished reading that chapter on Piole. Amazing! I’ve got to definitely try this. This will definitely be a future article so stay posted. Thanks again!

 
 
Comment by James
2010-09-06 17:22:36

Hi. I want to thank you for posting this egg dehydration info. I’d seen someone do dehydrating on another site but I was concerned as to the safety of diy dehydrated eggs until now. I actually have some cases of the canned whole egg powder but it’s great to know if I wanted to do some myself I now have the how-to. Thanks again!!

Comment by Tactical Intelligence
2010-09-06 20:36:05

James,

You’re very welcome. Just be sure you treat a reconstituted egg like any other raw egg in that you fully cook it before eating it. Thanks for visiting!

 
 
Comment by jess
2010-09-22 12:03:27

i’ve “heard” that those who don’t have dehydrators can set an oven to 170 degrees, prop the door open using a wooden spoon, and dry things like beef jerky, fruit leather, etc. do you think such a method would be acceptable for dehydrating eggs as well?

by the way, thanks for such a great and informative site!

Comment by Tactical Intelligence
2010-09-22 16:37:47

Jess,

That’s correct. Drying in an oven is perfectly acceptable for dehydrating.

 
 
Comment by Cherie Billings
2010-11-16 02:11:54

Hello,
Love your site! I always wanted to learn how to dehydrate eggs as I raise chickens and have far too many eggs, always. I found very little info on powdered eggs, except that they use glycerin in them commercially. I’ll definitely use your method, and appreciate the info and your hard work.

Thought I’d share my family’s recipe for dried sweet corn. We use the oven. It’s delicious!

Cook corn for 10 minutes as you would for roasting ears. Ciut it from the cob. To each gallon of cut corn add 3/4 cup of sweet cream (optional) , 1/2 cup sugar (optional) and salt to taste. Pour it into flat pans and place in the oven at 200 to dry. Stir the corn often so it will dry more evenly.
When using the oven for drying, leave the oven door open.

Storage:
It can be stored in canning jars. I prefer to vacuum seal the jars, but you don’t have to. The non-electric way I use, is to use a brake bleeder vacuum pump (for bleeding brakes by yourself) and the Food Saver jar sealer for reg or large mouth jars (comes in 2 sizes). Put the adapter that’s on bleeder hose, into the hole of the jar sealer. Hand pump until gauge stops moving up (a few seconds) and it’s done!

I use this method for my goat’s milk, seeds I grow, nuts and more. It works great for storing corn meal and flour. I pack gallon canning jars, seal, freeze for several days, then put meal or flour in larger containers, pack in food grade buckets, and seal. Never get bugs as they cannot survive without O2 and freezing kills.

Comment by Tactical Intelligence
2010-11-16 23:40:20

Cherie,

Thanks for the great recipe! I’ll have to try this one out.

Also, thanks for the info on the storage method you use. I’ve never tried that and will have to look into how that works.

 
 
Comment by Gazebo
2010-11-17 08:04:51

That really was helpfull. I was a bit worried about the salmonella thing. But your information has helped me to set aside the concern and go ahead with it. Will definitely try it out.

Comment by Tactical Intelligence
2010-11-20 14:11:27

Hey Gazebo,

Yeah, as long as you treat the reconstituted powder like any other egg and cook it fully, you’ll be avoiding salmonella issues.

 
 
Comment by Cherie Billings
2010-12-05 16:53:29

Hi,

Sorry, I forgot to leave links…
I got my brake bleeder from Northern Tools years ago at $19.00, but now it’s $65.00. I found one at Harbor Freight for $25.00.

http://www.harborfreight.com/catalogsearch/result?category=Hand+Tools&q=brake+bleeder+vacuum+pump

Wide mouth jar sealer is $9.99 and the reg. is $8.99
http://www.foodsaver.com/Category.aspx?id=s&search=jar%20sealer

You put the flat canning lid on the jar, slide the jar sealer over it, insert nozzle into jar sealer hole, pump until it seals. Then when you remove the jar sealer, your jar is sealed and you can test it by pushing the center of the lid. You can hear the lid pop when it seals, too.

No need for holes, special tape or anything!

Have fun!

Peace & Blessings!

 
Comment by Cherie Billings
2010-12-05 20:14:01

Hi,

It’s super easy

I got my brake bleeder from Northern Tools years ago at $19.00, but now it’s $65.00. I found one at Harbor Freight for $25.00.

http://www.harborfreight.com/catalogsearch/result?category=Hand+Tools&q=brake+bleeder+vacuum+pump

Wide mouth jar sealer is $9.99 and the reg. is $8.99
http://www.foodsaver.com/Category.aspx?id=s&search=jar%20sealer

You put the flat canning lid on the jar, slide the jar sealer over it, insert nozzle into jar sealer hole, pump until it seals. Then when you remove the jar sealer, your jar is sealed and you can test it by pushing the center of the lid. You can hear the lid pop when it seals, too.

No need for holes, special tape or anything!

Have fun!

Peace & Blessings!

Comment by Tactical Intelligence
2010-12-06 12:04:43

Cherie,

That’s great! I do have a break bleeder (but need to pick up the jar sealer). Thanks for the great links and info.

- Erich

 
 
Comment by patrick
2011-01-11 15:18:49

buying online sounds good but I can’t buy them with food stamps, so my only choice is to make them at home since I don’t know of any grocery store that carry them as i’m on a fixed income after losing my job.

Comment by Tactical Intelligence
2011-01-15 07:00:22

Patrick,

Yeah, it’ll be difficult finding powdered eggs in a grocery store. However, I have heard of Walmart carrying it from time to time (although I’m not sure if they accept food stamps).

 
 
Comment by ksldr
2011-01-21 11:16:13

Thanks for the interesting post. Is there a difference between “powdered” and “dehydrated” eggs? Honeyville carries both powdered eggs and also powdered “dried” eggs. I know that freeze dried is different but the freeze dried eggs we’ve tried were aweful-so salty we could hardly eat them and a bit rubbery too.

Comment by TacticalIntelligence
2011-01-21 12:10:19

ksldr,

I believe they’re the same. I just checked on the Honeyville site and it appears they use “powdered” and “powdered dried eggs” interchangeably. They are not exactly dehydrated fresh eggs since they are pasteurized and spray dried, unlike the do-it-at-home variety that you need to cook after reconstitution.

 
 
Comment by Mrs. C
2011-01-26 16:42:11

Hi,
Just wanted to give you my thanks for posting the directions on how to dehydrate eggs. We have chickens, and waaaaay too many eggs. Normally we give them away to friends and neighbors, and will probably continue to in the future, but we do believe in preparedness , and I plan to do the wet dry method in my dehydrator. Bought a used excalibur dehydrator on ebay at a great price! I began dehydrating our heirloom home grown crops, and fruits last year, and storing them in vacuum seal bags. We keep them in the freezer, seems to keep them pretty fresh. This is a great web site, I’m glad I found it. Thanks again!

God’s Blessings, Grace, and Peace To You,
Mrs. C

Comment by Tactical Intelligence
2011-01-26 22:51:54

Thanks Mrs. C!

Appreciate the comments.

 
 
Comment by Faith Oladeji
2011-02-06 23:22:14

Hi,
Thanks for this great article, you dont know how much it has helped me. I am a student o (Ladoke Akintola Universtiy of Technonlogy, Ogbomoso, Nigeria) a Nigerian University and my research project topic is based on the production of dried egg. I would appreciate it if you can send some other related material (links,etc) to me. thank you.

Faith.

Comment by Tactical Intelligence
2011-03-21 21:17:13

Faith,

Is there something specific you were looking for?

 
 
Comment by Julia
2011-03-20 00:40:03

I used my Nesco Garden or Harvest Master [?] on the wet-dry method, and it only took 4 hours at that heat, with three levels running at the same time, which after that amount of time, I’d think, would actually cook the egg.

Here’s what you do that’s really easy if you don’t want to worry about using raw eggs…it’s used to prevent “Montezuma’s revenge” should you head for Mexico…get yourself some grapeFRUIT seed extract [GSE], and use one drop of that per egg. I use it probably 4-5 times a week in my smoothies for breakfast, and have never gotten ill from eating raw eggs.

I don’t have any ideas yet on what to do about the shattering of the brittle, dry egg, as it was rather hard to manage, messy, scattered a lot. Any ideas on that score, on how to contain it while getting it off the dryer sheet, and not spreading it beyond the sheet.

Also, can you just store it in a kitchen cupboard? Or in the fridge? or freezer?

You can also use the GSE extract in raw milk rather than pasteurizing it, or in liquid soap to make it anti-bacterial instead of what’s used by soap manufacturers like SofSoap.

Comment by Tactical Intelligence
2011-03-21 21:15:49

Julia,

Thank you very much for the great info on the dehydrator experience (as well as the GSE). With that knowledge, it’s time I junk my walmart dehydrator in the trash and look into buying a better one.

As for storage, the best option would be the freezer. However, you can definitely store it outside of it as long as it’s in an airtight packaging (ie put it in a Mylar bag with an oxygen remover packet or two). These options will allow you to store it for many years (5+).

 
 
Comment by katende bazirios moses
2011-04-15 03:42:14

am realy greatfull with your idea of powdered eggs am now looking a head to start the business of powdered egg production, i realy want to know a bout the costs of its productiion financilally coz am in uganda where the machinery for its mass production is scarce or if not availabl. thanks alote

Comment by TacticalIntelligence
2011-04-20 16:02:38

Katende,

I am not familiar with the prices for eggs and other tools (dehydrator) in Uganda to give you an accurate assessment of production costs. You’ll have to research in your area what the costs may be.

 
 
Comment by Kevin
2011-04-20 11:12:08

as far as storing an open can for long term storage, break it down to smaller servings an vac bag em.

Comment by TacticalIntelligence
2011-04-20 16:05:11

Kevin,

Very true. A small mylar bag or other bag sealed with a vacuum sealer would help to preserve these.

A semi-sealed can in the fridge (or freezer if storing longer) will also stay for a good amount of time without issue.

 
 
Comment by Anita
2011-05-18 14:54:26

I tried to dry the eggs and they came out really good…I also purchased the dry eggs from Honeysville but now I am confused about the amount I have to use. You said to use 1 tbs + 2 tbs water….but the on the purchased can said to use 2 tbs + 2 tbs to make 1 egg……which one do I follow?

 
Comment by TacticalIntelligence
2011-05-18 15:15:17

Hi Anita,

I would follow the manufacturers recommendations first and if you don’t like it, try the other way.

 
Comment by Tom
2011-06-07 19:31:02

Hello and thanks for the great info!
For years whenever Ive traveled on trips I would bring my own cooked scramnled eggs vacuum sealed sealed in a cooler. That would work up to a week with refrigeration or ice.
Recently Ive wondered if I could somehow transport my own food ready to eat without refirgeration. From what Ive read the wet dry method requires cooking the eggs at a time when that might not be possible (in the field). I would like to be able to eat the eggs after being hydrated (with hot water preferably). I can cook prior to taking a trip.
I am a little suprised to see the wet dry method being so much better compared to cooked dry method because I need a way to eat the eggs after adding water.
Am I correct that the cooked dried method allows safe eating after rehydrating?
Thanks again!!!

Comment by Tactical Intelligence
2011-06-12 23:56:39

Hi Tom,

Yes, the cooked dry method’s benefit is that you just need to add hot water. The only down-side is that they don’t taste as good.

 
 
Comment by yawa
2011-06-15 19:17:21

very nice work,i agree.

 
Comment by AlizaEss
2011-06-21 14:11:44

Great post! We are going camping in Montana this week and own egg laying chickens… definitely want to try making our own dehydrated eggs. I’ve dehydrated apple jerky in the oven before so I’ll probably use that instead of the dehydrator. Thanks for comparing the cooked vs. wet methods, that was really useful and informative! I hope to post this project soon!

 
Comment by Tactical Intelligence
2011-06-21 16:37:00

You’re very welcome Aliza. Have fun in Montana (I’m jealous :) ).

 
Comment by Lynda Hale
2011-06-28 13:35:13

Just wanted to let you know where I have bought powdered eggs.

It is true that some Walmarts have an area dedicated to food storage. I asked them and they said it is a trial program that they are rolling out in some areas. That is why some people have it in their Walmart and some do not. In our Walmart we have alot of items from 55 gallon water barrels to the powdered eggs, dried fruits and vegtables, butter and margarine powder, cheese powder ect. All in #10 cans. Prices are not bad. The powdered eggs are $18.95.
One of the best new sources is Costco! They have just started carrying some food storage items. This is where I get my powdered eggs at a great price of $14.00!
I also get my Red Star dry yeast -2 lbs for $4.00.(I keep this stored in my freezer so it will last longer) I also get some of my bulk seasoning. For example 20 oz of chili powder 16 oz of cinnamon, 13 oz whole pepper and red pepper, 40 oz seasoned salt,
24 oz of taco seasoning and 16 oz Italian seasoning. All of these seasonings were reasonable priced for the amount running $2.99-$5.99.
For the bulk items such as wheat, rice, oats, beans, sugar, milk, carrots, apples- the LDS storehouse cannot be beat in price. You did a great article on this.
If you cannot find all of this at your Costco or Walmart you might try their online sites. Hopefully everyone will use these sources so they will expand their programs!

Comment by Tactical Intelligence
2011-06-28 13:50:54

Lynda,

Some great comments there. Unfortunately, I live in one of the area where Walmart doesn’t carry food storage but I didn’t know about Cosco so I’ll need to check them out. Thanks for the great tips!

 
 
Comment by Doug
2011-08-01 16:52:13

This site was a great help to me. I tried them both ways and yes the first way was gritty but still tasted like eggs and wood work in a pinch. The second way was much better but I thought they were a little stiff. So I took the wet-dry powder again and added milk instead of water and I am here to tell you now that they were just like scrambled eggs. The texture, fluffiness and the look was perfect and the taste was excellent! Thanks for the help and information. God Bless!

2011-08-01 20:42:41

Doug,

Thanks for the great tip! I didn’t think of adding milk. I’ll definitely try that one out.

 
 
Comment by jeff
2012-01-16 01:32:13

I was trying to get into the LDS food store (is it the later day saints? thats what came up when I googled) can you help

You guys have all helped alot !!!!!!!!!!! KEEP IT UP

Comment by Tactical Intelligence
2012-01-16 09:41:06

Hey Jeff,

I’m not sure I understand. Are you physically trying to go to the store or trying to access one online? If you’re talking about online, they don’t have one. To find a store local to your community, check out this previous article I’ve written: http://www.tacticalintelligence.net/blog/lds-storehouses.htm

 
 
Comment by Cindy
2012-02-18 20:48:49

Awesome!…..thanks, now I know what to do when the eggs are coming out of my ears!
Well done…great pics….keep it coming!

Comment by Tactical Intelligence
2012-02-20 21:14:59

Thanks Cindy :)

 
 
Comment by Annette
2012-02-24 13:21:18

Hello T.I.

I wanted to address the issue of salmonella and other food-borne illnesses as well, real quick. There seems to be some misinformation in the comments and I’d hate for someone to get sick!
The chances of contracting salmonella from an egg is about 1 in 20,000 (not 1 in 100,000) and the idea of eating 2/day for 100+ years, well unfortunately “chance” doesn’t work quite like that mathematically. Every time you crack an egg you have an average of a 1 in 20,000 chance of having a contaminated egg. But thats only a 0.005% chance!
Lots of people seem to think the inside of the egg is sterile and the salmonella is on the outside of the egg, but that isn’t true. The salmonella would be in the egg white (or possibly in the yolk of a very old egg). Washing the exterior of the egg is always a good idea prior to cooking, but also contrary to popular belief, the exterior of store bought eggs are pretty clean already. They are washed and sanitized before they leave the plant. Also any antibiotics fed to chickens do not cause salmonella, and organic eggs do not have better chances…
All that being said I grow my own chickens and eggs because I don’t like to pay for anything I can do/make/grow myself ;-)

The problem with the poster suggesting drying the eggs at 145 degrees “cooks” them. Yes, it does (by definition) cook the egg. It is also a nice slow and low way of doing it, which prevents the destruction (denaturing) of healthful proteins in the egg! BUT in order to kill Salmonella the egg has to be heated to a temperature of 165 degrees (well that is the temperature recommended by the feds anyway) So the dehydrating itself will not kill most bacteria present.

So what I am wondering is this: how would it taste if the eggs are dehydrated using the “wet-dry” method, then ground up into a powder, then spread in a thin layer on a dry baking sheet and dry baked in an oven at 165 degrees for a few minutes? This should effectively kill any salmonella present. I just wonder how the reconstituted product would take.
I’m going to give it a try today. :-)

2012-02-24 15:01:26

Annette,

Some great comments and thanks for the clarification. Definitely give it a try and let us know.

However, if you are cooking the reconstituted egg (via scrambled, omelet, in cookies etc) you will be over the 165 minimum temp so in my opinion I think it’s an unnecessary step. I feel it’s only a danger if you plan on drinking the reconstitute raw, and if you’re willing to do that than you probably eat raw eggs in which case you are in the same boat.

 
 
Comment by kristina
2012-03-31 15:36:28

i make jerky and fruit leather all the time for my kids amongst other things with my oven using the method you described and it works fine for dehydrating things all tho i have not thought of trying eggs

2012-04-01 15:52:57

Hi Kristina,

Give it a try, dried eggs taste surprisingly well when rehydrated and cooked.

 
 
Comment by Astraea
2012-04-11 11:50:45

What a great website.

Thank you all for the information.

Comment by Tactical Intelligence
2012-04-13 05:08:22

Astraea,

Thanks for the nice comments. Much appreciated.

 
 
Comment by Heather
2012-04-19 14:46:43

Have never tried powdered eggs, but for the amount of eggs we go through – I might have to give them a try. Umm, 45 dozen = a year’s worth for a small family?!? That amount lasts us less than 2 months, and we only have 3 adults, a teenager and a toddler. However, we eat primal – so eggs are a staple. Thank you for the info – will be looking forward to more of your posts.

Comment by Tactical Intelligence
2012-04-19 15:14:07

Hi Heather,

Went primal huh? A lot of people are having great results with that lifestyle change. Thanks so much for the comments.

 
 
Comment by Meagan
2012-04-26 10:08:49

Hello!
I am a dedicated prepper, storing everything. I loved your common sense approach to salmonella – I did them raw – when they were done (9 trays – 6 doz eggs – 170degrees – 24hours) they looked kinda crispy and were nearly swimming in oil. Like a tsp per tray. I tried to wipe it off with a paper towel but they are still very oily.
I don’t know how to powder oily things and was horrified to see that my eggs weren’t dry. In your opinion, is there any point in saving the dehydrated oily eggs? I poured the large chunks in a pail and don’t know what to do with them – 6doz eggs is a lot to lose. Did I do them too hot? What are your thoughts?
Meagan

2012-04-26 21:42:53

Hi Meagan,

I’m not sure what happened there. You say they were swimming in oil, did you put too much oil on the dehydrating pan? It may also be that your pan holds more liquid, therefore it requires longer drying time. Can you try to dry them for another 24 hours to see what happens?

 
 
Comment by Jim
2012-04-29 10:50:43

Great blog! My wife and I had tried the cooked method before and blah on the taste. We wouldn’t willingly eat it again that way.
We then tried OvaEasy Egg Crystals from amazon (at about 5 bucks a dozen :( ) and thought they tasted very good when you follow the directions. Last night I decided to give the wet dry method a try. I think I used 8 eggs or so (some bantams in there) and let it go from 1 pm to 6 am today (dang cats! I wanted to sleep later.) I think they were actually done after about 6 hours using our new Nesco dehdrator

http://www.amazon.com/gp/product/B000FFVJ3C/ref=oh_details_o03_s00_i00

But the oil I used to grease it threw me off. But hey, the drier the better. Taste testing this morning went pretty well. The eggs had a slight taste to it that I couldn’t quite place. Best way to describe is a dry taste. Not a bad taste, but it wasn’t quite regular eggs. Some seasoning would help this. Best of all, none of the gritty taste of the cook dried version.

After some thinking, I bet the reason the cooked dry method tastes gritty is because when you first cook the eggs before drying, the cells are rupturing from the heat so when you re-hydrate, the cells are gone and not able to absorb water. Thus you are making a slurry instead of a blend.

We made 3 eggs with water, and 3 eggs with milk as someone suggested above. The water was superior for our tastes. Just a not on our part.

Comment by Tactical Intelligence
2012-05-05 10:46:02

Great comments Jim and thanks for sharing with us your experiences.

 
 
Comment by Jim
2012-06-24 17:49:21

I did my second batch WITHOUT the spray or cooking oil on the fruit leather trays and they turned out fine, but without the oil that some have seen.

 
Comment by Matthew Weilenmann
2012-06-27 10:22:47

Thanks for the great article. I did the wet-dry method and they came out perfectly, looking forward to a long backpacking trip this summer so now I can mix up my usual granola and powdered milk with some eggs.

Comment by TI
2012-06-27 17:44:21

That’s great to hear Matthew! Good luck on your trip.

 
 
Comment by kristen
2012-07-04 14:18:44

Loved your article so much I gave it a Shout out on my FB page. With a link to your blog/article. http://www.facebook.com/pages/Sunny-Side-Up-Coops/234738163293821

Thanks and Keep up the good work!
Kristen

 
Comment by Kevin
2012-07-05 13:47:01

If you have chickens (get some pullets next spring if you can!!), oiling eggs is the best method of long term storage, especially if combined with refrigeration. Start with unsoiled fresh eggs (those harvested “clean”, with no mud or feces on the shell) – wash with WARM to HOT soapy water and a stiff nylon brush and towel dry. (Warm water is important as cold water will contract the egg interior and pull bacteria into the shell pores.) Allow to air dry further to remove water from pores. Once dry, generously moisten a paper towel with mineral oil, and rub over egg, completely covering shell in oil. Mineral oil does not go rancid like vegetable oil. The oil covers the pores, locking in moisture and locking out bacteria. Wipe off all excess oil. Put in egg cartons and refrigerate. Extends egg shelf life to 9-12 months (2-3 months without refrigeration). Note: should not be done with soiled eggs (mud or feces); these should be cleaned as described above and used immediately to kill salmonella. This will get you through the lean times of winter (reduced daylight hours reduces egg production) and molt (when laying stops).

Personally I would not attempt dehydration at home; buy dehydrated eggs from Honeyville. Keep that in storage for when you run out of the (much better tasting) oiled eggs.

See http://TheBasicLife.com/doku.php?id=food:livestock for a discussion on small livestock and alternative micro-livestock for homesteaders & preppers.

Comment by TI
2012-07-11 21:44:39

Kevin,
Some great tips there. Thank you so much!

 
 
Comment by Emily
2012-07-11 20:14:49

Hey, Nice website, I wanted to post a link and suggest that by dehydrating raw eggs and the temp of 140 degrees or higher for at least three and a half minutes should kill the salmonella. Therefore there is nothing to worry about as long as you’re dehydrating at those temps. Here’s the link for “do it yourself raw egg pasturization” http://www.budget101.com/do-yourself/diy-how-pasteurize-eggs-home-3460.html Hope you enjoy!

Comment by TI
2012-07-11 21:45:21

Thanks for the informative link Emily. Much appreciated!

 
 
Comment by moonwillow
2012-07-16 21:09:24

So would a glass canning jar with the lid on tight and set on shelf packed in a tote work for storage? Freezing (and vacuum sealing) is out of the question for me as I have no refridgeration. Just found your site today and think it is great.

Comment by Tactical Intelligence
2012-07-18 05:26:46

Hi MoonWillow and welcome!

If you throw in some oxygen remover packets it should work for you.

 
 
Comment by Sherry
2012-08-03 13:19:00

How long can I store the powder eggs for if I use a mason jar with an oxygen pack?

 
Comment by Dove
2012-08-27 12:49:34

If you’re using the popular brand of GSE, you should be aware that you’re probably ingesting triclosan, benzethonium chloride, and methyl paraben–chemical preservatives and anti-bacterial agents which are known to be carcinogenic. They aren’t going to tell you this on the bottle, of course. A study was done, however, and they found the reason why it works is because of those substances. I won’t even put those things on my skin; eating them is out of the question.

I do wonder if a drop or so of colloidal silver would do the trick, though…At any rate, if the person is healthy, and the eggs are from truly free-ranged and healthy chickens, then it shouldn’t be an issue to eat raw eggs. In the context of this article, however, the eggs are being cooked so it’s really not an issue.

Here’s a link to the paper about GSE:

http://www.terressentials.com/takeokagrapefruitseed.pdf

 
Comment by Dove
2012-08-27 13:12:53

My last comment about GSE was in reply to Julia’s post, btw. It’s showing up at the end of the comment section rather than underneath hers (for now and on my computer, at least), so I wanted to make sure the attribution was clear.

The other comment I wanted to make is that another reason for someone to choose this method over buying the already-powdered eggs (besides having too many eggs from your hens) might be to avoid “normal” factory-farmed eggs, which are no doubt what are being used in the cans you buy.

I can’t have chickens where I live, but I haven’t bought factory-farm eggs at a regular grocery in years and never plan on buying them again unless I absolutely have no choice. Free-range eggs from local farms are so much healthier for us (the next best being “organic” eggs at the health-food store–which is where you can often find local eggs). They do cost more, but they’re worth it, and the animals are being kept well instead of being treated horribly.

In summary, I would never think of buying a factory-farmed “can-o-eggs”, which is all you can find as far as powdered eggs go. That’s why I was looking for information about dehydrating local free-range eggs myself, so thank you very much for your blog post. :)

 
Comment by pd
2012-09-12 16:31:48

Thank you for the excellent write up. I look forward to giving this a try myself.

A tip for those with any dehydrator (or as in your and my case, an American Harvest “snackmaster” style):

For drying anything liquid-y, small, sticky, crumbly, line your dryer trays with parchment paper. I rarely bother with the fruit leather insert except sometimes to line it with parchment. Yes, you will need to cut the parchment to size (you don’t want to cover up the gap on the outer edge of the trays) and also cut a hole in the middle (use a utility or X-acto knife). It’s a bit of a pain, but with some practice it takes just a minute or two. Your food will not stick to the paper or at least peel off VERY easily. Your hard-to-clean dryer trays will stay clean. The parchment is even reusable unless you’re drying something very messy like a sauce. For liquids, this works best with thick things (I haven’t tried the eggs yet, but they’re next) such as marinara sauce. If it is too runny, definitely put the parchment on the fruit roll up insert and you will probably have to clean the insert when finished. Besides the clean factor, parchment (silicone coated paper) is much safer to have in contact with your food for such long periods at heat than the plastic of the dryer trays. Seems to me things take a bit longer to dry using the parchment, but not enough to make a big difference. I’ve been using this method for years and just love it. It would be great if Nesco would come out with unbleached pre-cut parchment sheets. I’d buy them!

The only time I don’t use the parchment is when making jerky. It’s SO messy that the time/effort involved in cutting out fresh parchment for a one-time use isn’t worth it to me.

Comment by Tactical Intelligence
2012-09-14 14:16:18

You’re very welcome and thanks for the great tips!

 
 
Comment by DaveD
2012-09-22 10:13:49

Hi Julia. Did you manage to start production? I am seeking supplier in Uganda

 
Comment by Michelle
2012-10-06 16:07:42

I’ve been doing a lot of reading about this and really appreciate your post. One suggestion that seemed to work when cooking, was to use powdered milk and water instead of just water. Basically if you would add a tablespoon of water, instead mix up a tablespoon of powdered milk. This makes the eggs much fluffier when you cook them. Thanks for all the great tips. :-)

Comment by Tactical Intelligence
2012-10-07 00:22:51

Great tip, thans Michelle!

 
 
Comment by Carolyn Snider
2012-10-19 16:40:51

This is just what I was looking for. I am going to fill my Excalibur, have to figure out what to put them on to contain, and my American Harvester ASAP.

 
Comment by linda
2012-11-01 19:23:25

Hi, I am just now trying your method of drying eggs. I have 8 dozen in my
commercial dehydrator I got at Cabella’s last year. So far I love this dehydrator.
I have 50 chickens, 44 are hens. they are all spring chickens. We got them for
manure for our garden. I get about 16-20 eggs a day now. Have been giving them to family and friends but they can only use so many. Will post when they are done.

 
Comment by Brenda
2012-11-05 10:08:19

You can buy sheets for your dehydrator online at ebay. Just look up your dehydrator and put accessories. It will have the solid sheets for your machine. Thats where I got mine. Thanks

 
Comment by wanda
2012-11-08 13:42:07

i saw on doomsday preppers a lady who buys eggs by the dozens when on sale, then goes home and coats them – in the shell – very well with mineral oil. puts them back in the carton. she says they keep, unrefrigerated, for about 9 months. have you heard of this?

Comment by Tactical Intelligence
2012-11-11 22:30:55

Wanda,

Great tip. I haven’t yet heard of that.

 
 
Comment by Jenn
2012-11-10 20:22:52

You’re going to have a MUCH higher chance of salmonella if you purchase store bought eggs from chickens that are raised in confined caged factory farms. They have approx. 6 INCHES of moving space, & the conditions are disgusting. Google it, & you’ll see what I’m talking about. Most store bought eggs are like this, as are turkeys, cows, etc… Very little room, & flat out toxic conditions (hence all the antibiotics they’re given) At the very least, if you don’t have your own (or a source for) free roaming chickens, look for organic free range eggs at the store. A little more expensive, but MUCH more nutritious & safe.

Also, you’re right on the mineral oil. You can preserve eggs for months & months with this method. Again, you’re much safer to use organic free range eggs. This is how they’ve been preserved throughout history. Bacteria can’t get inside the shell, if it’s smothered in water proof oil. I’ve done it before, & it works great. They just need to be stored somewhere cool… A basement, cellar, fridge, etc. Preparedness Pro’s website has a lot of good info on this. Just do a search on her website.

 
Comment by Me
2012-11-10 21:10:23

The difference in performance and taste of the two methods is stated below. When you cook an egg, or protein you change the structure of the protein. Because you do not cook the wet-dry eggs, you haven’t changed the structure too much. That’s why you can use them in cooking for use as an almost raw egg for baked goods. However, one comment was wrong. Even though the structure of the protein is changed when you cook it, then dry…when you swallow it as food, by either method, your body breaks down all the amino acids you need for nutrition. Protein is the most common nutrient lacking in 3rd world countries. Those areas where there is a lot of starvation. Protein will be difficult to obtain should the worst happen. You might want to double up on protein storage. Home vacuum bagging is dangerous for eggs ! Don’t have space to explain. See article below.

Within proteins, the long chain molecules may be twisted to form spirals, folded into sheets, or wound around to form other complex shapes. The chains are held in these forms by intermolecular bonding between the side chains of the constituent amino acids. When proteins are heated, during cooking, these intermolecular bonds are broken allowing the proteins to change shape (denature).These changes alter the texture of foods.

Comment by Tactical Intelligence
2012-11-11 22:10:22

Thanks for the enlightening comments!

 
 
Comment by Stephanie
2012-11-10 21:35:38

But make sure you have an older oven… my oven shuts off if propped open because it’s a newer over with the safety feature of shutting off.

 
Comment by treva
2012-12-01 13:29:57

so if we freeze things like flour and meal before we store it in airtight containers, will that keep any bugs from getting in or growing in it? is freezing the thing to do? tw

Comment by Tactical Intelligence
2012-12-03 23:20:29

Treva,

The best option to avoid bugs is to remove the oxygen. Two effective methods to do this is through throwing in oxygen absorbers or dry ice into the storage container prior to sealing it.

 
 
Comment by dianne
2012-12-07 16:40:03

I am trying both methods of drying eggs today. I was planning to vacuum-seal the powder in bags with my Food Saver and then freezing the bags. However, I have read some comments that make me think vacuum-sealing eggs is dangerous because botulism can grow in moist environments with no oxygen. I would think dried eggs have no moisture at all. What is the recommended way of storing the powdered eggs?

 
Comment by angie
2012-12-11 14:08:25

I dehydrated eggs using the wet-dry method. I had problems when I tried to reconstitute the eggs, they were grainy. So after lots of trial and error with different amounts, types and temperature of liquids, here is what I found works best and taste more like a fresh egg. 1 Tbs of egg powder, 3 Tbs of tepid water, 20 mins, then take a fork and “whip” the mixture till bubbly. I then scrambled the eggs. Taste like a fresh egg. I will be trying this in cake and cornbread to see how it works.

 
Comment by hjzetk
2012-12-12 15:53:41

Sorry via Google Translate):

Two main questions and several other questions that matter
1) Is it possible to eat the powder as it without mixing it nothing?
2) How many teaspoons equal one egg?
Other questions
1) Is it possible to get a powder day or drinking water that might otherwise?
2) Is it possible to get a day of powder and other foods produced? Such as:
A) Meat
B) fish
C) Fruit
D) Vegetables
3) Where can I get if it is possible at all?
Because I live in Israel and can not find here even powdered eggs):
Thanks, Hank

 
Comment by Olen
2013-01-15 23:16:29

Interesting article but your comment about cooked eggs losing their “leavening” qualities is ludicrous. The explanation of the difference between cooked and uncooked eggs is nothing more than that cooked eggs are not uncooked eggs! To expect cooked eggs, dried, powdered and then reconstituted and recooked…to be the same as cooked, reconstituted raw eggs is silly. Do you tell people to dry ground beef by cooking burgers, dehydrating them and then grinding them? Or, would you suggest that if you dehydrated a cake, ground it to a powder and tried to reconstitute it and rebake it…that it would come out the same as a box of cake mix? Cooking changes things physically and chemically. You don’t uncook something by drying it and powdering it.

 
Comment by vickie
2013-01-25 17:00:07

Would you follow both of these processes the same way if you were looking to make a powder out of only the egg whites?

Comment by Tactical Intelligence
2013-01-26 15:53:27

yes :)

 
 
Comment by Rock
2013-02-16 14:46:18

I like to make cake mixes that make individual cakes for my children. I mix 3 parts flour, 3 parts sugar, 2 parts cocoa powder, 1 part powdered milk, and 1 part powdered egg. I then mix in 2 to 3 parts of olive oil, which turns the powder into a heavy paste. I divide this paste up into 3/4 cup portions and seal these portions into individual ziplock bags with 3 TBS of chocolate chips. These bags get stored on the shelf for later use. TRY IT YOUR SELF!

For rewards, I let the child dump the contents of the ziplock bag into a mug, thoroughly stir in 8 TBS of water, and pop it in the microwave oven for three minutes. The cake is nice and fresh and hot — better than a twinkie or ding-dong! It works great and the kids love it! When the kids get involved there is little mess beyond slipped drops of water, and a spoon and mug to wash.

Although no one EVER got sick this way, I discontinued adding the oil in advance because a neighbor suggested that the olive oil might allow the milk and egg bacteria to start growing inside the ziplock bags. Now I only store the pre-mixed powder, and have the kids add 3 TBS of oil along with the water. Unfortunately, this does not work very well! The problem is the oil — the kids always make a mess measuring it out and it loses all its fun. I’d like to go back to my old way, but… I’m afraid of bacteria. My question is: do plant oils frustrate the benefits of dehydration?

 
Comment by Tactical Intelligence
2013-02-16 15:10:01

Rock,

That recipe sounds great. I’ll definitely try it out with my kids. :)

Regarding oil contributing to the growth of bacteria…I’m not quite sure. I know for sure that Olive Oil has Antimicrobial properties and tests have shown that salmonella will actually die out if left in olive oil. Not sure about the other vegetable oils though.

 
Comment by Kim
2013-02-21 14:32:50

I used a method I found on U Tube and it required separating the raw egg and cooking separate as well for 11 hrs or so then grinding 2x. well I did all of this and they still arent dry after leaving them in the oven at 175 for an additional 6 hours they still dont feel dry and they are more of a grit than a power. I have them in the dehydrator now..any ideas???

 
Comment by Paula P
2013-02-24 01:35:43

Thanks Cherie! You’ve solved a problem rather inexpensively for me! I’m glad you shared.

 
Comment by Kristy
2013-04-01 23:24:12

The risk of salmonella depends on the source of your eggs. If the eggs are from a grocery store that obtained them from a large producer, the risk is really high if the eggs are not cooked properly. But, if you raise your own birds for egg production, then the risk is reduced greatly. It also depends on the bacteria load in the egg; your body can fight it off if it’s not too high. But as was mentioned in the TI article, you’re going to cook them anyway.

 
Comment by Simone
2013-04-12 22:52:35

Thank you for this! I am drying mine now. Using the wet to dry method. Seems like the dried eggs are oily. Is this typical? I have let them dry for 24 hours. Any suggestions?

 
Comment by Sam
2013-04-23 08:44:48

Hello, thanks for the post. I really had no idea of how to make the process by myself at home.
I just have 8 chickens at home, so the amount of eggs they produce is fair for my family, and I had never thought about storing egg whites, but this can be useful in the future when I would probably have more chickens.

 
Comment by Jennifer
2013-04-29 22:15:34

I am now trying this (as I type). I have 7 1/2 hours left on the timer, but the eggs appear to be dry and brittle (slightly oily, not much though). They have looked pretty much the same since about 4 or so hours into the process… Should I chalk that up to not all dehydrators will require the same amount of time?

 
Comment by Ed
2013-06-08 07:07:21

Perfect!
what a nice and detailer procedure for dehydrating eggs.. :)

Can I ask for your family name erika?
so that i can use this article as reference for my research// pleasse
i can really appreciate it..
thank you

 
Comment by Shera Lynd
2013-06-09 21:51:08

Botulinum inhibits the body’s production of acetylcholine within the nervous system, the chemical that produces a bridge across synapses, where nerve cell axons and dendrites connect with each other. All forms lead to paralysis that typically starts with the muscles of the face and then spreads towards the limbs…;^^

Have a good weekend
<http://www.calaguastourpackage.com

 
Comment by lorey
2013-07-31 21:45:00

how do you dehydrate in oven?

 
2013-07-31 22:46:07

I do not leave a comment, but I read a few of the comments here How to Make
Powdered Eggs. I do have 2 questions for you if you tend not to mind.
Could it be only me or do a few of the responses appear like
they are coming from brain dead visitors?
:-P And, if you are posting on additional places, I’d like to keep up with you. Would you list of every one of all your social community sites like your linkedin profile, Facebook page or twitter feed?

Also visit my web-site Axl Hazarika Hum Badal Gaye

 
2013-08-01 09:23:46

Does your site have a contact page? I’m having trouble locating it but, I’d like to shoot you an
email. I’ve got some creative ideas for your blog you might be interested in hearing. Either way, great site and I look forward to seeing it expand over time.

 
Comment by Tony
2013-08-19 10:15:03

Hi everyone. We searched out storeing eggs and came across this site, good info. We have some questions, has anyone eatin the eggs they wet dry method ? No one got sick ? And also, followed the directions up top, did two trays of eggs and they are very oily on the top, brittle, but oily. 175 deg for 16 hrs, what went wrong ? havn’t tried to grind them up yet, confused, thanks for any help, Tony

 
Comment by Leigh B
2013-08-19 15:36:38

Hi. I found this site too a couple weeks ago. I just dehydrated 3 trays and they were oily also. I ground them up and put them in jars. I have tried cooking them twice, once with room temp water and once with hot water. Both times were bad.

I’m going to try again. I think my dehydrator got too hot and somewhat cooked them and they are grainy and did not fluff up.

Anyone else have the same outcome? And they stink too.

They didn’t smell at first, but the longer I had them in the dehydrator the more they smelled.

:)

 
Comment by Tony
2013-08-19 17:00:30

Hi Leigh B, mine dried brittle and did not stink, but are very oily. We don’t use or eat store bought oil’s, we only use coconut oil, for everything, but I was wondering if the eggs themselves have a small amount of oil in from the chickens, ours are free range, not really sure on that one. I had a mild case of food poisoning from last years Christmas party, took activated charcoal and lemon juice for two days, was sick for four days, so at this point I’m not going to try grinding up these eggs, cooking them and eating them until I learn more about this process, I don’t want to feel that sick ever again in my life. Let me (us) know if you figure something out and it works, Tony

 
Comment by Faith
2013-08-27 22:49:16

Hi. I’ve really enjoyed this article and posts. Thank you.
Several posts say the egg was oily. Another article I just read said to make sure you use a paper towel to soak up all the oil after cooking, before dehydrating. Hope this helps.
I’m looking forward to dehydrating eggs to use in my protein shakes. Like some, I won’t buy commercial powdered eggs as I haven’t found any that claim they are eggs from free range hens raised without things such as antibiotics.

Comment by Tactical Intelligence
2013-08-30 18:51:18

Yeah, it’s pretty difficult to find good quality dried eggs.

 
 
Comment by Patty
2013-08-29 16:53:58

Thank you for the dried sweet corn recipe. I saw it on a post earlier this month and tried it. I have never dried corn before and was pleasantly surprised at how easy it was and how good it turned out. I now have 30 more ears waiting and calling my name. Thank you again Cherie. My chickens should soon start laying eggs…next year I will be ready to dry eggs.

Comment by Tactical Intelligence
2013-08-30 18:50:20

Be sure to let us know how the egg drying works out Patty and which method you used.

 
 
Comment by Leigh B
2013-09-06 17:15:27

I’m going to try drying some again. I threw the others out. As they were in the drying they did not smell at first, but I noticed that the longer they dried/cooked they started to smell. I am thinking they over dried.

I am going to do one try and see if I can cook them and see if they will fluff up and taste good just like the ones in this article.

I mean, think about it, restaurants use dried eggs, so it can be done we just need to practice to find the exact right time/temp for our individual dryers!

I’ll let you know what happens.

 
Comment by Tony
2013-09-08 03:50:44

Since my first post, the eggs I dried stayed oily so I tossed them to. One of the reasons I searched for something like this is our chickens will be molting in a couple of months and I wanted to put some eggs away to eat when they slow down. So now I’ve been searching for the other way to save them, do I oil them or not oil them ( whole eggs ) to store for a couple of months to eat later and boy am I confused, so many conflicting articles. Does anyone know for sure if they need oiled or not to store in my dark, cool basement for a couple of months ? I also will try re drying some another time after checking back to see how it went here from some others, thanks everyone.

 
Comment by Jim Horky
2013-10-07 18:21:36

This was a great post. Has anybody experimented with putting the results in vacuum sealed bags? This should greatly increase storage life until ready to use. A comment on salmonella: The wet-dry method utilizes a 145 deg F dehydrator for 16 hours. It only takes 5 min at 140 deg F to pasteurize an egg. I don’t think I’d worry about Salmonella. I’ve actually done this egg pasteurization at home (for making Tiramusu with raw eggs). See the following link. You can also by Davidson’s pasteurized eggs at Publix.

http://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/

 
Comment by Tactical Intelligence
2013-10-07 19:39:12

thanks for the great comments and insight Jim.

 
Comment by Mercurio
2013-10-22 05:27:26

Hello,thank you very much for the advices. At the moment I don’t have a drying rack, but as soon as I find it, I’ll try to make dried eggs!

 
Comment by teresa
2013-10-25 12:47:49

if a #10 can only holds 7 dozen powdered eggs at $89 thats over $10 a dozen

 
Comment by Tactical Intelligence
2013-10-25 15:24:00

Teresa,

That’s a six pack of #10 cans.

 
Comment by jim
2013-10-30 12:32:07

@Jim Horkey

I have several dozen stored in vacuum sealed bags. I used the wet dry method.

As for others complaining about oily residue, try not coating your trays with anything.

As for the smell, yup they smell. Haven’t had any issues with the eggs so far.

 
Comment by tony
2013-11-05 05:18:16

I haven’t seen anyone complaining, just seeking answers. I’ve done coating and not coating my trays, still oily from my free range chickens, so I’ll seek answers some where else, thanks for the informative help here.

 
Comment by Tactical Intelligence
2013-11-05 11:41:48

Hey Tony,

It was a bit oil for me too but the longer I dried it the more brittle it became. Not sure if it’s based on type of chicken (my eggs weren’t from free range).

 
Comment by mark
2013-11-22 14:34:14

Hello,

Thanks for this very useful article. I am using the wet method also. I started with just the fruit rollup tray that came with my dehydrator and had a little oil left after they were brittle, not much, but once blended in the blender it didn’t seem to matter.

just did 2 dozen yesterday, this time made trays of alum foil. I did find that if I run them in the blender first the oil seemed less. possibly the protein in the yolk? my eggs are from my girls.

The only issue that I had with the foil was the dehydrator is not perfectly level, so a bit of egg pooled on one side and stuck a little to the foil. but I dont’ mind that little bit of waste if I can do 2 dozen at a time. it had to run for approx 16 hrs, on high.

am very pleased with the results!

 
Comment by cindy wesch
2013-11-30 23:49:56

Can I do this in an oven?

 
Comment by NY Prepper
2014-01-29 03:34:23

Just wanted to add to the cook-dry method…you should not use butter or oils when cooking, because that will cause the powder to go bad more quickly

 
Comment by Melissa
2014-01-31 13:08:21

I have a ?, perhaps you have already answered this but couldn’t find it here. I have an Excalibur dehydrator and currently about 15 dozen eggs in my fridge. Could i dehydrate the liquid eggs on the Jerky setting, which is 160ish? I am wanting to try this but don’t want to ruin my eggs..thanks for any help.

 
Comment by Windy
2014-02-13 13:52:37

Wondering if any of these methods for using in a protein drink or smoothie

 
Comment by April
2014-03-02 22:39:13

You may be able to order them online at walmart.com and have it shipped to your store so you aren’t paying as much or any in shipping.

 
Comment by Jennifer
2014-03-04 22:16:29

Thank you so much for the information. The reason that I am researching the make yourself powdered eggs is that I am gluten intolerant. The Walmart where I live does carry them but the can has the disclaimer of “processed in a plant that also processes wheat”. While most of you could care less about my problem it is becoming a consideration for many people out there.

 
Comment by commercial roof
2014-04-12 10:43:38

Having read this I believed it was extremely enlightening.
I appreciae you taking the time andd energy to put thjs
article together. I once again find myself spending waay too much time both reading andd leaving comments.
But so what, it was still worth it!

 
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