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
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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. |
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Step 2: Place cooked eggs onto a drying rack in your dehydrator and set the temperature to about 145 degrees Fahrenheit. |
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Step 3: Let dry for around 4 hours until completely brittle throughout. |
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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
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Step 1: Lightly grease a fruit roll sheet (it comes with the dehydrator) with a paper towel. |
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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. |
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Step 3: Let dry for around 16 hours until completely brittle throughout. |
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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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- Posted in Food Storage, Self-Reliance
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!
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!
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!
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.
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.
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!
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!!
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!
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!
Jess,
That’s correct. Drying in an oven is perfectly acceptable for dehydrating.
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.
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.
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.
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.
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!
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!
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
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.
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).
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.
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.
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
Thanks Mrs. C!
Appreciate the comments.
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.
Faith,
Is there something specific you were looking for?
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.
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+).
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
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.
as far as storing an open can for long term storage, break it down to smaller servings an vac bag em.
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.
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?
Hi Anita,
I would follow the manufacturers recommendations first and if you don’t like it, try the other way.
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!!!
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.
very nice work,i agree.
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!
You’re very welcome Aliza. Have fun in Montana (I’m jealous
).
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!
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!
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!
Doug,
Thanks for the great tip! I didn’t think of adding milk. I’ll definitely try that one out.
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
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
Awesome!…..thanks, now I know what to do when the eggs are coming out of my ears!
Well done…great pics….keep it coming!
Thanks Cindy
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.
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.
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
Hi Kristina,
Give it a try, dried eggs taste surprisingly well when rehydrated and cooked.
What a great website.
Thank you all for the information.
Astraea,
Thanks for the nice comments. Much appreciated.
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.
Hi Heather,
Went primal huh? A lot of people are having great results with that lifestyle change. Thanks so much for the comments.
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
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?
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.
) 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
We then tried OvaEasy Egg Crystals from amazon (at about 5 bucks a dozen
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.
Great comments Jim and thanks for sharing with us your experiences.