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Powdered Eggs

Powdered eggs are simply fresh eggs that have been dehydrated and ground into a powder for easy, long-term storage
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Equipment

  • I used a deep, cast iron skillet, a spatula, and three dozen eggs. I also used a dehydrator and a food processor. After that, you’ll need storage containers. I used a mason jar. You may want to consider packing your dried eggs in Mylar bags with an oxygen absorber, but that’s up to you.

Ingredients
  

  • 3 dozen eggs

Instructions
 

  • Prepare your pan. You’ll want to use some kind of non-stick pan for this project because you don’t add any butter or oil to the eggs. However, if you use a cast iron skillet, like I did, make sure it is well-seasoned.
  • Scramble your eggs. I scrambled the eggs just like I usually would but without any milk, butter, or oil in the pan. I cooked them at medium-high heat.
  • Once the eggs are well-cooked, turn the heat down and keep on cooking. You’ll want to use your spatula to continuously scrape, chop, and turn the eggs. Keep your eye on the amount of steam coming out of the eggs – once the steam slows down, you can stop cooking. The drier you get the eggs in your pan, the less time it will take in the dehydrator. Try to chop them up into as small of bits as possible. They won’t look tasty at all – they’ll have a drier, slightly rubbery texture. Cooking the eggs took about one hour.
  • Transfer your eggs to your food processor. I filled up my food processor with the eggs and processed them on high until they were like a dry paste.
  • Scoop the eggs onto your dehydrator trays. This might get messy! Little bits of egg fell through my trays, so if you have fruit leather inserts, you might want to use them. Spread the eggs out as thin and as wide as possible.
  • Turn the dehydrator to 145 degrees. It will probably take 11 to 15 hours to dehydrate the eggs completely.
  • Check on the eggs every couple of hours to make sure they are drying out well. You’ll know the eggs are completely dry when they are brittle and crumbly. If they bend, they need more time.
  • Transfer your eggs into your cleanand dry food processor. You’ll notice the eggs have reduced a bit since you processed them the first time.
  • Pulse your eggs until they turn into a powder.  My eggs were ready when they felt like the consistency of corn meal. The eggs came out dry and gritty.
  • Transfer your eggs to your storage containers. 3 dozen fresh eggs reduced down to 1 quart of eggs powder
  • Store in a cool, dark place away from moisture and bright light. Check often for mold, mildew, or moisture. Once opened, use within one month.
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