Whether you raise your own chickens or catch a good sale at your grocery store, a surplus of eggs works well for dehydrating and long-term storage. When properly dried and stored in airtight, moisture-resistant packaging, the dried eggs can be stored for about 10 years. You can dehydrate raw eggs or dry-cooked scrambled or hard-boiled eggs. The eggs are ground into powdered form and later rehydrated with roughly an equal part water. The dried, powdered eggs can be used for everything from omelets to cakes.
Things You'll Need
- Food dehydrator
- Fruit leather trays
- Food processor or blender
Drying Raw Eggs
Crack the eggs and separate the yolks from the whites, if desired. Gently toss the yolk back and forth between eggshell halves, allowing the white to stream down into a bowl. For best results, choose the freshest eggs possible.
Whip the eggs with an electric mixer or whisk until frothy and well combined. If you separated the egg whites, beat them until stiff peaks form, much like a meringue.
Line a dehydrator's food trays with fruit leather trays to keep the eggs from dripping through the holes. Plastic wrap will work if you don't want to purchase fruit leather trays, but the trays are the best option.
Pour the beaten eggs in the fruit leather trays. Pour in just enough to line the bottom of the trays, using extra trays as needed depending on the number of eggs you wish to dry. If you overfill the trays, the eggs won't dehydrate as quickly or evenly as they would in a thin layer.
Dehydrate the eggs for about 10 hours or until completely dry brittle. Use the dehydrator's lowest heat setting, preferably about 110 degrees Fahrenheit, but not more than 140 F.
Place the dehydrated eggs in a food processor or blender. Pulse the eggs for about 20 seconds or until the eggs are ground to a fine powder without lumps.
Drying Cooked Eggs
Boil the eggs for about 10 minutes to the hard boil stage in which the yolks are cooked through. Crack and peel the shells from the hard boiled eggs.
Chop the hard boiled eggs into small pieces. Alternatively, you can cut them into thin slices so they don't fall through the dehydrator if you don't have fruit leather trays.
Spread the chopped or sliced eggs in a single, even layer on the dehydrator trays. Chopped eggs should be placed on fruit leather trays so the small pieces don't fall through the bottom of the dehydrator trays. For best results and faster drying, spread the pieces out so there's a small space between each piece.
Set the dehydrator to its lowest setting and allow about 10 hours for the eggs to dehydrate. The eggs should be brittle when completely dehydrated. The whites of the eggs sometimes become translucent in the process.
Grind the dehydrated eggs to powdered form in a food processor or blender. The powdered form makes it easier to rehydrate the eggs evenly.
Tips & Warnings
- A conventional oven can be used to dehydrate food if it can be heated to 140 F or below. Some ovens don't allow for these very low temperature settings, which means the eggs are cooked rather than dehydrated. If you use the oven method, line a baking tray with a non-stick sheet, wax paper or plastic wrap.
- Dehydrated raw eggs require roughly equal parts water and egg for rehydration, while dehyrated cooked eggs require only a little more than half the amount of water as the amount of eggs.
- Do not cook eggs with oil or use oil in any part of the dehydration process. Oil doesn't dehydrate and will spoil in storage.
- The low temperature for dehydration doesn't heat the eggs enough to kill any salmonella present in the eggs. You can kill the salmonella by cooking the eggs before dehydrating. If you choose to dehydrate raw eggs, be sure to cook them thoroughly to a minimum temperature of 160 F.
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