How to Dehydrate & Powder Eggs

Powdered eggs retain much of their nutrition.

While dehydrated egg powder might not serve a purpose for many people, it's a practical homemade item for survivalists and people with chickens that provide an abundance of eggs. When mixed with equal parts water, egg powder returns to a usable consistency and can be used for scrambled eggs, quiches, breakfast casseroles or any other meal that uses beaten eggs. When properly stored, powdered eggs can last several months to more than a year.

Things You'll Need

• Whisk
• Bowl
• Food dehydrator
• Food processor
• Glass jar

Instructions

1. Crack the eggs into a bowl and whisk them as you would for scrambled eggs. The eggs must be completely mixed and have an even color and consistency.

2. Pour the eggs into a food dehydrator tray. A tray normally used for fruit leather works well for this. Put the tray inside the food dehydrator.

3. Plug in the food dehydrator and set the heat between 140 and 150 degrees Fahrenheit. Leave the eggs in the dehydrator until they feel completely dried out and brittle. This often takes around a full day to complete, but might require more or less time, depending mostly on the amount of eggs.

4. Transfer the dehydrated eggs to a food processor. Process the eggs at high speed until they are ground to a fine powder.

5. Store the powdered eggs in clean, airtight glass jars.

Tips & Warnings

• Salmonella can survive in eggs up to 160 degrees Fahrenheit. Scramble the eggs over medium-low heat before you dehydrate them if potential salmonella exposure is a concern. Do not cook the eggs in oil or butter.

• Pasteurized eggs are less likely to contain harmful bacteria.

References

• USDA Food Safety and Inspection Service: Salmonella
• Dehydrator Book: How to Dehydrate Eggs
• All Food Dehydrators: How to Dehydrate Eggs