Dehydrating Eggs

an experiment

Photo by Jasmin Egger on Unsplash

I want some dehydrated eggs for my mid-to-long-term storage. They are very expensive, and I have a dehydrator, so I’m experimenting with dehydrating my own.

I am starting by dehydrating two whole eggs, slightly mixed. I want to see what the texture is like after rehydration. With one of the eggs, I’m going to use the grinder to make a powder, the other one I will just break into small pieces.

Then I will rehydrate each egg with water to see what the texture is like for each.

For this experiment, I am dehydrating at 108.5 degrees. I made little “wells” out of parchment paper, so the egg doesn’t drip through the holes in the dehydrator.

I expect this to take at least twelve hours, based on what other people have stated about how long it took for them.

The experiment worked, at least with the egg that I put in the grinder. I reconstituted the powder with 2 tablespoons of water, mixed it up, and let it sit for about ten minutes.

I then scrambled it as usual with a little salt and butter, and it tasted exactly like normal scrambled eggs, and the texture was normal.

The other egg that I just broke into pieces, didn’t reconstitute, it just turned into a chunky wet mess. So making it into a powder is a necessary step in the process.

But anyway, at least I know I can dehydrate my own eggs for long-term storage, for a fraction of the cost of buying it from a company. This is great news for me.

I’m not sure how I plan to store the egg powder yet, I will figure that out later. I just wanted to do the experiment now to see if it was a viable option, and it is. So that takes one less burden off my shoulders.