How to Dehydrate Eggs to Pulverize Them: 14 Steps

Table of contents:

2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

Pulverizing eggs is a great way to store them when going on a camping trip and is a smart way to get some protein; you should always include them in your home "emergency kit". Instead of emptying your bank account to buy commercial ones, try dehydrating them yourself. You can use both raw and cooked eggs thanks to the use of a dryer or a normal oven.

Ingrediants

For 12 servings

12 large eggs
90-180 ml of water

Steps

Part 1 of 3: Prepare the Eggs

Raw Eggs

Step 1. Consider separating the yolks from the whites

You can dehydrate both the whole egg and its components separately. If you think you will be using only the egg whites or only the yolks when you go to rehydrate them, then it is best to separate them.

Step 2. Beat the eggs

You can use a fork or whisk for this, whether you have decided to use whole or split eggs.

Alternatively, you can put them in a food processor or blender and work them at medium speed for about a minute.
If you have separated the yolks from the whites, beat the latter until stiff and the yolks until they become puffy and fluffy.

Cooked Eggs

Step 1. Cook some scrambled eggs

Break the shells and beat the eggs lightly with a whisk or fork. Pour the mixture into a non-stick pan and cook it for several minutes, stirring often until the egg has coagulated but is still soft.

Use a non-stick pan and don't add oil or butter. Fats will shorten storage times and make powdered eggs rancid soon.
For the same reason, do not add milk, cheese or other ingredients before drying the eggs.
Break up the clot with a spatula as it cooks. Small pieces dehydrate earlier and more evenly than large ones.

Step 2. Alternatively, prepare hard-boiled eggs

Leave them in boiling water for 10-12 minutes. Wait for them to cool, peel them and cut both the egg white and the yolk into small pieces. You can also separate the yolks from the eggs.

To cook hard-boiled eggs, place them in a saucepan and cover them with cold water (at least 2.5cm). Place the saucepan on the stove over medium-high heat. When the water boils, turn off the heat and put the lid on the saucepan. Let it sit for 10-15 minutes.
You can understand the doneness of the eggs by rotating them on the table. If it spins quickly, it is perfectly firm; if it rotates slowly it is still soft.
Cool the eggs in cold water as soon as you take them out of the saucepan. This will make it easier to remove the shell.
If you want to dry the egg whites and yolks separately, divide them before cutting them into small pieces.

Part 2 of 3: Dehydrate the Eggs

With the Dryer

Step 1. Prepare the dryer trays

Place plastic dryer discs with raised edges on each tray you plan to use.

This is very important if you are using raw eggs, as the raised edge prevents liquid from flowing to the sides of the trays

Step 2. Pour the eggs on the trays

Each standard tray should fit 6 eggs or 12 egg whites or 12 yolks.

When using raw eggs, simply pour the beaten mixture into each tray in a thin layer.
If you're using cooked eggs, spread them evenly across the tray so they don't overlap.

Step 3. Operate the dryer until the eggs become crunchy

Once the trays have been inserted into the appliance, set it to a high temperature (between 57 ° C and 63 ° C) and let it dehydrate the eggs until they look like dry and coarse pieces.

If the eggs are raw, it will take 8-10 hours.
If the eggs are cooked, it will take 10-12 hours.
If you notice a small layer of grease on top of the dried eggs, you can wipe it off with kitchen paper. Then put the eggs in the dryer for a while longer.

With the Oven

Step 1. Preheat the oven to its lowest temperature

The ideal would be at 45 ° C but many ovens are calibrated for a minimum temperature of 77 ° C.

If the lowest temperature in your oven is 77 ° C, you cannot follow this method.
Remember that the oven technique is more complex and creates more confusion in the kitchen than the dryer method, so it is recommended to use the latter as much as possible.

Step 2. Pour the eggs onto a non-stick baking sheet

The pan should have low edges, spread a thin layer. In each pan there are usually 6-12 whole eggs.

Do not cover the pan with other oils, as the fats will turn the eggs rancid quickly.
Pour the raw eggs in a thin layer.
Sprinkle the cooked egg pieces to form a single, even layer.

Dehydrate Eggs for Powdered Eggs Step 10

Step 3. Bake them in the oven until crisp, stirring often

Place the pan in the hot oven and cook them for a variable time depending on the temperature, however it will take between 6 and 12 hours.

Stir the eggs about every 2 hours to ensure uniform drying.
If some eggs dehydrate too quickly, you can remove them first to prevent them from burning. Leave the others in the oven.

Part 3 of 3: Grind, Store and Rehydrate Egg Powder

Dehydrate Eggs for Powdered Eggs Step 11

Step 1. Grind the dried eggs in a food processor

Put them in a clean blender or mixer. Work them on high speed for about a minute until the consistency is that of a powder.

You can grind them into a fine powder if the bits aren't fine enough. If you don't grind them well, the eggs will turn grainy when you rehydrate them.
You can also use a seed grinder or mortar pestle. It will take more time and effort but the result will be the same.

Dehydrate Eggs for Powdered Eggs Step 12

Step 2. Store the dried eggs in an airtight container

You can use a sanitized jar with an airtight lid.

Try to fill the jar to the maximum without leaving gaps on the rim.
If possible, use a container whose material is not permeable, such as glass. You could also use vacuum bags if you have the right tool to seal them.

Dehydrate Eggs for Powdered Eggs Step 13

Step 3. Store the powdered eggs in a cool, dark place

A pantry or kitchen cupboard is fine, but if you have a suitable food cellar that's even better. You can also rely on the refrigerator.

If the eggs have been well dried and stored properly, they are safe to consume for several months, up to 2 years.
If there are traces of moisture, fat or the eggs are not stored in an airtight container, their shelf life is drastically reduced. In poor conditions, powdered eggs barely last a week at room temperature and 3-4 weeks in the refrigerator.
If you want to keep them for a long time, freeze them. This way you can use them even after 5 years. Make sure you use a freezer safe container.

Dehydrate Eggs for Powdered Eggs Step 14

Step 4. Rehydrate the eggs by mixing them with water

Mix 15-30ml of water with 30ml of powder. Mix the ingredients very carefully and let them rest for 5 minutes or until the eggs thicken and stabilize.

When they are rehydrated, you can use them like normal eggs.
Cook them after rehydration. Raw egg powder should always be cooked, while scrambled egg powder should be cooked to replenish its texture. Hard boiled egg powder does not need to be cooked again.

Warnings

Use only fresh eggs that come from reputable farms. The safety of the egg dehydration process is still debated, as the temperature they are brought to is not sufficient to kill salmonella. The use of fresh eggs from healthy hens minimizes this risk.

Remember that fresh eggs go to the bottom if placed in cold water, once broken the egg white must be thick and the yolk very compact

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