There is some discussion around the internet about the
safety of dehydrating eggs - because of the potential for
salmonella. (1) You are removing all moisture
from the eggs and (2) you are going to cook the eggs when
you rehydrate them. You are not eating them raw or
making mayonnaise with them (it won't work). Also -
if you are using store-bought eggs, they have been
pasteurized. You decide, but here's how to do it . .
. . .
1) Crack 6 eggs and place in blender. I use a
smaller bowl so if I need to fish out shell, it is easy.
|| 2) If your dehydrator does not provide a method for
handling liquids, use small clips at corners of tray liners
to create a 'bowl' of sorts. Place on top of the mesh
on the tray before filling.
|3) Pour the 6 blended eggs into the tray.
4) Set dehydrator for 135o to 145o and
dehydrate for 10-12 hours.
Eggs are finished when brittle.
The sheet of eggs will be a little lumpy and break into
chunks (think peanut brittle) - and feel slightly oily (from
the oils in the eggs).
||5) Remove eggs from dehydrator - let cool - then break
into smaller chunks.
Using a blender or coffee grinder, grind the chunks into
I think the blender does a better job of this - because
you do not want fine powder - but more the consistency of
I store dehydrated eggs in a mason jar that I vacumn seal -
then store in a completely dark cabinet. The oils in
the eggs are picky - and light is NOT your friend.
Shelf life should be at least 1 year, but I have had some
over 2 and they still taste fresh.
To rehydrate, mix 1 Tbsp Egg Powder to 1/4 cup water and
allow to soak for 2-3 minutes. If baking you can just
mix the eggs with the dry ingredients and include the extra
water with the liquids.