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Dehydrated Eggs

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.
Blend thoroughly.
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 course powder.
I think the blender does a better job of this - because you do not want fine powder - but more the consistency of sugar.

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.

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