My new flock of chickens have started laying so I’ve been thinking about ways to store eggs and thought I’d share it here.
Powdered eggs are easy to make, take up little space and store up to a year. They are also great to pack when going on a camping trip and a reliable source of protein to include among your emergency food supplies at home. You can make these using either a dehydrator or a standard oven.
6-12 tbsp water
Scramble the eggs in a nonstick skillet. Do not cook the eggs with any added oil or butter. Fats will lower the shelf-life and make the powdered eggs go rancid quicker. Similarly, you should not add any milk, cheese, or other ingredients to the eggs before dehydrating them. Break the eggs up into small pieces as they cook.
Once cooked, place them in the dehydrator or on a pan in the oven. Spread them out evenly. Run the dehydrator until the eggs are crispy between 135 and 145 degrees Fahrenheit (57 and 63 degrees Celsius). If using an oven, set the temp at 170 degrees. Dry eggs for 10-12 hours for both methods.
Place the dried eggs in a clean blender or food processor. Mix on a high setting for a minute or two until a fine, consistent powder forms. You must grind the eggs down into a fine powder; crumbs are not small enough. If you do not grind the eggs down thoroughly, they will become grainy when you try to reconstitute them.
Place the powdered eggs in sanitized glass jar with a tight lid. You can usually pack the jar to the very top without leaving any empty headspace. It is ideal to use a container that you can vacuum seal after packing it.
Store in a cool, dry place for up to a year.
Reconstitute the eggs by mixing the powder with water. Mix 1- 2 Tbsp (15 to 30 ml) warm water with 2 Tbsp (30 ml) powdered eggs. Stir the two ingredients together thoroughly, then let it sit for about 5 minutes, or until the eggs thicken and set. Once the eggs have been rehydrated, you should be able to use them like regular eggs.