Dehydrated egg powder can be reconstituted to use in the same way you use fresh eggs. Dehydrated egg powder can be purchased through long term bulk food suppliers in cans that are vacuum sealed for long term storage and last up to 25 and 30 years when left un-opened. They will have a normal shelf life once opened, but you can make your own to use in baking or making your own mixes that require eggs. Store in air-tight containers, or use a heat sealed bag for longer storage.
I have used dehydrated eggs in tapioca, and some of my diy baking mixes.
Plastic Wrap or Dehydrator sheets
Air Tight Containers
Blender, or Food processor
Break eggs into a bowl. Beat the eggs until light and fluffy. Do NOT add anything to the eggs.
Cover the bowl lightly with plastic wrap. Microwave at high power about one minute, then stir with a fork. Continue to microwave and stir until the egg is thoroughly cooked. Then remove from the microwave and fluff with a fork. With a pastry cutter/blender, chop up the egg as fine as you can. Pour the egg onto prepared dehydrator sheets. Set the dehydrator between 145 and 155 degrees until the egg is completely dry. At about two hours, check the eggs by picking up a bit in your fingers. If dry, it should crumble easily. If not thoroughly dry, it will be spongy. Allow to continue to dry, checking in another hour, until all particles crumble. While individual brands vary, the drying process takes about 3-3 1/2 hours if the dehydrator has a circulating fan.
When dry, allow to thoroughly cool. Pour into a blender or food processor and pulse until the egg is powder-like. Shaking the blender container periodically will help keep the dry egg loose. When completely powdered, store in air tight containers or food saving heat sealed bags.
NOTE: I found that 4 large eggs scrambled will fill one dehydrator tray. It is helpful to make sure the scrambled eggs are broken into very small pieces because they will dry faster. You can scramble the eggs in a cast iron skillet, just do not add oil, seasoning or milk. I do NOT recommend solar drying for eggs.
NOTE: If you want you can separate the eggs and dehydrate the yolks separate from the whites, so you have options in how you want to use the dehydrated eggs.
Use in any recipe calling for egg. 1 Tablespoon Dried/powdered egg = 1 whole fresh egg.
You can reconstitute the egg powder by adding a little water, broth or milk product. If using without reconstituting you will need to adjust liquid in your recipe.
Un-opened the dehydrated egg will keep for up to one year. If opened use immediately or store in the freezer.
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