For World Egg Day, Some Tips For Preserving Extra Chicken Eggs
(Article originally posted on http://www.backyardpoultrymag.com/world-egg-dayoctober-10-2014-2/)
October 10, 2014
Chicken Coop Chatter©
Eggs are a healthy source of protein around the world, and to celebrate World Egg Day, we have a variety of ways to preserve extra eggs. Look beyond deviled eggs and egg salad sandwiches. Think preservation! Think dehydrating, freezing and pickling!
Freezing is a simple process and you need eggs and ice cube trays. You can either separate your eggs into whites and yolks or freeze the whole egg. My trays were too small for our large eggs, so mine are divided.
Slip the egg into the freezing cube compartment, cover with plastic wrap and freeze until solid. After the eggs are frozen, pop out of the trays, and package in air tight containers. I package mine two to four eggs per container because that is what most recipes need, That way, I only need to pull out one container rather than a container with a dozen frozen eggs and risk the others thawing before I get them back into the freezer. I use air tight plastic bags, but any air tight containers are fine.
Pull out the number of eggs needed for the recipe. Allow to thaw, then use the same way as if the eggs were freshly laid.
NOTE: I have found that frozen eggs are best used in casseroles and baked goods. They do not fry up well.
Dehydrated egg powder can be reconstituted to use in the same way you use fresh eggs.
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 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.
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.
Pickled eggs are a favorite that can be eaten alone. They can also be sliced and added to sandwiches, green salad topping, potato or pasta salad and even deviled. The pickle brine can be sweet, dill, hot ‘n sweet or spicy to your own taste.
Pickling spices or Pickling Brine
Boiled Eggs (peeled)
Boil, bake or steam your eggs by your preferred method. Peel the eggs, placing them in a clean Mason jar, firmly packing them so they do not float. Pour in your preserved pickling brine, or make up your favorite pickling brine.
For a quick version, use reserved pickle brine from store-bought or home canned pickles.
Allow the eggs to sit in the brine in the refrigerator up to a week to absorb the brine.
Add beet juice, turmeric, or smoked paprika to your brine for colorful pickled eggs. Add thinly sliced onions, hot peppers or hot sauce if you enjoy a hotter version of pickled eggs.
NOTE: Fresh laid eggs that are boiled are difficult to peel. For best results, allow the eggs to sit a few days before boiling. I do nothing special when I boil my eggs. I place the eggs in a kettle, cover with water, bring to a boil and boil 10 to 15 minutes. I do not add anything to the water. I pour off the hot water, then run cold water over the eggs so the egg will contract from the shell. You can use ice water, but I only use cold tap water.
NOTE: I pour off the hot water into another container to reserve and allow to cool, then I give my chickens the mineral and calcium rich water as their regular water portion.
For making Beet Pickled eggs refer to my instructions at the following link: http://justfowlingaround.weebly.com/recipes-for-self-reliance/pickled-eggs
For other methods of Egg Preservation refer to the link:
For a mini Food chopper refer to our link below. (Note: I use the food choppers for tons of things, and they are so handy to have when you do not want to pull out the large kitchen blender for a small project)
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