Dehydrating Raw Eggs

The chickens are working hard and you have way more eggs than you can use. What do you do with the extras so you can use them when egg season is over?

Lets dehydrate them.

THE FRIVOLOUS LAWSUIT DISCLAIMER

Dehydrating raw eggs is not a USDA approved method for storing long term. It is not approved by any government agency as a safe way to store food.

This is the way I dehydrate raw eggs. I am not telling you to do this, nor am I telling you this is a “safe” method. I am telling you that this is the way I dehydrate and store eggs and have done so for years. If you choose to dehydrate eggs, you do so at your own risk.

Break 12 eggs into a blender and pulse until they are frothy. Pour the frothy egg mixture onto sanitized fruit roll-up trays, being careful to maintain at least ¼ inch depth. Place the eggs in your dehydrator, and dry at 135 F for 6 to 10 hours. Check your trays at the 3 hour mark and every hour or so after that. (You may wish to lower the dehydrator temperature slightly if your eggs seem to be drying too quickly.)

When the egg mixture is dry, it will crack and you will be able to remove it from the trays very easily. Break the egg mixture into small fragments and store in glass canning jars that have been vacuum sealed.

Re-hydrating Eggs

In a small bowl or cup place 2 Tablespoons of powdered eggs and 2 Tablespoons of boiling hot water.

Whisk together well and let rest for 10 minutes.

Re-hydrated eggs are good for baking or cooking.