Has anyone dried eggs for food use?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by BeccaOH, Jan 14, 2009.

  1. BeccaOH

    BeccaOH Morning Gem Farm

    Oct 3, 2008
    east central Ohio
    I was looking in my Encyclopedia of Country Living and found instructions for drying eggs. I've seen egg powder in recipes like for homemade pancake mix and such, but it isn't a item readily available in stores.

    It says:
    Beat fresh whole eggs thoroughly. Line a baking pan with foil and pour egg in to just 1/8 inch deep. Dry in oven or dehydrator at 120 degrees for 24-36 hours. Turn the egg over and dry another 12-24 hours. Break it in pieces and dry longer if needed. Crush into powder with a mortar and pestle, a food processor, or a rolling pin.

    For baking, substitute 1 1/2 Tablespoons egg powder plus 3 Tablespoons water for each large egg. To do scrambled eggs, combine equal parts egg powder and water.

    It says it will go rancid in 3 to 4 months if not used, but it sounds like a nice stable to have for camping or for emergency food stock. I may give it a try.
     
  2. DuckLady

    DuckLady Administrator Staff Member

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    What a great idea!

    Thanks for posting that!!
     
  3. Rte.66_chicks

    Rte.66_chicks Chillin' With My Peeps

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    Feb 22, 2008
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    I haven't, but just printed your post to add to my recipe book. That sounds really cool for when there are too many eggs. If they were frozen in an airtight bag, they would probably last almost indefinitely.

    Thanks for the info!
     
  4. Ottoman

    Ottoman Chillin' With My Peeps

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    Oct 4, 2008
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    Quote:Thank you for posting this. I also coped this to save, and am going to give it a try. [​IMG]

    I remember as a kid, Mom use to buy powder eggs, and added water to make scrambled eggs when we went camping.
     
  5. wegotchickens

    wegotchickens DownSouth D'Uccles & Silkies

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    Rte.66_chicks :

    I haven't, but just printed your post to add to my recipe book. That sounds really cool for when there are too many eggs. If they were frozen in an airtight bag, they would probably last almost indefinitely.

    Thanks for the info!

    I think you're right about freezing them. And they would take up less space than freezing them raw the way some folks suggested.

    What a great way to save up eggs for when the silly hens are molting. Have to try this during the summer when the girls are over-abundant again!​
     
  6. HennysMom

    HennysMom Keeper of the Tiara

    SORRY, it double posted [​IMG]
     
    Last edited: Jan 15, 2009
  7. HennysMom

    HennysMom Keeper of the Tiara

    I have a question...

    if we're just wanting dried egg WHITES - and not the yolk.... do we just put the egg white on the pan then??

    I'm still trying to figure out how this would work, I've left an egg outside on a hot day (you know - we all tried to "fry an egg" outside at some point in time [​IMG]) and all it did was evaporate up the white, but left the yolk

    [​IMG]

    Wouldnt it be the same thing given the white is mostly water?
     
  8. Laskaland

    Laskaland ThE gRoOvY cHiCkEn

    Aug 2, 2008
    Nebraska
    Quote:Does it say to refrigerate?
    I suppose if you have a lot of excess eggs this is another way to use them, too
    Thanks
    Christina
     
  9. miss_jayne

    miss_jayne Lady_Jayne

    Jun 26, 2008
    Columbiaville, MI
    this is a neat idea! and you could probably put the powder in the freezer and keep it longer.
     
  10. BeccaOH

    BeccaOH Morning Gem Farm

    Oct 3, 2008
    east central Ohio
    It doesn't say how to keep/store it. I know you can buy egg powder in a can with plastic lid (something like what baking powder comes in). I think it should be okay on the shelf up to 4 months.

    The book does say you can do whole eggs or just the whites or just the yolks.

    I've found egg white powder easily in the stores in envelopes.
     

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