Powdered eggs are whole eggs that have been completely dehydrated. Powdered eggs are favored for their decreased weight and increased shelf life. If stored properly, they will last for up to 10 years after opening. According to the authors of 'Joy of Cooking: 75th Anniversary Edition,'. Jan 19, 2011  1. Add water and whip air into the powdered whole eggs before scrambling or adding to a fritatta. This makes the taste and texture like fresh eggs. (you do not need to do this for recipes where the egg is added to a baked good like cookie).

I hope that all of my recent five star reviews to not dissuade you to the authenticity of my ratings. I was even hesitant if I should rate this book five stars because of the above mentioned issue, but then I figured that rating this lower because of previous high ratings was ridiculous. So another five stars it is. I just hope that you don't think I'm an overly agreeable reader. Because I'm not.

I'm a harsh bitter bookworm for the most part:PAnyways sorry for the ramblings, on with the review. I hope that all of my recent five star reviews to not dissuade you to the authenticity of my ratings. I was even hesitant if I should rate this book five stars because of the above mentioned issue, but then I figured that rating this lower because of previous high ratings was ridiculous. So another five stars it is. I just hope that you don't think I'm an overly agreeable reader. Because I'm not. I'm a harsh bitter bookworm for the most part:PAnyways sorry for the ramblings, on with the review.I loved this book.

Although it is hard to describe what it's about. The story follows a young man's daily life, although there are many stories inside the story. I didn't mind this fact, but some people may find it a little annoying. For example the main character is a writer and he randomly will include long passages of his novel in the book.

However I found his novel quite amusing so I did not mind.I found the narrative to be relatable, humorous and witty. Even though in my opinion the plot was about nothing in particular I had such a fun time reading this and it was so hard to put down.The only criticism is that the main character is supposed to be in his early twenties but I feel like he sounds much older than that.

I would not classify this book as young adult because in my opinion it was very mature in an juvenile way if that makes sense.Overall I thought this was a quick witted, funny read and I would recommend. The title is random as hell though.Note: I received this book for free in exchange for an honest review. It took me a long time to get through Powdered Eggs by Charles Simmons and Im way too lazy to try to recap what happens, so forgive me for copying Netgalleys synopsis before I start commenting on the book.' A young writer-to-be embarks on a comic coming-of-age journey through the crushing mediocrity of work, the vagaries of fate, and the mysteries of sexA confused and conflicted but not altogether angry young man shares his observations, disappointments, rants, and sexual desires in a revealing It took me a long time to get through Powdered Eggs by Charles Simmons and I’m way too lazy to try to recap what happens, so forgive me for copying Netgalley’s synopsis before I start commenting on the book.' A young writer-to-be embarks on a comic coming-of-age journey through the crushing mediocrity of work, the vagaries of fate, and the mysteries of sexA confused and conflicted but not altogether angry young man shares his observations, disappointments, rants, and sexual desires in a revealing series of letters to an unnamed friend. Our hero wants to be a writer, but is stuck doing mind-numbing work for an unscrupulous encyclopedia publisher.

He muddles through two engagements, one to a bright-eyed Catholic virgin, the other to a woman pregnant with another man’s child. And the Great American Novel he is writing—about a man named Austin who is becoming invisible—may be a bit too much for the reading public to handle. But as long as he’s got his friends (like Jose, who is determined to bed and wed his cousin Rita the nun), his health (no thanks to the medical establishment that killed his father), and his libido, everything should turn out okay.' What I didn’t know when I picked up the book or even until now that I finished it, is that this is a re-release and Powdered Eggs was first published in 1964.

Another thing I didn’t get until I read the above synopsis again, was that this is a series of letters intertwined with this story the narrator is writing.It is kind of confusing and would I have cared about this book, maybe I would go back to the beginning to see if it was my mistake for not figuring this out or recognising it but the truth is, I really did not enjoy this story. Not one bit.First of all, every chapter, or in this case letter, is one big blob of words, there are no paragraphs and it is really annoying to read. Even more so because the author doesn’t use quotation marks to indicate when someone talks or who is talking.

I guess it is meant to look witty but to me it is just pretentious and confusing.The fact that every chapter is supposed to be a letter explains why the chapters all seem so disconnected from each other and part of me can even understand that but in the way this ebook was constructed, it just doesn’t work for me.The story in itself, well, it is abundantly clear this was written by a man. The last chapter features what is supposed to be a witty self-critical last letter about how the narrator offended all sorts of different groups of people but in one thing he is wrong. The most punished social group by this book are women, not Italians, Germans, Jews or Catholics but women. The way he talks about them?!

There is a scene where the narrator starts talking to his chamber maids vagina (a woman he had just met, might I add) as if it is a separate entity and it doesn’t matter what the woman attached thinks as long as he still go the vajaja to play with. And then he takes the maid then and there because who cares what she thinks, clearly she must want this weird American tourist who’s room she just cleaned. I’ve seldom read fanfiction that was as bad as this when it comes to sudden sexual encounters and I’ve read a lot of mediocre fanfiction. Consent, what is consent, am I right?! It’s like the author even wants a pat on the back for this.Clearly I am not the intended audience for this novel and a quick look on Amazon shows me that it mostly got raving reviews which makes me feel dumb and like I missed some vital point the author was trying to make but no. This is meant to be shocking, okay, but there is nothing clever about comparing Rome to a vagina or having your friend lust after his nun-cousin.

So I didn't hate this book, but I didn't love it either. It's just middle of the road for me. I assume my fairly neutral feelings come from the fact that this book is a bit dated. I wasn't alive in the 60s. That's not to say that I cannot read books from/about eras not known to me personally - just this one didn't make me feel connected to it.The story is told via one sided letters (the pen pal sometimes responds and sometimes does not, but we never see those letters). A young man, fresh from So I didn't hate this book, but I didn't love it either. It's just middle of the road for me.

I assume my fairly neutral feelings come from the fact that this book is a bit dated. I wasn't alive in the 60s. That's not to say that I cannot read books from/about eras not known to me personally - just this one didn't make me feel connected to it.The story is told via one sided letters (the pen pal sometimes responds and sometimes does not, but we never see those letters). A young man, fresh from college, is attempting to figure out his place in the world. To truly be a writer or to just settle for a job. To pick this girl or that one. To keep this friend or not to.Probably the best part of the book comes at the very end, where the letters are summed up as the writer of them decides that perhaps they can be a part of his novel.

Even though it was the best part of the book, I still found it to be a little forced. It basically was a few passages explaining that such letters in novel form would be criticized as boring (it was).I think this book is just for a different generation. Things that were not taboo subjects then are now and ones that were shocking then are not now. To have a story like that work for everyone we need to really connect to the characters, I didn't.I do think that this is a 5 star book for someone, just not me. Disclaimer: I received this book at no cost in order to review it. I offered no guarantee of a positive review, though I only request books I think I'll like because why read a book you think you’ll hate?

This post is sponsored by, the only preparedness program that shows you step-by-step how to rapidly prepare for the coming hard times — no matter what your income or where you live.The incredible edible powdered egg.Despite the at-times negative media attention (we all know how reliable the main-stream media is nowadays) eggs are a very nutritious source of food that is one of the cornerstones in baking. Excellent post. I have been wondering why the down time lately, but it IS summer.

I’ve thought about dehydrating eggs, but never knew how. It may be worth mentioning that egg whites alone last longer than those with yolk (fat), and that when you buy a #10 can, that it has about 50 eggs’ worth of powder there-in, so it makes sense to be ready to eat the eggs rather quickly.Also, about the salmonella, I think I read that there is a chance for 1 in 100,000 eggs to have salmonella, so you’d have the eat 2 a day for about 130 years (something like that) to be exposed to one, if that ratio held true. Of course putting animal product in a warm and somewhat humid (as the liquid dehydrates out) area, may up you chances of food borne illness, I guess it’s an individual call.

But thanks again, awesome post! Thanks for the comments DaveyBoy. I took your suggestion and I’ve added an update indicating how many eggs can be stored in a #10 can in powdered form.According to the manufacturer of dried-eggs (like ), an open can actually can be kept for around a years time, so once opened there should be enough time to get through them considering they store about 7 dozen eggs on average (our family eats much more than that per year and we’re not a big family).As for the salmonella thing, you’re right, the chances alone (eating raw powder) would be pretty slim given the percentage of eggs that were to have salmonella in the first place.

Once cooked though, if there even were to be salmonella in the powder, it would die off since the bacteria is sensitive to high heat. Just be sure not to eat any raw powder and you should be fine.I apologize for not updating the blog as often as of late.

Things here on the home front have been a bit difficult (we’ve been dealing with some family emergencies that have been taking up a lot of time) but I should be back to a regular posting schedule again soon.Thanks again for the great comment and suggestions! I really appreciate you putting this out. This is great.

Yes, I realize it’s a lot of work but, getting the word out that it’s not that difficult. The scenario of putting eggs in storage from your chickens so when they molt and stop or decline in egg production was a very practical example.One item I’d like to see you put forward is corn powder. We came in contact with this in Northern Mexico when working with Tarahumara Indians.they grind corn finer than corn meal then you just pour it in water and drink it.This is the food they take when walking on trips or even in the legendary 100 mile races. They called it Kobishi but its commonly called Piole in Spanish.I stumbled onto an exerpt from Camping and Woodcraft 1917 that gives a wonderful detailed account of how from the beginning of colonization Europeans found this same food stuff a staple of a great number of Indigenous peoples of the Americas.Definitly worth an article here and a super addition to a bug out bag.It may seem odd but, local childeren and missionary kids alike grew to love this stuff for breakfast or a snack.

Survival and Preparedness is all about being able to change perspectives and chance seeing out side our present box of thinking.I found that article onThanks again for a great site and great and inspiring ideas and articles. Hello,Love your site! I always wanted to learn how to dehydrate eggs as I raise chickens and have far too many eggs, always. I found very little info on powdered eggs, except that they use glycerin in them commercially. I’ll definitely use your method, and appreciate the info and your hard work.Thought I’d share my family’s recipe for dried sweet corn. We use the oven.

It’s delicious!Cook corn for 10 minutes as you would for roasting ears. Ciut it from the cob. To each gallon of cut corn add 3/4 cup of sweet cream (optional), 1/2 cup sugar (optional) and salt to taste. Pour it into flat pans and place in the oven at 200 to dry.

Stir the corn often so it will dry more evenly.When using the oven for drying, leave the oven door open.Storage:It can be stored in canning jars. I prefer to vacuum seal the jars, but you don’t have to. The non-electric way I use, is to use a brake bleeder vacuum pump (for bleeding brakes by yourself) and the Food Saver jar sealer for reg or large mouth jars (comes in 2 sizes). Put the adapter that’s on bleeder hose, into the hole of the jar sealer. Hand pump until gauge stops moving up (a few seconds) and it’s done!I use this method for my goat’s milk, seeds I grow, nuts and more. It works great for storing corn meal and flour.

I pack gallon canning jars, seal, freeze for several days, then put meal or flour in larger containers, pack in food grade buckets, and seal. Never get bugs as they cannot survive without O2 and freezing kills. Hi,Sorry, I forgot to leave linksI got my brake bleeder from Northern Tools years ago at $19.00, but now it’s $65.00.

I found one at Harbor Freight for $25.00.Wide mouth jar sealer is $9.99 and the reg. Is $8.99You put the flat canning lid on the jar, slide the jar sealer over it, insert nozzle into jar sealer hole, pump until it seals. Then when you remove the jar sealer, your jar is sealed and you can test it by pushing the center of the lid. You can hear the lid pop when it seals, too.No need for holes, special tape or anything!Have fun!Peace & Blessings!

Hi,It’s super easyI got my brake bleeder from Northern Tools years ago at $19.00, but now it’s $65.00. I found one at Harbor Freight for $25.00.Wide mouth jar sealer is $9.99 and the reg.

Is $8.99You put the flat canning lid on the jar, slide the jar sealer over it, insert nozzle into jar sealer hole, pump until it seals. Then when you remove the jar sealer, your jar is sealed and you can test it by pushing the center of the lid.

You can hear the lid pop when it seals, too.No need for holes, special tape or anything!Have fun!Peace & Blessings! Hi,Just wanted to give you my thanks for posting the directions on how to dehydrate eggs. We have chickens, and waaaaay too many eggs. Normally we give them away to friends and neighbors, and will probably continue to in the future, but we do believe in preparedness, and I plan to do the wet dry method in my dehydrator.

Survivor royale free pc download. A wealth of weapons, attachments and vehicles to be scavenged.

Bought a used excalibur dehydrator on ebay at a great price! I began dehydrating our heirloom home grown crops, and fruits last year, and storing them in vacuum seal bags. We keep them in the freezer, seems to keep them pretty fresh.

This is a great web site, I’m glad I found it. Thanks again!God’s Blessings, Grace, and Peace To You,Mrs. I used my Nesco Garden or Harvest Master ? on the wet-dry method, and it only took 4 hours at that heat, with three levels running at the same time, which after that amount of time, I’d think, would actually cook the egg.Here’s what you do that’s really easy if you don’t want to worry about using raw eggsit’s used to prevent “Montezuma’s revenge” should you head for Mexicoget yourself some grapeFRUIT seed extract GSE, and use one drop of that per egg.

I use it probably 4-5 times a week in my smoothies for breakfast, and have never gotten ill from eating raw eggs.I don’t have any ideas yet on what to do about the shattering of the brittle, dry egg, as it was rather hard to manage, messy, scattered a lot. Any ideas on that score, on how to contain it while getting it off the dryer sheet, and not spreading it beyond the sheet.Also, can you just store it in a kitchen cupboard? Or in the fridge? Or freezer?You can also use the GSE extract in raw milk rather than pasteurizing it, or in liquid soap to make it anti-bacterial instead of what’s used by soap manufacturers like SofSoap. Hello and thanks for the great info!For years whenever Ive traveled on trips I would bring my own cooked scramnled eggs vacuum sealed sealed in a cooler.

That would work up to a week with refrigeration or ice.Recently Ive wondered if I could somehow transport my own food ready to eat without refirgeration. From what Ive read the wet dry method requires cooking the eggs at a time when that might not be possible (in the field). I would like to be able to eat the eggs after being hydrated (with hot water preferably). I can cook prior to taking a trip.I am a little suprised to see the wet dry method being so much better compared to cooked dry method because I need a way to eat the eggs after adding water.Am I correct that the cooked dried method allows safe eating after rehydrating?Thanks again!!! Just wanted to let you know where I have bought powdered eggs.It is true that some Walmarts have an area dedicated to food storage.

I asked them and they said it is a trial program that they are rolling out in some areas. That is why some people have it in their Walmart and some do not. In our Walmart we have alot of items from 55 gallon water barrels to the powdered eggs, dried fruits and vegtables, butter and margarine powder, cheese powder ect. All in #10 cans.

Prices are not bad. The powdered eggs are $18.95.One of the best new sources is Costco! They have just started carrying some food storage items. This is where I get my powdered eggs at a great price of $14.00!I also get my Red Star dry yeast -2 lbs for $4.00.(I keep this stored in my freezer so it will last longer) I also get some of my bulk seasoning. For example 20 oz of chili powder 16 oz of cinnamon, 13 oz whole pepper and red pepper, 40 oz seasoned salt,24 oz of taco seasoning and 16 oz Italian seasoning. All of these seasonings were reasonable priced for the amount running $2.99-$5.99.For the bulk items such as wheat, rice, oats, beans, sugar, milk, carrots, apples- the LDS storehouse cannot be beat in price.

You did a great article on this.If you cannot find all of this at your Costco or Walmart you might try their online sites. Hopefully everyone will use these sources so they will expand their programs! Hello T.I.I wanted to address the issue of salmonella and other food-borne illnesses as well, real quick. There seems to be some misinformation in the comments and I’d hate for someone to get sick!The chances of contracting salmonella from an egg is about 1 in 20,000 (not 1 in 100,000) and the idea of eating 2/day for 100+ years, well unfortunately “chance” doesn’t work quite like that mathematically. Every time you crack an egg you have an average of a 1 in 20,000 chance of having a contaminated egg. But thats only a 0.005% chance!Lots of people seem to think the inside of the egg is sterile and the salmonella is on the outside of the egg, but that isn’t true.

The salmonella would be in the egg white (or possibly in the yolk of a very old egg). Washing the exterior of the egg is always a good idea prior to cooking, but also contrary to popular belief, the exterior of store bought eggs are pretty clean already.

They are washed and sanitized before they leave the plant. Also any antibiotics fed to chickens do not cause salmonella, and organic eggs do not have better chancesAll that being said I grow my own chickens and eggs because I don’t like to pay for anything I can do/make/grow myself 😉The problem with the poster suggesting drying the eggs at 145 degrees “cooks” them. Yes, it does (by definition) cook the egg. It is also a nice slow and low way of doing it, which prevents the destruction (denaturing) of healthful proteins in the egg!

BUT in order to kill Salmonella the egg has to be heated to a temperature of 165 degrees (well that is the temperature recommended by the feds anyway) So the dehydrating itself will not kill most bacteria present.So what I am wondering is this: how would it taste if the eggs are dehydrated using the “wet-dry” method, then ground up into a powder, then spread in a thin layer on a dry baking sheet and dry baked in an oven at 165 degrees for a few minutes? This should effectively kill any salmonella present. I just wonder how the reconstituted product would take.I’m going to give it a try today. Hello!I am a dedicated prepper, storing everything.

I loved your common sense approach to salmonella – I did them raw – when they were done (9 trays – 6 doz eggs – 170degrees – 24hours) they looked kinda crispy and were nearly swimming in oil. Like a tsp per tray. I tried to wipe it off with a paper towel but they are still very oily.I don’t know how to powder oily things and was horrified to see that my eggs weren’t dry. In your opinion, is there any point in saving the dehydrated oily eggs?

I poured the large chunks in a pail and don’t know what to do with them – 6doz eggs is a lot to lose. Did I do them too hot? What are your thoughts?Meagan. My wife and I had tried the cooked method before and blah on the taste. We wouldn’t willingly eat it again that way.We then tried OvaEasy Egg Crystals from amazon (at about 5 bucks a dozen 🙁 ) and thought they tasted very good when you follow the directions. Last night I decided to give the wet dry method a try. I think I used 8 eggs or so (some bantams in there) and let it go from 1 pm to 6 am today (dang cats!

I wanted to sleep later.) I think they were actually done after about 6 hours using our new Nesco dehdratorBut the oil I used to grease it threw me off. But hey, the drier the better. Taste testing this morning went pretty well. The eggs had a slight taste to it that I couldn’t quite place. Best way to describe is a dry taste.

Not a bad taste, but it wasn’t quite regular eggs. Some seasoning would help this. Best of all, none of the gritty taste of the cook dried version.After some thinking, I bet the reason the cooked dry method tastes gritty is because when you first cook the eggs before drying, the cells are rupturing from the heat so when you re-hydrate, the cells are gone and not able to absorb water. Thus you are making a slurry instead of a blend.We made 3 eggs with water, and 3 eggs with milk as someone suggested above.

The water was superior for our tastes. Just a not on our part. If you have chickens (get some pullets next spring if you can!!), oiling eggs is the best method of long term storage, especially if combined with refrigeration. Start with unsoiled fresh eggs (those harvested “clean”, with no mud or feces on the shell) – wash with WARM to HOT soapy water and a stiff nylon brush and towel dry. (Warm water is important as cold water will contract the egg interior and pull bacteria into the shell pores.) Allow to air dry further to remove water from pores. Once dry, generously moisten a paper towel with mineral oil, and rub over egg, completely covering shell in oil.

Mineral oil does not go rancid like vegetable oil. The oil covers the pores, locking in moisture and locking out bacteria. Wipe off all excess oil. Put in egg cartons and refrigerate. Extends egg shelf life to 9-12 months (2-3 months without refrigeration). Note: should not be done with soiled eggs (mud or feces); these should be cleaned as described above and used immediately to kill salmonella. This will get you through the lean times of winter (reduced daylight hours reduces egg production) and molt (when laying stops).Personally I would not attempt dehydration at home; buy dehydrated eggs from Honeyville.

Keep that in storage for when you run out of the (much better tasting) oiled eggs.See for a discussion on small livestock and alternative micro-livestock for homesteaders & preppers. If you’re using the popular brand of GSE, you should be aware that you’re probably ingesting triclosan, benzethonium chloride, and methyl paraben–chemical preservatives and anti-bacterial agents which are known to be carcinogenic. They aren’t going to tell you this on the bottle, of course. A study was done, however, and they found the reason why it works is because of those substances. I won’t even put those things on my skin; eating them is out of the question.I do wonder if a drop or so of colloidal silver would do the trick, thoughAt any rate, if the person is healthy, and the eggs are from truly free-ranged and healthy chickens, then it shouldn’t be an issue to eat raw eggs. In the context of this article, however, the eggs are being cooked so it’s really not an issue.Here’s a link to the paper about GSE. My last comment about GSE was in reply to Julia’s post, btw.

Thank you for the excellent write up. I look forward to giving this a try myself.A tip for those with any dehydrator (or as in your and my case, an American Harvest “snackmaster” style):For drying anything liquid-y, small, sticky, crumbly, line your dryer trays with parchment paper. I rarely bother with the fruit leather insert except sometimes to line it with parchment. Yes, you will need to cut the parchment to size (you don’t want to cover up the gap on the outer edge of the trays) and also cut a hole in the middle (use a utility or X-acto knife). It’s a bit of a pain, but with some practice it takes just a minute or two. Your food will not stick to the paper or at least peel off VERY easily.

Your hard-to-clean dryer trays will stay clean. The parchment is even reusable unless you’re drying something very messy like a sauce. For liquids, this works best with thick things (I haven’t tried the eggs yet, but they’re next) such as marinara sauce.

If it is too runny, definitely put the parchment on the fruit roll up insert and you will probably have to clean the insert when finished. Besides the clean factor, parchment (silicone coated paper) is much safer to have in contact with your food for such long periods at heat than the plastic of the dryer trays. Seems to me things take a bit longer to dry using the parchment, but not enough to make a big difference. I’ve been using this method for years and just love it. It would be great if Nesco would come out with unbleached pre-cut parchment sheets.

I’d buy them!The only time I don’t use the parchment is when making jerky. It’s SO messy that the time/effort involved in cutting out fresh parchment for a one-time use isn’t worth it to me. You’re going to have a MUCH higher chance of salmonella if you purchase store bought eggs from chickens that are raised in confined caged factory farms. They have approx. 6 INCHES of moving space, & the conditions are disgusting. Google it, & you’ll see what I’m talking about.

Most store bought eggs are like this, as are turkeys, cows, etc Very little room, & flat out toxic conditions (hence all the antibiotics they’re given) At the very least, if you don’t have your own (or a source for) free roaming chickens, look for organic free range eggs at the store. A little more expensive, but MUCH more nutritious & safe.Also, you’re right on the mineral oil. You can preserve eggs for months & months with this method. Again, you’re much safer to use organic free range eggs. This is how they’ve been preserved throughout history. Bacteria can’t get inside the shell, if it’s smothered in water proof oil.

I’ve done it before, & it works great. They just need to be stored somewhere cool A basement, cellar, fridge, etc.

Preparedness Pro’s website has a lot of good info on this. Just do a search on her website. The difference in performance and taste of the two methods is stated below. When you cook an egg, or protein you change the structure of the protein.

Because you do not cook the wet-dry eggs, you haven’t changed the structure too much. That’s why you can use them in cooking for use as an almost raw egg for baked goods.

However, one comment was wrong. Even though the structure of the protein is changed when you cook it, then drywhen you swallow it as food, by either method, your body breaks down all the amino acids you need for nutrition. Protein is the most common nutrient lacking in 3rd world countries. Those areas where there is a lot of starvation.

Protein will be difficult to obtain should the worst happen. You might want to double up on protein storage.

Home vacuum bagging is dangerous for eggs! Don’t have space to explain. See article below.Within proteins, the long chain molecules may be twisted to form spirals, folded into sheets, or wound around to form other complex shapes. The chains are held in these forms by intermolecular bonding between the side chains of the constituent amino acids.

When proteins are heated, during cooking, these intermolecular bonds are broken allowing the proteins to change shape (denature).These changes alter the texture of foods. Sorry via Google Translate):Two main questions and several other questions that matter1) Is it possible to eat the powder as it without mixing it nothing?2) How many teaspoons equal one egg?Other questions1) Is it possible to get a powder day or drinking water that might otherwise?2) Is it possible to get a day of powder and other foods produced? Such as:A) MeatB) fishC) FruitD) Vegetables3) Where can I get if it is possible at all?Because I live in Israel and can not find here even powdered eggs):Thanks, Hank. Interesting article but your comment about cooked eggs losing their “leavening” qualities is ludicrous. The explanation of the difference between cooked and uncooked eggs is nothing more than that cooked eggs are not uncooked eggs! To expect cooked eggs, dried, powdered and then reconstituted and recookedto be the same as cooked, reconstituted raw eggs is silly.

Do you tell people to dry ground beef by cooking burgers, dehydrating them and then grinding them? Or, would you suggest that if you dehydrated a cake, ground it to a powder and tried to reconstitute it and rebake itthat it would come out the same as a box of cake mix? Cooking changes things physically and chemically. You don’t uncook something by drying it and powdering it. I like to make cake mixes that make individual cakes for my children. I mix 3 parts flour, 3 parts sugar, 2 parts cocoa powder, 1 part powdered milk, and 1 part powdered egg.

I then mix in 2 to 3 parts of olive oil, which turns the powder into a heavy paste. I divide this paste up into 3/4 cup portions and seal these portions into individual ziplock bags with 3 TBS of chocolate chips. These bags get stored on the shelf for later use. TRY IT YOUR SELF!For rewards, I let the child dump the contents of the ziplock bag into a mug, thoroughly stir in 8 TBS of water, and pop it in the microwave oven for three minutes. The cake is nice and fresh and hot — better than a twinkie or ding-dong! It works great and the kids love it! When the kids get involved there is little mess beyond slipped drops of water, and a spoon and mug to wash.Although no one EVER got sick this way, I discontinued adding the oil in advance because a neighbor suggested that the olive oil might allow the milk and egg bacteria to start growing inside the ziplock bags.

Now I only store the pre-mixed powder, and have the kids add 3 TBS of oil along with the water. Unfortunately, this does not work very well!

The problem is the oil — the kids always make a mess measuring it out and it loses all its fun. I’d like to go back to my old way, but I’m afraid of bacteria. My question is: do plant oils frustrate the benefits of dehydration? I found this site too a couple weeks ago. I just dehydrated 3 trays and they were oily also.

I ground them up and put them in jars. I have tried cooking them twice, once with room temp water and once with hot water. Both times were bad.I’m going to try again. I think my dehydrator got too hot and somewhat cooked them and they are grainy and did not fluff up.Anyone else have the same outcome? And they stink too.They didn’t smell at first, but the longer I had them in the dehydrator the more they smelled.🙂. Hi Leigh B, mine dried brittle and did not stink, but are very oily. We don’t use or eat store bought oil’s, we only use coconut oil, for everything, but I was wondering if the eggs themselves have a small amount of oil in from the chickens, ours are free range, not really sure on that one.

I had a mild case of food poisoning from last years Christmas party, took activated charcoal and lemon juice for two days, was sick for four days, so at this point I’m not going to try grinding up these eggs, cooking them and eating them until I learn more about this process, I don’t want to feel that sick ever again in my life. Let me (us) know if you figure something out and it works, Tony. I’m going to try drying some again. I threw the others out. As they were in the drying they did not smell at first, but I noticed that the longer they dried/cooked they started to smell. I am thinking they over dried.I am going to do one try and see if I can cook them and see if they will fluff up and taste good just like the ones in this article.I mean, think about it, restaurants use dried eggs, so it can be done we just need to practice to find the exact right time/temp for our individual dryers!I’ll let you know what happens. Since my first post, the eggs I dried stayed oily so I tossed them to.

One of the reasons I searched for something like this is our chickens will be molting in a couple of months and I wanted to put some eggs away to eat when they slow down. So now I’ve been searching for the other way to save them, do I oil them or not oil them ( whole eggs ) to store for a couple of months to eat later and boy am I confused, so many conflicting articles.

Does anyone know for sure if they need oiled or not to store in my dark, cool basement for a couple of months? I also will try re drying some another time after checking back to see how it went here from some others, thanks everyone.

This was a great post. Has anybody experimented with putting the results in vacuum sealed bags? This should greatly increase storage life until ready to use.

A comment on salmonella: The wet-dry method utilizes a 145 deg F dehydrator for 16 hours. It only takes 5 min at 140 deg F to pasteurize an egg. I don’t think I’d worry about Salmonella. I’ve actually done this egg pasteurization at home (for making Tiramusu with raw eggs).

See the following link. You can also by Davidson’s pasteurized eggs at Publix. Hello,Thanks for this very useful article. I am using the wet method also. I started with just the fruit rollup tray that came with my dehydrator and had a little oil left after they were brittle, not much, but once blended in the blender it didn’t seem to matter.just did 2 dozen yesterday, this time made trays of alum foil. I did find that if I run them in the blender first the oil seemed less. Possibly the protein in the yolk?

My eggs are from my girls.The only issue that I had with the foil was the dehydrator is not perfectly level, so a bit of egg pooled on one side and stuck a little to the foil. But I dont’ mind that little bit of waste if I can do 2 dozen at a time. It had to run for approx 16 hrs, on high.am very pleased with the results!

Thank you for posting this info. I had an opportunity to make 30 shell eggs into powdered eggs following your directions when we were prepping for a 9 day hike and could not obtain commercial powdered eggs by the time we left.

Couple things I learned in the process: the wet dry method produces a tastier product, however, a fruit roll/liquid accessory tray — for whichever brand dehydrator one has — is essential to successful dehydration of beaten shell eggs. If you don’t have that accessory, use the cook dry method, and keep the pieces of cooked scrambled eggs large enough so they do not fall through the dehydrator screens.I did not oil the tray at all, and found the crispy-dried eggs came off the liquid dehydrating tray surface easily, and powdered easily in my blender. If I didn’t have a dehydrator, I would probably set the oven for 200F, lightly grease a baking sheet with a 1/4-1/2 inch lip around the edges and let the wet beaten shell eggs dry out until crispy. Theory only, I haven’t tested the oven method.For field use, I learned instructions written on the outside of the ziplock bag will rub off, leaving whoever is preparing the powdered eggs to scratch their head in perplexity. In the future, I will write reconstitution instructions on a clean piece of paper and store it inside the ziplock bag. Hopefully, the camp cook won’t lose the instructions. I have been dehydrating eggs for a few months now.

I blend them thoroughly and pour onto my lightly oiled roll up trays. Occasionally I end up with a few areas where the mix blackens. I think it may be due to the whites separating a little. I have been tossing out the black. My question is; is the black edible and just a result of the whites overheating or should I continue tossing those areas? Another reason may be a trace of blood in the egg (which I have not seen at all in any of the eggs). I am very curious about the cause of this.

Has anyone else had this happen to them? LEVENTIS FARM NIGERIA LIMITED IS GIVING DISCOUNT TO ALL OUR FARMER THAT PURCHASE ANY ITEMS FROM US. WE DEAL ON THE FOLLOWING ANIMAL FEEDS, CROPS, FERTILIZER CATFISH.WE HAVE TOP FEEDS, HYBRID FEEDS,VITAL FEEDS,ANIMAL CARE FEEDS!!