While you may not use it often, being able to make your own powdered eggs is a handy skill to know. For instance, if you’ve got a chicken coop and want to be able to store your extra eggs long term, powdering the eggs would be an excellent option. Making powdered eggs is also a great idea for backpackers, hikers, and campers, as powdered eggs are very lightweight and don’t need to be refrigerated. While it’s true that you can buy powdered eggs pretty readily, it’s always nice to know how to do it yourself!
So there are two ways to make powdered eggs, and each way has its pros and cons. The first method uses eggs that have already been cooked, and the second uses raw eggs. The first method is good because it’s relatively quick to do, plus you don’t have to worry about any bacteria hanging around in your eggs. The second method takes quite a bit longer, but the end product more closely resembles the texture of an egg when reconstituted. So I’ll show you how to do both methods, so you can decide which works best for you. :-)
Both methods involve the use of a food dehydrator, which is a handy machine to have for a ton of reasons. I found mine at Costco for around $40, but I’m sure there are some cheaper options out there too.
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We’ll start with the cooked method. First, scramble half a dozen eggs in a bowl (I used a hand mixer to make sure mine were well mixed). Next, cook your eggs in a non-stick pan. When the eggs are done, arrange them on your dehydrator trays. Make sure to break up any large chunks into smaller pieces, as this will help with the drying time. Then, turn your dehydrator to about 150 degrees F (which is about the medium setting on my dehydrator), and let it run for about 4 hours or so.
When your eggs are thoroughly dry, put them in a blender or food processor and grind them into a powder. And boom, you have powdered eggs! Pretty neat, huh?
The second method is similar to the first, except you don’t cook your eggs. Mix half a dozen eggs together, then pour them slowly onto the jelly roll sheet (this should come with your dehydrator). My jelly roll sheet was a little warped, so this part was a little complicated, but I got the eggs on eventually!
Then, turn your dehydrator on to 150 degress F or the medium setting, and let it go for about 12 hours. You may need more or less time depending on where you live. Utah is a very dry place so mine were dry in about 10 hours. Then, use your blender or food processor to grind the dry eggs into a powder.
Note: Because this method uses raw eggs, it is important to use high-quality eggs from a source you trust (like a local farm or your own backyard).
To reconstitute powdered eggs, mix together one heaping tablespoon of egg powder and 2 tablespoons of water. Let the mixture sit for about 5 minutes, then use as you would a normal egg. As for storage, your powdered eggs should keep for about a year if kept in an airtight container.
While making your own powdered eggs is time-consuming, it is actually a fairly simple process! And now you know how to do it, which is another great step towards self-sufficiency.