We really enjoy preserving foods and I will be sharing stuff we do around here with you – today I’m sharing how to dehydrate and preserve fresh eggs. This one is new to me and I have been dying to give it a whirl. My friend, Linda Morris, had a bunch of extra eggs on hand…so I grabbed them up so I could add eggs to the list of foods we preserve for long term storage. 

Dehydrating Eggs – this is such a great way to preserve farm fresh eggs!!! It’s pretty simple, I used our dehydrator and a blender. This is 18 eggs(pictured above) – If you vacuum seal the dehydrated eggs they can last 5 to 10 years. It’s a great way to stock up on and preserve a nutrient rich food source to use for breakfast, baked goods and the like. Once reconstituted you can use them as you would use any fresh egg. 

1) Wash and break eggs into a blender and blend until smooth and well mixed

2) Pour thin layer onto dehydrator pans. Dehydrate at 145 degrees for about 16 hours until dry and brittle.

3) Put egg brittle into blender or processor blend to powder. 

4) Put into a mason jar and vacuum seal. 

To reconstitute eggs for scrambled eggs, baking, etc – 

1 Large egg – 3 Tablespoons water to 2.5 Tablespoons whole egg powder.

1 Medium egg – 2 Tablespoons water to 1 Tablespoon whole egg powder. 

There you go – I hope you have as much fun trying this out as I have 😄.