Step by Step Guide for Dehydrating Eggs for Long Term Food Storage

We have 8 hens. We get 6-8 eggs every day. There are only 4, soon to be 3, of us in the house.
That ends up being a lot of eggs every week.
After doing some research on what to do with this overflow of eggs that we had I decided on dehydrating.
I could freeze them or use mineral oil and store them. I may try those for another post.

Now, there are two ways, I found, to dehydrate eggs.
You could do them raw on the tray or scramble them first. I chose to scramble first because the idea of raw egg just sitting in the tray made me queasy.

The day I decided to process the eggs I had 8 18ct packs of eggs. I processed 5. Surprisingly I wasn’t sick of eggs when I was done.

I cracked the eggs open into a large bowl. I started out with 18 at a time and quickly learned that would take all day to process.

I then whisked them together. No added seasonings or milk.

I then scrambled them up in small batches

Loaded them up in the Excalibur. I think I ended up with 7 full trays.

This was after a few hours. I ultimately left them overnight. I wanted to make sure they were good a dry. You don't want to mess around with eggs. — This was after a few hours. I ultimately left them overnight. I wanted to make sure they were good a dry. You don’t want to mess around with eggs.

I then ran the eggs through the food processor. I switched from this plastic blade to a metal one and they broke up much better. Not a fine powder, but totally usable.

This is what 5 18ct packs of eggs will be after going through the food processor. I would like them to be more fine than this. Also, I plan on dry canning these after my next round of eggs is ready.

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Step by Step Guide to Dehydrating Eggs for Long Term Food Storage

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