Did you know that dehydrated food could have a shelf life of over 30 years? Properly stored dehydrated eggs, for instance, can last five to ten years under ideal conditions.
While it may seem unconventional, dehydrating your food is a great method to preserve its quality. Dried eggs are a convenient and long-lasting option for outdoor enthusiasts, making them ideal for camping and hiking trips. However, avoid adding milk, salt, or pepper to eggs before dehydrating, as these can spoil the eggs more quickly.
Since eggs need to be kept constantly refrigerated so they don’t spoil, they’re one of the best foods to remove all the moisture from. Using your own eggs from backyard hens or chickens for dehydration offers advantages like maximum freshness and control over quality, making the process more cost-effective and practical. Home-dehydrated eggs require careful maintenance of temperature to achieve safety, with the recommended temperature being a minimum of 160°F. Thus, you’ll be able to have a filling, protein-packed meal while camping, hiking, or living off the grid.
Not sure how to go about accomplishing this? Don’t worry, we’ve got you covered.
Let’s take a look at everything you need to know when figuring out how to dehydrate eggs using a food dehydrator.
Key Points:
It’s possible to dehydrate either raw eggs or cooked eggs, so we’ll go over how to prepare for both.
Dehydrating is also a great way to preserve extra eggs, especially when you have a dozen eggs or more that you can’t use right away.
If you’d like to dehydrate the yolk and whites apart from each other, now is the time to separate them. Dehydrating egg whites is ideal for those seeking a low-cholesterol option, while dehydrated yolks can be used in recipes that require extra richness.
Pour the raw eggs into a bowl or similar container and use a whisk or fork to beat the eggs until they reach a milky consistency. Alternatively, you can use a blender to liquefy them.
You have two options here to prepare for dehydration: you can scramble or boil the eggs before dehydration.
If you’re hard-boiling, you’ll need to cook the eggs thoroughly by putting them in boiling water, then chop the eggs into small pieces after you’ve removed the shells.
If you’re scrambling the eggs, don’t add any other ingredients while cooking them. Products like cheese, milk, and fats will drastically reduce the amount of time it takes for them to spoil.
Afterward, chop them into small pieces as you would with hardboiled eggs. Dehydrated egg yolks can be used in recipes that require a rich flavor.
Now, it’s time to start dehydrating eggs. Like with the cooking methods above, you have two choices here.
Alternatively, you can use the wet dry method to make dry eggs at home. This involves spreading beaten eggs on a dehydrator tray and drying them for several hours.
Tip: For your first batch, try dehydrating about six eggs to test your setup and make any necessary adjustments before moving on to larger quantities.
Once fully dried, blend the eggs into a powdered egg. This powdered egg can be used as a substitute for one egg in recipes.
As the name suggests, a is the most practical option.
When using raw eggs, pour the liquid into the plastic dehydrator trays. For added safety, consider using pasteurized eggs to help reduce the risk of salmonella when making dried eggs at home. Salmonella is a dangerous bacterium that can cause illness when ingested through contaminated food, and eggs are particularly susceptible to it.
If you’ve decided to go the cooked-egg route, spread out the pieces evenly across the tray. Make sure the pieces don’t pile up on top of each other, as this will cause them to dehydrate slower. Once fully dried, grind the eggs into a fine powder using a food processor, coffee grinder, or mortar and pestle. The ground eggs should have a powdery consistency for best results in recipes. Typically, thirty eggs will yield about four cups of dried eggs. The best temperature to safely dehydrate eggs is at least 160°F to prevent salmonella.
This option only applies to people with ovens that can go as low as 115 degrees Fahrenheit. Since many ovens have a minimum temperature of 170 degrees Fahrenheit, you may not get the results you want.
Assuming you do have the appropriate oven, however, place the eggs onto a nonstick baking sheet. If you’re using raw eggs, pour them so that it creates a thin, widespread layer.
Then, you’ll need to bake the eggs until they begin to brown and crisp. Since the temperature is so low, this can take up to 12 hours. The result will be dry eggs, which can then be ground into powdered egg for storage and later use.
Thus, this method should only be used as a last result.
After your eggs have been properly dehydrated, it’s time to convert them into powder with a blender or food processor.
Afterward, you need to store them in an airtight container. Using a jar with a tight lid, along with an oxygen absorber, can significantly extend the shelf life by creating an oxygen-deprived environment. Glass or plastic jars are ideal options. Make sure the area where you keep the storage containers is dark and has a cool temperature. Dehydrated eggs can be stored long-term in an oxygen-deprived environment and kept cool and dark for five to ten years.
Additionally, water glass (sodium silicate) is another traditional method for preserving whole eggs.
Rehydrating dehydrated eggs is a simple process that brings the convenience of powdered eggs back to life, whether you’re on the trail or in your kitchen at home. To reconstitute your own powdered eggs or commercially dehydrated eggs, just mix the egg powder with water. The standard ratio is 1 tablespoon of egg powder to 2 tablespoons of cold water for each egg you want to replace. Stir the mixture gently to avoid creating too much foam, and let it sit for a few minutes so the powder can fully absorb the water and reach a consistency similar to fresh eggs.
If you’re making scrambled eggs, you can enhance the flavor and texture by adding a splash of milk or a little oil to the rehydrated egg mixture. For baking recipes like muffins or cakes, simply use the reconstituted eggs as you would fresh eggs—no extra steps needed. Dehydrated eggs work well in a variety of recipes, from omelets to baked goods, making them a versatile addition to your pantry.
Proper storage is key to maintaining the quality and shelf life of your dehydrated eggs. Keep your egg powder in airtight containers such as pint jars with oxygen absorbers or in a freezer bag. When stored in a cool, dry place or in the freezer, dehydrated eggs can last from several months to about a year, making them perfect for long-term storage, emergency food supplies, or your next backpacking adventure.
When cooking with rehydrated eggs, always use clean utensils and containers to prevent contamination. Store any unused rehydrated eggs in the refrigerator and use them within a day or two. This helps reduce the risk of bacteria like salmonella, ensuring your meals are safe and delicious.
Whether you’re using farm fresh eggs to make your own powdered eggs or relying on commercially dehydrated eggs, rehydrating them is quick and easy. With the right technique, you’ll enjoy the taste and convenience of eggs wherever you are—at home, on the trail, or preparing for emergencies. Dehydrated eggs are a smart way to preserve eggs and keep a reliable source of protein on hand for any recipe or occasion.
There are various kinds of egg powder brands available in the market. Many brands also offer scrambled egg mix, which is a convenient option for camping or emergency food supplies. I usually get mine from Amazon, where you will get top-notch products that come with some good deals.
Some people who have tasted dehydrated eggs notice the flavor can be different from fresh eggs, and some dislike the bland taste after they cook them. The taste and texture of rehydrated eggs may not match that of fresh eggs, particularly when scrambled. But, you can use the same basic options you would with normal eggs to enhance the taste.
If you’re out on the road or up on the trails, salt, pepper, and hot sauce are ideal options for giving dehydrated eggs an extra kick. Eating dehydrated eggs can be just as satisfying as eating fresh eggs when prepared properly, and they can be eaten in a variety of ways, such as in breakfast dishes or baked goods. For the best taste and safety, eat rehydrated eggs soon after preparation.
But it doesn’t have to be.
With the above tips, you’ll be able to know how to dehydrate eggs and make a tasty breakfast that you can take with you miles from any conventional kitchen.
Want to learn more backpacking tips? Check out the rest of our blog for more information.
For your next project, consider dehydrating other foods like beef jerky or fruit to expand your food preservation skills.
Mix one tablespoon of egg powder with two tablespoons of cold water and stir well. Let the mixture sit for a few minutes to allow the powder to absorb the water. The rehydrated eggs can then be used as a substitute for fresh eggs in recipes.
Store the powdered eggs in airtight containers such as jars with tight lids, ideally with oxygen absorbers, in a cool, dark place. When properly stored, dehydrated eggs can last five to ten years in an oxygen-deprived environment.
You can use an oven set to a low temperature of at least 115°F to 170°F, spreading the eggs on a nonstick baking sheet and baking them until they are dry and crisp. This process can take up to 12 hours and should be done with caution.
Pour liquid eggs into dehydrator trays, ensuring they are spread evenly without piling up. Use pasteurized eggs for added safety, and dehydrate at a temperature of at least 160°F to prevent salmonella. Once dried, grind into a powder for storage.
Both raw and cooked eggs can be dehydrated. Raw eggs should be beaten until they reach a milky consistency, and yolks and whites can be separated if desired. Cooked eggs can be scrambled or boiled and then chopped into small pieces before dehydration.
