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In this article, I show you how to dehydrate eggs at home in a food dehydrator. Making your own powdered eggs is easy. Another bonus is that it costs far less to dehydrate eggs you buy at the grocery store compared to buying commercially dehydrated eggs. In addition to that, recently due to supply chain and other issues, companies like Augason Farms have at least temporarily shut down production. So if you want to add eggs to your long-term food storage, choosing to dehydrate eggs at home is a great option.
How to Dehydrate Eggs at Home
Before I get into the details of how to dehydrate eggs at home, I want to give credit where credit is due. I’m basing my process for dehydrating eggs on a video by Pam of RedRose Homestead on how she dehydrated eggs. If you’re not familiar with Pam, I highly recommend her YouTube channel. She’s one of the best when it comes to teaching how to safely preserve food for long term food storage.
Dehydrating Eggs, Step 1: Blend Up Eggs
I started off by putting 6 eggs in my blender. My goal was to dehydrate 18 eggs, and since I have 3 fruit leather trays for my dehydrator, I wanted to put 6 eggs on each tray.
I pulsed the eggs about 5 times, and ended up with 1.25 cups of beaten eggs (for every 6 eggs).
Measuring the eggs prior to dehydrating helped me to know how much water to add to reconstitute the eggs.
Dehydrating Eggs Step 2: Pour Beaten Eggs onto the Dehydrator Trays
After I beat the eggs, I poured the eggs onto the dehydrator trays.
It’s always kind of tricky to work with liquid on dehydrator trays, so to help stabilize the trays, instead of pulling the trays all the way out, I kept them half way in the dehydrator.
After pouring the eggs on the trays, I did my best to equally distribute them on the trays.
Dehydrating Eggs Step 3: Dehydrate at 138 Degrees Fahrenheit for 12+ Hours
Pam, from RoseRed Homestead mentioned that egg whites cook at 140 degrees Fahrenheit. Since we want the eggs that are dehydrated to be raw, not cooked, a temperature of approximately 138 degrees Fahrenheit is idea.
On my Cosori dehydrator, I was able to set the temperature at precisely 138 degrees. If you have a dehydrator with a dial type temperature setting, just do your best to set it a bit lower than 140 degrees.
Eggs After 12 Hours in the Food Dehydrator
Here’s how the eggs looked after 12 hours in the food dehydrator.
You can see that for the most part, the eggs were dry and flaky.
On one tray, the eggs were still a little gooey in the middle.
Dehydrating Eggs at Home Step 4: Cool the Eggs and Put into a Jar
After the eggs were completely dry, I put them on a plate to cool. It’s always a good idea to let dehydrated food come to room temperature before putting them into jars. This is because the heat can cause some condensation, which you don’t want!
Dehydrating Eggs Step 5: Make Powdered Eggs!
After the eggs cooled, I used my Kitchen Aid coffee grinder to grind the eggs into powder.
After running the eggs through the coffee grinder, I used a sieve to separate out bits that didn’t powder from the rest. I put those bits back into the coffee grinder, and in some cases there were still bits that didn’t turn into a fine powder. When this happens, it’s most likely because there is still some moisture on the food.
Also, as a general rule, whenever I dehydrate powders, I put the powder back in the dehydrator for another hour or two to make sure it’s completely dry before putting it into storage.
How to Rehydrate Home Dehydrated Eggs
After dehydrating the eggs, the egg powder for 18 eggs fit into a one-pint mason jar.
To rehydrate the eggs, I used 1.5 tablespoons of egg powder mixed with 2.5 tablespoons of water to equal one egg.
For our taste test, I scrambled one egg. I took a couple of bits as did my husband and elderly mom. We all thought they tasted great, and the texture was good as well. My husband said that there was a little bit of a weird aftertaste, but neither my mom nor I noticed that. Even he admitted that this may have been a psychological thing on his part since he knew the scrambled eggs were made from dehydrated eggs.
Overall we considered this to be a great success.
Saving Money with Home Dehydrated Eggs!
In addition to being happy with the process and taste, I was also thrilled by the cost savings of my home dehydrated eggs. Compared to the cost of buying powdered eggs from companies such as Augason Farms and Thrive life, dehydrating eggs at home and making your own powdered eggs will save you a ton of money.
Here is the cost of commercially dehydrated eggs compared to my home dehydrated eggs from most expensive to least expensive.
Obviously it’s way cheaper to purchase eggs and dehydrate them yourself compared to purchasing commercially dehydrated eggs. Even accounting for electricity cost, you save a ton of money by dehydrating eggs at home.
Storing Home Dehydrated Eggs
When it comes to storing home dehydrated eggs, I recommend vacuum sealing the eggs. You can put the eggs in a mason jar and use a vacuum sealer, such as a Foodsaver. You can also put the eggs into a mylar bag or a mason jar and use oxygen absorbers. This should make the eggs shelf stable, so they won’t need refrigeration.
If you don’t have a vacuum sealer or oxygen absorbers, you can store the dehydrated eggs in the freezer. In fact, if you want to be extra cautious, you can vacuum seal the eggs AND keep them in the freezer.
In terms of shelf life, I don’t have hard and fast information on this, but from what I’ve read, if stored in optimal conditions, these powdered eggs should be shelf stable for 1-2 years.
Important safety note: Even though these home dehydrated eggs are completely dry, they are NOT cooked. You need to be sure to cook them either through scrambling, using in an omelet, etc. or using in baking. It is not safe to eat them raw. 🙂
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