Preserving eggs through drying is common, but you may be surprised to know that few know how to properly. Usually, eggs preserved through drying should last for several weeks, but wrongly dried ones barely remain good after a week. Thus, many who make bloopers in the process are misled into thinking drying eggs is a bad way to store them for the future. Wrong to think so.
Steps For Preserving Eggs Through Drying
The egg-drying process is relatively easy, just that it has to be done correctly. First, eggs have to be dried for a very long while before they are stored; else, the entire steps would be a waste. Therefore, you’d need an oven or a dehydrator capable of working at high temperatures to see the process through.
Before looking at these steps, there’s a golden rule to note. The least temperature recommended for drying eggs is 165° Fahrenheit. Anything below this is highly likely to lead to the development of salmonella, which is horrible and not worth it.
In light of this, I doubt that the typical food dehydrator will be hot enough for this purpose, so I’d suggest that you use your oven unless you’re buying a dehydrator that will get the job done. We’ll be looking at how you can dry your eggs using an oven because it is more realistic for most people, as few can afford expensive dehydrators.
- Warm the oven to a temperature of 164–175°.
- Crack eggs & turn together as if scrambling.
- Pour the eggs onto a pan, preferably in a thin way. It is best to pour eggs thinly as they dry quicker, and you’ll be able to get to another batch easily. It is better to have numerous thin slices that are well dried than a thick layer that’s not fully dried.
- I suggest that you have two pans or sheets handy since you’ll have to wait for some minutes before you can remove them from the pan. You can just use the other pan while waiting for one to cool.
- When the eggs are well dried, grind them to the smoothest powder that you can and seal in an airtight container. Note that the container should have moisture and oxygen absorber packets.
- If you choose to use a dehydrator, you can replace pans with the same trays and linen typically used to dehydrate fruit leather.
The Taste Of Fried Eggs
Just so you know, dried eggs taste very differently to normal eggs in terms of texture and flavor. Although the taste is familiar, I bet that you’d prefer scrambles made from dried eggs to scrambles made from normal eggs. The taste is unique and delicious, but you’ll, of course, have to taste it first.
Final Lines On Preserving Eggs Through Drying
Preserving eggs through drying is highly advisable. The process is simple and straightforward, but dried eggs taste better – to a lot of people, anyway. They are also best for cooking or baking with. For your omelet, eggs preserved in a shell or the freezer may taste the finest. Let’s hear from you; how did it go?