A Freeze Dried Pantry Recipe
Contributed By: Live. Life. Simple.
The yield for eggs varies greatly on egg size, mixing, freeze dryer size etc, but following these steps and tips will produce the best results for scrambling or baking! Always do raw eggs but be mindful of spillage and sterilization.*
Directions:
- Mix desired amount of eggs in a blender. As a baseline, assume approximately 4 eggs per cup. I like to blend thoroughly for 8-10 seconds but if you blend less, you may be able to fit more eggs in the tray.
- Add 1-2 tsp of salt or sugar to 4-6 cups of eggs. Depending on your flavor preference, this can be adjusted up or down. The salt and sugar help keep the proteins from separating and forming clumping. I would not recommend sugar unless you are using the eggs for baking something sweet.
- Keep your dry temp under 140 degrees to avoid clumping and leave room for expansion during freeze drying
- After freeze dried, run the eggs through a food processor to produce a very fine powder
- Sanitize, sanitize, sanitize!
- Store Appropriately (See Tips and Tricks for storage help)
Cycle Time:
40 hours in the XL with no pre-freeze
Rehydration:
2 tbsp egg powder+2 tbsp water = 1 freeze dried egg
For a freeze dried scramble: add freeze dried peppers, mushrooms, onions, cheese, salsa etc.
* Extra Large Tray = 15 Cups/Tray Large Tray = 8 Cups/tray Medium = 6 Cups/Tray Small = 4 Cups/Tray
Cycle times & rehydration for reference only. Your results may vary.
