How do you determine it's time to removed food from the dehydrator? That's one of the things I didn't trust myself with and stopped doing it.
How do you determine it's time to removed food from the dehydrator? That's one of the things I didn't trust myself with and stopped doing it.
Thanks @Patchouli and @Terri9630 for your advice. I will be most interested in dehydrating eggs for powdered eggs for the pantry too for backup supplies that are less bulky as well. Read up on how to do it and it would be so much cheaper than buying the dehydrated eggs in the shops that are so expensive.
I am not an expert on much but even less of an expert on eggs, especially dehydrating them.Thanks @Patchouli and @Terri9630 for your advice. I will be most interested in dehydrating eggs for powdered eggs for the pantry too for backup supplies that are less bulky as well. Read up on how to do it and it would be so much cheaper than buying the dehydrated eggs in the shops that are so expensive.
I haven't had good results with eggs. They don't rehydrate well, come out grainy.Thanks @Patchouli and @Terri9630 for your advice. I will be most interested in dehydrating eggs for powdered eggs for the pantry too for backup supplies that are less bulky as well. Read up on how to do it and it would be so much cheaper than buying the dehydrated eggs in the shops that are so expensive.
Thanks, I never knew how far was far enough. Didn't want to poison myself or hubs.For me, I take fruit out when it's firm but still pliable. Meat(jerky) is similar but a little more firm than an apple or peach slice. Veggies I leave in until they're crisp and snap cleanly when you try to bend them.
I have 2 quart jars of dried egg in the basement. I say dried because I don't really turn them into powder. They're more like little, tiny chips. I dry them in late summer/early fall when the hens are spitting out 2-3 dozen a week.
@UncleJoe thanks for the info on what to look for when dehydrating items. When you dehydrate the eggs do you dehydrate the whole egg including whites or just the yolk I have seen and read varying ways to do it.
I whip them up like you would for scrambled eggs, whites and yolks together. The mixture is then poured onto leather trays.
I also know some folks will cook the scrambled eggs first and then dry them. Personally, I didn't care for that method. I ended up with a bunch of small rocks that didn't seem to rehydrate very well.
How do you store them?
3- pint canning jars. I don't vacuum seal. We only need them for a couple months. The girls will start laying again in Feb.
I'm just wondering @UncleJoe, is there a reason you store them in the chip form instead of making a powder?
How do you reconstitute the dried eggs? How much water to the dried egg?
2 parts egg and 1 part water.
Mix them together and wait about 5 minutes for the water to be absorbed. Whip it up again and you're ready to go. I've used them to make ice cream, cookies or just plain old scrambled eggs.
But I'm afraid you won't be able to have any sunny side up.
Enter your email address to join: