Jul 6, 2023
We love scrambled eggs because they’re very easy to make. Just put them in the pan, throw in some aromatics like onions, garlic, and even some tomatoes, and breakfast is served. Sometimes, though, there aren’t enough eggs to make a decent meal. Here’s how to freeze dry scrambled eggs and have them ready when you’ve got no eggs around.
There are two ways to freeze dry scrambled eggs: raw and cooked.
Freeze-drying scrambled eggs raw is very easy. First, crack the eggs into a bowl and beat them until they’re uniform in consistency. You can do this in a blender or a stand mixer so you can multitask and clean up your eggshells.
But if you’re low on space or don’t want to bother with too much cleanup? Immersion blenders work just as well. Sometimes we prefer to use this because it gives us complete control over how well-blended we want our eggs.
For this one, pour the beaten eggs on the tray while they’re inside the freezer or freeze dryer. This way, you won’t have any accidents along the way when transferring the trays.
What you’ll love about freeze-drying cooked scrambled eggs is that you can eat it immediately. In addition, you can prepare your eggs in different ways according to how you like them.
Regardless of the recipe, you’ll have the best results if the eggs are slightly undercooked. Many find rehydrated cooked eggs a bit rubbery, and this is the way to soften them up.
If you’re looking for scrambled eggs recipes to try, here are some:
Pre-freezing is an option, but it will make things easier and faster for you, especially for liquid ones.
Pre-freezing cuts your freezing time significantly, especially if you live in a hot or humid place. Or if your freeze dryer’s installed in a hot basement or garage. When you pre-freeze, it helps your freeze dryer reach proper freezing temperatures. You also keep the temperatures stable in the chamber for efficient processing.
When pre-freezing the eggs, make sure to use the same trays you’ll use for freeze-drying. Not only does it prevent temperature fluctuations, but it also keeps the eggs from thawing.
When your eggs are ready, you can start freeze-drying.
Depending on weather conditions and the food, the process can take between 24-38 hours. It can take longer if you got fully loaded trays or if you’re freeze-drying other food. Time will also get longer if you cooked your scrambled eggs with ham, bacon, or turkey.
Freeze dried raw scrambled eggs will have a flakey, solid consistency. It should crumble like mica powder when you scrape it from the tray. The cooked eggs will be crunchy, dry, and crumble with pressure between your fingers.
If any parts feel moist, cool, and soft, put the trays back for 2-4 hours of extra dry time.
The best way to store uncooked freeze-dried scrambled eggs is to turn them into fine powder first. You can pulverize it in a food processor or blender or put it in a zip lock bag and grind it with a rolling pin. Go as fine as possible so that it’s easier to reconstitute later. For cooked ones, you can store them as is.
You can use Mylar bags for storing them long-term. They’re easy to seal and store away without taking up much space. You can even take the bags with you on camping trips, so you have a good breakfast ready.
But if you’re going to use the freeze-dried scrambled eggs every now and then, Mason jars work best. You can open and close them with each use, and they’re reusable. A simple vacuum sealing is all you need to keep the eggs good to eat for weeks or months.
Remember to add 1-2 pieces of 300cc oxygen absorbers for every gallon size of your container. This helps prevent oxidation of your food and keeps it safe to eat for years.
Be aware when you’re handling raw eggs. When you’re storing food for future use, it’s easy to forget that you’ll be dealing with raw food. Label your bags or jars to indicate which bag has raw or cooked eggs.
For raw freeze-dried scrambled eggs powder, use one part of water to one part of the eggs. If you’re going to reconstitute 2 tablespoons of freeze-dried scrambled eggs powder, use 2 tablespoons of water. Let it rest in the fridge for 10 minutes or an hour to help the powder fully absorb the water. You can add more water if the consistency’s too thick for you.
For cooked freeze-dried scrambled eggs, use 2 tablespoons of warm water for 3-4 tablespoons of eggs. You can then pop it in the microwave or steam it for 3 minutes. You might need 10-15 minutes of reconstituting if you don’t have the power or fuel to cook the eggs.
Where do you plan to take your freeze-dried eggs? Let us know in the comment section.
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