Jul 6, 2023
Summer months are wonderful on the farm because you know what that means? You’ve got a pile of eggs to harvest. No space to store them? Then here’s a low-down on how to freeze dry them and how to reconstitute freeze dried eggs for future use!
Let’s face it. Eggs can only last for a good 3 months in the fridge. You should either consume all the eggs in the fridge for three months or buy new stock to replace the old ones. Not a practical, economical way to manage your food, especially in times of food crisis.
When you freeze-dry eggs, you have eggs to last you for years, even at room temperature. It’s a great way to stock up and not worry about eggs for years to come.
Also, imagine having eggs on demand without worrying about storage solutions and space? 45 eggs can comfortably fit into two quart-sized mason jars once freeze-dried.
Thanks to modern technology and innovation, it’s now easy for anyone at home to freeze-dry eggs. All you need is a freeze dryer machine, and you can process your eggs. One of the common brands of freeze dryers is the Harvest Right Freeze Dryer. You can freeze-dry a satisfactory amount of food per batch with a medium-sized one.
Basically you’ll need:
If you’re hard-pressed for time, it’s best to get your trays pre-frozen. Since the trays are cold, it’s easier for the machine to freeze-dry the eggs. This shortens the processing time to as much as 8-10 hours.
When you have a freeze-drying machine, processing the eggs is quite simple.
Freeze drying can take as much as 22 hours to finish. Check the eggs for dryness, but note that they shouldn’t feel cold to the touch. If you still feel a bit of moisture, put the tray of eggs in the freeze dryer and continue the process.
When they’re done, they should feel dry and crumbly. You can buzz them into a fine powder in the food processor, then store them in air-tight containers.
Store them in air-tight jars to keep them from spoiling. Adding in an oxygen absorber will make the freeze-dried eggs last for months.
If you want your eggs to last for years, it’s best to store them in a mylar bag, vacuum-packed, and with an oxygen absorber tossed in.
Reconstituting freeze-dried eggs requires a 1:1 ratio of freeze-dried eggs and water. This means if you’re going to reconstitute 3 tablespoons of freeze-dried eggs, you will need 3 tablespoons of water. Then mix it together using a fork or tiny whisk, much like you would beat a fresh egg.
Feel free to reconstitute more if you need to prepare a bigger batch of eggs for a hearty meal or for a recipe.
Freeze-dried eggs are great for making scrambled eggs. Just add enough water to get your desired runniness and cook it as you would regular, fresh eggs.
They can also be used for baking. All you have to do is adjust the amount of wet and dry ingredients accordingly.
One thing you can’t do is eat powdered eggs raw. Keep in mind that freeze-drying doesn’t kill bacteria. The process only removes water from the eggs, so always cook freeze-dried eggs before eating them.
Freeze drying eggs is easy and can be done at home using a freeze dryer. It can last you for months in an air-tight container or for years when stored in Mylar bags with oxygen absorbers.
Reconstituting them requires a 1:1 ratio. For every 2 tablespoons of powdered freeze-dried eggs, you need 2 tablespoons of water to reconstitute.
Once reconstituted, you can cook them as you would scrambled eggs or even use them for baking.
Have you tried making freeze-dried eggs yourself? How did it taste when you reconstituted and cooked it?
Please do share your experience in the comment section!