1 Zone / 16 Tray / 2.56m² Tray Area
view
- Eggs
1. Crack each egg into a separate bowl before adding to the blender/food processor or large mixing bowl to prevent a spoiled egg contaminating the whole batch
2. When all eggs are cracked pulse blend in a blender/Food processor until a fluffy light airy mixture is achieved with no visible white or yoke. If using a whisk and mixing bowl whisk until the above is achieved.
��
3. Pout out onto Stainless steel pan drip tray to create an even distributed amount on each tray, you could divide the mixture to match each tray before hand if you like.
4. Set your dehydrator to 145°F (63°C) for 12 hours
5. Place trays full of raw egg mixture into the dehydrator evenly spaced apart on rails
6. Close door and come back when the 12 hours is complete / you may want to check half way if you like through the viewing glass panel
7. When the time is up check that your dehydrated egg mixture is dry, cracked, crumbly with no visible moisture. ( if they are not completely dry then pop them back in for about 2 hours and then check again - repeat if still not completely dry)
8. Scrape dehydrated egg mixture off the trays onto a non stick solid mat to make it easier to add to your Nutra-bullet or blender
9. Blitz until a fine powder is achieved / you may want to do this in smaller batches. Once blitzed run through a sieve to create a fine fine powder. This will create a ��non grainy egg when rehydrated and cooked��
10. Store in Mylar bags with an oxygen absorber or however you prefer to store your food long term.
Tips:
- When Rehydrating your dehydrated Egg Powdered for use you want to use the ratio of 1 TBS Powdered egg to 2 TBS water
- Recipe times will always vary as no ingredient or dehydrator room environment has the same moisture and heat content. Your eggs may need longer or shorter. Please always ensure the dehydrated ingredient is completely dry to ensure it is safe and shelf stable.
Can I dehydrate eggs? Yes Yes you can!!
Dehydrated Powdered eggs, Recipe, How and Why?
Dehydrating Powders and especially powdered eggs is easy and a great way to preserve long term when your hens are laying an abundance of eggs, as you know that time will soon come when they need to slow down at some point in the year. It is such a great option to ensure you have eggs on hand all year round and somewhat take the ease of the kitchen bench, dining table and floor. If you know you know! Or if you simply want to prepare for uncertain times ahead or when those egg shortages come up again, as we are sure they will. Again if you know, you know……
When deciding on how to dehydrate your powdered eggs the best way to approach it is to consider your end use? If your aim is to purely only rehydrate them for scrambled eggs every morning then consider cooking them first before you dehydrate. We prefer dehydrating eggs raw as the possibilities are endless to use them when rehydrated. For example all baking needs, quiches, custards, scrambled eggs, French toast and many more possibilities.
Your food dehydrator machine is the most important asset to create safe, shelf stable powdered eggs for long term preservation and storage. Here's some key points about why you need to consider your machine and the end product. Also have you heard about the Preposition 65 warning.
Benchfoods Dehydrators America Stainless steel dehydrator is designed for ongoing commercial grade use with our high-efficiency forced air convection system.
- Horizontal air flow technology - No need to rotate trays or flip product mid-cycle. Our units use horizontal airflow technology to create even drying across all trays every time. This creates a safe end product as no food area is exposed to uneven dehydrating time.
- 304 Food Grade stainless steel mesh trays allow food to dry evenly on both sides.
- Over 27 sq. ft of total tray area, you can dehydrate at commercial rates.
- Adjustable temperature range between 85 - 195�°F as well as ambient mode, running just the fans without activating the heating coil.
- Using the 99 hour digital timer, you are able to set the time and return hours later with no stress.
- This highly efficient unit pulls up to 50% less energy than other models with the same dry time.
When you choose a machine that is made full of plastics with a poor design in consistent heating fan technology you run the risk of your end product not being food safe and taking incredibly longer to dehydrate, that then still results in wet/dry patches.
.svg)
