Using dehydrated eggs is a good way to stretch fresh eggs. Especially through the winter when most chickens are not laying. If you raise your chickens and have periods of being flooded with too many eggs (though my way of thinking, is there is no such thing as too many eggs), you can dehydrate your own eggs. That would be a smart thing to do. If you do not know how to dehydrate eggs, just Google it. There are a lot of sites with information on how to do it safely. I have never done it myself, but if I had a flock of laying hens and the means to do it, I would.
In my case, and like many others, if you do not raise any chickens or other birds, you can purchase dehydrated eggs. I have been purchasing dehydrated whole eggs from Emergency Essentials in the large #10 cans. They last forever for a small family like us. They can also be purchased from other stores that sell bulk foods or prepping foods and even right on Amazon. I use it in baking and cooking and these dehydrated eggs work great. I do not care for them so much as scrambled eggs or omelets, even though they can be used for that also. It is just my personal taste and the only brand I have experience with is the ones from Emergency Essentials.
Two tablespoons of dehydrated egg and three tablespoons of water equal one large fresh egg. The method I use in cooking or baking is to add the two tablespoons of the dehydrated egg (for each egg called for in my recipe) to the dry ingredients and mix it in. Then when I add the liquid ingredients add three tablespoons of water for each egg. Then proceed as usual. I have never had a failure yet and the recipes always taste the same as if I used fresh eggs. Also available is egg whites only or egg yolks only. I can’t tell you anything about those yet as I have never tried them. They are on my list for a future purchase though.
Dehydrate means to “take way water” (according to the dictionary) and refers to the process of drying foods in machines (such as a food dehydrator), which use controlled heat. The nutritive value of the food is not impaired in this process. In baking, a flour mixture would end up as a heavy flat lump without a leavening agent in it by distributing carbon dioxide gas, air or steam through it, which expands during the baking process. Beaten eggs enclose air in the mixture and liquid turns to steam. I imagine the dehydrated eggs work the same way, since you cannot tell the difference in the finished products, whether I used fresh eggs or not. They are handy to have in the pantry in an emergency or if I can’t get to the store. I like to stock up on them and not have to worry whether I have eggs on hand or not. I always have these.
Copyright © 2016 Kathleen G. Lupole
All Photographs Copyright © 2016 Kathleen G. Lupole
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