campingdehydratingeggs
I have seen a few examples of dehydrating scrambled eggs, and reconstituting them later. It got me wondering if there is a way to dehydrate raw eggs in a way that lets them still work for baking.
I think it would be a good way to make a "just add milk" pancake mix for camping, so we don't have to bring eggs along.
Is there a good method for dehydrating eggs in a standard home dehydrator, and will they be usable for baking?
The theory is to pasteurize them sous-vide at 57ºC for 1:15'. You must be able to control the temperature, so specialized equipment is needed (ronner or similar).
The resulting egg has a different texture than ordinary (and I believe it tastes more 'yolky').
I've kept homemade mayo for more than two weeks without problem (off smell / taste).
Custards are heated, so no pasteurized eggs are needed, just like hollandaise sauce.
That thin layer of eggs sure is a pain. I take a two-pronged approach: immediately after taking the eggs out of the pan I run it under water until it stops hissing. This helps loosen the stuck-on stuff and rinse away any heavy crud.
Then I fill the pan with water and leave it on the counter while I eat my delicious eggs.
After breakfast I rinse the pan again and hit it with a green scrubby (e.g. Scotch-Brite brand - don't use this on non-stick) or the scrubby side of a sponge.
After the soak, the eggs pretty much just wipe right out.
Best Answer
Powdered eggs are available for purchase. Yes, they can be used for baking. Due to the their advantages, they are often advertised for camping or long-term storage use. You can even purchase the powdered whites and powdered yolks separately. However, there are many applications they are not good for (fried eggs, anyone?).
There are a number of tutorials online about dehydrating raw eggs at home, but there are also warnings of salmonella because home dehydrators may leave the eggs in the food safety danger zone for too long.