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How to Dehydrate Eggs for Powdered Eggs
Eggs are a high-quality protein source. To dehydrate eggs for a durable egg powder, you’ll need to separate the egg yolks and egg whites and use a dehydrator or conventional oven. The result is a nutritious and versatile powder that can be used in a variety of recipes.
Instructions
- Gently crack the eggs and separate the whites from the yolks using a small bowl.
- Pour the egg whites into a small, airtight container and the egg yolks into a separate container.
- Cover and refrigerate the containers for 12–14 hours.
- Remove the containers from the fridge and allow them to sit at room temperature for 20–30 minutes.
- Arrange a single layer of egg whites on each dehydrator tray or baking sheet. Use a separate tray or sheet for the egg yolks.
- Set the dehydrator temperature to 145°F (63°C). If using an oven, preheat it to its lowest temperature.
- Dry the egg whites and yolks for about 4–6 hours until they’re completely dry and brittle.
- Place the egg whites and yolks in a food processor or blender until a fine powder forms.
- Sift the powder through a mesh strainer to remove any large pieces.
- Transfer the powdered eggs to an airtight container or bag. Store in a cool, dry place for up to 12 months.