11 dozen eggs turned into a little over 5 quarts of beautiful golden powder! I’ve dehydrated over 200 dozen this season and I’m absolutely hooked. This is one of the best ways to preserve an abundance of eggs, free up freezer space, and create a versatile pantry staple that lasts for years.
Dehydrated Egg Powder
Yield:
Approximately 5+ quarts from 11 dozen eggs
(Each quart holds roughly 2.5 dozen eggs)
Instructions:
- Cook your eggs (scrambled works great) until fully done. Avoid any added milk, cheese, or seasonings if you want plain powder.
- Break the cooked eggs into smaller chunks or spread them out to cool completely.
- Dehydrate at 125°F for 50+ hours until the eggs are completely dry and brittle.
- Once fully dehydrated, break the pieces into smaller bits and pulse in a blender or food processor until you have a fine powder.
- Store the powder in clean, airtight jars or vacuum-sealed bags. Label with the date.
To Use:
- 1 Tbsp egg powder + 2 Tbsp water = 1 large egg Reconstitute and use in any recipe that calls for eggs — scrambled eggs, baking, casseroles, French toast, and more!
This method is a fantastic way to handle an egg surplus. The powder is lightweight, takes up very little space, and gives you peace of mind knowing you have eggs ready whenever you need them.
