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Please don't remind me that I'm poor; I'm having too much fun pretending I'm simply "living green" like everyone else these days.


Sunday, October 10, 2010

Dehydrating eggs

Eggs from the store have a "sell by" date on them.  It's not a "use by" date.  Eggs can be stored in the refrigerator several weeks past their sell by date.  When I think my eggs were getting close to the maximum storage time, I cook them or freeze them to extend the storage time.  You can test an egg to see if it's usable or not without opening it.  Float an egg in some water.  Fresh eggs sink.  The more an egg floats the older it is because it contains more air inside.  If it completely floats.... get rid of it immediately without cracking. 

Well ok, here's another way of extending the life of your eggs.  Dehydrate them.  I saw this on Angie's blog.  A very frugal lady who quilts.   She has a large group of followers.  You might like her site too. 

Take a dozen eggs. 

Use a whisk to mix them up like for scrambled eggs.  Do not add anything to the eggs.   I used a blender because I have one.  I used the "stir" setting for 3 seconds. 

Now scramble the eggs in a non-stick pan.  You do not want to add any oil for the cooking because eggs are already naturally oily.  That's why a non-stick pan is important.  You are cooking only to remove as much of the moisture as you can before dehydrating.  Scramble the eggs into somewhat smallish pieces to help in the drying process.

Put the eggs in a dehydrator if you have one.  If you don't, then use your oven on it's lowest setting with the door cracked open.  Watch them carefully so they don't burn in the oven.  Check every half hour or so.  You want dry but not burned.  It will probably take 4 or 6 hours in the oven.

When the eggs are dry they are quite hard and oily feeling. 

Run them through a grinder to get egg powder.  These are not the same as powdered eggs you can buy already made.  Store bought powdered eggs are made using a special industrial blower machine.  The homemade version of powdered eggs are simply used as an extender in a recipe so you don't loose the food value of the eggs.

 I believe the ratio is one tablespoon of egg powder equals one egg in a recipe.  I can't remember exactly.  Store the powdered eggs in a jar in the cabinet or a shelf ready to add to your recipes each time you cook.  My best uneducated guess is they will last a couple of months on the shelf and about 4 to 6 months in the refrigerator.  If you plan to store the eggs for longer storage then it's best to vacuum pack them.  I will use these dry eggs in combination with fresh eggs used in my cooking.  Again, it's not the same as fresh eggs but an added food value.  The eggs I dehydrated were not good for making an omelet or scrambled eggs.  I tested it and got a mix of water and grit. 

1 comment:

Angie said...

Thanks for the link to my blog. 2 tbsp plus 2 tbsp water = 1 egg.