The conclusion of the experiment is that:
1. It's not complete - I still have to try these in a something like a cake recipe.
2. If I didn't have food, these would be better than going without.
I tried rescrambling the dehydrated eggs. The taste was A-okay; nothing at all wrong with the taste. Texture was a big fail. Talk about grainy. I have not yet tried these in a recipe such as a cake calling for eggs. I will try to remember to post back about this after I have done it.
Shelf-life of commercial powdered eggs is supposed to be 15 years. So good for long-term storage, good for nutrition, and good for long-term survival if TSHTF. I used this method to try to circumvent the cost of buying commercial powdered eggs.
The process is that you mix eggs in a bowl, then you scramble them. You take the cooked, scrambled eggs and dry them in your dehydrator until they're nice and crispy. Then you powder them and store the resulting powder. When you want to use them, you rehydrate at a ratio of 1 tblsp dried egg to 2 tblsp of water, or 1:2.
|Egg powder in blender after removing |
|8 scrambled eggs dehydrated|
|1 tablespoon egg powder to 2 tablespoons water. |
This is immediately after mixing.
|This is after letting it sit for 2 hours to see if it mixed |
any better. It didn't.
|These are the scrambled eggs made from the dehydrated|
scrambled eggs. This shows what was left in the bowl and
gives an indication of the graininess to which I referred.