Frozen eggs are very good for cooking and baking. Once thawed, you can use them in any recipe, exactly how you'd use fresh eggs.
1. Break open one egg at a time and pour the contents into a bowl. Whip to mix, using an immersion blender, traditional blender, a whisk, or a fork.
|Blend together the egg yolks and whites.|
3. Pour the whipped eggs into the cups of an ice cube tray. Freeze until solid, then transfer to a freezer-proof, airtight container and place in the freezer.
|Pour the mixed eggs into the "cups" of an ice cube tray.|
|In most cases, a frozen cube equals about 1 egg.|
Be sure to thaw completely in the refrigerator before using.
Dehydrated eggs are good for many kinds of cooking - even scrambling - although they have a stronger egg flavor than fresh eggs. Do note that while some people say they use home dehydrated eggs for baking, I've had little success with this; for some reason, I can't get baked goods to rise properly with home dehydrated eggs.
On the plus side, dehydrated eggs take up very little room in the pantry...and they are good terrific for camping or backpacking - just add water. Homemade dehydrated eggs are much more economical than store bought dehydrated eggs - but some experts say home dehydration may not kill salmonella or other bad bugs - so use your best judgement. (Store bought eggs are more likely to have salmonella problems, so I would never home dehydrate them.)
The actual job of dehydrating eggs is very easy- but it does take a bit of time for them to dehydrate, so plan on doing a few trays at once. These directions dehydrate just six eggs - enough for one tray on a Nesco dehydrator.
|Use 6 eggs for every fruit roll sheet on a standard dehydrator.|
2. Put six eggs in a bowl and whip them to blend. I use my immersion blender, but you could do this by hand or with a traditional blender.
|Blend the egg yolks and whites.|
|Pour the mixed egg yolks and whites onto a fruit roll sheet.|
|What the eggs look like after being fully dehydrated.|
|Powdered, dehydrated eggs.|
NOTE: Some sources say to cook the eggs in a Teflon frying pan (without any added fat) before dehydrating. This results in a much less flavorful product - and one in which many of the nutrients are already cooked out.