Home dried eggs are versatile and delicious. Either cooked or raw eggs may be dried successfully. Dried raw eggs may be used in recipes, omelets, or just for making great scrambled eggs. Dried, chopped, cooked eggs are great in soups, caasseroles, or sandwiches.
USE VERY FRESH EGGS ONLY.
The yolks should be firm and the whites thick. Fresh eggs will sink when placed in cold water.
SEPARATE EGG WHITES AND YOLKS.
Beat egg whites into a stiff meringue. Spread on a Teflon tray.
Beat egg yolks until thick and foamy. Pour on to a separate Teflon Tray.
To make Teflon Trays, cut sheet of aluminum foil the same length as teflon sheet. Place teflon on top of foil. Fold up sides about 1/2 inch and crimp corners to form a shallow pan.
DRY BETWEEN 105° AND 115°.
Dry until crisp or brittle, usually about 10-12 hours.
POWDER DRIED EGG.
Crumble, then powder eggs using a dry food/seed grinder. Combine powdered yolks and whites. For a finer powder, re-dry for a few hours then grind once again.
Drying Cooked Eggs: Peel hardboiled eggs and chop. Place on Teflon Sheet. Yolks and whites may be dried separately or together. Dry at 105° to 115° for 8-10 hours.
Because of their fat content, dried eggs should be kept refrigerated. They should be kept only 3 or 4 weeks unless frozen. They wiill keep unrefrigerated for a week or so and are ideal for camping.
Generally, 1-1/2 tablespoons of dried egg powders plus an equal amount of water is equivalent to one egg. This will vaary slightly depending on the size of eggs you started with. When reconstituting dried COOKED EGGS, add slightly more than half as much water as egg.
Mix together all ingredients. Let stand several minutes. Cook in oiled frying pan until done.
Make up egg mix. Let stand 10 minutes. Soak bread sticks until moist but not soggy. Cook as you would French toast. Top with maple syrup (made from granules) or fruit leather jam.