Samantha Biggers
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If you have a few chickens it is easy to find yourself in the position of having a lot of eggs all at once certain times of the year. For a bit of time, we were doing a good job using our eggs for breakfasts and baked goods. My Dad eats a few eggs a day on average. That is still not enough to deplete our egg supply since we have 7 hens laying large eggs full time.
Some of you may have read my article from a few years ago about various methods of preserving eggs. If not then you may want to check it out or if you have read it before, it may be worth revisiting if you want to try a lot of different methods.
This is my first time dehydrating eggs. I was a bit uncertain about it because you hear a lot of things about food safety. Well, they sell dehydrated eggs all the time so there has to be a safe way to do it. Also with any food preservation method, there is some risk, at least in part due to human error.
That being said, you are dehydrating eggs at your own risk. The quality, method, and storage practices you choose are not in my control. Sorry that I have to say this disclaimer but it is what I have to do to tell you about something a lot of people choose to do. If you are really worried then I advise trying out some of the other methods I talk about in my egg preservation article or simply pickle them. Here is a link to my article on how to pickle eggs.
I have heard of people doing it using a cookie sheet and their oven but I find that it is hard to keep an oven on a low enough temperature and consistently warm enough to safely dehydrate eggs. A food dehydrator changes things.
I have a Nesco food dehydrator and fruit roll-up trays. The dehydrator has a temperature setting which is very nice since you have more assurance that you are dehydrating at a safe temperature. The fan also helps keep the temperature consistent throughout the dehydrator.
The more trays you use the harder it is to keep the temperature right so when dehydrating something like meat or eggs it is best to limit how many trays you stack on top of one another. I am sticking to 3 trays. If you don’t have fruit roll-up trays for your dehydrator, you can probably buy them for a reasonable cost. Just make sure you get the right size.
The Process – How to Dehydrate Eggs
Make sure you have your dehydrator in the location you want it to be throughout the egg drying process. If you move your dehydrator while the eggs are still runny you will make a mess. I learned this the hard way by just nudging my dehydrator over a little bit.
Crack eggs and mix well. A wire wisk works to mix a lot of eggs up at once.
Pour eggs into fruit roll-up liners placed in your dehydrator. Do this carefully. Our hens lay large eggs. I was able to mix and pour 8 eggs per tray. I used 3 trays so that is the equivalent of 2 dozen eggs.
Set your dehydrator to 145 F. If you do decide that you want to do an extra tray or two, then you might set it to 165 F.
Let eggs dry for 18 hours straight. This is adequate time to dehydrate and ensure that any bacteria that are present are sterilized.
Carefully flake eggs into a jar with a moisture absorber or vacuum seal in small bags with a moisture absorber.
Eggs can be rehydrated or just used dry in baked goods and cooking.
1 Tablespoon of Dehydrated Eggs and 2 Tablespoons of Water=1 Large Egg
Knowing how to dehydrate eggs can help you take advantage of any sales you find on eggs as well.
Choose eggs that are as fresh as possible and that don’t have any cracks. You don’t want to dehydrate eggs that are more likely to be contaminated due to cracks.
Considering the cost of buying dehydrated eggs you can save a ton of money by doing it yourself.
A dehydrator is an excellent investment for any prepper and will pay for itself quicker than you might think. While it may seem like leaving something on for 18-20 hours is a lot of energy, the truth is that a dehydrator doesn’t burn as much as you think. You can keep it going with very little backup power too.
Dehydration Time Debate
Some methods for dehydrating eggs online called for 6-10 hours of dry time. I suppose that may be enough if you are doing a tray or two but I like to be a little more cautious than the average person when it comes to food safety and prep.
How The Big Food Manufacturers Dry Eggs
Commercial dehydrated eggs are produced using a method known as spray drying. This is accomplished by pasteurising eggs and then spraying them into a heated tank where they water is evaporated out. They also remove the natural sugars that are in the eggs. The sugar removal is done to increase the shelf life.
Can You Use An Oven To Dehydrate Eggs?
You can use a cookie sheet and oven to dehydrate eggs but the results are often disappointing from the accounts I have read. The eggs take on a flavour and texture that is not appealing.
Best Use for Dehydrated Eggs
Baking and cooking is the best use for dehydrated eggs but some people like them just fine re-hydrated and scrambled. The vast majority of people seem to prefer a fresh egg over a dehydrated one. The texture is different and the only way to prepare them is scrambled or to make french toast or similar. I think dehydrated eggs are a great way to preserve eggs so that you have them for baking and cooking throughout the year. This also allows you to have a stash of eggs for these purposes so that you can use whatever fresh eggs you are able to get for things like having an over-easy egg in the morning, a poached egg, and for hard boiled egg dishes.
Dehydrated Eggs Can Also Be Used For Dog And Cat Food Topping
While you may not want to feed all your eggs to pets, it is far better than wasting them and if you are raising your own backyard chickens, I bet the occasional egg is far cheaper than buying fancy dog and cat food supplements, canned foods, and treats.
Plenty of readers have commented about making their own dog food or recipes for feeding pets if they run out of dog food. While a lot of those ideas may not be practical for some of us with really big dogs or multiple dog households, they are right that eggs, rice, and whatever else you can throw in the mix, would be far better than nothing for your pooch.
This is also an option if you are too concerned about the potential for salmonella to be comfortable eating eggs you dehydrate at home but want to do something with them. Dogs and cats are not near as sensitive to food poisoning as people in most cases. My dogs have stolen and sucked enough raw eggs to convince me of that.
Shelf Life
Home dehydrated eggs have a shelf life of about a month without refrigeration and up to a year if kept in the fridge. In contrast, the eggs you can buy in a #10 can or in a bucket from Augason Farms have a shelf life of a decade.
Alternatives To Dehydrated Eggs
There are alternatives to dehydrated eggs, but they’re not as common. Here are some options to consider:
Powdered Egg Whites
When looking for dried eggs, one alternative is powdered egg whites. These are essentially the same as regular powdered eggs—the only difference is that they contain more water and thus don’t need to be rehydrated before cooking. You can also purchase powdered egg whites in a variety of flavors, which can make them better suited for specific recipes than plain eggs would be.
Liquid Egg Whites
The other alternative is liquid egg whites, which are essentially the same as powdered egg whites, except they have been allowed to sit at room temperature for a short time before being incorporated into a recipe. This allows them to thicken up more quickly and gives you more control over how much liquid you use in your recipe.
Liquid egg whites will also work well in recipes where you want an extra thickening agent or for making meringues or crème brûlées. Custard powder or instant pudding mix can also help you achieve a similar result as dehydrated eggs. Still, it’s essential not to use too much because the texture can become gritty or even chunky, depending on how much flour has been added into the mixture.
Benefits Of Dehydrating Eggs
Dehydrating eggs is an easy way to preserve the nutritional value of your eggs while keeping the texture and taste intact. It’s a simple process that can be done in your home, and you don’t have to worry about harmful chemicals or additives added to the food.
Here are some of the benefits of dehydrating eggs:
- It keeps nutrients in their original form.
Since dehydration doesn’t alter the structure or composition of your food, all its nutrients remain in their natural state. This means you’re getting what nature intended for you to eat.
2. No preservatives are needed.
Dehydrated eggs are preserved by nature rather than artificial chemicals, so they’re safe and shelf-stable for years without refrigeration or other unique storage methods.
Tips For Dehydrating Eggs
Eggs can be dehydrated in various ways, but starting with the right ones is essential. Here are some tips for choosing the right eggs:
1. Choose eggs that are at least six weeks old. The older the egg, the better it will hold up during dehydration.
2. Ensure your eggs are clean and free of cracks or defects before dehydrating.
3. Use a food dehydrator with vents to control how fast your food dries out, and make sure it’s not too hot—you don’t want to destroy your eggs!
4. If you want to keep your eggs as whole as possible, remove them from their shells before placing them into the dehydrator—this will help preserve their shape better than if you leave them whole inside their shells (even if they’re cracked).
There are a few things you can do to dehydrate eggs so they last longer:
1. Store them in the refrigerator, not the freezer.
2. Do not store them in a plastic bag or container since this can cause them to spoil more quickly and make the egg smell bad. Instead, store them in a bowl or glass jar with air holes so that they can breathe.
3. If you’re storing hard-boiled eggs in the fridge (rather than the pantry), keep an eye on them. You don’t want mold developing on an egg sitting around too long. It will ruin your egg and your appetite!
Dehydration Techniques
Egg dehydration removes all or most of the moisture from an egg to be used as a food ingredient. Egg dehydration is used in various ways – from using them for food to using them as a base for other foods and products. It can also be used in cosmetics and other industries.
Vacuum Drying
The most common method used to dehydrate eggs is called vacuum drying. This involves placing eggs in sealed containers and then placing them in a vacuum chamber, which sucks out all the water inside the egg. This leaves only a shell to protect the rest of the egg’s insides while they dry out.
Steam Sterilization
Another standard method is called steam sterilization. This process involves putting eggs into steam-sterilized jars or capsules that contain either water or salt water (or both). Steam will heat up inside these containers until it reaches boiling point. At that point, it will kill any bacteria present on the surface of an egg, preventing them from contaminating other foods made using those eggs later on down the road!
Do They Work?
Egg dehydration techniques can be effective, but not always. Here’s why:
First, it depends on the type of egg and how many eggs you’re trying to dehydrate. Hard-boiled eggs are best dried by boiling them and then cooling them in a bowl with cold water for a few hours. Overcooking will make them deteriorate quickly and ruin the texture of your food.
Second, some people may have trouble with egg dehydration because they’re afraid of how it will affect their health or what it might do to their diet. If this sounds like you, talk to your doctor before trying anything new!
Third, while you can use egg dehydration techniques at home or in the comfort of your kitchen, they aren’t always recommended by experts because they can be dangerous if not done correctly. Without consulting a professional, there’s no way to know what will happen if you try something new like this.
FAQ’s
Is it safe to dehydrate eggs at home?
Yes, it is safe to dehydrate eggs at home. Dehydrating eggs is a great way to preserve them for use in recipes and snacks throughout the year—or even for emergencies. No significant health risks are associated with eating commercially prepared eggs that have been pasteurized and packaged in their final form.
What is the best way to dehydrate eggs?
The best way to dehydrate eggs is the wet-dry method. This process uses a combination of heat and air, allowing you to remove moisture from the egg while retaining its shape.
How long do powdered eggs last?
Powdered eggs can last 5-10 years if stored in a cool, dry place. They should be stored in an airtight container with a tight lid. If you store your powdered eggs in the pantry or fridge, they will only last about six months.
Can you make your own powdered eggs?
You can make your powdered eggs in a food processor. First, you’ll need to clear out the inside of the machine by running it under water while holding down the button. Then add all of the ingredients and pulse until they’re combined.
Do you dehydrate your own eggs? Do you have any tips for using them? I would love to hear from anyone that has tips on how to make scrambled eggs from dried eggs so that is tastes a little better and fluffs up more. Is it even possible?
8 Responses to “How To Dehydrate Eggs in 2025 – 2 Easy Techniques & Tips”
I’ve never dehydrated any. I might have to consider this. I just recently water glassed some in lime. I’m waiting till July to see if it worked.
Several years ago we bought 6 #10 cans of dehydrated eggs and didn’t like them, mostly because of the texture, so they’re still sitting on a shelf in the basement. After reading the suggestions of how to re-hydrate and use them, think I’ll try again. Never tried them in baked goods or in a baked breakfast casserole. Good ideas, thanks!
I have often thought about dehydrating eggs but, due to the reports about food safety, I never did. I am going to definitely try this now. These will be great to have tucked away for times when eggs are not that plentiful. And, I like the comment from Mic about using the 1/4 pint size jars to seal them into for smaller portions. Great idea Mic! Thanks everyone.
We learned to dehydrate eggs from an Ozarks oldtimer. Followed his recommendation about using a food processor to make the (raw) dehydrated eggs like a fine powder. Bride couldn’t make them reconstitute well, so we discussed it with him next time we crossed paths. His first question: “Are you using farm-fresh eggs?”
We replied, they’re all from our chickens but the ages of the eggs vary.
He said, “Only use eggs that are no more than a couple days old.”
So we did that. Problem solved. Since then, we’ve done some experimenting but haven’t had success past three-day-old eggs, and it is best to hold it to two days.
We did a presentation for our group on our findings and did a blind taste test cook off scrambling some fresh vs. reconstituted eggs. Nobody could tell the difference, including me and I knew which was which.
So forget using store-boughten eggs or any eggs from someone that you absolutely don’t know the eggs’ ages. The exception would be if you only were going to use the eggs for baking and such, or else things were so dire that taste and texture didn’t matter as much as nutrients – which is an entirely valid and understandable point of view.
We vacuum pack the eggs in Mylar along with a 100cc oxygen absorber (my belts and braces OCD, I suppose) a dozen per bag, just so we know how much is in a bag. Throw them in buckets, in get-home bags, however you store stuff.
No refrigeration needed. Use for breakfast, smoothies, baking, whatever. No problems.
How long do they keep stores this way?
How long will they keep off vaccuum sealed and frozen?
I have dehydrated raw eggs in my Excalibur dehydrator at 145 degrees, then vacuum sealed them in bags and am storing them in the refrigerator. I plan to use these in recipes like cornbread that have to be cooked.
I also scramble eggs 18 at a time in a nonstick skillet with no oil or seasonings. Using a plastic spatula I gently scrape the bottom of the pan on medium heat, turning the congealed eggs until there is no more liquid., then use the spatula to chop the curds up. I then put them on the dehydrator trays, at 125 degrees, turning the trays every 2 hours, then use a spatula to lift and turn the larger pieces until dry. I tasted these pieces and they taste like the crust on fried chicken, without an any seasonings. When they are all dry I put them into the food processor and chop the pieces into what looks like course cornmeal. I vacuum bag them and store them in the refrigerator. I plan to mix these with dehydrated cooked potatoes I made (baked, grated and vacuum bagged) and have them for breakfast.
Hi Samantha,
Interesting that you posted this just now as we are in the process of dehydrating some of our overage. We use an Excalibur (square trays) dehydrator. Our time and temps are about what you described. The only thing we do that you didn’t is that we grind the flakes in our hand-crank grain mill (on a coarse setting). Turning the flakes into a fine powder makes them dissolve better.
After the grinding, we vacuum seal the powder in 1/4 pint jars so we don’t have to open a large amount to the air for a couple servings. Oxygen absorbers could work in lieu of a vacuum sealer. We store them in the dark too.
Yes, reconstituted eggs served as plain scrambled eggs will be prone to a slightly granular texture compared to fresh eggs, though not objectionable enough if you’re hungry. Letting the powder and water sit for five minutes before cooking seems to help smooth the granularity. In baking, there’s no difference. The big advantage to dehydrating raw eggs is that they will still ‘thicken’ where pre-cooked eggs will not.
my two cents
— Mic
Samantha,
I enjoy reading your articles and find them generally quite helpful.
I’ve never tried dehydrating eggs, but will now after reading your article.
Questions for you:
– Have you tried running the dried product through a blender to reduce the bulk, make it easier to measure and make them more package-able?
– Why don’t you vacuum seal the product and store on the shelf, just like Auguson Farms cans?
Thanks,
Jeff