How to Dehydrate Eggs
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Dehydrated eggs are a convenient way to add protein to your backcountry meals.
Note: Eggs are considered a higher-risk food for dehydrating and are not recommended for bulk long-term storage. More information is provided in the notes.
Snapshot
Special Prep
Cook
Temperature
160°F
Time
8 hours
Mass Change
Approx 70% decrease
How to prep eggs for dehydrating
Eggs must be cooked prior to dehydrating. Scrambled or omelette style is recommended – without the use of oil – to provide the best dehydrating process and rehydrated texture.Â
Know that the texture of rehydrated eggs is not quite like a freshly cooked eggs, so don’t plan on making a plate of fluffy scrambled eggs. I find they’re best used within a meal and for added protein. They also don’t rehydrate well to serve the same purpose in baking like fresh eggs.Â
Dehydrated Egg Safety
It’s generally not recommended to dehydrate eggs for long-term storage because of the risk for salmonella and bacteria growth; the yolks are also high in fat so can making full dehydration a challenge. Raw eggs are especially advised against – not only for the risks – but because they also don’t rehydrate into a way that can serve the same purpose as raw fresh eggs.Â
That being said, with proper prep and care, risks can be made extremely low – or even completely diminished. These are the steps I recommend:
- Wash the eggs prior to breaking them open. (Salmonella lives on the shells, and can cross contaminate into the egg when broken). I suggest using a 50/50 mixture of water and white vinegar.Â
- Without using oil, cook eggs thoroughly prior to dehydrating
- Consider using egg whites only (yolks are 75% fat, egg whites are esssentially fat-free)Â
- Once dehydrated, store in the fridge or freezer
- Consume within a week of being out of the fridge/freezer
- Throughly heat dehydrated eggs before consuming (ex. boil for 5 minutes)
How to dehydrate eggs
Basic Steps:
- Cook the eggs without using any oils or additives: scrambled or omelette style is recommended; scrambled is typically easier to avoid sticking.
- If doing omelette style: Once cooked and cooled, slice into unison sized strips or bite sized squares.
- Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping as much as possible).Â
- Place in dehydrator and dehydrate at 160°F for about 8 hours.
It’s that easy!
Notes:
- 4 large eggs (with yolk) will yield a little over 1 cup cooked scrambled eggs, which yields about 1/2 cup dehydrated
- A mesh liner is required for eggs
- Dehydrating times may vary (the size of the egg pieces, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
How do you know when eggs are fully dehydrated?
Eggs will be lightweight but hard. No moisture should excrete when broken in half and squeezed.
Jar test: If eager, you can place your eggs in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the eggs become squishy) you know there is still moisture and more dehydrating time is needed.Â
Note: You technically can’t over dehydrate eggs. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.Â
Fresh to dehydrated conversion measurements ​
70%
The mass and weight of egg decreases by about 70% once dehydrated.
Ex. 4 scrambled eggs (with yolks)
- Pre-dehydrated: 1+ cup | 170g
- Dehydrated: 1/2 cup | 50g
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How to store dehydrated eggs:
Here are some tips to help you maximize the shelf life of your dehydrated eggs:
- Allow to cool after dehydrating before storingÂ
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, onions should have a shelf life of several years.
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Rehydrating dehydrated ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!Â
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
Before Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavors more easily when cooked, making dishes more flavorful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating dehydrated eggs:
Dehydrated egg to water ratio is typically 1 : 1Â
 Per 1/4 cup of dehydrated scrambled eggs:
Quick Simmer
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 5 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/4 cup boiling water and stir
- Let soak for 12-15 minutes
FAQs
Can I dehydrate raw eggs?
I wouldn’t recommend it. Besides the risks of improper dehydration, rehydrated raw eggs don’t function the same way as fresh eggs anyways.Â
Can I use an oven to dehydrate eggs?
Not unless your oven can maintain a low temperature of around 160°F (71°C). Eggs need to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the eggs or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
How to Dehydrate Egg
Dehydrated eggs are a convenient way to add protein to your backcountry meals.Note: Eggs are considered a higher-risk food for dehydrating and are not recommended for bulk long-term storage. More information is provided in the notes.
Notable Equipment
- 1 Dehydrator
Ingredients
- cooked eggs,
Instructions
- 1. Cook the eggs without using any oils or additives: scrambled or omelette style is recommended; scrambled is typically easier to avoid sticking.
- 2. If doing omelette style: Once cooked and cooled, slice into unison sized strips or bite sized squares.
- 3. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping as much as possible).Â
- 4. Place in dehydrator and dehydrate at 160°F for about 8 hours.
Notes
- Eggs are considered a higher-risk food for dehydrating. Incase you missed it, make sure to read the notes on dehydrating egg safety.
- 4 large eggs (with yolk) will yield a little over 1 cup cooked scrambled eggs, which yields about 1/2 cup dehydrated
- A mesh liner is required for eggs
- Dehydrating times may vary (the size of the egg pieces, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
- Wash the eggs prior to breaking them open. (Salmonella lives on the shells, and can cross contaminate into the egg when broken). I suggest using a 50/50 mixture of water and white vinegar.Â
- Without using oil, cook eggs thoroughly prior to dehydrating
- Consider using egg whites only (yolks are 75% fat, egg whites are esssentially fat-free)Â
- Once dehydrated, store in the fridge or freezer
- Consume within a week of being out of the fridge/freezer
- Throughly heat dehydrated eggs before consuming (ex. boil for 5 minutes)
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
