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How to Dehydrate Egg

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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.
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Prep Time 20 minutes
Dehydrating time 8 hours
Total Time 8 hours 20 minutes

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). 
  • 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
 
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. 
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. 
  • Without using oil, cook eggs thoroughly prior to dehydrating
  • Consider using egg whites only (yolks are 75% fat, egg whites are esssentially fat-free) 
  • 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)
Keywords: dehydrating

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