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By Mary Christiansen – Eggs are a healthy source of protein worldwide, and there are a variety of ways to store extra eggs. Look beyond deviled eggs and egg salad sandwiches. Think preservation! Consider dehydrating, marinating and freezing egg whites and yolks.
You can plan to freeze the egg whites and freeze the egg yolks separately or together. My trays were too small for our large eggs, so I decided the best strategy was to freeze the egg whites separately from the yolks.
Slide the egg into the freezer cube compartment, cover with plastic wrap and freeze until solid. Once you are done freezing the egg whites or yolks, take out the trays and pack them in airtight containers. I pack mine two to four eggs per container because that’s what most recipes call for. This way I only have to take out a container rather than a container with a dozen frozen eggs and risk the others defrosting before putting them back in the freezer. I use airtight plastic bags, but any airtight container is fine.
Take out the number of eggs needed for the recipe. Allow to thaw, then use as if the eggs were freshly laid.
NOTE: I have found that frozen eggs are best used in casseroles and baked goods. They don’t cook well.
REQUIRED FOR DEHYDRATED EGGS
- Plastic wrap or dehydrator sheets
- Hermetic containers
- Blender or food processor
- pastry cutter
Break the eggs into a bowl. Beat the eggs until light and fluffy. Do not add anything to the eggs.
Lightly cover the bowl with plastic wrap. Microwave on high for about a minute, then stir with a fork. Continue to microwave and stir until the egg is cooked through. Then remove from the microwave and fluff with a fork. Using a pastry cutter/blender, chop the egg as finely as possible. Pour egg over prepared dehydrator sheets. Set the dehydrator between 145 and 155 degrees until the egg is completely dry. After about two hours, check the eggs by picking up some with your fingers. If it’s dry, it should crumble easily. If it’s not completely dry, it will be spongy. Allow to continue drying, checking for an additional hour, until all particles have crumbled. Although individual brands vary, the drying process takes approximately 3 to 3.5 hours if the dehydrator is equipped with a circulating fan.
Once dry, let cool. Pour into a blender or food processor and process until the egg is powdered. Periodically shaking the blender container will help keep the egg dry in bulk. When completely powdered, store in airtight containers or food storage bags.
NOTE: I found that 4 large scrambled eggs would fill a dehydrating tray. It is helpful to ensure that scrambled eggs are broken into very small pieces as they will dry out faster. You can scramble the eggs in a cast iron skillet, but don’t add oil, seasoning or milk. I do NOT recommend solar drying for eggs.
Use in all recipes calling for eggs. 1 tablespoon of dried/powdered egg = 1 whole fresh egg.
You can reconstitute the egg powder by adding a little water, broth or dairy product. If you are using without reconstituting, you will need to adjust the liquid in your recipe.
Easy Pickled Eggs
Pickled eggs are a favorite that can be eaten on their own. They can also be sliced and added to sandwiches, green salad topping, potato or pasta salad and even deviled. Pickle brine can be mild, dill, tangy and sweet or spicy to your taste.
- mason jar
- Pickling spices or pickling brine
- Boiled eggs (shelled)
Boil, cook or steam your eggs according to your preferred method. Peel the eggs, place them in a clean mason jar, packing them tightly so they don’t float. Pour in your preserved pickling brine or prepare your favorite pickling brine.
For a quick version, use reserved pickle brine from store-bought or home-canned pickles.
Let the eggs sit in the brine in the refrigerator for up to a week to absorb the brine.
Add beet juice, turmeric or smoked paprika to your brine for colorful pickled eggs. Add sliced onions, hot peppers or hot sauce if you like a spicier version of pickled eggs.
NOTE: Freshly laid eggs that are boiled are difficult to peel. For best results, let the eggs sit for a few days before boiling them. I don’t do anything special when I boil my eggs. I place the eggs in a kettle, cover with water, bring to a boil and boil for 10-15 minutes. I don’t add anything to the water. I pour hot water, then run cold water over the eggs to make the egg shrink from the shell. You can use ice water, but I only use cold tap water.
NOTE: I pour the hot water into another container to reserve and let cool, then I give my chickens the mineral and calcium-rich water as a regular serving of water.
Interested in other food preservation methods? Download Countryside’s guide to how to store food and more!
Originally published in 2014 in Journal of the campaign and the small stock and regularly checked for accuracy.