Scrambled “Freeze Dried” Eggs Are As Tasty As Scrambled “Fresh” Eggs!
I know – I know – you’re gonna say, “It’s hard to imagine that scrambled ‘freeze dried eggs’ can taste just as delicious as scrambled ‘fresh eggs’ – recently purchased!” But, I’m here to tell ya – it’s true!
I couldn’t believe it myself until I did a taste test comparing them. I honestly couldn’t tell the difference! I thought that the scrambled egg dish – made with fresh eggs – was the freeze dried version! Boy was I wrong! It was actually vice versa!
So – Hit Those Egg Sales Hard And Fast!
Depending on the time of year and how many chickens contract deadly diseases, I’ve seen egg prices skyrocket – up from a dollar a dozen – to over $4.00 per dozen! Sometimes, until the chicken population is sufficiently revitalized, the price stays pretty high.
That makes it ever so smart to buy as many eggs as possible when they are on sale. Sometimes, I’ve seen eggs sell at the local supermarket for as low as 80 cents a dozen. And, when I see that, I jump on the “egg buyin’ bandwagon” with both feet and gather up as many dozens of eggs as I possibly can. There have been times that I’ve come home with 30 dozen – or more – much to the dismay of my better half!
Eggs can last a long time on the kitchen counter. They can last even longer in the fridge. But, without a solid preservation plan, I would be hard pressed to use more than 6 or 8 dozen before they start to curdle and turn rotten.
My Harvest Right Home Freeze Dryer Is A Godsend!
This unique machine makes short work out of freeze drying eggs.
- I just stick the eggs in my Ninja and blend them smooth – between 3 and 4 dozen eggs at a clip.
- Then, I load the 4 trays in my standard sized Harvest Right Freeze Dryer – trying not to spill any of the mixture.
- Leave the trays in the shelf unit – making sure that everything is as level as possible.
- Then, taking one tray at a time – have it sticking out about a third of the way – use a pitcher to pour the blended eggs, gently into the tray – a little at a time – checking frequently to ensure that there is still a wee bit of space left at the top of each tray.
- One by one – as the trays are filled – slide them back into the shelf unit – completely – slowly – and carefully.
That’s all you have to do.
Then start the freeze dry cycle – select “liquid” – select “non-frozen” – make sure the drain valve is closed – and select “continue.” Then, you’re off to the races!
If you have an older Harvest Right Freeze Dryer like my 4 year old model, you may find that as the the heating pads and thermal sensors age, they don’t control the shelf temperature as well. The “standard default” 125 degrees Fahrenheit on my older unit can produce temperatures well in excess of 170 to 190 degrees Fahrenheit.
This forces me to lower the shelf temperature through the “customization” screen. I’ve found that manually lowering the shelf temperature setting by 30 to 40 degrees will keep the “actual” shelf temperatures lower by close to the same amount.
The other option is to buy a new shelf unit – and, that ain’t cheap!
If you’ve got a brand spankin’ new Harvest Right Freeze Dryer, the overheating issue doesn’t exist – so, no worries.
See Harvest Right Home Freeze Dryer Operation for all the details to get you through your freeze drying session.
Freeze Drying Is Complete – Time To Take The Freeze Dried Eggs Out!
When the freeze drying cycle is finished, remove the trays. Freeze drying eggs will take about 36 hours – from beginning to end.
The freeze dried egg mixture will be solid, “paper-y” yellow cracked blocks in the trays.
- My next step is to run everything through the Ninja Food Processor and turn it into powder.
- Add the powder to Mason jars.
- Pop an oxygen absorber into each jar.
- Seal the jars with my Foodsaver Vacuum System. Use Foodsaver’s Mason jar attachment to create just the right vacuum. TIP: Before sucking the air out of the Mason jar, put a coffee filter in it – to keep the powder from leaching into the vacuum hose. That powder can damage the Foodsaver motor.
- Label each jar with contents and date.
- And, stick the Mason jars full of powdered eggs on a shelf for later use. NOTE: These “official” Harvest Right Home Freeze Dryer freeze dried eggs will be edible up to 25 years from now!
What Can I Use Freeze Dried Eggs For?
I will darn well use freeze dried eggs in any and every baking or cooking recipes that call for eggs. I use them in my homemade banana nut muffins, pancakes, waffles, cakes, pies – you name it!
Two tablespoons of powdered egg = one fresh egg.
When rehydrating eggs for a breakfast of scrambled eggs – and all the other morning trimmings that go with a hearty breakfast – I add water to the eggs in a 3:2 ratio – that is, 3 tablespoons of water added to 2 tablespoons of powdered freeze dried eggs. Many folks add an extra tablespoon of water (4:2 or 2:1 ratio) – but, since I add a bit of butter when scrambling, the extra water isn’t necessary – it actually makes the eggs too watery for me.
There You Have It!
Breakfast in a bottle – or, should I say, “…in a Mason jar!”
For those of you who have NOT tried eating freeze dried eggs – you don’t know what you’re missing!
Feel free to comment below or email me about freeze drying experiences – or, your desire to become a home freeze drying comrade-in-arms!
Jim, the Lifelong Gardener