I needed dried eggs for a recipe, so I went online and searched. I found powdered eggs all right, but they didn’t look very healthy. I was expecting to find organic powdered eggs, since I always buy organic, free-range eggs in the supermarket. No such luck, so I decided to make my own.
Making dried, powdered whole eggs is simple. The hardest part is washing the pan afterwards. You simply scramble eggs without any oil, dry them in the oven set to very low heat, and pulverize the dried eggs in a blender or food processor.
I don’t use non-stick pans (I’m not convinced by manufacturers’ claims nonstick coatings are safe), so without any oil, the scrambled eggs stick to the pan. The trick I’ve found is to put the eggs into a cold pan, then slowly heat the pan, stirring constantly until the scrambled eggs are fairly dry without a speck of brown. You’ll be left with a thin yellow coating on the bottom of the pan. Soak the pan in a little water, and the eggy coating will come off easily.
You can use a blender (I use a Vitamix) or a food processor to pulverize the dried eggs into a fine powder. Dried eggs will keep in the pantry for at least a month in a sealed container.
If you want powdered egg whites or yolks, use the same method, only separate the eggs first. I use powdered eggs in nutrition bars, smoothies and baked goods. You can even use them as dehydrated eggs to take along on a camping trip.
Dried Powdered Organic Free-Range Eggs
There's only one ingredient in dried whole eggs, so use the best organic eggs you can find. Add them to bars and smoothies for extra protein.
- 6 organic free-range eggs
Preheat oven to 170 degrees F (or your oven's lowest setting)
Crack the eggs into a bowl and whisk until well blended.
Pour the eggs into a frying pan that does not contain any oil.
Turn up the heat to medium high.
Stir the eggs constantly with a wooden spoon until they are scrambled, bright yellow and very dry.
Spread the scrambled eggs out onto a cookie sheet or baking dish.
Place the pan of eggs in the preheated oven and leave it there for 4 hours.
Stir or flip the eggs with a spatula every hour or so.
Take the eggs out of the oven and allow to cool completely.
Place the eggs in a food processor or blender and blend to a very fine powder.
Makes about 1/2 cup of powdered eggs.
Store the eggs in a sealed glass container. They do not need refrigeration. The eggs will last for a month or so as long as they are completely dry.
Scramble a half-dozen eggs in a cold pan without using any oil, increasing the heat while stirring constantly.
Spread the cooked eggs onto a baking sheet. Bake at 170 degrees F for 4 hours.
The eggs should be completely dry after 4 hours. If they aren’t dry, return to the oven in 15-minute increments, checking for dryness by crumbing the eggs. They should be a dark yellow. Do not let them brown.
When the eggs are cool, pulverize them in a blender or food processor.
A half-dozen eggs makes about 1/2 cup of dried, powdered eggs.