Author: These homemade freeze-dried eggs (also known as powdered eggs) are so easy to make and are shelf-stable for up to 25 years when stored properly. They can be used in baking or to make eggs for breakfast!
Freeze drying is a great way to create a shelf-stable food where it would otherwise not be possible! I’ve owned my freeze dryer for about 6 years now and it’s been a great resource for our homestead. From freeze-dried milk to freeze-dried potatoes and everything in between – we use our machine all the time!
How to Make Freeze-Dried Eggs (Powdered Eggs)
While we typically water glass our fresh eggs so they are shelf-stable in the shell. But we only like to leave them in the lime water for about 12-14 months. So, when the water glassed eggs are about to reach their end date, or we are given washed eggs that can’t be water glassed, we use our freeze dryer to preserve them.
Best Tips for Freeze Drying Eggs
The process of making homemade freeze-dried eggs is so simple, but there are a few things to remember that will make the process even easier!
- Keep it Raw – Unlike dehydrating eggs, you don’t have to cook the eggs before preserving them. You can crack the raw eggs directly onto the tray! If you want to scramble them, you can do it on the tray. Otherwise, leave them whole and you can mix them during the powdering process!
- Don’t Overfill – It may be tempting to fill the tray to the brim, but in reality, a standard freeze-dryer tray can only hold 12-15 eggs. As you place the tray into the unit, it tilts back quite a bit. As a result, the contents of the tray shift and if it’s too full, the mix will spill over the edge and into the freeze dryer. Yuck!
- Pre-Freeze Optional – While many people will say that you NEED to pre-freeze your trays, you really don’t. It is nice to save energy on the freeze-drying process, but I always forget about them in the freezer for way too long. Instead, I just put them directly into the unit raw. It only adds about 2 hours to the total process, so for me, it’s worth it!
Instructions
It’s time to make your own powdered eggs! Give this overview a quick read before you get started, and then you can print the recipe card at the end to have on hand!
- Crack – Directly onto the tray, crack up to a dozen eggs. You can leave the whole or scramble them. If you want to use them for baking, don’t add any seasoning. You can season them if you want, but just be sure to note them as seasoned when you store the finished eggs.
- Freeze – This step is optional, and I often skip it. But you can freeze your trays flat before putting them in the freeze dryer. This reduces the effort required by your freeze dryer. If you choose not to freeze them, only add 12 eggs per tray. I don’t recommend doing more than a dozen eggs per tray when skipping the freezing step, whether they are whole or scrambled. The reason for this is that as you put them into the freeze dryer, the trays will tilt back quite a lot, so any more than 12 eggs and the tray will spill over.
- Process – Hit start on your freeze dryer and let the machine process through! Depending on how many trays of eggs you are processing, and whether you froze them first, this will take between 18-24 hours.
- Powder – Once you have the finished eggs and they are completely dry, use any method you prefer to powder them. I like to put them in my Vitamix and blend them while mixing with the wand until they are completely powdered. This batch of 24 eggs only took 16 seconds!
- Store – After powdering, fill an airtight container will the mix and add a moisture absorber packet and an oxygen absorber. Seal well. Remember, these are for long-term storage, not just for a few months, so a clear mason jar wouldn’t be a good choice (more on this later). Instead, use a mylar bag for the best results!
Freeze Drying Whole Eggs
If you’re interested in freeze-drying eggs, but you really enjoy fried eggs best, then this section is for you! Did you know that you can actually keep an egg completely intact during the drying and rehydrating process? It’s pretty awesome!
If you want separated yolks and whites for other reasons (like meringue powder), just follow steps one and two!
- Crack the eggs directly onto the freeze dryer tray and do not mix!
- Freeze dry until completely dry and carefully pick out the yolks and store them separately from the whites.
- When you’re ready to rehydrate, take one yolk and 1 tablespoon of whites and add them to a bowl with 2-3 tablespoons of warm water.
- Carefully flip the yolk over and over during the process to ensure it’s well-hydrated.
- Heat a skillet and add the butter or cooking oil of your choice.
- Lift the yolk out of the mix and place it in the skillet. Pour the whites over the top and cook as normal!
Note: If you want a runny yolk in your fried eggs, rehydrate the yolk separately so that you can use a bit more water (2 tablespoons) without ending up with really runny whites.
This method has husband tested and approved!
Storing for Daily Use
We like to keep a small mason jar of eggs in the pantry (still with an oxygen and moisture absorber) for daily use. But the bulk eggs stay in mylar bags from which we refill the mason jar.
That way we can easily use them without opening the mylar every day, but the bulk of the eggs are protected for long-term use!
Cooking with Freeze-Dried Eggs
When you’re ready to use your eggs, the process is even easier than the one to freeze-dry them! For every whole egg a recipe calls for, use this process:
- 2 Tablespoons of powdered egg to 2 Tablespoons of warm water
- Mix well and allow to sit for about a minute before using. Continue as normal!
For years I have used our homemade powdered eggs in these chocolate chip cookies and they are delicious! You can’t tell the difference at all!
They are also surprisingly good in our favorite hashbrown breakfast casserole!
No matter how you use them, these homemade freeze-dried eggs are a must for any well-stocked pantry!
Even More Food Preservation Ideas
- Beginner’s Guide to Home Freeze Drying
- Canning Chili (with or without beans)
- Canning Green Beans (the easy way!)
Freeze Dried Eggs
Ingredients
- 12 eggs
Instructions
- Directly onto the tray, crack up to a dozen eggs. You can leave the whole or scramble them. If you want to use them for baking, don’t add any seasoning. You can season them if you want, but just be sure to note them as seasoned when you store the finished eggs.
- This step is optional, and I often skip it. But you can freeze your trays flat before putting them in the freeze dryer. This reduces the effort required by your freeze dryer. If you choose not to freeze them, only add 12 eggs per tray. I don't recommend doing more than a dozen eggs per tray when skipping the freezing step, whether they are whole or scrambled. The reason for this is that as you put them into the freeze dryer, the trays will tilt back quite a lot, so any more than 12 eggs and the tray will spill over.
- Hit start on your freeze dryer and let the machine process through! Depending on how many trays of eggs you are processing, and whether you froze them first, this will take between 18-24 hours.
- Once you have the finished eggs and they are completely dry, use any method you prefer to powder them. I like to put them in my Vitamix and blend them while mixing with the wand until they are completely powdered. This batch of 24 eggs only took 16 seconds!
- After powdering, fill an airtight container will the mix and add a moisture absorber packet and an oxygen absorber. Seal well. Remember, these are for long-term storage, not just for a few months, so a clear mason jar wouldn't be a good choice (more on this later). Instead, use a mylar bag for the best results!
Notes
Storing For Daily Use
We like to keep a small mason jar of eggs in the pantry (still with an oxygen and moisture absorber) for daily use. But the bulk eggs stay in mylar bags from which we refill the mason jar. That way we can easily use them without opening the mylar every day, but the bulk of the eggs are protected for long-term use!Cooking With Freeze-Dried Eggs
When you’re ready to use your eggs, the process is even easier than the one to freeze-dry them! For every whole egg a recipe calls for, use this process:- 2 Tablespoons of powdered egg to 2 Tablespoons of warm water
- Mix well and allow to sit for about a minute before using. Continue as normal!
Nutrition
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