Freeze Dried Eggs

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 scrambled eggs for breakfast!

Course baking ingredient, Breakfast, canned food, food preservation, Freeze-dried, pantry item

Cuisine American

Keyword Freeze Dried Eggs, Homemade Powdered Eggs, How to Make Freeze Dried Eggs

Prep Time 5

Cook Time 18

Total Time 18 5

Servings eggs

Calories 63kcal

Cost $5

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