I freeze dry my whole raw eggs and they always taste fine when I scramble or make omelets from the egg powder. I don't notice any lumpiness. I use 2 tbsp egg powder to 2 tbsp water for one egg.
Excellent information, sir! I have also freeze dried a couple hundred raw eggs to date, and this makes me wish I had added salt to them. Maintaining something closer to the original texture is a bonus - and since I salt my eggs before scrambling, having the salt in there is a convenience benefit as well. In an emergency situation, it is nice to have some salt in the eggs already in the event that salt isn't readily available for some reason. Take care and God Bless.
TheFarmer: you also have the option of putting a packet of salt, such as a baggie or paper bag of salt in the Mylar or glass jar in which you store your eggs. Just like you probably throw in a packet of baking soda in your legumes.
@@Philat4800feet I just did a batch with Costco bacon bits. Looks like a win win although it may not store up to 25yrs it most definitely will store for for a few if not a while.
One trick I've used for regular freezing of eggs is to cut the salt by 1/4 and add 1/4th the dose of sugar. It's not sweet enough to mess up a recipe, but less salty than it would be. I guess that, in my mind, it doesn't have to be either/or. A few years ago I was batching out a recipe that used a TON of egg whites and no yolks so I had several hundred yolks to deal with. This preservation method worked out great and I used those yolks over the course of a year without a problem. (If I remember correctly, 5 yolks fit perfectly in a snack-size zip lock bag. I had an entire shelf of little yellow bricks stacked up to grab when needed. We ate a LOT of yolks that year. lol!) I was able to use the eggs in savory recipes with no sweet to notice and we never tasted an excess of salt. If anyone wants to try it just remember to LABEL them. "I won't forget." Oh, yes you absolutely will forget. Especially if you're experimenting and trying a few different approaches.
I am brand new to freeze drying and waiting for my machine to be delivered. In trying to educate myself as much as possible before starting on this new path. I am very grateful for your channel and the wonderful content you provide. I love the science behind your experiments and your commentary. Thank you so much!
Wonderful! I would love you and your nephew to collaborate on more FD videos! Your combined skills and knowledge add substantial value to the food preserving community! I get 30 eggs a day from my hens but am afraid to water glass so many as they can be easily broken and can't be moved. But now I'm finally convinced that I can FD eggs in a way my family will actually use them!
I've been only adding 1 teaspoon of pink sea salt to one tray of 18 eggs on my Medium Pro tray. It's pretty darn good! I'm very happy with them but I might try your way on one tray for starters. Thanks!
I've never heard anything but great reports on how good FD eggs are. So I'm kind of surprised. But I have noticed that when I use leftover yolks that I have frozen and added to pudding the texture was tiny little lumps. I tried straining it but couldn't hardly get it through the strainer. So I used my stick blender to puree it. But when the yolks are thawed out they don't "run", they are congealed. So I am so happy to learn this! But I will say 1/4 tsp salt per egg is a lot! I love salt and use it liberally, but that's a lot!
@Phil at 4800 feet hey Phil, I just measured how much salt I put on one egg and it was slightly overflowing 1/32 top, so what I was trying to point out was that 1/4 tsp could really throw off the flavor. I tend to like things salty, but I'm just saying that's a lot! I really looking forward to your experiments. Thanks for all you do!
I think he said it is 1 teaspoon of salt per a CUP of eggs, not each egg. There are differing medical opinions about salt intake amounts affecting blood pressure , but sugar and diabetes is definitely a consideration for our family's needs. 👍
That's great! I've heard people say they'd never freeze dry eggs again because it turned gritty and gross. This appears to solve that issue! Great job 👍
I love dehydrating eggs in a dehydrator because the powder tastes excellent. Even better than fresh. Am looking forward to trying salt in the eggs to freeze dry and compare.
Wonderfully helpful and just in time as my chickens are back to lots of egg production! I have freeze dried fully cooked scrambled eggs, all seasoned how we like them (minus the butter) for long term prep storage and now I know how best to freeze dry my raw eggs for more shelf stable present use. Your channel is so GREAT! THANK YOU FOR SHARING SO MUCH WITH ALL OF US!
love this, I have freeze dried and dehydrated eggs. both. my husband has not been able to tell the difference when I have cooked dehydrated eggs but he ask me what I had done different when I fixed some freeze dried. I will definitely add salt next time. thanks so much for the videos.
I really appreciate your in depth experiments. Going through the processes and taste tests is very helpful and informative. Thank you for all you do. I'm sure you're right about the amounts being previously tested, but I'd also be interested to see how your experiments go. 😁❤️
I use one teaspoon of himalayan pink sea salt per 30 uncooked scrambled eggs. They fry up with a good taste, have good texture, and the salt is not overbearing. When I scramble eggs, fry them, and FD them they end up rubbery and a no go for me. I have read that adding double acting baking powder will solve that issue but I haven't tried it yet.
Before doing a whole batch of eggs, PLEASE cook a fresh egg and put a 1/4 tspn of salt on it and try to eat it. We did about 8 dozen for a batch in our medium FD and the batch is almost inedible. We're having to mix the salted egg with two parts non salted egg to make them tolerable. Just try it before hand
An omelet from my regular freeze dried eggs taste just like they do from fresh eggs texture and all if I don't over cook the omelet, I whisk the eggs up good before I freeze them and then they get mixed well after I freeze dry them and whisked well again when I rehydrate them.
GREAT INFORMATIONAL VIDEO! Thank you for sharing your research. Local Walmart has 60 packs of eggs for $12.69, I’m going to do a few hundred, and wouldn’t have even thought about adding salt, before finding your video. Subscribed!
The eggs can be salty if eaten alone. If used for baking/cooking many recipes call for ½-1 teaspoon salt. This is where the salt would be omitted and the salt in the eggs would be used.
@@Philat4800feet In researching, I’ve found the National Center for Home Food Preservation recommends 1/2 teaspoon of salt per cup of eggs. That would make a big difference in flavor, just not sure about how much difference it would make in the texture after cooking. Also, NCHFP recommends 1.5 tablespoons sugar or corn syrup, depending on what the eggs are to be used for, so for cakes, or other sweets, etc, sugar may definitely be the better option.
The first time I freeze dried eggs I had my husband do a side by side taste test with a fresh egg. He couldn’t tell the difference, the texture when wet though was not pretty
THANK YOU! I'm going to start doing this for sure! I've got over 100 dozen eggs already freeze dried as I tend to get a dozen a day and can't give them away! I'm for SURE going to start doing this! Would you please put the proportion of salt and sugar to eggs in the description? Have a very blessed day!
It calls for 1 Tsp of salt or 1 Tbl sugar per cup (one cup holding four eggs). Remember this is more for cooking than eating alone. Too much salt/sugar.
I wish you hadn’t added milk! I think the milk proteins would affect the results. I’ll def try some salt and see if it helps. No one had complained or even been able to tell out freeze dried from fresh scrambled eggs. I do add more water than that and let it sit a while before cooking though. So many variables.
Do you have to separate the yolk from the whites to add the salt, or to save time could you whisk the entire egg and then add either salt or sugar before FD? Love your videos!
It would be even easier if you divide your TDW by your ADW (TDW÷ADW=Multiplier) That would give you another "Magic Number"... Easy Peasy! Oh, and great video.
I have run 5 batches with salt and I finally reconstituted and cooked some scrambled to try. They are definitely saltier than I prefer but not inedible; Eating them on a piece of un-buttered toast would probably be enough to balance the salt. The eggs appeared to be more flat than usual but Im not sure if that's relevant to the FD process or simply due to me scrambling a single egg in too big a pan.Texture was fine.
This video is scientific & helpful plus very timely. We appreciate your inquiring mind! Hubby & I have been planning to dedicate this month to FD eggs for our long-term storage. Bonus that they've dropped in price in our area just the last few days! Your information on salt, sugar, and/or corn syrup is helpful and makes sense in what is happening with the protein strands of the yolks going through freezing, then thawing/rehydrating. In years past, I've attended various refresher training sessions from USU Extension Service on safe food preservation/canning practices which leads to a question. Many classes have given a caution about using iodized salt as it can soften food over time, most notably pickles preserved in Mason jars. I've been wondering lately if I should follow that same advice for FD. Recently I've been using non-iodized salt in my FD foods - especially those intended for long-term storage. I'd be interested to hear your thoughts on this plus, perhaps, those of your nephew with the Ph. D in food sciences. While hubby & I do many short-term projects with our FD food and enjoy sharing it with family and friends, in our 50 years of marriage, we have seen instances when stored food made all the difference: natural disasters that affected food availability and transport, COVID which cleared store shelves, economic downturns, medical bills that erode a normal monthly budget, etc. But now I'm sounding like a grandmother so I'll just end with THANKS FROM MAEGAN AT 6000 FT!😊
@Phill at 4800 feet Did you rehydrate the FD eggs at a 1:1 ration as most videos suggest: 2 TBSP ground up FD egg powder to 2 TBSP water = 2 raw scrambled eggs. Want to write notes on each FD container. Thanks!
Yea! Excellent video. Appreciate your work. I may try a mix, of sugar salt. 1/2 tbl spoon sugar with 1/2 teaspoon salt. Kudos. Discovering God's world. Much of my FD projects involve making yummy healthy food for Grandkids :-)
Excellent experiment. Interesting. You liked the salt added but didn’t say if it tasted salty. Since you didn’t remark on that, or I missed it, then am guessing the 1 tsp per cup wasn’t a problem. This is such good information to know. Thank you!!
Cool! That was interesting! You should have had your granddaughter do the taste testing! Our kids can tell when I use freeze dried eggs🙄 because of the texture. Freeze drying eggs was one of my main reasons to get a freeze dryer, so not to waste eggs(not actually wasted because I cooked them up for cats and dogs😜and I'm sure they miss them now 😆)when the chickens are laying too many eggs. Thanks!
I have several dozen eggs frozen in my freezer, should I defrost them and add the salt before freeze drying them? I just caught this video, thank goodness!!
Great information as always. I look forward to the discoveries you share. I ran a batch of eggs with salt and then mixed up some for my breakfast - for me that is way too much salt. When I was cracking it was 4 eggs per cup and that is 1/4 tsp of salt per egg. Ended up tossing them out. Would Potassium Chloride work just as well?
It is a lot of salt for individual eating. It would be better served for cooking. Many recipes call for two eggs and 1 tsp. salt. This is where this would come in handy. As for KCL I wouldn't have a clue without research.
I don't have a freeze drier as of yet, but have dehydrated a couple batches, I tried one small raw batch, and cooked scrambled egg batch. Dried them, then powered them, then added water back to both.. the raw did better than the cooked as being a smoother texture. I added just a small bit of ghee to the egg mix a dash of salt. The cooked color was off just a little, but tasted really good. Wished I had made a bigger batch. I was wondering about adding a small about of the modified corn starch that is used in canning. Not the same as regular corn starch. to see if that would help in the drying and powdering.
Does the freeze dried yokes taste very salty. I only salt a little when cooking. and don't add any salt after cooking. I watch all your videos and always learn from them. Right now my fd is down for a couple of wks not sure when it will be working again, we are not freezing. HR is trying to figure it out soon I hope. Thanks for all the knowledge you share with us.
Remember, These eggs are for cooking more than "eating". May have too much salt. I have used "unsalted" FD yokes to make Creme Brulee without problems.
What if you added just a small amount of sugar and lessened the amount of the salt in the same batch? Also I am wondering if you had added salt (right before cooking)to the batch with nothing in it if it would have made a difference as far as flavor. To me, it's hard to judge fairly something bland. Thanks for the video, it's very interesting.
Salt can enhance the sweetness of sugar. It would be interesting to tweet the ratios. Salt or sugar would need to be added before freezing raw eggs to keep the proteins from separating.
**Question: We usually put 18 blended whole raw eggs per tray in our medium FD, how much salt do you think is needed for 18 eggs? Was your recipe 1 tsp per CUP of whole eggs? Thank you for your clarification and the helpful info, as always!
If you have your own chickens, eggs come in all sizes. I have found 4 eggs per cup. 18 eggs/4 eggs per cup = 4-1/2 cups X 1 tsp per cup = 4-1/2 tsp salt Since everyone's taste is different, you might want to run a batch and reconstitute it and see how you like it.
I wonder if u mixed half tsp salt and half tsp of sugar together if then u could use it for baking or eating and not really notice either flavors as much?
I use freeze dried duck eggs (in small molds) as training treats for my dogs. My batches always come out at different textures. Sometimes they’re firm other times they crumble to dust with the slightest bit of pressure. Does anyone know why this is or how to keep the freeze dried egg “dots” firm to the touch?
I apologize if I missed the information but I’m a little confused if anybody could help out here. Do we add 1 teaspoon of salt per cup of only egg yolks and then add the whites before freezing ( so it will be necessary to separate all the eggs first, ) or do we add 1 teaspoon of salt for every cup of eggs, including the whites ?
The protein separation issue is primarily with the yolks. When frozen they become lumpy. Adding salt will prevent this. This method is used for cooking where you can omit the salt in a recipe. otherwise, they may be too salty to eat by themselves.
Did you put the protein that was left in the strainer from the plain egg back in the strained bowl? Also, how do you think a combination of half sugar, half salt would work?
How do you eat watermelon? My wife puts salt on her watermelon, this drives me nuts, but she says it makes the watermelon sweeter. Salt will do this, so I wouldn't mix the two together.
If you have your own chickens, eggs come in all sizes. I have found 4 eggs =1 cup. 12 eggs/3 cups = 3 tsp or 1 Tb salt Since everyone's taste is different, you might want to run a batch and reconstitute it and see how you like it. It is a lot of salt for individual eating. It would be better served for cooking. Many recipes call for two eggs and 1 tsp. salt. This is where this would come in handy.
@@Philat4800feet I am interested to know if freeze dried or dehydrated egg yolks could be successfully added to pemmican? I i understand correctly normally pemmican doesn't contain salt or sugar... is there any concern or "significant" difference in the fat/cholesterol in the yolk once dried as to how long it is good for? Would you ever consider making a video to test this concept? I don't think eggs were readily available in that time period of history, but the added choline and other benefits of egg yolks are phenomenal for brain health, something that would be HIGHLY beneficial in any survival or long term food storage or extended camping/hiking situation where one needed dense nutrition and reduce the bulk and weight in traveling/carrying of it...
The eggs can be salty if eaten alone. If used for baking/cooking many recipes call for ½-1 teaspoon salt. This is where the salt would be omitted and the salt in the eggs would be used.
Ghe eggs with the salt or sugar in your eggs it makes then like carton liquid eggs…. The ine without is more like real eggs scrambled in the skillet as they cook which in my opinion is a much better more real scrambled egg.
What if you add salt to the reconstituted freeze-dried eggs before scrambling. Would that take out the lumps? I'm asking because I have a lot of freeze-dried plain eggs stored.
If your eggs exploded, most likely they weren't completely frozen when the vacuum pump started. Any liquid will boil under a vacuum at room temperature. Do you prefreeze your food?
I freeze dry my whole raw eggs and they always taste fine when I scramble or make omelets from the egg powder. I don't notice any lumpiness. I use 2 tbsp egg powder to 2 tbsp water for one egg.
Keep us posted on your adjustments to the sugar & salt quantities.
I'll paly around with it but I bet it was already done.
Excellent information, sir! I have also freeze dried a couple hundred raw eggs to date, and this makes me wish I had added salt to them. Maintaining something closer to the original texture is a bonus - and since I salt my eggs before scrambling, having the salt in there is a convenience benefit as well. In an emergency situation, it is nice to have some salt in the eggs already in the event that salt isn't readily available for some reason.
Take care and God Bless.
I wonder if we could add bacon the eggs?
TheFarmer: you also have the option of putting a packet of salt, such as a baggie or paper bag of salt in the Mylar or glass jar in which you store your eggs. Just like you probably throw in a packet of baking soda in your legumes.
@@Philat4800feet I just did a batch with Costco bacon bits. Looks like a win win although it may not store up to 25yrs it most definitely will store for for a few if not a while.
@@justintime6346 Tasty
I had read for freezing, a pinch of salt or sugar per egg. Wonder if the pinch is enough?
One trick I've used for regular freezing of eggs is to cut the salt by 1/4 and add 1/4th the dose of sugar. It's not sweet enough to mess up a recipe, but less salty than it would be. I guess that, in my mind, it doesn't have to be either/or. A few years ago I was batching out a recipe that used a TON of egg whites and no yolks so I had several hundred yolks to deal with. This preservation method worked out great and I used those yolks over the course of a year without a problem. (If I remember correctly, 5 yolks fit perfectly in a snack-size zip lock bag. I had an entire shelf of little yellow bricks stacked up to grab when needed. We ate a LOT of yolks that year. lol!) I was able to use the eggs in savory recipes with no sweet to notice and we never tasted an excess of salt.
If anyone wants to try it just remember to LABEL them. "I won't forget." Oh, yes you absolutely will forget. Especially if you're experimenting and trying a few different approaches.
Good idea
I am brand new to freeze drying and waiting for my machine to be delivered. In trying to educate myself as much as possible before starting on this new path. I am very grateful for your channel and the wonderful content you provide. I love the science behind your experiments and your commentary. Thank you so much!
Thanks
Wonderful! I would love you and your nephew to collaborate on more FD videos! Your combined skills and knowledge add substantial value to the food preserving community! I get 30 eggs a day from my hens but am afraid to water glass so many as they can be easily broken and can't be moved. But now I'm finally convinced that I can FD eggs in a way my family will actually use them!
That's a lot of hens.
Oh my goodness…lucky you! A lot of work…outside and inside. Bless you!
I've been only adding 1 teaspoon of pink sea salt to one tray of 18 eggs on my Medium Pro tray. It's pretty darn good! I'm very happy with them but I might try your way on one tray for starters. Thanks!
I have freeze dried 1000s of eggs and re hydrated them all. I've done blind back to back taste tests. No one can tell the difference.
Do you add anything to your eggs?
Same here. I didn't add anything. Also freeze dried whites and yolks separately to use in recipes that require just one or the other.
Salt and sugar act as a weak antifreeze so less crystals form during freezing that harm or change the proteins.
Good thoughts
I've never heard anything but great reports on how good FD eggs are. So I'm kind of surprised. But I have noticed that when I use leftover yolks that I have frozen and added to pudding the texture was tiny little lumps. I tried straining it but couldn't hardly get it through the strainer. So I used my stick blender to puree it. But when the yolks are thawed out they don't "run", they are congealed.
So I am so happy to learn this!
But I will say 1/4 tsp salt per egg is a lot! I love salt and use it liberally, but that's a lot!
Salt could be a problem for those who have high blood pressure. I guess it come down to how we love our eggs.
@Phil at 4800 feet hey Phil, I just measured how much salt I put on one egg and it was slightly overflowing 1/32 top, so what I was trying to point out was that 1/4 tsp could really throw off the flavor. I tend to like things salty, but I'm just saying that's a lot! I really looking forward to your experiments. Thanks for all you do!
I think he said it is 1 teaspoon of salt per a CUP of eggs, not each egg. There are differing medical opinions about salt intake amounts affecting blood pressure , but sugar and diabetes is definitely a consideration for our family's needs. 👍
He said 1 tsp salt per cup of eggs, and added in the text on screen that there are 4 eggs per cup. So, yes that would be 1/4 tsp per egg.
That's great! I've heard people say they'd never freeze dry eggs again because it turned gritty and gross. This appears to solve that issue! Great job 👍
I love dehydrating eggs in a dehydrator because the powder tastes excellent. Even better than fresh. Am looking forward to trying salt in the eggs to freeze dry and compare.
Wonderfully helpful and just in time as my chickens are back to lots of egg production! I have freeze dried fully cooked scrambled eggs, all seasoned how we like them (minus the butter) for long term prep storage and now I know how best to freeze dry my raw eggs for more shelf stable present use. Your channel is so GREAT! THANK YOU FOR SHARING SO MUCH WITH ALL OF US!
love this, I have freeze dried and dehydrated eggs. both. my husband has not been able to tell the difference when I have cooked dehydrated eggs but he ask me what I had done different when I fixed some freeze dried. I will definitely add salt next time. thanks so much for the videos.
Yes. Dehydrated eggs in a dehydrator makes excellent eggs. A favorite.
I really appreciate your in depth experiments. Going through the processes and taste tests is very helpful and informative. Thank you for all you do.
I'm sure you're right about the amounts being previously tested, but I'd also be interested to see how your experiments go. 😁❤️
Eggscellent video!!
I use one teaspoon of himalayan pink sea salt per 30 uncooked scrambled eggs. They fry up with a good taste, have good texture, and the salt is not overbearing. When I scramble eggs, fry them, and FD them they end up rubbery and a no go for me. I have read that adding double acting baking powder will solve that issue but I haven't tried it yet.
Good idea
Very interesting. I have quite a bit of fd eggs already. If I do more I will add some salt. Thanks for your knowledge.
Before doing a whole batch of eggs, PLEASE cook a fresh egg and put a 1/4 tspn of salt on it and try to eat it. We did about 8 dozen for a batch in our medium FD and the batch is almost inedible. We're having to mix the salted egg with two parts non salted egg to make them tolerable. Just try it before hand
This works better for cooking than eating alone due to the salt.
Same. 4 dozen eggs and you can’t eat em. Not sure why I thought that was going to work. 🤪
You’re talking about 575 mg of salt your body needs 2300 mg a day
The eggs freeze dried with the sugar would make great French toast.
Now that's a great idea!
Awesome Experiment! Awesome information! Thank you Phil!
An omelet from my regular freeze dried eggs taste just like they do from fresh eggs texture and all if I don't over cook the omelet, I whisk the eggs up good before I freeze them and then they get mixed well after I freeze dry them and whisked well again when I rehydrate them.
I believe the whisking could help to remix the proteins
GREAT INFORMATIONAL VIDEO! Thank you for sharing your research. Local Walmart has 60 packs of eggs for $12.69, I’m going to do a few hundred, and wouldn’t have even thought about adding salt, before finding your video. Subscribed!
The eggs can be salty if eaten alone. If used for baking/cooking many recipes call for ½-1 teaspoon salt. This is where the salt would be omitted and the salt in the eggs would be used.
@@Philat4800feet In researching, I’ve found the National Center for Home Food Preservation recommends 1/2 teaspoon of salt per cup of eggs. That would make a big difference in flavor, just not sure about how much difference it would make in the texture after cooking. Also, NCHFP recommends 1.5 tablespoons sugar or corn syrup, depending on what the eggs are to be used for, so for cakes, or other sweets, etc, sugar may definitely be the better option.
@@jdsbees3257 Good to know.
Ok, that was impressive, had no idea..... that a bit of sugar or salt would change the chemistry during freeze drying... Good stuff.
Very interesting! I may now add salt to my FD eggs.
The first time I freeze dried eggs I had my husband do a side by side taste test with a fresh egg. He couldn’t tell the difference, the texture when wet though was not pretty
My experience with eggs is that the family said, ‘taste gamy’. No one liked it.
I will try again!
Thank you!!
Please do!
THANK YOU! I'm going to start doing this for sure! I've got over 100 dozen eggs already freeze dried as I tend to get a dozen a day and can't give them away! I'm for SURE going to start doing this! Would you please put the proportion of salt and sugar to eggs in the description? Have a very blessed day!
It calls for 1 Tsp of salt or 1 Tbl sugar per cup (one cup holding four eggs). Remember this is more for cooking than eating alone. Too much salt/sugar.
Interesting, thank you. I'm going to give the salt a try.
Thanks for all of your info & wisdom!!
You are so welcome
I'm going to process 12 dz quail eggs tomorrow and will try adding the salt to them. Thanks for the ideas!
Remember the extra salt can be off-set in a recipe containing salt. By themselves, the eggs will taste salty. Good luck.
Thank you. I will add salt to my next egg batch and compare.
Great info
Thanks for doing this test.
I wish you hadn’t added milk! I think the milk proteins would affect the results. I’ll def try some salt and see if it helps. No one had complained or even been able to tell out freeze dried from fresh scrambled eggs. I do add more water than that and let it sit a while before cooking though. So many variables.
This is so good to know! Thank you for posting this. And thank your nephew too! 🎉
Will do.
Do you have to separate the yolk from the whites to add the salt, or to save time could you whisk the entire egg and then add either salt or sugar before FD?
Love your videos!
It would be even easier if you divide your TDW by your ADW (TDW÷ADW=Multiplier) That would give you another "Magic Number"... Easy Peasy!
Oh, and great video.
This was really interesting.
Thank you for this thorough review!
Remember, These eggs are for cooking more than "eating". May have too much salt.
Great information!! Thank you! I’ll be adding salt from this point forward.
Ok, so the formula would be 1/4 tsp salt per egg? I usually put 18 eggs on a medium tray, so 4.5 tsp of salt? Thank you for doing this!
I have run 5 batches with salt and I finally reconstituted and cooked some scrambled to try. They are definitely saltier than I prefer but not inedible; Eating them on a piece of un-buttered toast would probably be enough to balance the salt. The eggs appeared to be more flat than usual but Im not sure if that's relevant to the FD process or simply due to me scrambling a single egg in too big a pan.Texture was fine.
The eggs are best if used for cooking/baking where a recipe calls for salt and then omit the salt
This video is scientific & helpful plus very timely. We appreciate your inquiring mind! Hubby & I have been planning to dedicate this month to FD eggs for our long-term storage. Bonus that they've dropped in price in our area just the last few days! Your information on salt, sugar, and/or corn syrup is helpful and makes sense in what is happening with the protein strands of the yolks going through freezing, then thawing/rehydrating. In years past, I've attended various refresher training sessions from USU Extension Service on safe food preservation/canning practices which leads to a question. Many classes have given a caution about using iodized salt as it can soften food over time, most notably pickles preserved in Mason jars. I've been wondering lately if I should follow that same advice for FD. Recently I've been using non-iodized salt in my FD foods - especially those intended for long-term storage. I'd be interested to hear your thoughts on this plus, perhaps, those of your nephew with the Ph. D in food sciences.
While hubby & I do many short-term projects with our FD food and enjoy sharing it with family and friends, in our 50 years of marriage, we have seen instances when stored food made all the difference: natural disasters that affected food availability and transport, COVID which cleared store shelves, economic downturns, medical bills that erode a normal monthly budget, etc. But now I'm sounding like a grandmother so I'll just end with THANKS FROM MAEGAN AT 6000 FT!😊
@Phill at 4800 feet Did you rehydrate the FD eggs at a 1:1 ration as most videos suggest: 2 TBSP ground up FD egg powder to 2 TBSP water = 2 raw scrambled eggs. Want to write notes on each FD container. Thanks!
@maegen, I noticed an added text on his video that said 2 Tbsp eggs: 2.5 Tbsp water. Just personal preference I suppose 😊
@@eyeswideopen5517 Appreciate your taking the time to send me this info.
Very interesting- thank you for sharing
Yea! Excellent video. Appreciate your work. I may try a mix, of sugar salt. 1/2 tbl spoon sugar with 1/2 teaspoon salt. Kudos. Discovering God's world. Much of my FD projects involve making yummy healthy food for Grandkids :-)
Who would have thought? Thank you once again for an interesting and informative video. God bless.
So nice of you
Excellent experiment. Interesting. You liked the salt added but didn’t say if it tasted salty. Since you didn’t remark on that, or I missed it, then am guessing the 1 tsp per cup wasn’t a problem. This is such good information to know. Thank you!!
It isn't salty if used in a recipe and the original salt omitted. It will be salty if eaten as scabbled eggs.
Very informative!!!
TY
Thank you!
Cool! That was interesting! You should have had your granddaughter do the taste testing! Our kids can tell when I use freeze dried eggs🙄 because of the texture. Freeze drying eggs was one of my main reasons to get a freeze dryer, so not to waste eggs(not actually wasted because I cooked them up for cats and dogs😜and I'm sure they miss them now 😆)when the chickens are laying too many eggs. Thanks!
I get about six a day. Glad I have chickens with the current cost of eggs.
Thank you!!!
I have several dozen eggs frozen in my freezer, should I defrost them and add the salt before freeze drying them? I just caught this video, thank goodness!!
This is an issue of freezing. The "damage" is already done, and the proteins have already been separated.
Thanks for both egg videos...this on and the salt quantity follow up.
Hope you enjoy
Thank you, use the sugar one for the foods like baking, or making french toast.
That would help with yeast growth.
I tried adding salt as you have done. When reconstituting and cooking I felt the taste was too salty. I am cutting down to 1 tsp salt per dozen eggs.
This method is more for cooking as an ingredient and then omitting other salt. By itself, yes, it's salty.
That feels like a lot of salt. But I don't use much salt anymore.
That's the problem with many diets.
Just made them, perfect! Well maybe a tad salty.
Better for cooking (baking)
Excellent Video. Has anyone tried this on Dehydrated Eggs?
Great information as always. I look forward to the discoveries you share. I ran a batch of eggs with salt and then mixed up some for my breakfast - for me that is way too much salt. When I was cracking it was 4 eggs per cup and that is 1/4 tsp of salt per egg. Ended up tossing them out. Would Potassium Chloride work just as well?
It is a lot of salt for individual eating. It would be better served for cooking. Many recipes call for two eggs and 1 tsp. salt. This is where this would come in handy. As for KCL I wouldn't have a clue without research.
Awesome
I just freeze dry plain blended eggs. I have no separation. I add salt when I cook it. And can't tell the difference. Interesting test
I have FD hundreds of eggs in the past and many times they taste fine. Try a side by side comparison and let me know.
I don't have a freeze drier as of yet, but have dehydrated a couple batches, I tried one small raw batch, and cooked scrambled egg batch. Dried them, then powered them, then added water back to both.. the raw did better than the cooked as being a smoother texture. I added just a small bit of ghee to the egg mix a dash of salt. The cooked color was off just a little, but tasted really good. Wished I had made a bigger batch. I was wondering about adding a small about of the modified corn starch that is used in canning. Not the same as regular corn starch. to see if that would help in the drying and powdering.
That would be an interesting test.
I never taste an ounce of difference in my FD egg powder when I scramble them. Doubt it will affect my cooking addition either way.
Good job 👍
Thanks 👍
2tsp salt per 30 eggs
I wish you had done this experiment months ago. I have my egg stores already. Any chance of adding the salt post freeze drying before reconstituting?
The proteins would already be separated. I have the same problem. You might want to add a whisk to your egg supply.
Very interesting!!! My next batch of eggs I will be adding salt. Does your nephew know of any tips for freeze drying whole milk?
Sorry, no. I did a video on milk.
ua-cam.com/video/LI8YkHtZVE0/v-deo.html
I definitely would not add corn syrup
I freeze dry to keep the extra ingredients out.
Ok, I hadn’t watched long enough.
Hire this man!
Can you just use milk to rehydrate?
You can you any liquid. Milk would make the eggs creamier.
Thank you!
Would the eggs without salt or sugar, be less lumpy if it were run through a blender before cooking?
Perhaps. Freezing causes the proteins to bind together. Salt (and sugar) keeps that from happening.
I do believe I would like the salt added one, was also wondering science your adding salt what would also adding black pepper do?
Good question. Remember these eggs are more for component cooking than eating, due to the high amount of salt.
Does the freeze dried yokes taste very salty. I only salt a little when cooking. and don't add any salt after cooking. I watch all your videos and always learn from them. Right now my fd is down for a couple of wks not sure when it will be working again, we are not freezing. HR is trying to figure it out soon I hope. Thanks for all the knowledge you share with us.
Remember, These eggs are for cooking more than "eating". May have too much salt.
I have used "unsalted" FD yokes to make Creme Brulee without problems.
What if you added just a small amount of sugar and lessened the amount of the salt in the same batch? Also I am wondering if you had added salt (right before cooking)to the batch with nothing in it if it would have made a difference as far as flavor. To me, it's hard to judge fairly something bland. Thanks for the video, it's very interesting.
Salt can enhance the sweetness of sugar. It would be interesting to tweet the ratios. Salt or sugar would need to be added before freezing raw eggs to keep the proteins from separating.
Most people salt their eggs anyhow. So, salt may be the winner
This may be a little more than normal.
**Question: We usually put 18 blended whole raw eggs per tray in our medium FD, how much salt do you think is needed for 18 eggs? Was your recipe 1 tsp per CUP of whole eggs? Thank you for your clarification and the helpful info, as always!
If you have your own chickens, eggs come in all sizes. I have found 4 eggs per cup.
18 eggs/4 eggs per cup = 4-1/2 cups X 1 tsp per cup = 4-1/2 tsp salt
Since everyone's taste is different, you might want to run a batch and reconstitute it and see how you like it.
@@Philat4800feet thank you, this is a helpful starting point. 👍🙏
If you freeze dry the yolk whole, could just boil the yolk with out dehydrating first. Like starting with Coldwater and start heating to a boil?
Unknown. Not sure what that would do to the proteins when frozen.
I wonder if u mixed half tsp salt and half tsp of sugar together if then u could use it for baking or eating and not really notice either flavors as much?
Salt has the tendency to increase the sweetness of the sugar.
I have had good luck by adding a tablespoon whole milk per egg. Beat thoroughly and FD. What do you think?
If it works. Interesting.
@Barn Owl I like this idea. What ratio of water to egg do you use when rehydrating: 1:1? (Typically rehydrated raw eggs are 2 TBSP egg: 2 TBSP water.)
@@maegan5034 I like 1 of milk and 1 of water for each 2 of egg.
@Maegan 2 Tb water : 1 Tb egg powder. Remember, this is more for component cooking than eating eggs alone. Too much salt.
The milk is a replacement for salt. I can't stand the heavy salt taste. I never add salt to any food.
I use freeze dried duck eggs (in small molds) as training treats for my dogs. My batches always come out at different textures. Sometimes they’re firm other times they crumble to dust with the slightest bit of pressure. Does anyone know why this is or how to keep the freeze dried egg “dots” firm to the touch?
I would try a binding material to help keep their form and make sure you use the same settings. A little ground/shredded lean meat could work.
I apologize if I missed the information but I’m a little confused if anybody could help out here. Do we add 1 teaspoon of salt per cup of only egg yolks and then add the whites before freezing ( so it will be necessary to separate all the eggs first, ) or do we add 1 teaspoon of salt for every cup of eggs, including the whites ?
The protein separation issue is primarily with the yolks. When frozen they become lumpy. Adding salt will prevent this. This method is used for cooking where you can omit the salt in a recipe. otherwise, they may be too salty to eat by themselves.
Do you use regular table salt?
So, salt or sugar keep everything in suspension?
More like keeping the proteins from separating.
can you add both salt and sugar to the egg?
The salt will enhance the sugar, much like eating watermelon with salt
I’m confused if you just froze the eggs or if you freeze dried them. It looks like you just froze them to me.
I think I would just use salt since salt is even in sweet dessert recipes.
I would agree. The body need salt more than sugar.
Could I do this with precooked scrambled eggs? I like to do my meals mountain house style where I only have to add boiling water. Thanks!
I haven't tested protein separation with cooked eggs. My guess is the proteins are already set and salt/sugar wouldn't be needed.
Did you put the protein that was left in the strainer from the plain egg back in the strained bowl? Also, how do you think a combination of half sugar, half salt would work?
How do you eat watermelon? My wife puts salt on her watermelon, this drives me nuts, but she says it makes the watermelon sweeter. Salt will do this, so I wouldn't mix the two together.
@@Philat4800feet kinda curious about his first question as well
How much salt would you add to a dozen eggs?
If you have your own chickens, eggs come in all sizes. I have found 4 eggs =1 cup. 12 eggs/3 cups = 3 tsp or 1 Tb salt Since everyone's taste is different, you might want to run a batch and reconstitute it and see how you like it. It is a lot of salt for individual eating. It would be better served for cooking. Many recipes call for two eggs and 1 tsp. salt. This is where this would come in handy.
@@Philat4800feet I am interested to know if freeze dried or dehydrated egg yolks could be successfully added to pemmican? I i understand correctly normally pemmican doesn't contain salt or sugar... is there any concern or "significant" difference in the fat/cholesterol in the yolk once dried as to how long it is good for? Would you ever consider making a video to test this concept? I don't think eggs were readily available in that time period of history, but the added choline and other benefits of egg yolks are phenomenal for brain health, something that would be HIGHLY beneficial in any survival or long term food storage or extended camping/hiking situation where one needed dense nutrition and reduce the bulk and weight in traveling/carrying of it...
Phil,
Have you tried adjusting salt in eggs yet?
Not yet
👍👍👍👍👍
This was very salty when I cooked the eggs, and the eggs didn’t rise at all. Very rubbery
The eggs can be salty if eaten alone. If used for baking/cooking many recipes call for ½-1 teaspoon salt. This is where the salt would be omitted and the salt in the eggs would be used.
Ghe eggs with the salt or sugar in your eggs it makes then like carton liquid eggs…. The ine without is more like real eggs scrambled in the skillet as they cook which in my opinion is a much better more real scrambled egg.
How many eggs per tray? Did you whisk or food process to scramble?
Whisk with a mixer.
@@Philat4800feet Thanks, after whisking can I add diced ham, raw onions and a bit of cheese then FD and bag as a omelet ?
don't forget bacon, and peppers. You can do it raw or cooked.
What would happen if you added the salt to the plain powdered eggs when reconstituting?
Nothing, because the issue is the proteins separating during the freezing, not the reconstitution.
What if you add salt to the reconstituted freeze-dried eggs before scrambling. Would that take out the lumps? I'm asking because I have a lot of freeze-dried plain eggs stored.
Protein separation happens during freezing.
also... did you just use the yolk?... did you mix the whites to the yolks?....
First test was with just the yolks. Second test was whole eggs. The eggs whites were FD separately.
Why did my eggs explode all over the sides of my freezer?? What a mess!
If your eggs exploded, most likely they weren't completely frozen when the vacuum pump started. Any liquid will boil under a vacuum at room temperature. Do you prefreeze your food?