This is one of the most important videos on you tube, as it's critical to have a stored food supply at this time, and as some say "those that don't, won't make it."
Thank you!! That is my purpose is to make sure people are able to prepare themselves for what is going on and what is coming. Food preservation is one of the top things on our list and has been for a few years now. Thank you for the comment K Majava!
1 Egg=. 2T powder to 3T of water. Give it a few minutes to fully rehydrate. Because they are still raw they must be cooked with care (salmonella) to 160 degrees.
I agree! Thank you. We try our best with teaching them as much as we can about being self sufficient. Like the pioneer days. We can, cure meat, use a root cellar, process our own meat, hear our house with wood, etc... it's nice not worrying about the power going out or needing to go to the store.
It's ridiculous isn't it! This is easy and great for storing for later use especially is you dry can them. Check out the Dry Canning video I did. Thank you for the comment!
I have the same dehydrator , thank you for the recommended temperature And the aluminum pans suggested as well , I did purchase silicone matte specifically for egg dehydration
I apologize for not responding sooner. Stepped away for a while to start another business. Glad you enjoyed the video and found some good Dehydrating mattes.
I recently dehydrated a few dozen eggs, and found that they’re wonderful if you pour them thin enough. But I make a HUGE mistake by dehydrating on a pan with a slight dip in the middle, causing it to take around 20 hours to fully dry, and the eggs began to spoil on the tray. Whole batch was ruined. It looked ok until I rehydrated them as a test. The lesson here is to test your method for yourself and do a taste test before storing large quantities, no matter what the internet tells you. Luckily I found my mistake before drying too many.
Wise words. Hopefully more do the same. They must be vacuum sealed and put in a cool, dark and dry area in order to last up to 5 years. We don't go past 2 years with ours. Thank you!
The key to drying eggs is the thickness, you want it uniform and quite thin, drying time increases exponentially with thickness for example if a 1 mm thick sheet will take an hour to dry, a 2 mm sheet will take 3 hours, a 3 mm sheet will take 6 hours etc....
First I want to say thank you for this video, how Blessed you are to have such a beautiful Angel . I found your idea interesting with tin so I went into my pantry and got a half steam aluminum lids fit perfectly .
You're welcome and thank you! We are very blessed with all our kids. That's a great idea with the lids! Glad it worked out. Thanks for leaving a comment 🙂
Thank you for the video. I notice it is two years old, so you have probably already figured this out: Liquids are much easier to get into the dehydrator if you first put the pan you are pouring into in the dehydrator, then pull it out enough to pour the liquid in, holding up the end if needed. That way, you do not have to carry around pans of liquid and do the transfer thing. The less you have to handle the trays when dealing with liquids, the better. Thanks again for the video.
I have dehydrated eggs, and unlike freeze dried, they do leave something to be desired. Very "grainy" even after beating them to death in a blender, but in a CHTF scenario you wont have access to a blender, lol. But at least you wont starve. Have access to 2 dozen fresh duck eggs a day almost year round.Take care of you and yours, God Bless.
Yeah I've had both and freeze dried is better for sure. We use ours mainly for baking purposes but have had scrambled eggs. Thank you and God bless you as well!
Great video! learned something new-thank you! Loved seeing your children helping💕they will always know now exactly how to dehydrate eggs…your teaching them well! Subscribed!
@@thehomesteadsurvivalist19 damn right brother, I’m a follower of your channel now. Stay safe while we fight for our country.. we will prosper. Family first and country later, not the other way around....
@@easttexasengineering3489 that B.R.A.S.S ("Building Rifle Accuracy & Survival Skills") is my company name. I'm a Rifle, Pistol, Survival and combat instructor. Thanks for the sub. UA-cam doesn't like the Pew Pews and instructional videos. They have taken it down every time.
@@thehomesteadsurvivalist19 That sucks they keep taking those videos down. I had to follow a couple guys over to rumble so I could watch their gun videos.
Have you've done the video on dry canning the dehydrated eggs yet? I just bought a dehydrator and will do eggs and other stuff. I would live to know more on dry canning. Thank you!
Just discovered you and subscribed. Great video. Awesome tip about the pans!! I'm curious, do the eggs stick to those pans? Yours look like it just crumbled right off but we didn't see you actually remove the egg. Was it easy? Not that I mind a little elbow grease, I'm just curious.
The eggs came right off no sticking to the pans. Crumble right in your hands. I anyways crack them up a little bit and flip them to make sure they are completely dried out before blending them into powder.
The finer the grind, the better it will rehydrate, do not use the coffee grinders with teeth, it will clog it up and burn the motor. The drier the egg, the better and finer it will grind, if it does not fall off the tray then it's not dry yet. sift with a fine sieve (0.6mm) and re-grind the large particles.
I'm so busy working on the farm and running a business to pay the bills. I'll try and put up some follow up videos on sealing. What would you like to see first?
Doing it one-handed I would have put the tray partially in on the bottom and work my way up to the top pouring on each one that way you wouldn't spill them when you pick them up this is for you one-handed guys that don't know how we women do things
Fantastic video and very beautiful helper. These kinds of skills are very valuable and essential, so thank you for sharing your knowledge. As a fairly inexperienced newbie, I'd appreciate a video on how to use the powder. Do you just rehydrate? is there a specific ratio of powder to water? Would you happen to know how much poweder makes an egg? I dehydrate mainly for bush flying/hiking/camping trips. Usually I pack each meal pre-portioned. Unfortunately I have still not fully mastered the art of rehydrating so I'd really appreciate it if you did a video on that aspect of it.
Thank you for your comment and complement! It is very good to know these things and how to do them with no electricity as well. Pioneering is something I enjoy just to be self reliant in times like the present.
Yes you can use an oven. We could only go down to 170° so we would leave the door open a bit. I can't remember exactly how long it took but I think it was around 6 hours. Yes you can use the Dehydrators with no temp setting. You'll just have to keep an eye on it and flip the eggs to make sure it's fully dried.
Good question. The reason we Grind it is because it's easier to rehydrate it in powder form for adding to recipes. It's also better that way to make scrambled eggs when adding water back into it.
I am trying to dehydrate my fresh chicken eggs but running into some issues. I have run the dehydrator twice for 12 to 14 hours at the temp recommended. My eggs are crumbly but they feel oily. Am I doing something wrong??
We are trying this and thanks for the video btw. We just got the dehydrator and we have chickens. The one question / issue we are having is that when we put the eggs in the blender - they just go "frothy" like root beer. What do you have your blender on ? or is it because we have the kind with the base and the blade at the bottom ?
Sorry for the late response. I had to step away for a while to start another business. It was an older ninja. We now have a new one that we love even more!
Never dehydrated in my life. Shopping around for a machine. Is there any specs I should be aware of on a machine? For doing this egg drying or fruit leather are there specific trays for this that come with the machine or?
There are a lot of different dehydrators out there to choose from. We currently use a Cosori and it came with a fruit leather tray. We prefer having something with a overheat protection shutoff and dishwasher safe racks. Thanks for the questions! Sorry for the late response.
I made some of those aluminum trays too, but stopped using them when I realized the eggs absorb that aluminum. I am now in search another option. Still don’t know what to use. Maybe silicone trays? I don’t like that idea much either..lol
@@thehomesteadsurvivalist19 thats a good idea. Thx. I did already find something I think will be good though; stainless steel cookie sheets. I think that will work, don’t you?
They are from our chickens. We dry seal them in the jars and store them in a cool dry place. They will last year's if stored this way. You can even add spices to it before dry Canning them for added flavor.
Max 5 years in good conditions. Cool, dry dark room that doesn't fluctuate in temperature too much. The longest we've actually stored them was 3 years and they were just fine. We also glass our eggs in 5 gallon buckets that can last up to 2 years that we've experienced so far.
I like the way you do eggs but I learn a different way. Can you tell me if my way is wrong? After blending I put them in a bowl in the microwave. After they are cooked they are broken up and then dehydrated.. All I have to do then is a quick run through the blender or processor. Is there anything wrong with this way
You end up going it instead of Dehydrating them in a raw state. Baking and cooking with them may change the structure and taste but I can not be sure because I'm no scientist and I've never done it that way lol. Good question and I'll try to get more info on that. Thank you!!
I've never personally done it but if you keep the temp low enough without cooking the eggs you should be able to do it. You don't want to really go above 165°F.
I honestly done know. I've never used an air oven. If it's 145°F -165°F for a few hours just so it doesn't cook it then you could make it work possibly. Good question, thank you.
What about protein powder can we vaccum seal so.e in jars and how long should we expect them to last please ? Would it be as long as heavy cream powder ? Or milk powder ? Or how about vaccum seal egg white power ? How long could that last vaccum Sealed ?
We have the Cosori Dehydrator and it works great for what we do including my jerky! There are a ton to choose from now. I would check reviews on different ones out there and see what best fits your needs. I would honestly love to have a freeze dryer if I could afford it lol. It's healthier, food has more of its flavor and it stores much longer. Hope this helps!
Did you vaccum seal the jars another lady did this and vacuum sealed hers. I am curious as to how you finished yours out. And how long have you been doing them. Thanks
I do vacuum seal them in the jars. I've been doing this for a couple of years now. I was blessed to learn this from someone else on here a long time ago and have made a few adjustments and differences. Thank you for the comment.
Some questions 1) What's the best way to rehydrate - Water in same proportion to egg powder? 2) How long will that glass jar of egg powder last? Fridge/unfridged - presumably much longer in mylar bags? Thanks
1 egg= 2Tbs egg powder to 3Tbs water. They will last 2 years in the jar and 10-15 years if put in a mylar. If you want to go a little more expensive you can get a freeze dryer and it will last 25-30 years.
@@thehomesteadsurvivalist19 Many thanks for your response. I'm looking to upgrade, eventually, to freeze drying but price prohibitive at the moment(Upfront costs) so rely on mylar and O2 absorbers - and a hoover / hair straightener to seal said Mylar bags. Not found a vacuum sealer that does the job yet! :)
@@Joseph_Dredd I hear ya on the price. We have not taken the plunge yet either. We are doing pretty good with the old pioneering methods that will be useful in any situation.
@@thehomesteadsurvivalist19 My one concern is just how many mylar bags/oxygen absorbers to tuck as once you run out, and youre in SHTF, what do you do then? Not up to speed on Canning/Pickling yet - maybe canning might be a solution. Tried some pickling, failed miserably. :)
@@Joseph_Dredd check out diatomaceous earth and its users for storing food. We can a lot and I can the stuff I want to pickle. There are all sorts of books on Canning and pickling. I would get some to have on hand. Once you start doing it gets easier. Also write down the recipes you like so you have them on hand. If you have any questions don't be afraid to ask. I'll get back to you asap.
You can store them for about a month or 2 depending on where you are storing them. It needs to be a cool, dark and dry area to last long. You should check out the other video on dry Canning. It's cheap and easy to do. Plus you can use old hard from Jam, Pasta etc..
@@thehomesteadsurvivalist19 It can last up to 2 years if you package them properly. I put mine in a Mason jar with a moisture packet and an Oxygen Absorber. Then I vacuum seal it. If you use it I just remove vacuum seal it.
You want to dry can them for long storage not pressure can or water bath. You can use the vacuum lids for a food saver or you can make your own manual vacuum sealer like I did. I have a video on the dry can system I made.
You can use an oven but you have to babysit them and usually have the oven door open as we've found out helps to keep from cooking or burning them as we've found out ourselves lol. Thank you for the question and comment!
@@roseannenorman7129 it takes about half the time but if you don't watch it close it can get ruined. Plus the cost of running a dehydrator to running an oven on electricity, natural gas or propane is a bit cheaper. Thank you for asking!
Has anyone tried dehydrating cream cheese? If I spread it thin on a plastic plate in dehydrator like the eggs? I'm trying eggs right now.. my big issue was finding a plate to fit in my round dehydrator.
I've never done it with eggs but I've done it with jerky. If you have an oven thermometer and leave the door open a little to regulate it and not burn them you should be alright. You just don't want to cook them.
@@chrisdriscoll6160 I try to get back asap with y'all but some times I'm swamped with work and the farm. Gotta pay them bills and keep the farm running lol. Thanks for the sub and comment!
Yes they can feel a little greasy some times. After I put them in the food processor and turn them into powder you don't feel it anymore. After that I dry can them for storage.
@@thehomesteadsurvivalist19 The only time I've seen it be an issue as far as them eating them is if they're recognizable (shells large enough to recognize). I grind mine or crush them to small bits in a mortar & pestle so the chickens have no idea what it is.
Yeah that usually happens around the 3-4 year mark. We raise dual purpose birds for that reason. Old chickens are not the greatest to eat but there are ways to make them better.
@@thehomesteadsurvivalist19 I was wondering why the oven needs to be opened? I have a thermofan and i am able to get the temp down to 145 and keep it there, with the thermofan spreading the heat evenly? Is it still better to keep the door open? I want to give batch a go, my oven is quite big so if it works well ill be doing large batches
@@sonjavanheerden7630 it's what I've seen others do when using their oven for air flow. I personally would invest in a dehydrator because of the inefficiency of the oven. Plus if you do this in the summer it will heat up your house. Winter time it would be fine. So I'm not speaking from experience with an oven but just seeing what others are suggesting when using an oven. If you use the oven to do this I'd love to hear how it goes 🙂. Thank you for the questions.
@@thehomesteadsurvivalist19 so I gave it a go and had success! I was primarily busy with dehydrating milk, but because my oven is really big I did the eggs as well! Milk was a huge success, eggs partially but problem was on my side, my pan was wobbly it didn’t dry evenly but there was egg to save so I blended it into a powder and it looks good. Will give it another go with a better pan. I had the oven open like you suggested for about 8 hours, I then decided to close it as there was no heat inside and it felt like the thermofan was doing the little bit of progress that I was seeing, when I closed it I turned my heat down to about 45 degrees celsius and boom things started happening! Nothing burned, I checked frequently, my milk was done in about an hour after closing and eggs shortly after. Ill do an experiment with the oven closed from the start and monitor it and give feed back if you like? I dry my biscuits for years with the oven closed and they come out perfect each time. Don’t think it would work if your oven doesn’t have a thermo fan. Hope this help people wanting to give an oven a go ;)
With it being in a cool dry area plus dry vacuum sealed we've never had an issue. When you set it in direct sun light and it had moisture in it it will go bad quickly. Oxygen, moisture and sun light are your enemy for growing bad bacteria.
This is one of the most important videos on you tube, as it's critical to have a stored food supply at this time, and as some say "those that don't, won't make it."
Thank you!! That is my purpose is to make sure people are able to prepare themselves for what is going on and what is coming. Food preservation is one of the top things on our list and has been for a few years now. Thank you for the comment K Majava!
Very true words. Sadly, some will find out too late!
1 Egg=. 2T powder to 3T of water. Give it a few minutes to fully rehydrate. Because they are still raw they must be cooked with care (salmonella) to 160 degrees.
That is correct! Good comment! Thank you for adding!
Thank you for this information!
Every other video I've watched says 1 Tbs Powder to 1 1/2 Tbs of water equals one egg.
Thank you!
@@ng3069 yes plus 115 degrees so its dehydrated not cooked.
It’s great that you are doing this with your older kids. Food preservation is so important to learn.
I agree! Thank you. We try our best with teaching them as much as we can about being self sufficient. Like the pioneer days. We can, cure meat, use a root cellar, process our own meat, hear our house with wood, etc... it's nice not worrying about the power going out or needing to go to the store.
That was great. I didn't even know that could be done. I've been shopping for powdered eggs for quite some time and it's not cheep
It's ridiculous isn't it! This is easy and great for storing for later use especially is you dry can them. Check out the Dry Canning video I did. Thank you for the comment!
I guess they are charging you for the electricity.
@@roseannenorman7129 plus they are over processed!
I have the same dehydrator , thank you for the recommended temperature And the aluminum pans suggested as well , I did purchase silicone matte specifically for egg dehydration
I apologize for not responding sooner. Stepped away for a while to start another business. Glad you enjoyed the video and found some good Dehydrating mattes.
Brilliant idea about the pans! I have an excalibur and this will work perfect. Thanks 😊
Glad it helped out!
What did use for cover the pans?
I recently dehydrated a few dozen eggs, and found that they’re wonderful if you pour them thin enough. But I make a HUGE mistake by dehydrating on a pan with a slight dip in the middle, causing it to take around 20 hours to fully dry, and the eggs began to spoil on the tray. Whole batch was ruined. It looked ok until I rehydrated them as a test. The lesson here is to test your method for yourself and do a taste test before storing large quantities, no matter what the internet tells you. Luckily I found my mistake before drying too many.
Wise words. Hopefully more do the same. They must be vacuum sealed and put in a cool, dark and dry area in order to last up to 5 years. We don't go past 2 years with ours. Thank you!
The key to drying eggs is the thickness, you want it uniform and quite thin, drying time increases exponentially with thickness for example if a 1 mm thick sheet will take an hour to dry, a 2 mm sheet will take 3 hours, a 3 mm sheet will take 6 hours etc....
Love that you involve the kids.
Thank you! We make it a part of their home education.
First I want to say thank you for this video, how Blessed you are to have such a beautiful Angel . I found your idea interesting with tin so I went into my pantry and got a half steam aluminum lids fit perfectly .
You're welcome and thank you! We are very blessed with all our kids. That's a great idea with the lids! Glad it worked out. Thanks for leaving a comment 🙂
Thank you for the video. I notice it is two years old, so you have probably already figured this out: Liquids are much easier to get into the dehydrator if you first put the pan you are pouring into in the dehydrator, then pull it out enough to pour the liquid in, holding up the end if needed. That way, you do not have to carry around pans of liquid and do the transfer thing. The less you have to handle the trays when dealing with liquids, the better. Thanks again for the video.
Agreed lol. Thank you!
Wow what a wonderful idea with the aluminum pans - - I wondered if that would work.
Thank you
I have dehydrated eggs, and unlike freeze dried, they do leave something to be desired. Very "grainy" even after beating them to death in a blender, but in a CHTF scenario you wont have access to a blender, lol. But at least you wont starve. Have access to 2 dozen fresh duck eggs a day almost year round.Take care of you and yours, God Bless.
Yeah I've had both and freeze dried is better for sure. We use ours mainly for baking purposes but have had scrambled eggs. Thank you and God bless you as well!
Great video! learned something new-thank you! Loved seeing your children helping💕they will always know now exactly how to dehydrate eggs…your teaching them well!
Subscribed!
Thank you so much! They are amazing kids and are a great help!
Combien coûte cette hydrateur ?
You got my interest with the box of 5.56 brass on the kitchen counter. I knew there this is a real survivalist!!!
🤣 well you got to protect what you have worked so hard for.
By your profile pic I'm guessing you're a machinest. Good skill to have.
@@thehomesteadsurvivalist19 damn right brother, I’m a follower of your channel now. Stay safe while we fight for our country.. we will prosper. Family first and country later, not the other way around....
@@easttexasengineering3489 that B.R.A.S.S ("Building Rifle Accuracy & Survival Skills") is my company name. I'm a Rifle, Pistol, Survival and combat instructor. Thanks for the sub. UA-cam doesn't like the Pew Pews and instructional videos. They have taken it down every time.
@@thehomesteadsurvivalist19 That sucks they keep taking those videos down. I had to follow a couple guys over to rumble so I could watch their gun videos.
Thanks for the video. I didnt know you could dehydrate eggs. Ill have to try this soon.
I never knew until about 2 years ago.
Super🎉🎉🎉 machalil agri you tube
👍
I had no idea how to do this and it's easy, TYVM!
Glad it helped!
thank you sir and your daughter - we shall pass this down. God Bless!
Thank you & God bless you too!
FYI: above 140°F the protein in the white part of the egg begins to coagulate. To keep them in the raw state eggs should be dehydrated below 140°F.
Thank you for that info
Thank you, so glad for the dollar pans. The plastic leather trays cost too much!
Glad I could help!
This was an amazing video thank you so much! Subbed!
Thank you so very much!
Glad I found your channel. Love my Cosori. Will definitely try this.❤️
Would love to hear about it when you do.
Thanks!!
You're welcome!
Thank you!
My pleasure! Glad you like it.
Thank you Sir.
You're very welcome!
Helpful video! Thx
Glad I could help. 🙂
Great video 👍 good info thanks for sharing I always wondered about this and how to do it
I'll be showing how to dry can and vacuum seal them in another video. So easy to do but not a lot of people do it.
@@thehomesteadsurvivalist19 I’ll be looking forward to it
That's awesome I'm going to try it and see how I do!
Thank you! You'll do great!
Gonna give this a try. Great idea. I have lots of eggs.
We had to do something because we have so many eggs from our chickens we couldn't sell and give enough away lol.
Just got my foil pans. Thanks!
Awesome!! Let me know how it goes!
THANK YOU!!! I wanted to use my eggs but diodn't know how!!!
Glad this helped!
Cute ng baby
Thank you!
Have you've done the video on dry canning the dehydrated eggs yet?
I just bought a dehydrator and will do eggs and other stuff. I would live to know more on dry canning. Thank you!
Yes I have made a video on dry Canning the dehydrated eggs and how to use the dry Canning unit I made.
@@thehomesteadsurvivalist19 Great. What is the title? I couldn't find it.
Thanks!
@Libertà Homemade Dry Canning System. It's like the 15th video down in my list of videos.
@@thehomesteadsurvivalist19 Thank you!
Just discovered you and subscribed. Great video. Awesome tip about the pans!! I'm curious, do the eggs stick to those pans? Yours look like it just crumbled right off but we didn't see you actually remove the egg. Was it easy? Not that I mind a little elbow grease, I'm just curious.
The eggs came right off no sticking to the pans. Crumble right in your hands. I anyways crack them up a little bit and flip them to make sure they are completely dried out before blending them into powder.
The finer the grind, the better it will rehydrate, do not use the coffee grinders with teeth, it will clog it up and burn the motor. The drier the egg, the better and finer it will grind, if it does not fall off the tray then it's not dry yet. sift with a fine sieve (0.6mm) and re-grind the large particles.
I needed this!! BUT: Where are your follow up videos on this? Dry canning? Vacuum sealing?
I'm so busy working on the farm and running a business to pay the bills. I'll try and put up some follow up videos on sealing. What would you like to see first?
Doing it one-handed I would have put the tray partially in on the bottom and work my way up to the top pouring on each one that way you wouldn't spill them when you pick them up this is for you one-handed guys that don't know how we women do things
Great advise! Thank you@
@@thehomesteadsurvivalist19 thank you for showing us how to do it in the dehydrator instead of the freeze dryer
You have to make tons of this stuff!!!!!!
I have lol
@@thehomesteadsurvivalist19 need more!!!!
I'm on it!!
@@thehomesteadsurvivalist19 Sweet we need more jars!
Fantastic video and very beautiful helper. These kinds of skills are very valuable and essential, so thank you for sharing your knowledge.
As a fairly inexperienced newbie, I'd appreciate a video on how to use the powder. Do you just rehydrate? is there a specific ratio of powder to water? Would you happen to know how much poweder makes an egg?
I dehydrate mainly for bush flying/hiking/camping trips. Usually I pack each meal pre-portioned. Unfortunately I have still not fully mastered the art of rehydrating so I'd really appreciate it if you did a video on that aspect of it.
1 Egg= 2T powder to 3T water.
@@thehomesteadsurvivalist19 Thank you so much!
Thank you for your comment and complement! It is very good to know these things and how to do them with no electricity as well. Pioneering is something I enjoy just to be self reliant in times like the present.
Great for bread or cook some for ramen or fried rice
@@Nana-zi9xq we've used it for baking and adding to our steak, rice or breakfast burritos.
Could you do this in a oven? Or a regular dehydrator that doesn't have a heat seating & if so, how long? Thanks, have a blessed day!
Yes you can use an oven. We could only go down to 170° so we would leave the door open a bit. I can't remember exactly how long it took but I think it was around 6 hours. Yes you can use the Dehydrators with no temp setting. You'll just have to keep an eye on it and flip the eggs to make sure it's fully dried.
@@thehomesteadsurvivalist19 Thank you so much for the info.
I was told to dehydrate eggs at 110. It would not completly dry the eggs.
145° F is the best I've found for dehydrated eggs.
@@thehomesteadsurvivalist19 I will have to try that. I was drying for days with little result! Thanks!
Put your empty trays into the dehydrator then add your eggs. No worry about spilling.
Good tip! We started doing that just can't pull the trays out too far on this dehydrator or they will tip and spill everything lol. Thank you!
Timing is PERFECT with rising cost of eggs because of killing of chickens with bird flu. THANKS
Glad we could help.
is there a reason you NEED to grind it? or can you leave it in pieces or flakes
Good question. The reason we Grind it is because it's easier to rehydrate it in powder form for adding to recipes. It's also better that way to make scrambled eggs when adding water back into it.
I just did this with the thin plastic.. way to shallow! Spilled everywhere! Not good! I’m going to try the pans from Dollar Tree
Yeah the dollar tree pans work great!! It's a pain with the plastic one lol
Can you do a video with the acogen absorbers in the egg? Or we don’t need it
If you dry can you don't need it. I have a video that I'll be posting on how to dry can with a manual pump system and an electronic.
What kind of blender is that? No base?
That's just an old ninja blender. Bought it 10+ years ago.
I am trying to dehydrate my fresh chicken eggs but running into some issues. I have run the dehydrator twice for 12 to 14 hours at the temp recommended. My eggs are crumbly but they feel oily. Am I doing something wrong??
No not at all! They will feel that way because of the fatty oils coming from the eggs. Nothing wrong with that.
I do know what aGerman pancake is. My Mom would make them. She called them panacoolas. (sp)
We make German pancakes all the time when we need to use up a lot of eggs. Lol
We are trying this and thanks for the video btw. We just got the dehydrator and we have chickens. The one question / issue we are having is that when we put the eggs in the blender - they just go "frothy" like root beer. What do you have your blender on ? or is it because we have the kind with the base and the blade at the bottom ?
I would use the pulse setting or just manually blend just so they are mixed like scrambled eggs. 👍
What kind of blender/food processor are you using?
Sorry for the late response. I had to step away for a while to start another business. It was an older ninja. We now have a new one that we love even more!
I'll have to try this. We have quite the coyote problem out here though :/
I can show a video on how to get rid of them if you want?
Never dehydrated in my life. Shopping around for a machine. Is there any specs I should be aware of on a machine? For doing this egg drying or fruit leather are there specific trays for this that come with the machine or?
There are a lot of different dehydrators out there to choose from. We currently use a Cosori and it came with a fruit leather tray. We prefer having something with a overheat protection shutoff and dishwasher safe racks. Thanks for the questions! Sorry for the late response.
@@thehomesteadsurvivalist19 Tyvm. Does running these dehydrators for all those hours raise the electric bill very much?
@@peacefulpear8 honestly when we run it for a couple days during the month it only costs us probably $10 extra max!
@@thehomesteadsurvivalist19 ok tyvm!
I made some of those aluminum trays too, but stopped using them when I realized the eggs absorb that aluminum. I am now in search another option. Still don’t know what to use. Maybe silicone trays? I don’t like that idea much either..lol
Bpa free fruit trays or something similar.
@@thehomesteadsurvivalist19 thats a good idea. Thx. I did already find something I think will be good though; stainless steel cookie sheets. I think that will work, don’t you?
@RedStorm. yep that's actually what we use for a lot of stuff. Stainless is just a costly item for some.
@@thehomesteadsurvivalist19 😎
I would be interested in how you store your eggs and how long they last, are these eggs from your chickens or store-bought? Thank you
They are from our chickens. We dry seal them in the jars and store them in a cool dry place. They will last year's if stored this way. You can even add spices to it before dry Canning them for added flavor.
I will be putting up a video on manually dry Canning instead of using a vacuum sealer.
@@thehomesteadsurvivalist19 Would you not recommend store-bought?
@@susandorry6149 you can use store bought. It's all personal preference on where they come from or how they are processed. Use what you can get.
@@thehomesteadsurvivalist19 Something to think about, thank you
I wish you would say how long these would last for long term food storage
Max 5 years in good conditions. Cool, dry dark room that doesn't fluctuate in temperature too much. The longest we've actually stored them was 3 years and they were just fine. We also glass our eggs in 5 gallon buckets that can last up to 2 years that we've experienced so far.
Can you bake with these
Yes when rehydrate.
Does the air have to be removed with the mason jar sealer hose before you tighten the lid?
Yes you have to either use a dry Canning vacuum or the manual system I made and seal the jar before tightening the ring on.
I like the way you do eggs but I learn a different way. Can you tell me if my way is wrong? After blending I put them in a bowl in the microwave. After they are cooked they are broken up and then dehydrated.. All I have to do then is a quick run through the blender or processor. Is there anything wrong with this way
You end up going it instead of Dehydrating them in a raw state. Baking and cooking with them may change the structure and taste but I can not be sure because I'm no scientist and I've never done it that way lol. Good question and I'll try to get more info on that. Thank you!!
Can you use an oven? Can't afford to buy a dehydrator.
I've never personally done it but if you keep the temp low enough without cooking the eggs you should be able to do it. You don't want to really go above 165°F.
Whats the cost of electric for those 18 running hours please?
My 500 watt will cost me about $1.08 for 18 hours. Thanks for the good question!
@@thehomesteadsurvivalist19 I was wondering the same thing, TY
Did you have to put an oxygen absorber in the jar with the powdered eggs?
I don't but some do. It all depends on storage.
Can u dry it in a air oven on 100
I honestly done know. I've never used an air oven. If it's 145°F -165°F for a few hours just so it doesn't cook it then you could make it work possibly. Good question, thank you.
What about protein powder can we vaccum seal so.e in jars and how long should we expect them to last please ? Would it be as long as heavy cream powder ? Or milk powder ?
Or how about vaccum seal egg white power ?
How long could that last vaccum Sealed ?
Yes you can seal all of those things and last many years as long as they are stored in a cool, dry and no sunlight area. Good question!
What do you do now with jar of eggs
I Vacuum seal them in the jar.
What dehydrator do you use? What one would you pr3fer to own? I'm looking at upgrading my Jerky making one lol
We have the Cosori Dehydrator and it works great for what we do including my jerky! There are a ton to choose from now. I would check reviews on different ones out there and see what best fits your needs. I would honestly love to have a freeze dryer if I could afford it lol. It's healthier, food has more of its flavor and it stores much longer.
Hope this helps!
Are those just the aluminum pans from dollar store?
Yes they are
How do I store these do they vaccum seal
I have a video on Vacuum sealing them in the jars with something I made but you can use a Vacuum sealer with jar sealer attachments.
Did you vaccum seal the jars another lady did this and vacuum sealed hers. I am curious as to how you finished yours out. And how long have you been doing them. Thanks
I do vacuum seal them in the jars. I've been doing this for a couple of years now. I was blessed to learn this from someone else on here a long time ago and have made a few adjustments and differences. Thank you for the comment.
@@thehomesteadsurvivalist19 ok thank you for letting me know. I hope to get to do this as well. God Bless have a great day
@@joanjohnson2697 you too! Thank you!
Some questions
1) What's the best way to rehydrate - Water in same proportion to egg powder?
2) How long will that glass jar of egg powder last? Fridge/unfridged - presumably much longer in mylar bags?
Thanks
1 egg= 2Tbs egg powder to 3Tbs water.
They will last 2 years in the jar and 10-15 years if put in a mylar. If you want to go a little more expensive you can get a freeze dryer and it will last 25-30 years.
@@thehomesteadsurvivalist19 Many thanks for your response. I'm looking to upgrade, eventually, to freeze drying but price prohibitive at the moment(Upfront costs) so rely on mylar and O2 absorbers - and a hoover / hair straightener to seal said Mylar bags. Not found a vacuum sealer that does the job yet!
:)
@@Joseph_Dredd I hear ya on the price. We have not taken the plunge yet either. We are doing pretty good with the old pioneering methods that will be useful in any situation.
@@thehomesteadsurvivalist19 My one concern is just how many mylar bags/oxygen absorbers to tuck as once you run out, and youre in SHTF, what do you do then? Not up to speed on Canning/Pickling yet - maybe canning might be a solution. Tried some pickling, failed miserably. :)
@@Joseph_Dredd check out diatomaceous earth and its users for storing food. We can a lot and I can the stuff I want to pickle. There are all sorts of books on Canning and pickling. I would get some to have on hand. Once you start doing it gets easier. Also write down the recipes you like so you have them on hand. If you have any questions don't be afraid to ask. I'll get back to you asap.
How long does it keep with O2 absorber in mason jar?
I've never used them myself and we've used them up to 6 months later. I know others who do use them and they last over a year later.
Anyone know how long the raw powder stays safe to eat with ordinary shelf storage?
You can store them for about a month or 2 depending on where you are storing them. It needs to be a cool, dark and dry area to last long. You should check out the other video on dry Canning. It's cheap and easy to do. Plus you can use old hard from Jam, Pasta etc..
@@thehomesteadsurvivalist19 It can last up to 2 years if you package them properly. I put mine in a Mason jar with a moisture packet and an Oxygen Absorber. Then I vacuum seal it. If you use it I just remove vacuum seal it.
Why when my eggs are completely dry....do they have a skim of fat/grease on them ?
That's normal. Not harmful. Just throw it in the food processor, put it in a jar and dry can it.
Do you just put them in a dry jar and wet can them to seal? Or, can they just go in a jar without canning?
You want to dry can them for long storage not pressure can or water bath. You can use the vacuum lids for a food saver or you can make your own manual vacuum sealer like I did. I have a video on the dry can system I made.
@@thehomesteadsurvivalist19 I think I will vacuum pack them in a food saver bag…I’ll double bag them so they won’t go into the machine.
@@IrishAnnie that should work too.
Hrdoes it have to be powder? Why?
For dry canning storage long term. Plus you can fit a lot more in a jar in powder form than you can glassing them.
Has anyone tried using a convection oven. Is it faster for Pete's sake?
You can use an oven but you have to babysit them and usually have the oven door open as we've found out helps to keep from cooking or burning them as we've found out ourselves lol. Thank you for the question and comment!
@@thehomesteadsurvivalist19 does it take as long as with the food dehydrator?
@@roseannenorman7129 it takes about half the time but if you don't watch it close it can get ruined. Plus the cost of running a dehydrator to running an oven on electricity, natural gas or propane is a bit cheaper. Thank you for asking!
How long will this last???
Not sealed a few months. Sealed 10-15 years if in a cool dark area.
@@thehomesteadsurvivalist19 nice
Has anyone tried dehydrating cream cheese? If I spread it thin on a plastic plate in dehydrator like the eggs? I'm trying eggs right now.. my big issue was finding a plate to fit in my round dehydrator.
They have fruit leather sheets that go in the round Dehydrater. I've seen people actually make there own with aluminum foil as well.
Can you dehydrate using an oven? I don't own a dehydrator. #subscribed
I've never done it with eggs but I've done it with jerky. If you have an oven thermometer and leave the door open a little to regulate it and not burn them you should be alright. You just don't want to cook them.
@@thehomesteadsurvivalist19 thanks for answering my question quickly. I really appreciate it.
@@chrisdriscoll6160 I try to get back asap with y'all but some times I'm swamped with work and the farm. Gotta pay them bills and keep the farm running lol. Thanks for the sub and comment!
Do they feel greasy? Mine did
Yes they can feel a little greasy some times. After I put them in the food processor and turn them into powder you don't feel it anymore. After that I dry can them for storage.
Can this be done in the oven?
Yes it can.
What's the measurement after dried?
1egg= 2T of egg powder to 3T of water to rehydrate.
What Amber Brown said 🙂
@@amberbrown9997 thank you!
why dont u feed the shells back to the chickens?they love them.
We do! I've had people tell me to never do that because the chickens will then eat their eggs after they lay them. Never really had a problem so far.
@@thehomesteadsurvivalist19 The only time I've seen it be an issue as far as them eating them is if they're recognizable (shells large enough to recognize). I grind mine or crush them to small bits in a mortar & pestle so the chickens have no idea what it is.
I want to try this, but my chickens quit laying.
Yeah that usually happens around the 3-4 year mark. We raise dual purpose birds for that reason. Old chickens are not the greatest to eat but there are ways to make them better.
Freeloaders
@@Synistercrayon 🤣
How long do they keep
If you just put them in a container a couple weeks but if you vacuum seal them years! We dry can them.
@@thehomesteadsurvivalist19 thanks much, and I love u are involving ur children.
Could you do this in the oven???
Yes but you will want to have your oven opened and check it often.
@@thehomesteadsurvivalist19 I was wondering why the oven needs to be opened? I have a thermofan and i am able to get the temp down to 145 and keep it there, with the thermofan spreading the heat evenly? Is it still better to keep the door open? I want to give batch a go, my oven is quite big so if it works well ill be doing large batches
@@sonjavanheerden7630 it's what I've seen others do when using their oven for air flow. I personally would invest in a dehydrator because of the inefficiency of the oven. Plus if you do this in the summer it will heat up your house. Winter time it would be fine. So I'm not speaking from experience with an oven but just seeing what others are suggesting when using an oven. If you use the oven to do this I'd love to hear how it goes 🙂. Thank you for the questions.
@@thehomesteadsurvivalist19 so I gave it a go and had success! I was primarily busy with dehydrating milk, but because my oven is really big I did the eggs as well! Milk was a huge success, eggs partially but problem was on my side, my pan was wobbly it didn’t dry evenly but there was egg to save so I blended it into a powder and it looks good. Will give it another go with a better pan.
I had the oven open like you suggested for about 8 hours, I then decided to close it as there was no heat inside and it felt like the thermofan was doing the little bit of progress that I was seeing, when I closed it I turned my heat down to about 45 degrees celsius and boom things started happening! Nothing burned, I checked frequently, my milk was done in about an hour after closing and eggs shortly after. Ill do an experiment with the oven closed from the start and monitor it and give feed back if you like? I dry my biscuits for years with the oven closed and they come out perfect each time. Don’t think it would work if your oven doesn’t have a thermo fan. Hope this help people wanting to give an oven a go ;)
Wont it store better if it doesnt have germs in it from your hands?
With it being in a cool dry area plus dry vacuum sealed we've never had an issue. When you set it in direct sun light and it had moisture in it it will go bad quickly. Oxygen, moisture and sun light are your enemy for growing bad bacteria.