Food Storage: Freeze Dried Raw Eggs
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- Опубліковано 30 вер 2024
- My favorite way to store fresh eggs is to freeze-dry them. They look and smell like fresh eggs. But best of all they have the same texture and flavor as fresh eggs. Freeze drying raw eggs makes them shelf-stable, extending their shelf life for many years.
In this video, we take our excess farm-fresh eggs, blend them, and then freeze-dry them raw. We also experiment with reconstituting the raw eggs. Ideally, 1 part freeze-dried eggs to 1 part water, or maybe a 1 to 1.5 ratio works best.
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I freeze dry raw eggs all the time. I just need to give you some pointers. First add 1/4 cup of water to 1 dozen eggs and then blend. The water helps the whites and yokes blend better and is removed in the dryer. Next - powder you dried eggs in a food processor. It will be easier to measure more precisely. Next - use a 1 to 1 egg to water and lower your heat when cooking. Don't be in such a rush for them to cook. High heat just makes them tough.
If you want nice fluffy fresh eggs or omelet - use 1 Tbsp water per egg and use a whisk to get it blended completely. You will have the fluffiest eggs you've ever had.
How long do they last?
@Jerry Smith - agreed. Also, I found that adding a quarter cup of milk to four eggs when scrambling makes them turn out even better! And you should use a little butter in the pan when cooking too.
I can’t afford a freeze drier so I froze mine on trays in the deep freeze for a full week then put them in dry ice which was maybe overkill but I had bags of chilli in the cooler with the dry ice so thought it might just be extra safe . Love your channel.
@@Katya-zj7ni - Are you keeping this in the freezer when you’re done? Or are you trying to do this as long term dry storage? If you’re not refrigerating it, you are playing a dangerous game. Freeze dryers use extremely cold subzero temperatures UNDER vacuum (to cause sublimation of your food). This is a long process in the freeze dryer that removes ALL the water from your food. If you have water still left in your food (even small percentages) for long-term (non-refrigerated) storage, you run the risk of developing botulism! Botulism can kill you! If you can’t afford a freeze dryer, you can work out a deal with Harvest Right to pay overtime (on layaway). Please don’t experiment with your life. :-)
Thank you. I don't add water to the dozen, but everything else is spot on.
PREACH! I freeze dried 1,500 eggs when the lockdowns happened. Donated by a restaurant that was throwing out their entire stock because they'd spoil before they'd be allowed to reopen.
Wow! With my 4 tray freeze drier that would take me around 24 batches.
@@pstoneking3418 It me about 90 days.
Use your Vitamix to powder the freeze dried eggs. It will make reconstitute easier.
I must have overfill my trays. Put 18 eggs on a tray. Well, will never do that again. Had a aweful mess, But on a good note I now know how to tear down and clean my Freeze Dryer. Smiles
Why, oh why, would you overcook your eggs? My heart is crying!!
I want to get chicks!! We decided to not get any new birds this year because we are getting too many eggs right now. I have over a hundred eggs right now 🤦🏻♀️ guess I need a freeze dryer 😜🤣
When I do eggs (or any liquid) I put the blended eggs into a quart-sized Ziplock and lay them flat in the freezer. Once frozen, I rip off the Ziplock bags and put the frozen eggs onto the freeze dryer trays. That way I'm not risking a liquid spill in the freeze dryer.
I think you are on the right track.
1. pre freeze your trays of food BEFORE it goes in the freeze dryer.
This shortens the dry time considerably, and saves wear and tear on your machine.
2. Take a food safety class. Handling the food, sniffing it, breathing on it, does not promote long term storage.
3. OAs begin loosing activity as soon as they come into contact with air. Take one out of their package, fold the pack over twice clip it, and drop the OA in the bag and seal. Don't dwaddle!
4. You have gone to a lot of expense to raise the eggs, buy a FD and process this lot. A vacuum sealer would do so much more. Cuts down on space, limits oxygen, and I think would be a valuable asset.
5. Sanitize the FD with 71% alcohol after eggs, or any meat.
Happy trails!
I freeze dry a lot of food, especially eggs. However, I NEVER have any liquid around me when bagging the dried product. One misplaced drop of water can ruin an entire lot of dried product. I was surprised to see you do that. But good video!
Directions unclear. When reconstituted I got a whole chicken back.
lol
Those eggs were cooked to death! I like mine soft not dry and rubbery. But good info on FD and reconstituting eggs.
Hi Guys,
Loving the channel, loads of really interesting topics.
However, I am really new to the subject of home freeze-drying, so was wondering if you have a "freeze-drying 101" video for newbies like me to watch, to get an overview of the subject?
Keep up the great work
Come to the freeze drying groups on MeWe and join. Many helpful people there to help answer any question you have.
Perfect timing!!! I was planning to do eggs tomorrow. Crazy how God provides!!!
@@ashyslashy5818 can you give me more info on this?
@@susanhunter8272 hi Susan, Salmonella is a bacteria commonly found in fish, eggs and meat.
It causes sufferers to vomit, fever, and diarrhea.
Mostly it is an unpleasant, but relatively harmless illness lasting a few days.
However, in the very young, very old, or immuno- compromised, it can be VERY serious, causing organ failure and death.
The good news is animals for food such as chickens can be vaccinated against the disease (and this immunity is passed on to the eggs, so they are safe too).
Cooking also destroys the bacteria, so to be safe ensure ALL food is well cooked, avoid anything containing raw eggs such as Mayonnaise, and, if you have chickens at home, see your vet about getting them vaccinated.
Hope this helps.
Peace and blessings.
@@dandycat2204 Thanks. Thanks for the additional info. Just another questions, I'll be drying raw eggs, but I will be cooking them after dried. How would salmonella be a problem?
@@susanhunter8272 hi Susan. It wouldn't be. The cooking kills the Salmonella. Just ensure that the eggs are heated through thoroughly....so cook on a medium heat and allow a few extra minutes for the cooking.
@@dandycat2204 Whew!!! Thanks for that info!
I mix up 18 eggs at a time. I put the trays level in the freezer. I pour the 18 eggs into the tray in the freezer so they are frozen when I move them to FD. I also use parchment paper. 18 eggs seem to go very well into qt jars.
I have an older Harvest Right.
When sealing eggs in jars would you use an oxygen absorber? Is so what size? Or would you vacuum seal with a brake bleeder?
@@terryjohn178 We seal our jars using any one of three methods. You can use the freeze dryer itself to vacuum seal jars, or use the mason jar sealer caps with a seal-a-meal machine or brake bleeder. Since the jars are vacuumed sealed, the packets are optional or a second layer of protection.
@terryjohn178
I store FD eggs in mylar and quart jars....even my jars get oxygen absorbers.
2 tbls egg powder, 2 tbls water equal 1 egg.
About the oxygen absorber, I've read they shouldn't be used with higher fat foods, like nuts. I see many people using oxygen absorbers when putting up FD whole eggs, but I wonder about the fat in the yolks. What's the botulism potential? I'd love to FD eggs as soon as possible, but I guess I need to confirm that my concerns aren't necessary. I'm unclear when fat is and is not an issue for oxygen absorbers. Thank you.
We don’t have a freeze dryer 😢so we’ve stored a product called Ova Easy for many years now. They work well and I think if you pulse your final product after the FD process you’ll get the same thing. Product life is only a few years but it’s good we’ll after expiration. 👍🏼
I love OvaEasy egg crystals :-)
Augason Farms says up to 10 years shelf life on their powdered whole eggs. Do you think we could realistically achieve this with the home freeze dryer and and oxygen absorber? Thanks.
Thank you, I have 15 hens , 🙏🏻🙏🏻🙏🏻♥️I really wasn’t sure how to freeze dry them, I use a lot of egg’s especially when baking, 🙏🏻🙏🏻🙏🏻😇♥️
Wow...64 eggs in one batch. I didn't realize you could do that many.
I do 120 in my large freeze dryer. A large dryer will process more food than the small and medium dryer....combined.
May I ask how long these would be shelf stable in mylar with Oxygen Absorbers?
Great video! I’ve been freeze drying mine & was wondering about reconstitution
I like that you can make mixes with those powdered eggs and just add water if you are camping or in a hurry to fix a meal. I don't have chickens but I do prefer the taste of the home grown eggs! Thanks for this video!
You can't just add water to raw freeze dried eggs and eat them. They still have to be cooked.
@@terrim.602 Usually when I make a meal I cook it. I don't think you can just add water to cooked freeze dried eggs either.
Interesting!!!!!💞💞💞💞🐈🐈🐈🐈
I tried to freeze dry scramble eggs, and it all bubbled up and out of the trays . Can you tell me a way I can avoid the mess ...
Gosh remind me to never let you cook scrambled eggs for me you egg mauler. Who chops up their scrambled eggs like that? Also, reconstitute with milk works well too ... IF you have a good milk source. My gosh you massacred those scrambled eggs. You're supposed to scramble them ... not murder, dismember and massacre them.
@@TheProvidentPrepper lol ... I reported you to the scrambled-egg police. 1st Degree egg battery, you're guilty,, no doubt. Momma always said you're supposed to be able to cut your eggs with your fork ... keeps the moisture and heat in the eggs, keeps the texture just right. She cooked breakfasts for people for 40 years in her restaurant ... people always said she made the best scrambled eggs. :) Thank you for the videos. Love your channel .... used to own the domain I think. Sold it to a guy in Texas. Wait, or do I still own provident preppers and provident prepping ... I can't remember but I do enjoy your channel. Great job!
@@TheProvidentPrepper no ma'am ... thought about it, was always too busy ... face for radio, etc. I could write a book on prepping, actually have one in the works but who knows. I worked in tech for years, retired now. Came from a prepping family. Keep up the great work!
Beautiful fresh eggs! It's great you can freeze dry them :-) I prefer eggs in omelets.
*Love your videos and teachings*
Some of us with "sensitive ears" have difficulty listening (cuz your great wide-open kitchen makes your voice echo a bit...high treble.) Don't know the remedy....(Cotton in my ears? Lol!)
@@TheProvidentPrepper
I felt bad even saying anything! But think this is why professional microphones have the fabric/foam screens over them
Nice video but think you overcook your eggs.
We call them egg glitter at our house 😂
Humm...I just reconstituted my FD eggs. They don't look well. Very runny looking w little clumps floating in them. They don't have that "egg white slime" look at all.
Yours don't look like that. What temp water did your use and how long did you let them sit?
*Other ways to use such eggs?*
Can you store your freeze-dried egg in homemade cake and brownie mixes? I have several jars ready to use but they are missing eggs, vanilla and water. I would like to add powder eggs to my dry mix.
Why don't you just freeze dry scrambled eggs? Do they not reconstitute as well?
My neighbor is being overrun with eggs now and I have been freeze drying them and splitting them with him. I have 2 suggestions for you. First, you will save a lot of time in your freeze dryer by pre-freezing. Second, I would change your order of operations. Just break open the eggs and put them on the tray. Then use the Vitamix when you take them out of the of the dryer to powder them. I usually use 1:1 reconstituting.
Did you have any problem with your freeze dryer keeping the vacuum and how did you resolve it? I check everything to make sure things are tight and wipe the door and seal with a lint free rag.
That’s a brilliant idea about having all the same variety so you’ll know which ones to dispatch when they are no longer lying.
If I vacuum seal freeze dried eggs in Mason jars, do I need to add O2 absorbers?
What temperature do you set FD at for eggs?
I just leave it on the automatic settings.
@@TheProvidentPrepper
Thx
Great video...but I’m not familiar with the storage bags you used. Are there other methods to store these?
KAYLEEN - HAVE A NICE MOTHERS DAY 🌹🌹🌹🌹🌹🌹🌹🌹🌹
Put them in the blender to powder them. They will reconstitute easier.
Do you salt and pepper them before freezing?
So I seen you store your eggs in smaller portions. I’m not sure then if I been doing it wrong or if it’s ok. I will freeze dry roughly 8 dozen at a time and store them in 2 Mylar bags of 4 dozen eggs. How long will they last once I have opened them? I’m just worried I’ve done all this work for nothing if I been doing it wrong this whole time
@@TheProvidentPrepper thank you I'm going to start doing it like that from now on. Im ordering a vacuum chamber today to play it safe so I can seal them I'm mylar. I seen those machine do a fantastic job. Have you ever come across your eggs smelling kind of like fish when u first open them?
Thank you for the comparison!
Can you store your freeze-dried egg in homemade cake and brownie mixes? I have several jars ready to use but they are missing eggs, vanilla and water. I would like to add powder eggs to my dry mix. Any suggestions?
Paul Gagne: Do you mean that you want to store in your dry mix, or do you mean you want to store it in your vacuum sealed, freeze dried mixes?
The reason why I ask, is because If you’re using a freeze dried egg, and you’re putting it in a jar that has oxygen and moisture in it, there’s a pretty strong possibility that that egg is going to equalize to the amount of moisture and air/oxygen in the jar. And that’s when you start to get things breaking down.
If you’ve got mixes made that have a pretty good shelf life, and you store the eggs separately, Even if you don’t use your mixes right away, you get to keep the shelf life of your mix intact.
There are workarounds, of course. You could choose to immediately vacuum seal the amount of egg that your mix will require, in a Mylar pouch or a very small Mason jar, and you could put your pouch or your little mason jar in your container with your mixes. That would give you the best of both worlds: The convenience of having your egg right with your mix, and your long-term shelf life for both.
What did your experimentation lead you to do?
How long do FD eggs store for in bag with o2 absorber?
@The Provident Prepper - thanks for the video!… I made a batch of raw scrambled eggs this weekend to freeze dry (including the milk I usually add when cooking scrambled eggs). And the eggs felt dry when they were done. But when I ran them through the food processor to turn them into a powder, they felt a little tacky afterwards! Now I’m wondering if I really removed all the water or not! I even gave the freeze dryer 2+ hours extra dry time. And the temperature of the dried eggs was just above 90° in the center when I took them out of the freeze dryer. Could this tackiness be from the amount of fat in the yolks? Or do you think I needed more dry time on my small freeze dryer (running 3 full pans for 39 hours)?
I’m thinking the next time I do this, I’ll run a knife back-and-forth through the eggs before adding more dry time (to expose more of the center to the drying process).
Your thoughts?
@@TheProvidentPrepper - thanks. I ended up putting mine back on extra drive time after another batch for about 10 hours! It looks like it removed another 1% of moisture in those 10 hours. I’m not sure whether that was worth it for 1% moisture.
The freeze dried eggs look like a crushed wafer.
Thanks a lot - does this work with dried eggs, too ?
So, I get the one-to-one ratio but if a recipe calls for one egg, how much freeze dried egg do you use? 🤔 🤪
I use 2TBS fdegg for 1 lg egg called for and increase liquid by 2TBS. Works for me. Have found that a bottle from 28oz PowerAde holds 20 fd eggs, i squish the O2 absorber into a ball that sits on top of the eggs. Handy for making baking (or pancake or waffle) mixes.
Still rockin 👍🇺🇸🖖👽
The powdered eggs would be good for cooking cakes etc.
Do you know how much to put in for one egg?
@@elainebeam5011 For 1 large egg add two tablespoons of egg powder. If you don't want to freeze dry lots of eggs if you can't get them you can buy it on e-bay. Just look up Whole Egg Powder. Personally I think it's cheaper depending on how much you pay for eggs. They're expensive in Australia. You can get an Aussie one which is pure whole egg. It comes in a Mylar bag and will last longer than it says. Your preference. Hope this helps you as we all have to help each other.
@@seanarmitage3261 Sean, thank you for sharing! I just finished my first batch of eggs and will write that information on my mylar bags. My daughter loved Australia when she attended Macquarie University for a semester through the study abroad program. I wish I could have visited. Thank you again!
@@elainebeam5011 No problem
How do you store them?
well done no snot
Need a freezer drier
I love mine. Just got it and am in Heaven. 👍💜
The only time you have a surprise is if you are not taking your eggs in regularly...as in Am & Pm! I’ve only watched a few of your videos, but you don’t seem to know anything! I wouldn’t trust anything you do as True Fact!!!
Listen Lauren Andreas, if you don’t agree with the video, or you don’t like what you see, don’t watch the videos. They do not have to show us anything. Out of the kindness of The Provident Prepper’s hearts, they are showing us what has worked for them. If you don’t know this, or your parents didn’t teach you, you were rude to them and you should apologize. I am getting tired of people thinking they can talk to people like that. What did your comment do? Did it help anyone? All it did was show you are a person who is rude, and needs some manners.
@texassews RIGHT ON✊ They do this to HELP us....it is their opinion & what works for them. The rest of us get to watch & decide if we want to tweak anything but it gives us a good starting point! @providentprepper I LOVE your channel & appreciate what you do for our community! Thank you for all you do because we know you don't have to do it! Much love💖
@@texassews535 you tell 'em Texas. No kidding! They have a lot of excellent advice. Their hearts are in the right place.
I only have access to store bought eggs. I find that I can use 15-18 eggs to a quart which fits nicely on a tray for the medium size FD’er.
My process is this. Like you I crack the eggs in a separate bowl. For me this is to ensure that I don’t get shells in the mixture. I fill a 1-quart measuring cup with enough eggs to make one quart, then beat them with a hand mixer. (easier clean up).
After FD’ing, I place one tray of the FD’d eggs in a one-gallon freezer bag removing most of the air, seal, then squeeze and mash to break up any large chunks and to mix well. Once that is done, I will use a rolling pin to crush the mixture even more ensuring that the yokes and whites are well mixed and I don’t have any large chunks. Then place in a one-quart Mylar bag. One bag then equals 15-18 eggs.
Reconstituting: Like you I can’t decide 1:1 ratio or 1:1.5 ratio. After adding water, I will let the mixture sit 20-30 minutes to ensure that the protein has fully reconstituted.