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How To Safely Store Eggs Long Term

dehydrating eggs

Dehydrating eggs and other dairy products is not difficult, and the end result tastes great. Sure, you can buy expensive #10 cans of powdered eggs, but frugal preppers can opt to make their own and use their savings to buy other long-term food items and necessary supplies.

As most preparedness authors have already noted, learning how to prepare long-term food products in advance and making sure you actually enjoy the taste is extremely important. When you are starving, just about anything will taste good, but there is no need to go to such extremes if you learn how to dehydrate and powder your own produce and meat.

There are two ways to dehydrate eggs: the wet method and the dry method. The dry method is more time consuming, stinky, and really only works well when using the rehydrated eggs for baking or cooking. The wet method is quick, simple, foul-odor free, and can be used for making a big batch of scrambled eggs or an omelet as well.

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How to Dehydrate Eggs

  • Place 1 dozen eggs into a blender or food processor and mix until extremely well blended. The process takes only about one minute in my Ninja mixer.
  • Place plastic dehydrator discs into each of the trays you will be using.
  • Pour half of the egg mixture into each tray.
  • Repeat the steps until all your trays are filled with about a half-dozen eggs.
  • Set the dehydrator to 135 degrees, or the fruit and vegetables setting.
  • The processing time will vary dependent upon the power of your chosen dehydrator. I have three, all different sizes and brands, and the eggs are typically done in about 8 to 10 hours.
  • Powdering the eggs is optional, but makes for more compact storage and exact rehydration to avoid runny eggs. To powder, dump the eggs back into your mixer or food processor and blend into a fine powder. This will take about a minute or two. Seal the powdered eggs inside Mason jars and store in a cool dark place. These should be safe to eat for at least two to five years – possibly longer.
  • To rehydrate the eggs, mix about one tablespoon of warm water with two tablespoons of powdered eggs. Stir and wait about five minutes and use as you would regular eggs.

Tips and Hints

When the dehydrated eggs are done, they will look a bit like a piece of peanut brittle. It won’t be as hard, but it will have the same texture. If you do not blend the eggs well enough, you will notice some burnt looking spots on the top of the finished product and it will be greasy to the touch. Should this occur, just dab the eggs with a towel to remove any of the grease and allow them to dry thoroughly before powdering.

I have also successfully dehydrated cottage cheese and sour cream. Simply pour and spread the sour cream or cottage cheese onto plastic insert discs inside the dehydrator trays. Try to make the food levels in each tray fairly even and not too thick. Set the dehydrator to 135 or 140 degrees and walk away for the next seven hours. The dehydrated dairy items can be powdered and rehydrated by using the wet egg storage and restoration steps noted above.

With the exception of 100 percent fluid items, it is possible to dehydrate anything with a home-grade drying machine. The one I use to dehydrate eggs was purchased from Amazon for less than $75 dollars. When purchasing a dehydrator, make sure to order some plastic disc inserts and plastic disc screen for dehydrating dairy products and baby food, as well as other partial liquids and small items like corn.

Food-Shock

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16 comments

  1. This would not work with the flat trays of an Excalibur. Any suggestions in regards to containers to hold the eggs while they dry in a flat tray dehydrator? Thanks.

    • We actually use our Excalibur, just not filling the trays to the max, approx. 8 eggs scrambled up and poured on per tray works well

  2. Do have a link to the “plastic disk inserts” that you mentioned in this article? I am not sure what you are talking about. Thank you

    • Can search fruit leather trays at amazon.com to see pictures and styles. There is a rectangle one that might fit on a Excalibur rack.

    • It’s a solid shelf insert for a dehydrator. They’re used when drying liquids, or semi-solids (i.e. fruit leathers).

  3. I don’t mean to, but I’m going to sound like a downer. Sorry.

    I’m always worried about botulism and eggs (salmonella is also a possibility – but as it normally just makes a healthy adult sick, botulism kills you so I worry about it more). And 135F is a perfect growing temperature for bacteria. (I’m a school trained cook – we had classes on this).
    Also I know that you’re supposed to throw out any mayonnaise based salads if they are at room temperature for 5 hours (also due to the possibility of botulism growing in the egg based mayo).
    So you’ve got the perfect food for botulism to grow in at the perfect temperature for at least 8 hours (side note: it’s not the bacteria that makes you ill, it’s the waste it leaves behind – so killing it at the end of the process does you no good).

    Commercially made egg powder is made by blowing a fine mist of beaten egg into a warmed room. The egg cooks/dries while in the air, which doesn’t allow any time for bacteriological growth.

    Botulism is anaerobic (doesn’t like oxygen) so beating the eggs into a froth might be beneficial as it will get oxygen all through the eggs. But I wouldn’t count on this for complete safety.

    I don’t actually know how dangerous this is, but I do know the possibility of botulism poisoning is there. When I was a kid I would hear of someone in the area dying of poisoning from potato or macaroni salad at a picnic every summer. As I got older, and less people made their mayonnaise from scratch, the instances of this dropped (store bought mayo is safer), but making dried eggs this way is just as scary as eating potato salad that’s been in the sun all day.

    Has anyone tried poaching the eggs hard, patting them dry and then grinding/blending/food processing them before putting them in a dehydrator? My thought is that poaching would kill any bacteria and the ground egg should dry fairly quickly.
    I’ve been meaning to try this for years, but haven’t ever gotten around to it.
    I don’t know how good the mix would be as you’d be “scrambling” them after cooking, but as you’re making a powder would it matter? I’ve also thought of poaching scrambled eggs – but that would be a mess.
    -Also had thoughts of roughly cutting the eggs, drying them, and then making them into a powder, as that might be easier and less of a mess – more time drying though – but cooked eggs aren’t really a bacterial problem (bacteria likes raw eggs).
    Thought about using boiled eggs also, but for some reason (that I don’t consciously know) I don’t think they’d work well (too dry?).

    • Actually with eggs (at least store-bought) I would be more worried about a salmonella or e.coli poisoning possibility.
      Botulism toxins are created after contamination where a vacuum exists. Botulism bacteria exist everywhere, but only grows/thrives and creates its byproduct toxin in an anaerobic atmosphere. When ideal conditions exist for growth, the spores produce vegetative cells which multiply rapidly and may produce a deadly toxin within three to four days of growth in an environment consisting of:
      1. a moist, low-acid food (like meats, almost all vegetables – including peppers, green beans, corn, etc.)
      2. a temperature between 40° and 120°F
      3. less than 2 percent oxygen (which occurs in any jar of canned food)
      It doesn’t appear to me that the process for dehydrating fresh eggs, which is completed in hours, not days, and at temperatures over 120, meets the criteria for development of clostridium botulin toxin.
      Somehow I think that if you did some checking, you’d find that the people who died of food poisoning from picnic items made with mayonnaise, more likely died from a severe case of e.coli or salmonella. And in any case, home-raised eggs will be incredibly fresher and less likely to harbor bacteria that may have multiplied while in storage.

      • Thank you, Sandra for correcting me.
        However, I do remember that the yearly deaths when I was young were reported as botulism poisoning. I never even heard of salmonella until I was in my early teens – I think the media bunched everything except botulism poisoning under the heading of “food poisoning” back then.

        After further research (due to Sandra) I’ve found that the potato salad botulism poisoning deaths that happened every summer, and that I’ve been blaming on the egg content in mayonnaise for the past 40+ years was actually most likely caused by boiled eggs that were left out after boiling.
        –This was a misconception I carried even after taking classes in food borne pathogens (I’m a school trained cook).
        —-Bothers me that all those food safety classes I took way back then didn’t teach me better (and also that it appears to me that I’ve erroneously passed some of the likes of salmonella on to botulism) – oh well.. spilt milk

        However even if botulism isn’t a problem here, I’m still going to worry about food poisoning with this method of making egg powder. Egg is too good a food source for bacteria.
        Salmonella isn’t any fun, I’ve had it* and I never wish to experience it again.

        *I got it from a fast food chain that I won’t name, as they fixed the problem after I spoke to them (I used to be in the food service industry – so I know the possible pitfalls and have some (slight) sympathy).
        Psychological note: I would feel a twinge of nausea for years afterward at just the mention of their name.

        • I just did my first batch of raw eggs in my dehydrator, and the counter was not totally level, so a little bit flowed to one end of the dehydrator sheet. the eggs were beaten, but turned out with a bit of oil on the bottom (I did not oil the fruit leather sheet before hand). but on high, I let them run for 12 hrs. they are crispy, put them in foil to cool down before putting them in the blender. The oily residue is normal I take it if they weren’t beaten enough you said?

          Also, since raw eggs are going to be cooked when rehydrated, I am not understanding how salmanella can be a worry? my eggs are ones from my hens, and I never worry about this to begin with.

  4. I have read that you can put olive oil on the eggs to preserve them for along time.

    • Eggs have a natural coating on them that keeps them fresh. Which is why you shouldn’t wash them, as it removes this coating. You can keep an unwashed egg unrefrigerated for a week with no problems. This is supposed to be safe even with store bought eggs.

      If you want to store eggs unrefrigerated for longer you need to coat freshly laid eggs with something that fills the pores in the shell and keeps air and bacteria from traveling through it inward and moisture traveling through it outward. After doing this they can be safely stored unrefrigerated for any where up to 6 months (some say up to 12 months, however I don’t know about that length of time and don’t recommend it).

      DO NOT DO THIS WITH STORE BOUGHT EGGS as they have been washed and this isn’t safe with them. -It is safe to gently wipe anything off the eggs with a dry cloth, but don’t wash.

      Olive oil would work, but it’s fairly expensive. Other methods that have been used to keep eggs longer is to put them in a lime water solution, in salt water, or to coat them with mineral oil, vegetable oil, Vaseline, paraffin wax, or by burying them in sawdust, sand, or salt. However most people consider the “water glass” method to be the best and safest.

      Water Glass is sodium metasilicate (often just referred to as sodium silicate). You mix it with 10 parts water to 1 part water glass. Before mixing bring the water to a boil and then allow it to cool to room temperature. In a sterilized glass, plastic, or ceramic container (no metal) mix the water glass and water well. Put the eggs in it. The eggs should be covered by around 2 inches of the water glass mix. Cover the container and store in a cool place (my great aunt kept hers in a closet off her kitchen).

      You used to be able to get water glass all over the place but it’s now sometimes hard to find. You can sometimes get water glass from a drug store (where I get mine), a feed store might have it, on extreme occasions a general or hardware store might have it (usually in a small town), beer brewing or wine making supply stores sometimes carry it (used as a flocculant), or you can order it from Lehman’s.

      If you can’t find it, storing the eggs in salt water is a fairly good alternative (though I wouldn’t keep them as long).

      • I’ve stored eggs after oiling them with olive oil and placing them pointed side down in the carton. I tested two eggs at the 11-month mark (since I had forgotten about them!) and were good to eat (a little runnier than original but still good). I then waited about a month and tried the rest and they were all bad. I concluded that they are good for storage up to nine or ten months.

      • we store our eggs from our hens unwashed for sometimes 30 – 60 days on the counter. never have any problems except if they were fertilized, every once in a while you will have a embryo spot starting on them and those we don’t use. when ready to use, we wash them with a hot water dip before using to clean the shells but they keep very well not in the refrigerator.

        we used to wash them as soon as they were brought in and refrigerate, but after talking to several people that told me otherwise, we stopped doing it and am quite pleased with how they store. Most that you buy in the store are already months old anyway. maybe refrigerated but certainly old.

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  7. I used the vasaline method some years ago and were perfect. My mother used the liquid as well as vasaline

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