Dehydrating Eggs at Home (2015)
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Dehydrating Eggs at Home (2015)
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Re: Dehydrating Eggs at Home (2015)
#2I was very sure (correct me if I'm wrong) that salmonella are only on the egg shell and could probably be decontaminated by dropping them in boiling water for a few seconds without denaturating the egg white. I really like the surge in dyi/food realated articles on hacker news, keep them coming!
Re: Dehydrating Eggs at Home (2015)
#3I was very sure (correct me if I'm wrong) that salmonella are only on the egg shell and could probably be decontaminated by dropping them in boiling water for a few seconds without denaturating the egg white. I really like the surge in dyi/food realated articles on hacker news, keep them coming!
Salmonella can be inside eggs.
"However, outbreaks of salmonellosis (an infection caused by Salmonella bacteria) still happen because Salmonella also silently infects the ovaries of healthy-looking hens, contaminating the eggs inside the chicken before the shells are even formed, according to FSIS. To curb this form of contamination, the egg industry regularly tests hens for the ovarian bacteria."
Re: Dehydrating Eggs at Home (2015)
#4"Despite the concerns in recent years about cholesterol and other issues"
I grew up in the era where the egg lobby had billboards up saying it was OK to eat eggs once a week. This was after cholesterol and saturated fat was demonized after some docs found peoples arteries stuffed with it. It turned out to be fake science. My parents fed me poisonous partially hydrogenated margarine instead of butter because of that crap. They've recently discovered eating cholesterol is of no concern. You don't have to worry about it at all. Inflammation is the real concern. Saturated fats are the safest fats.
Re: Dehydrating Eggs at Home (2015)
#5I was very sure (correct me if I'm wrong) that salmonella are only on the egg shell and could probably be decontaminated by dropping them in boiling water for a few seconds without denaturating the egg white. I really like the surge in dyi/food realated articles on hacker news, keep them coming!
I have heard of people using sous vide to pasteurize both the shells and contents of eggs. This guy seems to have a pretty science-based process (see the "Pasteurized in Shell Egg" section):
http://douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs
This is admittedly another piece of equipment to add to the process, but I suspect that the intersection of "people who own a dehydrator" and "people who own a sous vide machine" is pretty large.
Re: Dehydrating Eggs at Home (2015)
#6This line got to me.
> I blended two fresh eggs with ¼ cup of water and pan-scrambled them.
Is adding water to scrambled eggs really a thing that people do? Never in my life have I added water to fresh eggs before scrambling them.
Re: Dehydrating Eggs at Home (2015)
#7This line got to me. > I blended two fresh eggs with ¼ cup of water and pan-scrambled them. Is adding water to scrambled eggs really a thing that people do? Never in my life have I added water to fresh eggs before scrambling them.
I add milk, sometimes. Never water. It might make them fluffier? i.e., more moisture, that converts to steam?
Re: Dehydrating Eggs at Home (2015)
#8This line got to me. > I blended two fresh eggs with ¼ cup of water and pan-scrambled them. Is adding water to scrambled eggs really a thing that people do? Never in my life have I added water to fresh eggs before scrambling them.
I add some milk to eggs when I scramble them, but never water. Not sure if that's weird.
Re: Dehydrating Eggs at Home (2015)
#9You could always use a sous vide device to pasteurize eggs before dehydrating them. Crack them, mix them, throw them in a bag, and pasturize them for as long as is appropriate. Easy.
Re: Dehydrating Eggs at Home (2015)
#10Another way to preserve eggs: https://en.wikipedia.org/wiki/Century_egg
I've never had the chance to try them, and they don't look appetizing, but now I'm kinda curious how they taste.