This 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.
Yes.
Dehydrating Eggs at Home (2015)
21–30 of 61 posts
Re: Dehydrating Eggs at Home (2015)
#22Another 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.
Pretty bad. The white ends up amber and rather leathery. My Chinese friend won't eat them.
I don't like them either. My wife adds them to congee and I always fish out the black pieces when I make my bowl. There's just something about it that I can't get passed. It's a little bit goofy because there isn't much (pungent food) that I don't eat. I eat durian and love durian deserts and stinky tofu but I don't mess with these eggs, which are pretty tame comparatively.
Re: Dehydrating Eggs at Home (2015)
#23Another 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.
A friend took me to a place in Beijing that does these with tofu, sesame oil, and soy sauce. It was delicious. Kind of nutty and cheesy, if I remember correctly. If you like strong/complex flavors, you might like these.
Based on that experience, I found a place in San Diego that did them when I lived there. The egg was somewhere between uninteresting and bad. So I guess it really depends on who makes them and how they're prepared.
Re: Dehydrating Eggs at Home (2015)
#24Another 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.
The taste reminded me of clay and the alkalinity made my throat somewhat uncomfortable. Not in a painful way, but like I swallowed some powdered soap. Dry, yet slippery.
Not the worst thing I've eaten, but I've definitely never jumped at the chance to eat them again. Although my problem could've been eating them plain while it seems most people add some sauce or seasoning.
Re: Dehydrating Eggs at Home (2015)
#25I like to make large batches of frittata in muffin pans, seal in vacuum bags and freeze. Defrost and nuke as needed. It's less flexible than just eggs, but a great low carb treat. They don't last long around here.
Suddenly "egg bites" are a thing in supermarkets and Starbucks. These are a homemade version without the need for an expensive vacuum chamber.
Re: Dehydrating Eggs at Home (2015)
#26This 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've been meaning to try this - corn starch slurry mixed in with the eggs see this Egg Foo Young recipe https://www.youtube.com/watch?v=lnRBW7F3TOg
Re: Dehydrating Eggs at Home (2015)
#27This 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.
yes, some people add a bit of water or milk. In theory the water turns to steam helps make them fluffy, I believe.
yep, the water creates steam which cooks them more evenly and fluffily. The milk is for extra taste and texture. It's like using broth/stock to cook rice with rather than water.
Re: Dehydrating Eggs at Home (2015)
#28I 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 m…
The Food Lab has an article on sous vide eggs, including pasteurizing them with a sous vide circulator:
https://www.seriouseats.com/2013/10/sous-vide-101-all-about-...
Generally it's a great resource for nerdy cooking stuff.
I use that technique to make my own mayonnaise. I try to eat mostly organic (or animal-welfare certified) animal products, but organic mayo is overly expensive, so making my own is a nice (and super easy) alternative. You can make a jar's worth for about 40 cents.
Re: Dehydrating Eggs at Home (2015)
#29I 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 m…
I have pasteurized eggs this way many times. The white gets cloudy but the egg is essentially raw. These are just the thing for Negroni Flips [0] or Tamago Kake Gohan [1]. Douglas Baldwin is the man when it comes to Sous Vide and food safety.
[0] https://food52.com/recipes/26068-negroni-flip
[1] https://www.seriouseats.com/recipes/2016/04/tamago-kake-goha...
Re: Dehydrating Eggs at Home (2015)
#30You can also sell eggs. It's a new concept.