How about using a sous vide on the powder vacuum sealed eggs after it’s dried?
A long enough period at a lower temperature should kill any salmonella no?
Dehydrating Eggs at Home (2015)
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Re: Dehydrating Eggs at Home (2015)
#32This 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.
My aunt made the best scrambled eggs ever. Many years later, I learned that her secret was the addition of a small amount of Cheez Wiz to the mix: about 1 Tbsp to four eggs. That right there is a game-changer.
Re: Dehydrating Eggs at Home (2015)
#33How about using a sous vide on the powder vacuum sealed eggs after it’s dried? A long enough period at a lower temperature should kill any salmonella no?
According to this page (I didn't verify it myself), salmonella is quite difficult to dry sterilize.
(https://www.foodsafety-experts.com/food-safety/salmonella-se...)
> Salmonella is very difficult to kill when it is sitting in dry powders. Depending on the product you might need to get the product heated to temperatures above 150°C for at least 30 minutes to achieve a 6-log reduction if any Salmonella present in the product.
Re: Dehydrating Eggs at Home (2015)
#34Another fun option for preserving eggs: salt them. I've never used them in a recipe (not sure if they'd work). but they are delicious eaten like charcuterie. https://www.google.com/search?q=cured+egg+yolks&oq=cured+egg...
If you ever watch Bon Apetit videos on YouTube, they have a series where they did a cured egg recipe. They grated it onto pasta.
https://www.youtube.com/watch?v=kp6F7jW5cmI
I highly recommend the whole "It's Alive" series with Brad if you're into preserving your own food.
Re: Dehydrating Eggs at Home (2015)
#35This 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.
> Never in my life have I added water to fresh eggs before scrambling them.
It's what you do when you run out of milk. It tastes better with milk so try not to run out of milk.
Re: Dehydrating Eggs at Home (2015)
#36How about using a sous vide on the powder vacuum sealed eggs after it’s dried? A long enough period at a lower temperature should kill any salmonella no?
According to this page (I didn't verify it myself), salmonella is quite difficult to dry sterilize. ( https://www.foodsafety-experts.com/food-safety/salmonella-se... ) > Salmonella is very difficult to kill when it is sitting in dry powders. Depending on the product you might need to get the product heated to temperatures above 150°C for at least 30 minutes to achieve a 6-log reduction if any Salmonella present in th…
Wow, this is news to me. I always assumed there were time-temperature curves for pasteurization & sterilization that applied to bacteria regardless of the medium the pathogens existed within. Food safety is actually pretty complex and often gives me hesitation when cooking sous vide (for instance, botulism spores from garlic can easily survive anaerobic sous vide conditions).
Re: Dehydrating Eggs at Home (2015)
#37This 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 sour cream (much better than milk IMO), but have never added water.
Re: Dehydrating Eggs at Home (2015)
#38This 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.
This is pretty typical (along with milk) for people who are scrambling their eggs over moderately high heat, under the belief that it makes their eggs fluffier.
What it actually does is make wetter eggs. By breaking the yolks and mixing before cooking you are breaking down the various proteins, and by adding liquid you are just making the eggs wetter. (Much like how a custard can weep if you hit it with high heat.) If you like a dry scramble, hit those eggs in a ripping hot pan with some oil, but no water.
I strongly recommend folks cook low and slow with their eggs, agitating them regularly to build up a small, creamy curd.
Re: Dehydrating Eggs at Home (2015)
#39That was oddly a fun read. And I got a chuckle from the conclusion:
So is it worthwhile to dehydrate eggs?
From a cost standpoint, the answer is unequivocally “yes,” but only if you keep your own hens to begin withRe: Dehydrating Eggs at Home (2015)
#40This 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.
This is pretty typical (along with milk) for people who are scrambling their eggs over moderately high heat, under the belief that it makes their eggs fluffier. What it actually does is make wetter eggs. By breaking the yolks and mixing before cooking you are breaking down the various proteins, and by adding liquid you are just making the eggs wetter. (Much like how a custard can weep if you hit it with high heat.) I…
FWIW, ATK recommends half-and-half. https://www.americastestkitchen.com/articles/1055-how-to-mak...
As I recall, the underlying science is that this helps alleviate the fact that the various proteins in eggs coagulate at different temperatures so adding some fat means that there's less of an issue with some of the proteins drying out while waiting for others to solidify.