What about vacuum dehydration? It should be much faster than the other methods. Something like a pressure cooker and a vacuum pump shouldn't be too hard to rig up.
Dehydrating Eggs at Home (2015)
11–20 of 61 posts
Re: Dehydrating Eggs at Home (2015)
#12This 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.
Re: Dehydrating Eggs at Home (2015)
#13This 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.
Yeah, it's definitely a thing, and I put in a little milk myself. But 2oz does seem high.
Re: Dehydrating Eggs at Home (2015)
#14They could have used a SOUSVIDE Water bath and pasteurized the eggs themselves. About six hours at 140 doesn’t damage the eggs too much.
Re: Dehydrating Eggs at Home (2015)
#15Another 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.
Re: Dehydrating Eggs at Home (2015)
#16This 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 water to make them a little fluffier. Also, water doesn't spoil overnight, so I can take them to work and have them at my desk after the commute. On the weekends I use bacon grease.
Re: Dehydrating Eggs at Home (2015)
#17This 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.
It's common in the US to add milk. The first person who showed me how to scramble eggs without adding milk said it was "the French way to scramble eggs". She was Romanian.
Re: Dehydrating Eggs at Home (2015)
#18Another 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.
That looks... absolutely disgusting, and I considered myself a fairly adventurous eater coming into this thread
Read through the article and found that it's served along with "Head cheese" on special occasions, so I clicked on that only to find out I'm certainly not as adventurous as I thought
Re: Dehydrating Eggs at Home (2015)
#19Another 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 texture was more unusual to me than the taste was. I expected something more like a hard boiled egg, but it was very rubbery and didn’t yield to the teeth as easily.
Re: Dehydrating Eggs at Home (2015)
#20Another 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...