An Update on Our Egg Preservation Experiment

Back on July 5th of last year I believe we posted about trying a new way to preserve eggs.  Before the mink killed the majority of our flock, we had a plethora of eggs.  We used a dehydrator to dehydrate a bunch of them.  You can read about that process by clicking this link right here:  Dehydrated Eggs

At the end of that post in which we showed the process of dehydrating them, we mentioned at the end that we would keep you updated when we ate them to give a review.  Eight and a half months later and here we are.  Tricia pulled a half pint jar of dehydrated eggs out of the pantry and ran it through the food processor to turn it to a fine powder.

Here is what the dehydrated egg powder looks like.  It smells like... well, eggs.

So now the time comes to scramble up some eggs.  So how do you convert this powder back into eggs?  Well, the ratio is 2 Tablespoons egg powder + 2 Tablespoons water = 1 egg  (We played around with the amount of water until we got the consistency we wanted.)

So we followed the recipe and rehydrated our egg powder into an egg:

Okay, I'm going to be honest.  It just looks gross.  I guess I'm an egg purist.  I like gathering fresh eggs, cracking them and frying them in a well-seasoned cast iron skillet.  This process seems weird, but we're looking at different ways to preserve eggs.  Each method has its benefits, to be sure.

We put the reconstituted egg in the skillet and scrambled it.  It cooked like an egg. It looked like an egg.  It smelled like an egg.

There was one important think left to do.  Taste it.  This egg has been sitting in a jar in the form of a powder for 8 1/2 months.  How would it taste?  Here are the reviews:  

Kyle:    It tasted like a scrambled egg.  The texture was slightly different than a fresh egg, but I would have thought that this was a fresh scrambled egg had no one told me about it.

Tricia:    It had a slight "metallic" taste, but it was definitely edible.

We've eaten it several times since this post.  It's always fun to learn to do new things.  I like my eggs fresh, but if we had an abundance of eggs and wanted to make some 'shelf stable,' this is definitely an option.