How to Make Survival Powdered Eggs

Powdered Eggs are cheap, lightweight, nutritious and can last up to 10 years without refrigeration. If it weren’t for their lack of Vitamin C, (nutritionally) a person could basically subsist for years only on powdered eggs. This reminds me of Pemmican (read here: How to Make Pemmican – The Ultimate Survival Food)

Powdered eggs should be stored in the absence of oxygen and humidity (vacuum sealed) and placed in a cool dark place. Once a container of powdered eggs has been opened, the shelf life is comparable to any other dehydrated dairy product (approx. one month).

They can be used in baked goods just like normal eggs or reconstituted and made into fluffy scrambled eggs. To reconstitute one egg (for example) mix 1 heaping Tablespoon Powder with one Tablespoon cold water and one Tablespoon Milk (water – if you don’t have milk). Then you put it in the blender for a few seconds, and cook as you usually do. This procedure takes most of the grainy out.

But you don’t have to be a prepper to make powdered eggs. For instance, if you’ve got a chicken coop and you have too many eggs at a time, powdering the extra eggs would be an excellent option. When the hens are not laying, the stored powder will be useful.

By Jerry from Modern Day Redneck:

At last it is done. I am not ashamed I had to take the advise of my Mom but in the end, I now have my own Powdered Eggs.

To start off I will tell you what I was doing wrong,

1. My first batch never dried and came out just oily clumps of nasty eggs because I used butter in the pan and added all the seasonings.
2. The second batch turned into little rubber balls because I used the oven to dry them and set it on too low of a temp for way too long.
3. The third batch never dried even after two days because I was using the wrong kind of Dehydrator. It did not have a fan in it.
4. The forth batch I went back to using the old 1970’s model dehydrator but they never dried all the way because my pieces were too big.
5. This is the batch Momma told me how to do it and they came out just fine. Here is what I did.

• Without using anything in the nonstick pan, I cooked the scrambled eggs until all visible moisture was gone and then a little more. During the cooking process I chopped the eggs up as small as I could so the heat would cook the moisture out.

• Then I put all the eggs into a food processor and chopped them as small as they would go. This is one of the steps I did not do before.

• Right out of the food processor and right on the dehydrator tray they went.

• I spread the cooked and finely chopped eggs evenly all over the tray. Eighteen eggs should fill up two trays.

• The dehydrator was set on 145 degrees overnight. The end result was crispy burnt orange egg crumbles.

• A Christmas gift from years ago finally came to use. It worked fantastic on grinding the eggs into a powder. My mom uses her grain mill and says it works even better.

It looks just like corn mill when it’s all said and done. All eighteen eggs did not even fill up a pint sized mason jar.

I will vacuum the jar lids to the jar and label the top with the date. All I can say is that it is about time I got it.

About the Author: Jerry is a middle aged Redneck that had to start life over at 40. He says “This time I’m going to get it right!”. You can visit his blog at Modern Day Redneck

Source: askaprepper.com

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