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Old 01-25-2010, 09:49 AM   #1
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Powdered eggs can be easily made at home, although not so easily on board. Once made, the powder should be stored in an airtight container for up to 12 months.

Here is how to do it:

1. Scramble the eggs in a bowl. Pour them in a pan and cook until done.

2. Lay the eggs on a paper kitchen towl and drain from excess liquid/fat for a few minutes.

3. Chop the eggs into very small pieces.

4. Spread the eggs out onto a baking plate.

5. Dry in an oven at 60C /135 F for not less than 10 hours.

6. Put the dried eggs into a food processor or blender and run until they become a fine powder.

7. Store the powdered eggs in a heavy plastic bag, or an air-tight container.

I have even thought of storing the eggs for longer periods in vacum bags but wonder how to get the air out without also sucking the powder out with it? Any suggestions?

Aye // Stephen
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Old 01-25-2010, 08:09 PM   #2
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You might consider vac packing using a coffee filter between the "sucky" hose and the bag?
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Old 01-25-2010, 08:16 PM   #3
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Unfortunately my vacum machine works in a different way. The end of the bag goes into the machine itself. The pump then sucks the air out then the bag is sealed before the machine opens.

Otherwise, a good idea.

Aye // Stephen
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Old 01-25-2010, 09:00 PM   #4
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Quote:
Originally Posted by Nausikaa View Post
Unfortunately my vacum machine works in a different way. The end of the bag goes into the machine itself. The pump then sucks the air out then the bag is sealed before the machine opens.

Otherwise, a good idea.

Aye // Stephen
Can you fold a piece of coffee filter or other filter paper over just inside the bag so that it's not going to interfere with the seal but it will keep the contents inside? Seems that this would be needed when vac sealing things like flour/sugar/spices and so forth. Perhaps your machine's vendor has a solution for such?
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Old 01-26-2010, 05:49 AM   #5
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Quote:
Originally Posted by redbopeep View Post
Perhaps your machine's vendor has a solution for such?
I shall try and find out when I get back home the week after next.

Thanks for the tip though

Aye // Stephen
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Old 01-26-2010, 01:47 PM   #6
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Eggs is eggs is eggs .... was one of my granny's favourite sayings ...

Making your own dried eggs is quite do-able although it is for me, too lengthy, potentially messy & too fuel hungry to be undertaken whilst afloat ... it is worth noting that if you dry cooked eggs (either scrambled, boiled or cooked into an omelette) that is what you are stuck with when they are reconstituted ... on the other hand, if raw eggs are dried then the reconstituted eggs can be used in any recipe which calls for beaten eggs (cake baking, omelettes, scrambling etc) ...

Dried egg products are widely used by the commercial baking industry ... whole eggs, egg whites & egg yolks are all available in dried form ...

links to possible suppliers :

http://www.bepa.org.uk/Home/

http://store.honeyvillegrain.com/

& ... for the DIYers :

http://www.dryit.com/driedegg.html
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