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Written by Marie Christiansen- Eggs are a healthy source of protein all over the world, and there are plenty of ways to preserve more eggs. Look beyond egg and egg salad sandwiches. Think about saving! Consider dehydrating, pickling, and freezing egg whites and yolks.
You can plan to freeze egg whites and yolks separately or all together. My trays were too small for our large eggs, so I decided that freezing the egg whites separately from the yolks was the best strategy.
Place the egg in the freezer cube compartment, cover it with plastic wrap and freeze until solid. After you have finished freezing your egg whites or yolks, remove them from the trays and place them in airtight containers. I pack two to four eggs into each container because that’s what most recipes need. That way, I only need to pull out one container rather than one with a dozen frozen eggs and risk thawing the rest before putting them back in the freezer. I use airtight plastic bags, but any airtight containers are fine.
Drag the number of eggs required for the recipe. Let it thaw, then use the same method as if the eggs were freshly laid.
NB: I’ve found that frozen eggs are best used in casseroles and baked goods. not fry well.
Dried eggs are needed
- Plastic wrap or dryer sheets
- AirTight containers
- Blender or food processor
- pastry cutter
Break the eggs into a bowl. Beat eggs until light and fluffy. Do not add anything to the eggs.
Cover the bowl lightly with plastic wrap. Microwave on high power for about 1 minute, then stir with a fork. Continue to microwave and stir until the egg is completely set. Then take it out of the microwave and fluff it with a fork. Using a pastry cutter/blender, chop the eggs as finely as possible. Pour the eggs onto prepared dehydrator sheets. Set the dryer to between 145 and 155 degrees until the egg is completely dry. After about two hours, check the eggs by picking up a few eggs with your fingers. If dried, it should crumble easily. If it’s not completely dry, it will be squishy. Leave it to dry after another hour until all the particles have fallen off. While individual brands vary, the drying process takes about 3 to 3-1/2 hours if the dryer has a circulating fan.
When it dries, leave it to cool completely. Pour into a blender or food processor and beat until the eggs are like a powder. Periodically shaking the bowl of the mixer will help keep the dry eggs soft. When fully powdered, store in airtight containers or food saver bags.
NB: I’ve found that 4 large beaten eggs will fill 1 dehydrator tray. It pays to make sure that the scrambled eggs are broken into very small pieces as they will dry out faster. You can fry eggs in a cast-iron skillet, but don’t add oil, spices, or milk. I do not recommend sun drying eggs.
Use in any recipe that calls for eggs. 1 tablespoon dried/crushed egg = 1 whole fresh egg.
You can reconstitute egg powder by adding a little water, broth, or milk product. If using without reconstitution, you will need to adjust the liquid in your recipe.
Easy pickled eggs
Pickled eggs are one of my favorite foods that can be eaten on their own. They can also be chopped and added to sandwiches, green salads, potato or pasta salads and even rinsed. The pickle brine can be sweet, dill, hot, spicy or spicy depending on your own taste.
- Mason jar
- Pickling spices or pickled brine
- Boiled eggs (peeled)
Boil, bake or cook eggs the way you like. Peel the eggs, put them in a clean jar, and wrap them well so that they don’t float. Pour off the reserved brine or make your own favorite pickling brine.
For a quick version, use reserved brine from store-bought pickles or home-canned pickles.
Leave the eggs in the brine in the refrigerator for up to a week to absorb the brine.
Add beet juice, turmeric, or smoked paprika to your brine for colorful pickled eggs. Add thinly sliced onions, hot peppers, or hot sauce if you’d enjoy a hotter version of pickled eggs.
NB: Hard-boiled fresh eggs are hard to peel. For best results, allow the eggs to sit a few days before boiling. I don’t do anything special when I boil eggs. I put the eggs in a kettle, cover them with water, and let them boil for 10 to 15 minutes. I don’t add anything to the water. I pour hot water Then pour cold water over the eggs until the egg contracts from the shell. You can use ice water, but I only use cold tap water.
NB: I pour the hot water into another bowl to hold and let it cool, then I give my chickens the calcium- and mineral-enriched water as part of their regular water.
Are you interested in additional ways to preserve food? Download the Countryside Guide on how to prepare food and more!
Originally published in 2014 on Countryside Journal and Small Stock They are checked regularly for accuracy.