Post by Cyngbaeld on Jul 17, 2013 12:50:29 GMT -5
These are only for baking. They are fully cooked and don't make good scrambled eggs for eating straight. You do need to cook them since to dry raw eggs safely needs expensive equipment.
First scramble the eggs over low heat, stirring frequently with a spatula to keep from sticking. Don't use fat or oil. When done, pour into a non-stick sheet pan and spread out. Dry in low oven, stirring occasionally, until they are like little hard pebbles. Cool and put in an air tight container. Wait a few days and check to be sure they are completely dry. You can dump the container on the pan and heat up again in the oven then let dry OR put a moisture absorber in the container.
When you have time put a cup at a time in a blender with 1/2 cup of dry flour and let the blender (or food processor) grind them up. Sift thru a fine mesh screen. The purpose of the flour is to remove the fat because otherwise you won't really get powder. Put the lumps back in the food processor with 1/4 c flour and grind again and sift. After this I put the remaining granules( that have been thru the blender twice) into the electric coffee grinder to finish up then mix altogether with the eggs that are sifted.
4tbs= 1 med egg
After grinding to powder it is about half flour and half dried egg. (The granules have a lot of air space between till ground.)
I've kept it on the shelf for a yr with no change in taste or smell.
It is a bit of work but if you have a super abundance of eggs part of the yr and not enough during the time you want to bake, it will even the glut out.
First scramble the eggs over low heat, stirring frequently with a spatula to keep from sticking. Don't use fat or oil. When done, pour into a non-stick sheet pan and spread out. Dry in low oven, stirring occasionally, until they are like little hard pebbles. Cool and put in an air tight container. Wait a few days and check to be sure they are completely dry. You can dump the container on the pan and heat up again in the oven then let dry OR put a moisture absorber in the container.
When you have time put a cup at a time in a blender with 1/2 cup of dry flour and let the blender (or food processor) grind them up. Sift thru a fine mesh screen. The purpose of the flour is to remove the fat because otherwise you won't really get powder. Put the lumps back in the food processor with 1/4 c flour and grind again and sift. After this I put the remaining granules( that have been thru the blender twice) into the electric coffee grinder to finish up then mix altogether with the eggs that are sifted.
4tbs= 1 med egg
After grinding to powder it is about half flour and half dried egg. (The granules have a lot of air space between till ground.)
I've kept it on the shelf for a yr with no change in taste or smell.
It is a bit of work but if you have a super abundance of eggs part of the yr and not enough during the time you want to bake, it will even the glut out.
