Dehydrating Eggs

[MountainGirl]

Second round dried! 10 dozen eggs, still in flake form, filled 2 half-gallon pitchers.



They could be kept just fine as flakes; the only reason to run them through the blender (i.e. powdered) is for a faster re-hydration time (< 10min) - and smaller storage footprint.

Left as flakes, mixing up one part flakes to 1.5 parts water in a small covered dish for a few hours does the trick.

[MountainGirl]

Decided to vac seal the flakes, 10 dozen in 12 pints.



Total eggs put up - 19 dozen into 17 pints. Yay!

[MountainGirl]

....

If you try dehydrating milk, let us know how that goes.

I have designs on starting to make my own chocolate this winter. I want to do it the right way with fermenting and drying cacao pods, then running them through a menager for a couple days. But to make milk chocolate, you cannot use liquid milk. Chocolate does not react well with any water at all. So I have been trying to figure out how to dehydrate raw milk. It doesn't look difficult, but trying to figure out quantities might be a different story.

Hi Inor - I ran across this today:

Dehydrating Whole Milk

[bigwheel]

Lets clown around with pickling some. Those go good with a beer. lol. Gives interesting flatulence.
https://www.allrecipes.com/recipes/1.../pickled-eggs/