Wondering how to include eggs in your next backcountry adventure without bringing fresh eggs (or a hen!) with you, or buying dehydrated eggs? If you’ve got a dehydrator, you can easily make your own. I’ve seen lots of questions recently from people wondering how to dehydrate eggs, so I decided to explain the simple method I use here.
Step #1: Crack as many eggs as you’d like, whip them with a fork, and pour them into a hot greased frying pan.
Step #2: As the eggs are cooking, scramble them over and over with a wooden spoon, so that once you’re done, you have small(ish) bits of egg.
Step #3: Blend the scrambled eggs in the food processor for just a few seconds to get the egg into smaller bits.
Step #4: Spread the egg onto dehydrator trays, either with parchment or sheets specifically made for dehydrators. Turn dehydrator on, and use the highest heat setting (155 degrees Fahrenheit in my Excalibur 9-tray).
Step #5: After 2 1/2 hours, throw the eggs back into the food processor for 30 seconds to 1 minute to break them up more.
Step #6: Put them back in the dehydrator on the highest heat setting.
Step #7: After a total of 3 1/2 to 4 hours, your eggs may be dry. Always follow the settings and instructions for your own dehydrator, and if you don’t think the eggs are done, leave them in longer! Once they are finished, remove them from the dehydrator, and using a mortar and pestle or 2 glass dishes, grind the eggs into a finer texture.
I have purchased dehydrated eggs before, which are a powdery consistency. I’ve never been able to reproduce that super fine texture, but the eggs I prepare work for me!
Weight of 4 eggs after scrambling but before dehydrating: 170g
Weight of 4 eggs after dehydrating: 45g
Your eggs are ready for your next backcountry adventure! I store mine in the freezer until I need them.
Rehydrating the eggs
You can rehydrate them with water to make scrambled eggs or an omelet, or put into a tortilla with veggies, cheese and salsa for an egg wrap. You can add them to other ingredients to cook pancakes on the trail, or to bake brownies. The possibilities are endless. One egg = approximately 1-2 tablespoons* of dehydrated eggs + 1 tablespoon of water. Let it rehydrate for 5-10 minutes, then use it however you like.
*My 4 eggs turned into 6 tablespoons of dehydrated egg. It all depends on the size of the eggs you start with!