I freeze dry my whole raw eggs and they always taste fine when I scramble or make omelets from the egg powder. I don't notice any lumpiness. I use 2 tbsp egg powder to 2 tbsp water for one egg.
Excellent information, sir! I have also freeze dried a couple hundred raw eggs to date, and this makes me wish I had added salt to them. Maintaining something closer to the original texture is a bonus - and since I salt my eggs before scrambling, having the salt in there is a convenience benefit as well. In an emergency situation, it is nice to have some salt in the eggs already in the event that salt isn't readily available for some reason. Take care and God Bless.
TheFarmer: you also have the option of putting a packet of salt, such as a baggie or paper bag of salt in the Mylar or glass jar in which you store your eggs. Just like you probably throw in a packet of baking soda in your legumes.
@@Philat4800feet I just did a batch with Costco bacon bits. Looks like a win win although it may not store up to 25yrs it most definitely will store for for a few if not a while.
One trick I've used for regular freezing of eggs is to cut the salt by 1/4 and add 1/4th the dose of sugar. It's not sweet enough to mess up a recipe, but less salty than it would be. I guess that, in my mind, it doesn't have to be either/or. A few years ago I was batching out a recipe that used a TON of egg whites and no yolks so I had several hundred yolks to deal with. This preservation method worked out great and I used those yolks over the course of a year without a problem. (If I remember correctly, 5 yolks fit perfectly in a snack-size zip lock bag. I had an entire shelf of little yellow bricks stacked up to grab when needed. We ate a LOT of yolks that year. lol!) I was able to use the eggs in savory recipes with no sweet to notice and we never tasted an excess of salt. If anyone wants to try it just remember to LABEL them. "I won't forget." Oh, yes you absolutely will forget. Especially if you're experimenting and trying a few different approaches.
I am brand new to freeze drying and waiting for my machine to be delivered. In trying to educate myself as much as possible before starting on this new path. I am very grateful for your channel and the wonderful content you provide. I love the science behind your experiments and your commentary. Thank you so much!
Wonderfully helpful and just in time as my chickens are back to lots of egg production! I have freeze dried fully cooked scrambled eggs, all seasoned how we like them (minus the butter) for long term prep storage and now I know how best to freeze dry my raw eggs for more shelf stable present use. Your channel is so GREAT! THANK YOU FOR SHARING SO MUCH WITH ALL OF US!
The first time I freeze dried eggs I had my husband do a side by side taste test with a fresh egg. He couldn’t tell the difference, the texture when wet though was not pretty
That's great! I've heard people say they'd never freeze dry eggs again because it turned gritty and gross. This appears to solve that issue! Great job 👍
I love dehydrating eggs in a dehydrator because the powder tastes excellent. Even better than fresh. Am looking forward to trying salt in the eggs to freeze dry and compare.
I really appreciate your in depth experiments. Going through the processes and taste tests is very helpful and informative. Thank you for all you do. I'm sure you're right about the amounts being previously tested, but I'd also be interested to see how your experiments go. 😁❤️
I've been only adding 1 teaspoon of pink sea salt to one tray of 18 eggs on my Medium Pro tray. It's pretty darn good! I'm very happy with them but I might try your way on one tray for starters. Thanks!
I use one teaspoon of himalayan pink sea salt per 30 uncooked scrambled eggs. They fry up with a good taste, have good texture, and the salt is not overbearing. When I scramble eggs, fry them, and FD them they end up rubbery and a no go for me. I have read that adding double acting baking powder will solve that issue but I haven't tried it yet.
Wonderful! I would love you and your nephew to collaborate on more FD videos! Your combined skills and knowledge add substantial value to the food preserving community! I get 30 eggs a day from my hens but am afraid to water glass so many as they can be easily broken and can't be moved. But now I'm finally convinced that I can FD eggs in a way my family will actually use them!
love this, I have freeze dried and dehydrated eggs. both. my husband has not been able to tell the difference when I have cooked dehydrated eggs but he ask me what I had done different when I fixed some freeze dried. I will definitely add salt next time. thanks so much for the videos.
THANK YOU! I'm going to start doing this for sure! I've got over 100 dozen eggs already freeze dried as I tend to get a dozen a day and can't give them away! I'm for SURE going to start doing this! Would you please put the proportion of salt and sugar to eggs in the description? Have a very blessed day!
It calls for 1 Tsp of salt or 1 Tbl sugar per cup (one cup holding four eggs). Remember this is more for cooking than eating alone. Too much salt/sugar.
I wish you hadn’t added milk! I think the milk proteins would affect the results. I’ll def try some salt and see if it helps. No one had complained or even been able to tell out freeze dried from fresh scrambled eggs. I do add more water than that and let it sit a while before cooking though. So many variables.
Do you have to separate the yolk from the whites to add the salt, or to save time could you whisk the entire egg and then add either salt or sugar before FD? Love your videos!
I've never heard anything but great reports on how good FD eggs are. So I'm kind of surprised. But I have noticed that when I use leftover yolks that I have frozen and added to pudding the texture was tiny little lumps. I tried straining it but couldn't hardly get it through the strainer. So I used my stick blender to puree it. But when the yolks are thawed out they don't "run", they are congealed. So I am so happy to learn this! But I will say 1/4 tsp salt per egg is a lot! I love salt and use it liberally, but that's a lot!
@Phil at 4800 feet hey Phil, I just measured how much salt I put on one egg and it was slightly overflowing 1/32 top, so what I was trying to point out was that 1/4 tsp could really throw off the flavor. I tend to like things salty, but I'm just saying that's a lot! I really looking forward to your experiments. Thanks for all you do!
I think he said it is 1 teaspoon of salt per a CUP of eggs, not each egg. There are differing medical opinions about salt intake amounts affecting blood pressure , but sugar and diabetes is definitely a consideration for our family's needs. 👍
Cool! That was interesting! You should have had your granddaughter do the taste testing! Our kids can tell when I use freeze dried eggs🙄 because of the texture. Freeze drying eggs was one of my main reasons to get a freeze dryer, so not to waste eggs(not actually wasted because I cooked them up for cats and dogs😜and I'm sure they miss them now 😆)when the chickens are laying too many eggs. Thanks!
GREAT INFORMATIONAL VIDEO! Thank you for sharing your research. Local Walmart has 60 packs of eggs for $12.69, I’m going to do a few hundred, and wouldn’t have even thought about adding salt, before finding your video. Subscribed!
The eggs can be salty if eaten alone. If used for baking/cooking many recipes call for ½-1 teaspoon salt. This is where the salt would be omitted and the salt in the eggs would be used.
@@Philat4800feet In researching, I’ve found the National Center for Home Food Preservation recommends 1/2 teaspoon of salt per cup of eggs. That would make a big difference in flavor, just not sure about how much difference it would make in the texture after cooking. Also, NCHFP recommends 1.5 tablespoons sugar or corn syrup, depending on what the eggs are to be used for, so for cakes, or other sweets, etc, sugar may definitely be the better option.
An omelet from my regular freeze dried eggs taste just like they do from fresh eggs texture and all if I don't over cook the omelet, I whisk the eggs up good before I freeze them and then they get mixed well after I freeze dry them and whisked well again when I rehydrate them.
I don't have a freeze drier as of yet, but have dehydrated a couple batches, I tried one small raw batch, and cooked scrambled egg batch. Dried them, then powered them, then added water back to both.. the raw did better than the cooked as being a smoother texture. I added just a small bit of ghee to the egg mix a dash of salt. The cooked color was off just a little, but tasted really good. Wished I had made a bigger batch. I was wondering about adding a small about of the modified corn starch that is used in canning. Not the same as regular corn starch. to see if that would help in the drying and powdering.
Great information as always. I look forward to the discoveries you share. I ran a batch of eggs with salt and then mixed up some for my breakfast - for me that is way too much salt. When I was cracking it was 4 eggs per cup and that is 1/4 tsp of salt per egg. Ended up tossing them out. Would Potassium Chloride work just as well?
It is a lot of salt for individual eating. It would be better served for cooking. Many recipes call for two eggs and 1 tsp. salt. This is where this would come in handy. As for KCL I wouldn't have a clue without research.
I have run 5 batches with salt and I finally reconstituted and cooked some scrambled to try. They are definitely saltier than I prefer but not inedible; Eating them on a piece of un-buttered toast would probably be enough to balance the salt. The eggs appeared to be more flat than usual but Im not sure if that's relevant to the FD process or simply due to me scrambling a single egg in too big a pan.Texture was fine.
It would be even easier if you divide your TDW by your ADW (TDW÷ADW=Multiplier) That would give you another "Magic Number"... Easy Peasy! Oh, and great video.
This video is scientific & helpful plus very timely. We appreciate your inquiring mind! Hubby & I have been planning to dedicate this month to FD eggs for our long-term storage. Bonus that they've dropped in price in our area just the last few days! Your information on salt, sugar, and/or corn syrup is helpful and makes sense in what is happening with the protein strands of the yolks going through freezing, then thawing/rehydrating. In years past, I've attended various refresher training sessions from USU Extension Service on safe food preservation/canning practices which leads to a question. Many classes have given a caution about using iodized salt as it can soften food over time, most notably pickles preserved in Mason jars. I've been wondering lately if I should follow that same advice for FD. Recently I've been using non-iodized salt in my FD foods - especially those intended for long-term storage. I'd be interested to hear your thoughts on this plus, perhaps, those of your nephew with the Ph. D in food sciences. While hubby & I do many short-term projects with our FD food and enjoy sharing it with family and friends, in our 50 years of marriage, we have seen instances when stored food made all the difference: natural disasters that affected food availability and transport, COVID which cleared store shelves, economic downturns, medical bills that erode a normal monthly budget, etc. But now I'm sounding like a grandmother so I'll just end with THANKS FROM MAEGAN AT 6000 FT!😊
@Phill at 4800 feet Did you rehydrate the FD eggs at a 1:1 ration as most videos suggest: 2 TBSP ground up FD egg powder to 2 TBSP water = 2 raw scrambled eggs. Want to write notes on each FD container. Thanks!
Excellent experiment. Interesting. You liked the salt added but didn’t say if it tasted salty. Since you didn’t remark on that, or I missed it, then am guessing the 1 tsp per cup wasn’t a problem. This is such good information to know. Thank you!!
Allow me to say this about that... My father used to say nothing but bad about powdered eggs.. Korean War Veteran. I have always freeze dried my eggs straight form the hen... just whip them up with a hand whip to mix. Those freeze dried are way better than fresh in my opinion... Scrambled, omelet and so forth... Salt would be my preference... After all... salt is used to preserve foods for thousands of years, but a bit stout... I'll give it a go... Thank you:
FD eggs are much better than powdered eggs. Powdered eggs are pressure sprayed against a hot plate and dry on impact. The same with powdered milk. I loved watching M*A*S*H.
Yea! Excellent video. Appreciate your work. I may try a mix, of sugar salt. 1/2 tbl spoon sugar with 1/2 teaspoon salt. Kudos. Discovering God's world. Much of my FD projects involve making yummy healthy food for Grandkids :-)
Before doing a whole batch of eggs, PLEASE cook a fresh egg and put a 1/4 tspn of salt on it and try to eat it. We did about 8 dozen for a batch in our medium FD and the batch is almost inedible. We're having to mix the salted egg with two parts non salted egg to make them tolerable. Just try it before hand
What if you added just a small amount of sugar and lessened the amount of the salt in the same batch? Also I am wondering if you had added salt (right before cooking)to the batch with nothing in it if it would have made a difference as far as flavor. To me, it's hard to judge fairly something bland. Thanks for the video, it's very interesting.
Salt can enhance the sweetness of sugar. It would be interesting to tweet the ratios. Salt or sugar would need to be added before freezing raw eggs to keep the proteins from separating.
Does the freeze dried yokes taste very salty. I only salt a little when cooking. and don't add any salt after cooking. I watch all your videos and always learn from them. Right now my fd is down for a couple of wks not sure when it will be working again, we are not freezing. HR is trying to figure it out soon I hope. Thanks for all the knowledge you share with us.
Remember, These eggs are for cooking more than "eating". May have too much salt. I have used "unsalted" FD yokes to make Creme Brulee without problems.
I have several dozen eggs frozen in my freezer, should I defrost them and add the salt before freeze drying them? I just caught this video, thank goodness!!
Did you put the protein that was left in the strainer from the plain egg back in the strained bowl? Also, how do you think a combination of half sugar, half salt would work?
How do you eat watermelon? My wife puts salt on her watermelon, this drives me nuts, but she says it makes the watermelon sweeter. Salt will do this, so I wouldn't mix the two together.
**Question: We usually put 18 blended whole raw eggs per tray in our medium FD, how much salt do you think is needed for 18 eggs? Was your recipe 1 tsp per CUP of whole eggs? Thank you for your clarification and the helpful info, as always!
If you have your own chickens, eggs come in all sizes. I have found 4 eggs per cup. 18 eggs/4 eggs per cup = 4-1/2 cups X 1 tsp per cup = 4-1/2 tsp salt Since everyone's taste is different, you might want to run a batch and reconstitute it and see how you like it.
What if you add salt to the reconstituted freeze-dried eggs before scrambling. Would that take out the lumps? I'm asking because I have a lot of freeze-dried plain eggs stored.
I wonder if u mixed half tsp salt and half tsp of sugar together if then u could use it for baking or eating and not really notice either flavors as much?
Are you separating your eggs, adding salt to the yolks, then adding the whites back and combining before freeze drying, or are you scrambling, then adding 1/4 t of salt to the entire scrambled raw egg before freeze drying? TY
I ran two tests. Test #1 was with yolks only. Test #2 was whole eggs, freeze dried, and cooked. All sugar and salt was added prior to freeze drying. The bowl of leftover eggs whites were later freeze dried by themselves without additives.
I don't think the ratios are so critical as to worry about double yolk eggs, large and small eggs. Once the eggs are mixed, just add 1 tsp. salt per cup.
doing eggs now and checked them after a couple hour and in the top 2 trays they bubbled up and some over ran to the side and the bottom 2 trays were fine. thinking that the topp trays did not completly frozed and when the pump came on and did that to the unfreezed top 2 trays. will the eggs still be good if i continue the run or should i have stoped it?
If you're running V24, the vacuum won't come on until everything is frozen. I pre-freeze my trays. You might want to add extra freeze time or increase the freeze point.
If you have your own chickens, eggs come in all sizes. I have found 4 eggs =1 cup. 12 eggs/3 cups = 3 tsp or 1 Tb salt Since everyone's taste is different, you might want to run a batch and reconstitute it and see how you like it. It is a lot of salt for individual eating. It would be better served for cooking. Many recipes call for two eggs and 1 tsp. salt. This is where this would come in handy.
@@Philat4800feet I am interested to know if freeze dried or dehydrated egg yolks could be successfully added to pemmican? I i understand correctly normally pemmican doesn't contain salt or sugar... is there any concern or "significant" difference in the fat/cholesterol in the yolk once dried as to how long it is good for? Would you ever consider making a video to test this concept? I don't think eggs were readily available in that time period of history, but the added choline and other benefits of egg yolks are phenomenal for brain health, something that would be HIGHLY beneficial in any survival or long term food storage or extended camping/hiking situation where one needed dense nutrition and reduce the bulk and weight in traveling/carrying of it...
How do you eat watermelon? My wife puts salt on her watermelon, this drives me nuts, but she says it makes the watermelon sweeter. Salt will do this, so I wouldn't mix the two together.
Thank you for this information. My eggs are reconstituting perfectly. I’m going to experiment adding a little sugar to full fat milk to see if it rehydrates better. What other freeze drying hacks are you and your Food Scientist son in law going to come up with next?