Eggs were one of the first things I freeze dried, since we have chickens. During the egg shortage I was able to send my daughter 6 dozen eggs through the mail.
I used to put 18 eggs in each bag( Harvest Right). Since these are for emergency use, I have rethought that. I now use small bags and put 6 eggs in each one. If you have no electricity, grid down, Once you open a bag you will have to cook and eat all of them at one time.
I have a chemistry background and my guess about the salt reducing clumping is related to charges on the molecules. Organic molecules can develope positive or negative charges under some circumstances. When salt (NaCl) is desolved into a liquid it separates into a Na+ ion and a Cl- ion. These ions will then bind to protein molecules to balance any net charge that has developed on the protein molecules. This prevents the protein molecules from binding to each other to balance the charge.
Freeze drying eggs is an absolute stroke of genius! I have a bunch of eggs from my chickens too, and despite donating as much as I can, a significant portion still ends up going bad because there's just no way to store it all in the fridge. Being able to freeze dry them would not only prevent waste but also extend their shelf life significantly, making them available whenever I need them. It's such a game-changer and a fantastic solution to a common problem for backyard chicken owners like me. Hopefully I can save up for one to invest on😊 Thanks for sharing this brilliant idea! ❤
I’ve got 13 chickens in my backyard. I had a basket full of eggs from the hens. I have a medium size freeze dryer and have 5 trays of eggs in the freezer right now. I’m excited to get them in the freeze dryer tomorrow.
Not sure if you have ever done a video on eggs for French toast. When I cook French toast I add honey and cinnamon to the mixture. The problem is the cinnamon separates to the top of the mix and so the 1st couple of slices of bread get most of the cinnamon. If you take that same mix and put it in the freeze dryer the result is completely different. The honey falls to the bottom and the cinnamon goes wherever during the freeze drying cycle. After the drying cycle is done and you process the dried product through the food processor you end up the powdered egg mix. Using the same rehydration method for an egg, you end up with the perfect mix and the cinnamon doesn't separate to the top. I'd love for you to try is sometime.
Rinse your eggshells leaving the membrane in them boil them for about 5-10 min strain off water put them on a cookie sheet put them in the oven at 225F for about 20 min to dry them then freeze dry them...powder them for calcium in smoothies as a supplement or in garden
Thanks for sharing your knowledge. I haven't freeze dried eggs yet, but will be trying it soon. I have a medium Harvest Right and have heard that 18 eggs fit in a medium tray. Can't wait to see how they turn out.
Thank you SO much for updating this video on freeze drying eggs. Right now I have 8 dozen eggs sitting in my canning kitchen waiting to be used. We have 9 hens and average about 7 eggs/day so having a good way to preserve eggs is really important! I'll be freezing eggs this afternoon using your method. Very grateful!
Have you been forced to Abandon pre-freezing due to the size of the XL trays not fitting in your freezer? I pour the liquid eggs into the tray in on the shelf in the freezer, stacking trays as I fill one. Moving the frozen trays from freezer to FDer is simple. I have a Large and can FD 2 dozen per tray or 10 dozen by run. I have FDed over 200 dozens in the last 6 months. Eggs take 30-35 hours and result in a large amount of ice. The trays will hold more eggs but more than 10 doz in Large results in too much ice build up on the walls. The FDer sits at an angle and you cannot put as much in a tray as when level in the freezer.
I have been prefreezing some things in the medium trays and then transferring to the XL. It's defintiely helpful to prefreeze in the XL. Otherwise, with the massive amount of food, it can take awhile to get everything frozen enough to start the drying process.
You can sous vide the eggs in their shells at 57°C for at least 1 hour 15 minutes to pasteurize them before freeze drying while basically not changing the texture at all. Also, it might be useful to separate the whites from the yolks for flexibility when cooking (making pasta, meringue, etc).
Wow!! XL is massive! I freeze dry 18 eggs/tray on my Medium, scrambled with electric hand beater, pre-frozen before going into the fd. Didn't know about the salt trick, though separation hasn't been a problem for me.
Same here. These are for emergency use so I’m not concerned if they are not exactly like an out of shell egg. The few times I tried them, they were just fine scrambled.
Patience is a virtue. First Vitamix in 2000. I found that placing on the slowest speed the eggs will blend together without bubbles. Takes just a little longer. 🤔
Loved your presentation. I just received my HR freeze dryer last wk.. Not even hooked up yet. Can't wait to delve into your recipes and get to freeze drying.. I had mine on layaway.. I had to look up the machine you used to seal the bags.. OMGOSH.. just what i need. I am 71 with arthritis in my hands mostly the right and wrists.. but that will have to wait.. lol. either food to freeze dry or a machine with nothing to put in it.. Can't wait to get started
@@live.life.simple. ok, I’ll get back with you on that. I just made room in my freezer in the kitchen to place all 4 trays and the awesome stacking lids I bought from your site to pre-freeze. Getting excited as this is my second batch and want/need to incorporate this freeze drying process like brushing my teeth daily, lol…a bit nervous to be honest.
@@wisteria4981 great to hear. After a few cycles, it will be a walk in the park. On e you get a strategy down that works for you, it's pretty easy. Happy freeze drying!
@@live.life.simple. yes it’s a new system and I’m sure I’ll find my rhythm. Quick question, I left my freeze drying trays with the lid on them, took them out of the freezer and found them to be kinda stuck together. I used a heavy duty knife carefully to get them seperated, is that ok to do or do you have a better method? So many details to everything, lol
We have 1 dozen laying hens and a large HR freeze drier. Our process is a bit different as we do pre freeze in batches. Each batch is 48 fluid ounces (roughly 30-32 eggs) whisked and divided into 12 ounces each in 4 silicone (4 1/2" X 9") loaf pans. After freezing over night the blocks are removed from the pans, freezer bagged and left in the freezer. After 5 batches are done we can place 1 batch on each tray lined with (1 X 1/2 inch) vinyl coated welded wire mesh (cage wire) cut to size. The wire mesh seems to speed up the drying time a little and simplifies the cleanup a lot. We also do NOT powder the results, but vacuum bag 2 blocks(stacked) per bag. This keeps all the bags flat and uniform in size for easy packing into boxes. I'll try the salt in the next cycle.
I just use a whisk and beat them enough to break up the yolks and mix them. Since you are going to powder them anyway that gives you an even mix. I can do 2 dz extra large eggs per tray in my medium using ice guards. Takes 28-30 hours if I prefreeze the eggs. That XL is a beast. I would not want to do the prep to keep that thing full and running 24/7, lol.
Yowzer that is ALOT of eggs. We processed all our eggs last week. Farm eggs need to be carefully washed before processing. Your tips are right on. Add in using the silicon mats and then sterilizing them as well as the trays. Salmonella is nothing to mess with.
Many years back, I helped my relatives wash and candle 1000's of their farm eggs. That was a task! Learned lots about sterilization and good egg/ bad eggs though. Good stuff! Have fun!
@Dewdskis323 You have been lucky enough not to get salmonella from eaten raw eggs. Factory eggs are more secure as their hens under disease control. They are given enough antibiotics too, which is a big disadvantage who wants organic pasture raised etc eggs. Home chickens are less controlled (if not your own hens), so if a hen is sick, probably get salmonella in eggs. Moreover, eggs can be stored up to 6 weeks before arriving to supermarkets. Information from recent keto Dr. Berg video on eggs Egg shell is not air tight (as all living creature structures), so with time other microorganisms can penetrate egg plus liquid evaporates from egg making old egg float (instead of sink) in cup of water. It is a way of testing fresh vs old egg. Shelf life of eggs max 4-6 weeks if stored in cool place, if to believe producers. To be on the safe side can look up for quail eggs. They are 5-6 times smaller than chicken eggs. But quail don't get sick with salmonella. Quail inner body temperature is 42C degrees. Quail eggs are believed to be more nutritious. Also contains amino acids that strengthen immune system when egg is eaten raw.
Although, yes I agree that hand mixing is tedious, when I tried using my Vitamix blender, I ended up with a crapload of foam. So, tedious or not, I mix by hand. I can fit a lot more eggs on a tray that way. Thanks for the salt/sugar tip.
@@live.life.simple. Unfortunately, mine is an old commercial Vitamix. LOL...I have two speeds...fast and faster. I should have shelled out the extra $100 for the one that had the pulsing feature. It is what it is. Still works, so I'm not tossing it just yet. Might try my food processor instead. Edit: I used an immersion blender at a really low speed. Worked great.
Do you have a video on the equipment and tools needed or suggested and how you use it? And any tips and tricks when first starting. FD is being delivered 10/5/23.
We have acessories at www.freezedryingsupplies.com And products that are helpful can be found in our Amazon store found in the description section of this video.
Great video! F/d eggs has been very rewarding. I can't get over the wide price differences from store to store and even in the same store. I bought a 5 dozen box last week for $1.20/ dozen. A few feet away a dozen eggs were $4.48.
I'd like to know that as well. I put chicken and fish bones back into the garden. Currently, I bake them, then smash them up in a mortar, but the joint ends are hard to smash up.
How long will they be good for once you bag them? So can you freeze dry half and half and add that to eggs to make them more fluffy, like when cooking raw and adding milk?
I would love to have that information on the new small freeze dryer. If you have that information can you update this video or just answer that question thank you very much I find your videos extremely helpful.
Once you open the mylar bag, how do you store the eggs that you haven't used? Do you have to reseal them in the mylar? Can you transfer them to a mason jar? I've been wondering the same thing about other foods as well (like fruit, veggies, milk, etc.).
your freeze dryer. is the room you have it in AC’d and cool and dry? i am noticing a significant time difference btwn my freeze drying and a friends. his time is usually double mine. the real difference we see is our dryer is in the home 68 deg constant and no humidity. thoughts?
Humidity and temp makes all the difference. I live in a dry climate currently and 2 years ago I did not. My dry times are faster now and less condensation
My large unit holds 30 eggs per tray, one of my first runs was 144 eggs and I am getting ready to do another batch as the girls are really cranking them out. I didn't fill mine quite that full.
Since this is quite recent, noticed a lot of raw freeze dried egg powdered on the market are not adding salt. Think one product is adding an anti-caking agent. Comparing the sodium levels on nutritional facts, certainly does not appear any salt/sodium is being added at all. Since we're typically freeze drying a well blended eggs, then subsequently food processing until powdered after freeze drying, I'm sort of doubting salt/sodium is needed for successful freeze drying, and likely the salt/sodium can be added during the re-hydration stage/process instead. And for those baking, blending the raw powdered eggs into flour, likely will have not noticeable affects. I'm guessing, the reason for salt/sodium addition, more likely for texture for making scrambled eggs from powdered freeze dried raw eggs?
We freeze dry with no salt. I have found literally zero issues with texture. I salt when we rehydrate bc I use our eggs for baking in addition to scrambled, etc.
The new pro models just came out that add an additional tray, so they are even bigger! The cookbook is in hardcopy at Www.freezedryingsupplies.com or a subscription updated daily at www.freezedryingcookbook.com
Just a Coleman stove. My dad gave me this one and I don't think they make the exact model anymore. It's great because it's heavy duty and wide enough and sturdy enough to support whatever type of pot/ pan you put on it, but still compact.
Get rid of the humidity? If your eggs are fully dry, they could be fine long enough to process. If you wanted to be certain, put them back into the freeze dryer after powdering
Going to try this next. Did you put an oxygen absorber in the bag? When you open the Mylar bag of 48 eggs, how do you store it? Does it go in the refrigerator or do you reseal with another oxygen absorber?
@@brendabrenda413 Oh ok. Thank you for responding! I thought maybe once the raw eggs were exposed to oxygen that they’d need to be refrigerated. Can you tell me about how long you’ve kept it in the cupboard?
Hi Nat. I kept some in for over a year before I actually used them. As long as the lid is closed so the container can’t take on any moisture, it has so far been fine.
A mason jar is handy for eggs that you want to use here and there in the kitchen. I would still use an oxy absorber, though. The absorbers can be exposed to oxygen for 15-20 minutes at a time.
I know it’s been a long time since you made this video but I have to ask. I always wanted to combine eggs and cheese as well as some diced tomatoes and onions all together and freeze dry. Is that not a good idea then? I see companies selling package that are similar calling it an omelet.
I am about to do eggs in my large. We get about a dozen per day. I’ve been freezing them in ice cube trays and saving. Now I have freezer bags full of raw eggs 🤢
Never used the salt before, 🤔 Question: if I don't use a blender or anything to "powder" my eggs does the same ratio of water to eggs work? 2 TSP of water to 2 TSP eggs.....
Agreed... That's exactly what happened the 1st time I used parchment... never again... been doing without for over a year now... love it... also, I don't use salt, never had any grainy eggs at all. Thanks for all the videos ! Blessings
@@mikesfarmmikesfarm3977 I don’t have dehydrated stockpile. I have to freeze it for meat 🍖 that I’m freeze drying. Plug a load of eggs. There’s a supermarket around my job that’s have sells eggs on eggs every once and a while. Right now I have about 20 dozen large and jumbo eggs I need to do. And that’s not including freeze drying strawberries that my daughter loves. I see now why people have 2 FD 😂
If you spray a little oil underneath, it can help prevent this. Ideal would just be to have parchment that's a little larger with creases so you can fold it into a boat shape though.
I got the xl freeze dryer and the machine and drum is not level so it won't drain and the tray shelves legs are 1/2" taller in the back so I can not us most of the tray
@@live.life.simple. yes quite a bit. I contacted harvest right right away and I still have not heard anything about someone coming to fix or replace it.
I always pre-freeze, as I'm not sure what's going to make a mess and what isn't. I've seen too many videos of freeze drying mishaps, and don't want to have to deal with any of that. Plus it takes WAY less time to go through the freeze cycle.
I followed all steps but when I put the eggs into the freeze dryer they immediately started boiling over the edges. Lost 60 eggs because they all boiled over the edges of the pans. Why does this work with your freeze dryer but not mine?
I have a problem with my freeze dryer that I just can't figure out. Maybe you or someone else can help. Medium dryer, oil less pump. When the chamber is completely empty, I can reach 500 mTorr within 20 minutes. When I test with the empty tray rack in, I cannot reach below like 650 mTorr in even an hour. HELP!
I have high blood pressure, but would not hesitate to add salt to the eggs. Because, like the great majority of people, my blood pressure is not dependent on how much salt I consume. Something like 80% of the population is like that. We can eat all the salt we like, and it doesn't boost our BP. On the other hand, we can avoid sodium religiously, working hard to make our food less pleasant, and that doesn't reduce our BP. That said, 3 tsp of salt for 30 eggs does sound like quite a lot. That's 1/10 tsp of salt per egg, or over 1/4 tsp salt for a 3 egg omelette. Am I doing the math wrong on this? I've had a bit of wine, so maybe. I keep thinking of these preservation techniques (freeze-drying, dehydration, curing, canning) as not just something to deal with your own food production, which will tend to be irregular, but also a way to best handle great deals at commercial food distribution. Instead of buying food for this week, at whatever prices are available this week, you can take advantage of some deep discounts. The food that's being discounted will vary from time to time, just as will the food (and other products) that are at times scarce and expensive. Having the ability to buy when things are cheap, and use over time as you need them, is a key factor in cutting the cost of living.
I have no interest in raw eggs. I'm only doing it so that I can get them as powder and take them as a supplement for protein since I'm a vegetarian, can you just boil eggs and then freeze dry them? What if the downside to doing this? he said something about it didn't work too well
Eggs were one of the first things I freeze dried, since we have chickens. During the egg shortage I was able to send my daughter 6 dozen eggs through the mail.
That's so cool!
At what setting did you freeze dry it? Thank you
@@user-ow2cd2rs5d just the factory setting. I've never changed the temperature settings.
@@tranquillityranch thank you for replying but I would appreciate it if you would make a video about it.
I used to put 18 eggs in each bag( Harvest Right). Since these are for emergency use, I have rethought that. I now use small bags and put 6 eggs in each one. If you have no electricity, grid down, Once you open a bag you will have to cook and eat all of them at one time.
I have a chemistry background and my guess about the salt reducing clumping is related to charges on the molecules. Organic molecules can develope positive or negative charges under some circumstances. When salt (NaCl) is desolved into a liquid it separates into a Na+ ion and a Cl- ion. These ions will then bind to protein molecules to balance any net charge that has developed on the protein molecules. This prevents the protein molecules from binding to each other to balance the charge.
@adamellington4562 how much quantity or percentage of salt is to be added liquid eggs to avoid clumping after rehydrating the freeze dried eggs?
Damn dude, if a FD were as mainstream as a microwave you'd have 4.4M subscribers by now! Thanks for all you do to help our community :)
Happy to have a great group of freeze dryers. For now, freeze dryers will be our little secret 😂
Freeze drying eggs is an absolute stroke of genius! I have a bunch of eggs from my chickens too, and despite donating as much as I can, a significant portion still ends up going bad because there's just no way to store it all in the fridge. Being able to freeze dry them would not only prevent waste but also extend their shelf life significantly, making them available whenever I need them. It's such a game-changer and a fantastic solution to a common problem for backyard chicken owners like me. Hopefully I can save up for one to invest on😊 Thanks for sharing this brilliant idea! ❤
It is doable, took me three years to save for one. I love it, a real game changer.
I’ve got 13 chickens in my backyard. I had a basket full of eggs from the hens. I have a medium size freeze dryer and have 5 trays of eggs in the freezer right now. I’m excited to get them in the freeze dryer tomorrow.
Not sure if you have ever done a video on eggs for French toast. When I cook French toast I add honey and cinnamon to the mixture. The problem is the cinnamon separates to the top of the mix and so the 1st couple of slices of bread get most of the cinnamon. If you take that same mix and put it in the freeze dryer the result is completely different. The honey falls to the bottom and the cinnamon goes wherever during the freeze drying cycle. After the drying cycle is done and you process the dried product through the food processor you end up the powdered egg mix. Using the same rehydration method for an egg, you end up with the perfect mix and the cinnamon doesn't separate to the top. I'd love for you to try is sometime.
I thought you couldn't do honey did you put honey in fd
How about that recipe.
Rinse your eggshells leaving the membrane in them boil them for about 5-10 min strain off water put them on a cookie sheet put them in the oven at 225F for about 20 min to dry them then freeze dry them...powder them for calcium in smoothies as a supplement or in garden
Agreed!
If you're going to put them in the garden, you might want to soak them in vinegar first. Supposedly helps release the calcium faster.
Thanks for sharing your knowledge. I haven't freeze dried eggs yet, but will be trying it soon. I have a medium Harvest Right and have heard that 18 eggs fit in a medium tray. Can't wait to see how they turn out.
Blend well before and after fding, add some salt and follow the formula and you'll have a perfect fd egg!
Thank you SO much for updating this video on freeze drying eggs. Right now I have 8 dozen eggs sitting in my canning kitchen waiting to be used. We have 9 hens and average about 7 eggs/day so having a good way to preserve eggs is really important!
I'll be freezing eggs this afternoon using your method. Very grateful!
Awesome!
we have about 20 laying hens and get 18 on average a day during the summer..... my freeze dryer is a life saver! I dry 15-18 per medium tray.
Should you freeze them first
Thank you. Great informative video. Edited to reveal exactly what is important. 🌞🌱❤️🥚
Have you been forced to Abandon pre-freezing due to the size of the XL trays not fitting in your freezer?
I pour the liquid eggs into the tray in on the shelf in the freezer, stacking trays as I fill one. Moving the frozen trays from freezer to FDer is simple.
I have a Large and can FD 2 dozen per tray or 10 dozen by run.
I have FDed over 200 dozens in the last 6 months. Eggs take 30-35 hours and result in a large amount of ice. The trays will hold more eggs but more than 10 doz in Large results in too much ice build up on the walls.
The FDer sits at an angle and you cannot put as much in a tray as when level in the freezer.
I have been prefreezing some things in the medium trays and then transferring to the XL. It's defintiely helpful to prefreeze in the XL. Otherwise, with the massive amount of food, it can take awhile to get everything frozen enough to start the drying process.
I bought the XL freeze dryer in May and it is on it's way. I am so excited....
I think you'll love it. It can do so much food!
Hand mixer comes in pretty handy for mixing, i run 14 eggs per Med tray's
You can sous vide the eggs in their shells at 57°C for at least 1 hour 15 minutes to pasteurize them before freeze drying while basically not changing the texture at all.
Also, it might be useful to separate the whites from the yolks for flexibility when cooking (making pasta, meringue, etc).
Never knew that about sous vide. Great tip
We have an XL and are planning to do a full batch of eggs in the next couple days. Great information!
Awesome. Glad to help!
Wow!! XL is massive!
I freeze dry 18 eggs/tray on my Medium, scrambled with electric hand beater, pre-frozen before going into the fd. Didn't know about the salt trick, though separation hasn't been a problem for me.
“Phil at 4800”(?) does a test on all the different salt/sugar additive, and the reasons why.
Same here. These are for emergency use so I’m not concerned if they are not exactly like an out of shell egg. The few times I tried them, they were just fine scrambled.
Patience is a virtue. First Vitamix in 2000. I found that placing on the slowest speed the eggs will blend together without bubbles. Takes just a little longer. 🤔
Loved your presentation. I just received my HR freeze dryer last wk.. Not even hooked up yet. Can't wait to delve into your recipes and get to freeze drying.. I had mine on layaway.. I had to look up the machine you used to seal the bags.. OMGOSH.. just what i need. I am 71 with arthritis in my hands mostly the right and wrists.. but that will have to wait.. lol. either food to freeze dry or a machine with nothing to put in it.. Can't wait to get started
Great to hear! Happy Freeze Drying!
PERFECT TIMING….just bought at least a flat of pasture raised eggs from my local 👩🌾 and I’am getting ready to do them now. Thank You Brian 🎉
Whats a flat?
Awesome! I would be interested to know if your rehydration formula works out the same with farm eggs. I would imagine it would be the same
@@live.life.simple. ok, I’ll get back with you on that. I just made room in my freezer in the kitchen to place all 4 trays and the awesome stacking lids I bought from your site to pre-freeze. Getting excited as this is my second batch and want/need to incorporate this freeze drying process like brushing my teeth daily, lol…a bit nervous to be honest.
@@wisteria4981 great to hear. After a few cycles, it will be a walk in the park. On e you get a strategy down that works for you, it's pretty easy. Happy freeze drying!
@@live.life.simple. yes it’s a new system and I’m sure I’ll find my rhythm. Quick question, I left my freeze drying trays with the lid on them, took them out of the freezer and found them to be kinda stuck together. I used a heavy duty knife carefully to get them seperated, is that ok to do or do you have a better method? So many details to everything, lol
Thank you, Brian! We appreciate you doing this for us.
You got it! Thanks for the support
Just did my first batch of eggs at my friends house. Thank you so much. I am actually going to learn.
We have 1 dozen laying hens and a large HR freeze drier. Our process is a bit different as we do pre freeze in batches. Each batch is 48 fluid ounces (roughly 30-32 eggs) whisked and divided into 12 ounces each in 4 silicone (4 1/2" X 9") loaf pans. After freezing over night the blocks are removed from the pans, freezer bagged and left in the freezer. After 5 batches are done we can place 1 batch on each tray lined with (1 X 1/2 inch) vinyl coated welded wire mesh (cage wire) cut to size. The wire mesh seems to speed up the drying time a little and simplifies the cleanup a lot. We also do NOT powder the results, but vacuum bag 2 blocks(stacked) per bag. This keeps all the bags flat and uniform in size for easy packing into boxes.
I'll try the salt in the next cycle.
I just use a whisk and beat them enough to break up the yolks and mix them. Since you are going to powder them anyway that gives you an even mix. I can do 2 dz extra large eggs per tray in my medium using ice guards. Takes 28-30 hours if I prefreeze the eggs. That XL is a beast. I would not want to do the prep to keep that thing full and running 24/7, lol.
Yowzer that is ALOT of eggs. We processed all our eggs last week. Farm eggs need to be carefully washed before processing. Your tips are right on. Add in using the silicon mats and then sterilizing them as well as the trays. Salmonella is nothing to mess with.
I wonder what your thoughts are on the fact that i eat 3-6 raw eggs daily for the past 5 years
Many years back, I helped my relatives wash and candle 1000's of their farm eggs. That was a task! Learned lots about sterilization and good egg/ bad eggs though. Good stuff! Have fun!
@Dewdskis323
You have been lucky enough not to get salmonella from eaten raw eggs. Factory eggs are more secure as their hens under disease control. They are given enough antibiotics too, which is a big disadvantage who wants organic pasture raised etc eggs.
Home chickens are less controlled (if not your own hens), so if a hen is sick, probably get salmonella in eggs.
Moreover, eggs can be stored up to 6 weeks before arriving to supermarkets. Information from recent keto Dr. Berg video on eggs
Egg shell is not air tight (as all living creature structures), so with time other microorganisms can penetrate egg plus liquid evaporates from egg making old egg float (instead of sink) in cup of water. It is a way of testing fresh vs old egg. Shelf life of eggs max 4-6 weeks if stored in cool place, if to believe producers.
To be on the safe side can look up for quail eggs. They are 5-6 times smaller than chicken eggs. But quail don't get sick with salmonella. Quail inner body temperature is 42C degrees.
Quail eggs are believed to be more nutritious. Also contains amino acids that strengthen immune system when egg is eaten raw.
Although, yes I agree that hand mixing is tedious, when I tried using my Vitamix blender, I ended up with a crapload of foam. So, tedious or not, I mix by hand. I can fit a lot more eggs on a tray that way. Thanks for the salt/sugar tip.
low speed is key
@@live.life.simple. Unfortunately, mine is an old commercial Vitamix. LOL...I have two speeds...fast and faster. I should have shelled out the extra $100 for the one that had the pulsing feature. It is what it is. Still works, so I'm not tossing it just yet. Might try my food processor instead.
Edit: I used an immersion blender at a really low speed. Worked great.
That XL looks like a beast!
Thank you for the informative egg video!
I figured out the blender magic after just one clumpy rehydrate
I use quail eggs, getting 2 cups per small tray which is 4dz per tray. But that is about 2/3rd tray depth. Get 12dz quail eggs per run with 3 trays
Freeze dry meals like biscuits n gravy, winter mre have this as well as other meals, ad hot water and meal tast same even after 3 year set in storage
30 eggs are now 10.99$ here in Ontario, Canada. :Mindblowing:
Time to buy some hens 😂
Thank you for the great video on eggs. Question...Where can I get one of the sealer machine that sucks the air out as well ? Thank you
avidarmor.com?aff=43
use Promo code LIVELIFESIMPLE at checkout for 10% off
Do you have a video on the equipment and tools needed or suggested and how you use it? And any tips and tricks when first starting. FD is being delivered 10/5/23.
We have acessories at www.freezedryingsupplies.com
And products that are helpful can be found in our Amazon store found in the description section of this video.
Great video! F/d eggs has been very rewarding. I can't get over the wide price differences from store to store and even in the same store. I bought a 5 dozen box last week for $1.20/ dozen. A few feet away a dozen eggs were $4.48.
Wow. $1.20 per dozen is early 2000s prices
@@live.life.simple. Yep, that's what I thought. $6.02 for a box of 5 dozen.
Good video. My FD will be delivered next week. Thank you
Have fun, it can be a little addictive
Can you freeze dry bones? Would they powderize?
I'd like to know that as well. I put chicken and fish bones back into the garden. Currently, I bake them, then smash them up in a mortar, but the joint ends are hard to smash up.
How long will they be good for once you bag them? So can you freeze dry half and half and add that to eggs to make them more fluffy, like when cooking raw and adding milk?
I would love to have that information on the new small freeze dryer. If you have that information can you update this video or just answer that question thank you very much I find your videos extremely helpful.
Great video as always... Navy Mark...
Thanks formsharing🌺👍🌺👍🌺👍
I need that cookbook!
Www.freezedryingcookbook.com
Or
Www.freezedryingsupplies.com for the hardcopy.
an egg hack , prepare the eggs , put them in ziplock bags and freeze laying flat. Take the bags off and put on tray. no way to spill them.
Once you open the mylar bag, how do you store the eggs that you haven't used? Do you have to reseal them in the mylar? Can you transfer them to a mason jar? I've been wondering the same thing about other foods as well (like fruit, veggies, milk, etc.).
If you have a food saver or jar sealer, you can place extras in those and vacuum seal for short term.
In the small havest right i can do 56 to 60 eggs each batch, i use a electric egg beater to mix, works good, just saying for comparison.
Wow, that's a lot of eggs in the small. Great info, thanks
@@live.life.simple. I'm using large to medium size eggs and I think air takes up a lot of room if you whip them to much.
I too, have a small and get about 56-60 eggs in a load.
your freeze dryer. is the room you have it in AC’d and cool and dry?
i am noticing a significant time difference btwn my freeze drying and a friends. his time is usually double mine. the real difference we see is our dryer is in the home 68 deg constant and no humidity.
thoughts?
Humidity and temp makes all the difference. I live in a dry climate currently and 2 years ago I did not. My dry times are faster now and less condensation
My large unit holds 30 eggs per tray, one of my first runs was 144 eggs and I am getting ready to do another batch as the girls are really cranking them out. I didn't fill mine quite that full.
Iodized salt is also good for survival
Wow!! Thats a lot!
🍳👍
Since this is quite recent, noticed a lot of raw freeze dried egg powdered on the market are not adding salt. Think one product is adding an anti-caking agent. Comparing the sodium levels on nutritional facts, certainly does not appear any salt/sodium is being added at all.
Since we're typically freeze drying a well blended eggs, then subsequently food processing until powdered after freeze drying, I'm sort of doubting salt/sodium is needed for successful freeze drying, and likely the salt/sodium can be added during the re-hydration stage/process instead. And for those baking, blending the raw powdered eggs into flour, likely will have not noticeable affects.
I'm guessing, the reason for salt/sodium addition, more likely for texture for making scrambled eggs from powdered freeze dried raw eggs?
I'm interested. Now to find someone to test your theory.
We freeze dry with no salt. I have found literally zero issues with texture. I salt when we rehydrate bc I use our eggs for baking in addition to scrambled, etc.
That is a vacuum sealer? what is it called? You probably went over that in another video I just haven't gone through them all yet :
It’s avid armor but I don’t know what size he is using
Does anyone drop the dry temp on the freeze dryer for raw eggs or raw foods?
Salt as a preservative in foods
I have 2 kids who cannot have whole eggs, only the whites. Do you have any experience with only separating the whites from the yolk?
Can you add a bit of milk for an omelet for fluffiness?
Quick question, how long does freeze drying frozen eggs from refrigerator and freeze drying fresh eggs likes usual
Wow, that new XL machine is huge. I have the large w/ 5 trays and it's nice but 288 eggs make me want one of them!! How can I get the FD recipe book?
The new pro models just came out that add an additional tray, so they are even bigger! The cookbook is in hardcopy at Www.freezedryingsupplies.com or a subscription updated daily at www.freezedryingcookbook.com
What is a reasonable price for a freeze dryer machine for home use
I'm new to camping. What is the propane cooker you're using to cook the eggs? It looks like it's wide enough to actually hold a fry pan.
Just a Coleman stove. My dad gave me this one and I don't think they make the exact model anymore. It's great because it's heavy duty and wide enough and sturdy enough to support whatever type of pot/ pan you put on it, but still compact.
Can you clean the shells and blend them in with the eggs?
I am concerned to use a food processor due to the amount of humidity in my area. How does one get rid of it after it's powder and before bagging?
Get rid of the humidity? If your eggs are fully dry, they could be fine long enough to process. If you wanted to be certain, put them back into the freeze dryer after powdering
Going to try this next. Did you put an oxygen absorber in the bag? When you open the Mylar bag of 48 eggs, how do you store it? Does it go in the refrigerator or do you reseal with another oxygen absorber?
I’ve just stored the remainder in a jar in the cupboard and haven’t had any issues. I don’t add another oxygen absorber.
@@brendabrenda413 Oh ok. Thank you for responding! I thought maybe once the raw eggs were exposed to oxygen that they’d need to be refrigerated. Can you tell me about how long you’ve kept it in the cupboard?
Hi Nat. I kept some in for over a year before I actually used them. As long as the lid is closed so the container can’t take on any moisture, it has so far been fine.
@@brendabrenda413 Thank you Brenda!
A mason jar is handy for eggs that you want to use here and there in the kitchen. I would still use an oxy absorber, though. The absorbers can be exposed to oxygen for 15-20 minutes at a time.
Can I use my own parchment paper or do I have to have a specific kind?
Do you have the Avid Armor VS20 or the VS32? Thanks
I have the USV32. It allows for a little larger bag size
Is it posible to buy the eggs after you finish drying them?
When you seal your bag in that chamber do you need OA ?
I always use an OA unless the product is short term
I know it’s been a long time since you made this video but I have to ask. I always wanted to combine eggs and cheese as well as some diced tomatoes and onions all together and freeze dry. Is that not a good idea then? I see companies selling package that are similar calling it an omelet.
You can most definitely make a scramble. I have a video on an idaho breakfast skillet
With the powder be fine or going through a ball mill?
How many eggs per tray for the large freeze dryer?
What is the name of the gadget you used to suck the air out of the egg bag?
I followed your directions exactly, and I had two trays out of five blow up! What happened? I have the new Medium HR.
Make sure you prefreeze and do not overfill
I am about to do eggs in my large. We get about a dozen per day. I’ve been freezing them in ice cube trays and saving. Now I have freezer bags full of raw eggs 🤢
Never used the salt before, 🤔
Question: if I don't use a blender or anything to "powder" my eggs does the same ratio of water to eggs work? 2 TSP of water to 2 TSP eggs.....
It would be very close, maybe the same
Tablespoon, not teaspoon.
@@jelenekane1547 Oops, thank you.
@@jameshuett2559 😃
Why would you use parchment paper? The eggs would go under the parchment paper. I wouldn’t do it.
Agreed... That's exactly what happened the 1st time I used parchment... never again... been doing without for over a year now... love it... also, I don't use salt, never had any grainy eggs at all.
Thanks for all the videos !
Blessings
after getting your freeze dryer did you go thru your dehydrated stockpile and freeze dry some of it for longer term storage ?
@mikesfarm mikesfarm I did not, I do FD more than dehydrate now... however still have several favorites that I dehydrate
@@mikesfarmmikesfarm3977 I don’t have dehydrated stockpile. I have to freeze it for meat 🍖 that I’m freeze drying. Plug a load of eggs. There’s a supermarket around my job that’s have sells eggs on eggs every once and a while. Right now I have about 20 dozen large and jumbo eggs I need to do. And that’s not including freeze drying strawberries that my daughter loves. I see now why people have 2 FD 😂
If you spray a little oil underneath, it can help prevent this. Ideal would just be to have parchment that's a little larger with creases so you can fold it into a boat shape though.
maybe you can pre freeze it and then add more eggs and freeze again.
I got the xl freeze dryer and the machine and drum is not level so it won't drain and the tray shelves legs are 1/2" taller in the back so I can not us most of the tray
Have you tried shimming the front to help level?
@@live.life.simple. yes quite a bit. I contacted harvest right right away and I still have not heard anything about someone coming to fix or replace it.
You mentioned that you did not pre-freeze your eggs because it "sometimes change these things". what did you mean , what changes? Thanks
I don't know that it changes anything, i just can't fit the XL trays in a freezer. I have always pre-frozen eggs before the XL
Many if prefer to pre-freeze when possible just to take pressure off of the expensive freeze dryer.
I always pre-freeze, as I'm not sure what's going to make a mess and what isn't. I've seen too many videos of freeze drying mishaps, and don't want to have to deal with any of that. Plus it takes WAY less time to go through the freeze cycle.
If i want to use the fd eggs to make brownies will the salt in the eggs make the brownies too salty?
use sugar for baking sweets and salt for straight scrambles or single eggs
How long should these last if looking for long term storage?
If freeze dried and stored properly 20-25 years.
I followed all steps but when I put the eggs into the freeze dryer they immediately started boiling over the edges. Lost 60 eggs because they all boiled over the edges of the pans. Why does this work with your freeze dryer but not mine?
Did you pre freeze?
@@live.life.simple. Is that the 15min pre cycle it runs when you start it up?
@@larosejh with eggs it helps to pit the trays in a freezer and freeze the liquid solid before freeze drying
@live.life.simple. thanks, I will do that!
I have a problem with my freeze dryer that I just can't figure out. Maybe you or someone else can help. Medium dryer, oil less pump. When the chamber is completely empty, I can reach 500 mTorr within 20 minutes. When I test with the empty tray rack in, I cannot reach below like 650 mTorr in even an hour. HELP!
Check to see if your rack cord is not bunching in the back. Pull that cord up while sliding the rack back.
@@live.life.simple. Thank you I've already tried that and no better results. Any other suggestions?
you can not use a freeze dried cooked egg in baking.
FD raw eggs is perfect.
I have high blood pressure, but would not hesitate to add salt to the eggs. Because, like the great majority of people, my blood pressure is not dependent on how much salt I consume. Something like 80% of the population is like that. We can eat all the salt we like, and it doesn't boost our BP. On the other hand, we can avoid sodium religiously, working hard to make our food less pleasant, and that doesn't reduce our BP. That said, 3 tsp of salt for 30 eggs does sound like quite a lot. That's 1/10 tsp of salt per egg, or over 1/4 tsp salt for a 3 egg omelette. Am I doing the math wrong on this? I've had a bit of wine, so maybe. I keep thinking of these preservation techniques (freeze-drying, dehydration, curing, canning) as not just something to deal with your own food production, which will tend to be irregular, but also a way to best handle great deals at commercial food distribution. Instead of buying food for this week, at whatever prices are available this week, you can take advantage of some deep discounts. The food that's being discounted will vary from time to time, just as will the food (and other products) that are at times scarce and expensive. Having the ability to buy when things are cheap, and use over time as you need them, is a key factor in cutting the cost of living.
Hello, when you use that chamber do you add a OA or no ?
yes, I always add an oxy absorber
@@live.life.simple. Thank you
I have no interest in raw eggs. I'm only doing it so that I can get them as powder and take them as a supplement for protein since I'm a vegetarian, can you just boil eggs and then freeze dry them? What if the downside to doing this? he said something about it didn't work too well
I think if you boiled eggs, sliced them into smaller pieces, Freeze dried and then powdered, you could find them useful
Morning
Good Morning! Happy Sunday!
I thought the extra large had 7 trays
It does now!
Get a sous vid and pasteurize your eggs first and they will be safe to eat raw.
I did not see you add an oxygen absorber. Can I assume you did but just not show it in the video?
I always use an oxygen absorber with no exceptions other than food that is consumed shortly after freeze drying.
Use Redmans only due to husbands Bp
Can't afford a freeze dryer currently but do a lot of dehydrating.
Look up Gordon Ramsey's scrambled egg recipe, it will chance your eggs!!!