HARVESTRIGHT-- Freeze Dried RAW 🍳Eggs🍳 Cost and Rehydrating
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- Опубликовано: 30 мар 2018
- Trying eggs once more, but this time raw eggs. Trying freeze dried scrambled eggs and freeze dried whole eggs with the yolk. Includes the power usage, cost, rehydration and a taste test. The harvestright freeze dryer is the ultimate way to preserve food for an emergency, great for preppers, etc. You can also benefit greatly by throwing these into a blender to powder. Don't forget that the rehydration ratio to make 1 EGG = 2 tbsp. water to 2 tbsp. egg powder
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#freezedriedeggs #freezedryingeggs #freezedriedbreakfast #freezedriedeggpowder #freezedriedfoods #harvestrightfreezedryer 
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2 eggs to cook with.... 2 egg yokes and 1/4 cup + 2 tbsp of whites= 2 eggs
They work great to cook with, camp with, travel with etc.
"Yolks"^
Seems like the procedure would be a lot quicker and more efficient if you froze the food in a regular freezer before freeze drying. It would save wear and tear on your drier, and the product would be better. When you freeze food, you want to freeze it as fast as possible for a higher quality. If you have access to liquid nitrogen, that would be optimal, at least for things like fresh berries and produce.
Hi only 16 likes
If you are using the eggs in a recipe that calls for a particular number of eggs you may want to be more precise. Tare a scale with a container on it, then put your FD eggs in the container. If you put 24 eggs in the container then the total weight of your egg powder divided by 24 is one egg. Put that amount in a measuring cup and add liquid to the 1/4 cup mark and you will have one re-hydrated egg. This only varies slightly for different size eggs unless you are freeze drying really small eggs.
Couldn’t you use dividers?
Tip from a old navy cook. Crack eggs into a bowl then to the tray. One bad egg and you have to throw them all out.
Great tip..we were making something that needed quite a few eggs I cant remember but got quite a few in bowl n the last one was bad n had to throw away the whole bowl
@@markfults1693 I would add that and on the scrambled ones pour the bowl into a pitcher and then pour into the tray in the FD to avoid carrying and spillage.
Or just break them one at a time into your blender.
Cracking eggs in a separate bowl also makes it a lot easier to get a shell out.
I think my chief killed a guy for yelling at one of the line cooks in basic.
The woman gave him a sausage patty instead of a pancake and he screamed at her.
"Now my omelet will be cold." Says the voice of Death.
A hand took the recruit by the elbow, and asked him politely to "Come with me."
And we never saw him again.
Tip: Each Large tray holds 24 eggs. Crack 2 full cartons into a pitcher. Use a hand blender to mix it all together. Takes 30 seconds. Pour into trays that are already in freeze dryer.
Once out, take a LARGE spatula and put egg into the large pitcher. Again, take hand mixer and chop for a few seconds. You will have a fine powder. Take a 2 quart mylar bag, and fill, then seal with o2 absorber. will make 5 X 2qt mylar bags mostly full.
I appreciate you not omitting mistakes or undesirable results through editing. I want the real deal. Thanks
True, it saves us from making some of the same mistakes!
Hi, I follow Living Traditions Homestead and they too have the same freeze dryer. She scrambles them prior to putting in fd and then puts them in blender to turn them into powder. They have experimented and found that 2 Tbsp of the powder is equivalent to 1 egg. They said they rehydrate beautifully and taste just like the day they were laid on their homestead.
Does she Cook them or just scramble and freeze dry raw?
How do you rehydrate?
Also pour the scrambled eggs into the tray after you put it on the Shelf .
@@karena-keithjensen6662 no, she doesn’t cook them
@@sugetoosty1685 with water.
Yes "The machine tilts back" - I would suggest putting the tray in and then pour the scrambled eggs in the tray. Each tray will comfortably hold 1 dozen eggs. I put my dried eggs in a food processor and powder them. I don't use quart Mason jars to store my eggs but I would guess you can get 5 dozen powdered eggs in a jar easily. I put one dozen powdered eggs in a small Mylar bag with an O2 absorber - I know exactly how many eggs are in each bag. I recently broke out a bag and used the eggs to put in a cake. Turned out just fine. I used the rest in omelets.
The machine tilts back, but the trays are supposed to go in level...so I've heard
@@Guy4UnderDog Well yes and no - it depends on the age or model of the machine. Early models had adjustable front feet to level the machine for drainage but the trays weren't necessarily level. The newest models have no adjustment and require the user to place the machine on a level service. The chamber is already tilted back and the rack is supposed to hold the trays level. I find this to be mostly true. My machine is perfectly level yet the tray is slightly out of level sloping down in the back. Not so much that it is a problem for the liquids I do. It just triggers my OCD.
I love how you experiment so I can avoid your boo boos.😘 I'm new but have learned so much watching you. These have given me confidence to try the eggs. I have 72 scrambled eggs in now.
I froze about 30 doz 7 yrs ago (Apr 2013) using a different method. Did not freeze dry however. Had some yesterday and they were great. I ordered silicone ice cube trays (Amazon) that were oversized. One egg in each compartment and gave it a little salt from the shaker, then froze them. After freezing I put 12 in a vacuum pack bag and vacummed and sealed it with the date. I'm amazed they taste great at almost 7 years. I also did scrambled in these silicone ice trays, but haven't taste tested them yet.
Awesome video. Thanks for showing the energy used, and then the whole process from preparing the raw food, to cooking and then eating. Subbed.
Thanks so much for doing this video after I requested this . I appreciate the effort that you made and now I see how freeze dried eggs can be made so easily. It seems well worth the cost of the freeze drier. It’s on my list now for future purchases 😀.
Absolutely. If you use it, it is well worth the money. There is a list of satisfied owners a mile long.
Wouldn't you want to freeze the whole eggs in like a ice cube tray's first, then freeze dry them..???
A silicon muffin pan works great for pre-freezing the eggs, then once frozen, remove from tray and off to the freeze dryer . . .
I freeze dry 9 dozen eggs at a time in the large Harvest Right machine. I begin by whipping them until they are thoroughly beaten. I then pour the mix into the trays with the trays sticking out of the machine about 1/3rd of their length. Once the eggs are processed, I use a food processor to create a fine crystalline blend that can easily be placed in mylar bags or glass jars. To reconstitute, I add about equal measures of water to egg blend. Once reconstituted, the resulting mix looks and cooks just like a freshly beaten egg.
Great advice, thanks
Thanks for your comment. Also, good idea with the blender. Any way you can squeeze a little bit more in a space is beneficial.
Retired at 40- Live.Life.Simple. - Try inserting the tray first, then pour the beaten eggs into the tray.
As of a few months ago, I freeze everything before putting it in the freeze dryer. You can maximize your capacity in the trays and it cuts 1/3 off your cycle time.
Retired at 40- Live.Life.Simple. - Great tip, Thanks
You could separate the yolks from white then freeze them. Then I would pulverize them into powder after and then maybe do what you did In the pan? We use powdered eggs and its 1 TBSP to 2 TBSP water and it's perfect. That was awesome video.
I really enjoy your videos, lots of good info. I bought my freeze dryer about a month ago and am loving it. I’ve done a few egg cycles as part of my food storage and plan on doing them on a regular basis in between other cycles. I always scramble them first. One small tip I have is using a bowl with a pour spout on the lip to fill the trays in the machine. I have a stainless steel bowl that works great for this. But I look forward to more videos!
Thanks for your support Matt! Good tip on the pour spout.
That you for showing us how the eggs were spilling over. This is exactly the kinds of tips we need! Also great video overall!! Great channel!!
2 whole eggs = if you powder your freeze dried eggs use this measurement for 2 eggs to cook with........ 2 egg yokes and 1/4 cup + 2 tbsp of whites= 2 eggs great to cook with. I am enjoying your videos. thanks.
Thank you so much for measuring how much electricity it cost!!! That is so cool of you that is what I wanted to know!
Absolutely. I have found that almost all are about $2.50 to $3.00
Absolutely. If you are interested, watch this video and it goes a little more in depth with power consumption.
ruclips.net/video/f1pgcIhchuw/видео.html
Thanks! That was great! Starting my eggs tomorrow!
I have a Harvest Right freeze dryer, thank you for showing me how easy it is to pull the trays out, unplug and clean. Haven't needed to yet but sure I will eventually...
Do You like it?
I'm a bit OCD and pull my rack and disinfect and clean the chamber and rack before each batch. Probably over kill but that's just me. Large dryer since Dec 2018
@@cmcdonald5319 I like mine - Large dryer and oil less pump since Dec 2018 - runs almost 24/7
I too appreciate seeing how easy it is to clean (I had wrapped my dry brush with batting to clean under the trays ) thanks
I looked up some freeze dried reconstitution videos and wound up here. Not disappointed. Subscribed.
Thanks for your support.
Wow, great tip on adding cottage cheese to scrambled eggs. Just tried it and so much better. I used a lot of cottage cheese too.
You will never go back!
@@live.life.simple. cream cheese and chives are bomb in eggs
Totally going to try this, our hens are finally starting to give us eggs again now that the days are getting longer. Thanks for sharing your lessons learned!
Absolutely. It works well!
Kristin at Mini Slice of farm
This is so cool! If they could make freeze dryer eggs and put them in a pouch with the instant noodles that would be so cool.
Thanks for the kilowatt measurement...exactly what I was looking for.
Thanks for watching. Enjoy the machine!
I did scrambled eggs in my large freeze dryer. Had a huge mess. Learned to preference in freezer and how to tear down and clean inside of my Freeze Dryer. Smiles
Fricken awesome!!!!
Thank you for this video. A great way to store eggs when they are on sale.
Absolutely. My new favorite thing to freeze dry!
Or when your chickens are producing more eggs than you can eat and sell 😀
$ per calorie, quality protien and fat, theyre always on sale.
Thank you for the video. I found a 20 eggs works awesome in a tray. Additionally I put the tray inside of the freeze dryer and then use the bowl to pour the eggs into the tray so there was less to slide in.
One thing I would try, is freeze drying whites in one tray and whisked yolks on another tray. Blend each separately and store in separate jars, then reconstitute separately and fry whites first and add yolks, just as you did. I would think powdered whites and powdered yolks would rehydrate easily and consistently. Also, some recipes call for whites only or yolks only. Great first try.
Thank you for a great video!
Fun vid brotha! Thanks!
You bet
Nice experiment. I would definitely try pulverizing the freeze dried scrambled eggs in order to have better hydration when used. With the whole eggs it might be interesting to look for some round molds to put individual eggs in. Save them as pucks and don't worry about how much water but put them in about 1/8 - 1/4 cup which should be a little less than needed. I don't know if any of this would work but as a cook if someone gave me this product that's what I would do with it in order to experiment. Can one use molds in the freeze dryer or can only their trays go in? Curious about these machines but not ready to pull the trigger. I've made salted dehydrated egg yolks and they are awesome to use grated on top of things kind of like cheese. Very tasty.
Great video! We had the same problem getting trays to the freezer. Lol 😥
Living Traditions Homestead has the medium FD and they did a demonstration of eggs. They scrambled 18 eggs per tray, no spillage. After blending to powder they reconstituted and made scrambled eggs and an omelet.
Great video!!!!
This was great thanks
thank you for your follow up on eggs :)
You are welcome, thanks for watching
Thank you so much!
When doing liquids ( like eggs , sauces , etc ) .. it's always best to put them in a freezer and freeze it for 2 - 4 hrs first. ( laying flat) to firm it all up so it doesn't all tend to slide back, due to the tilt of the machine..
My daughter has me putting the pans in the freeze dryer first then pouring on the scrambled eggs! Works great
Cool experiment I’m sitting in a lot of eggs ready to do this
Your videos are really eggciting!
A friend and I did a batch of eggs in her new large HR freeze drier. She read her instruction manual first and it told her to scramble the eggs first, using 12 eggs per tray, and to have the tray already halfway inserted into the drier before pouring the eggs onto the trays. Took her about 24 hrs to finish. Use a blender to powder the dried eggs.
To use, 2 1/2 Tbsp powdered egg powder and an equal amount of water equals one egg. Works well as scrambled eggs. To use in cooking, you don’t have to reconstitute them first - just egg powder and water.
Fascinating🇺🇸!...Shalom❤️💜❤️
Very interesting
If you want a final product that resembles a freshly cracked egg, since it doesnt seem that they structurally survive the process, I'd try separating the whites and yolks, aerating/homogenizing, FD, reconstitute still separately, then just cook in the "layout" of a fresh cracked egg. Or maybe crack them into retainer rings on the FD tray so they hold their form (as much as they crumbly can) for storage, but they'd still be really fragile I'd think. With the latter it could be possible to poach after reconstituting.
I love cottage cheese in my scrambled eggs. Glad I’m not the only one who eats them that way!
It's the only way!
+Retired at 40 I'll have to try cottage cheese in scrambled eggs and see if I like them better
You will!
How much cottage cheese per egg is used ? And I assume they must be scrambled. Yes ? No ?
i prefer a spoonful or two per egg. Scrambled works best.
Did I miss you going over the scrambled eggs? Maybe you fit it in and I didn't realize it. Which was better, scrambled or whole? If you make it into a powder, would it come out the same when reconstituted? Thanks for your videos. They have really helped me. My drier is on the way!
2.5 Tablesppons of the scrambled eggs =1 reg egg nice video! Crack your eggs into a tumbler then go to your harvest right and barely pull out the tray and pour. mine took 17 eggs per tray. Keep up the good work
Oh I love the new machine. Haha. Mine is the old style and you have to have two people to take the tray out.
You have great content. Thanks for sharing. I’ve never done eggs.
You should try prefreezing your liquids. That’s the approach I usually take, lessens the spilling and keeps your batch even.
Yep, i prefreeze everything now. With the newer software it take several hours off the 1st cycle. This was one of my first videos before i had the new software. Great to hear from you!
Tip. Put the tray in the dryer about 4/5 and pour the scrambled eggs in the tray. No mess. Each tray will hold 1 dozen easily. Powder the dry eggs in a food processor - then package them for storage.
You should try pre-freezing them in muffin tins then you can stack them on the trays in the freeze dryer and maybe you could cook them as a poached egg throwing them dry straight into the boiling water
Pop the yolk and blend to a fine powder. Reconstitutes really well. Also I found that if you dilute orange juice or sweet juice with enough water it freeze dries much better without that slightly sticky feel. Testing oil with various other things with mixed success. I will find a way lol
2 Tablespoons of scrambled powder = 1egg app. You can blend them into powder for better storage
Excellent, thank you!
Spot on eggzactly how I do mine.
Yep - scrambled a dozen in a bowl with my mixer - I like to do 1 dozen per tray. Powder them in a food processor.
How much water do you use per 2 tablespoons of scrambled powder?
@@live.life.simple. I think you meant "eggcellent" lol
I prefreeze my trays of raw scrambled eggs. Put the tray in the freezer, pour the egg mixture. No spills.
I use wooden kabob sticks laid across the tray to separate the trays. I would also prefreeze raw whole egg in a big enough silicone mold to keep eggs separated.
Excellent tip, thank you for sharing
So the silicone muffin cups are safe to place in the freeze dryer? I’m a newbie just looking into the harvest right.
I use silicone mats on my trays as well to cut down on the mess.
Jennie Fuller no, need to take out of molds once frozen
We just add ours to the trays while they're in the FD'er.. Load an empty tray into the lowest shelf first.. Pull it about 1/4 of the way out.. crack eggs into a large pyrex measuring bowl, scramble and pour it in.. Slide it the rest of the way in then put the next empty tray in.. Lather, rinse, repeat...
FYI.. 24 eggs will fit on one tray in the Large Freeze dryer.. We do ours 10 Dozen at a time. And after the cycle finishes.. Use a plastic spatula and scrape all the eggs into a large stainless steel bowl.. Put on your handy latex gloves and go to town crushing it all up into a fine powder.. Then you can just spoon it into your jars. 2 dozen per quart jar..
Please next time when you do a video, please turn off the music so I can hear you and not the music
My exact thought... like commercials on broadcast TV, damn that music was loud
No I like the music thank you
Nice video. Yeah eggs work best when u throw em all in blender n powder them. Go go buddy good job.
Do you use an o2 absorber in the jar? Great vids! Thank you.
I level out my dryer and when I turn it off..... I use a short piece of 2x4 and slip it under the front. It is Perfect. I do a lot of eggs and liquid.
great solution if you are doing lots of liquids
Murphy was like u must have kidding
I scrambled my eggs 18 per tray and I scramble my egg into a jar to the trays. Works great
Thank you for doing whole eggs. I've been wanting to try. I only do a dozen scrambled. Had no idea I could do 25. Cottage cheese? I put shelves in first and pour eggs from a picture. Thank you!
On the Harvest Right videos when she does scrambled raw eggs she always uses 18 eggs ;)I wonder if the yolk is popped if it would freeze dry better because the yolks have a film and as with blueberries, cherries, elderberries and such, they have to have a whole pricked in them or be smashed prior to being freeze dried because the skins don’t let moisture escape.
I have done both and it definitely works better if the yolk is popped. The yolks that weren't do not seem to reconstitute that well. Scrambled works the best.
I was wondering that myself! Great question!
Love your vids
Thanks for your support!
Good video. We prefer raw scrambled eggs in our Harvest Right. 👍🏻
Knowing what i do now. There is not much reason to cook them before FDing
Concur. I did a video comparing my experience with Backpacker’s Pantry Eggs (cooked then freeze dried) and there is no comparison in the taste & quality. 👍🏻
I've seen a few videos where they break the yolks and mix it all with a fork, then freeze dry as raw eggs ready to scramble. They have been extremely happy with the results. Mix with a water ratio and cook!
With plenty oxysterols too!
I would do one thing extra, and that is I would put the FD(freeze dried) scrambled eggs in a food processor and pulse it several times til you get a nice small powder at least as small as Parmesan cheese and maybe for the whole eggs maybe separate the yellow from white and powder them too. They will hydrate(separately) better and you could pour them back into a "fried egg" shape using a frying pan "egg ring" as you cook them.
Absolutely! Thanks for sharing
Whenever freeze drying liquids I place the tray in the freeze dryer FIRST and have them pulled partially out. Then I pour the liquid into the trays and slide them in the rest of the way. I just now saw this video that was made 4 years ago so I am hoping you have already figured that out but just in case you haven't, now you know. ;-)
Yes. It only takes one time making a mess to learn your lesson.....hopefully😀
What size machine do you have? Thank you so much for your videos ! Love this channel and I’m glad I found it.
He uses a medium dryer. Interesting fact - the large dryer will process more food than the small and medium dryer.....combined.
I would love to see your pantry🥰
I wonder if it would work better to separate the yolks and whites then do like you did and add the yolks to the white for cooking. The tricky part is knowing how much of each to make a whole egg.
youre 40? you look amazing! love this channel, just found you.
Thanks so much!
I wisk my eggs first then freeze dry then put into food processer to turn into powder.I then put in sealer jars,I just found that to me an egg is an egg and re constituting is super easy.I foundthat one tablespoon of powder equals one egg and you only need one tablespoon of water to rehydrate.
missing info:
How long will freeze dried eggs keep?
How much does an egg weigh before and after freeze drying?
a pre-dry and post weight would help determine proper measure of water to add to the finished product prior to cooking in a ratio.
Just some helpful thoughts and ideas I would tackle if I owned a $2500 freeze dryer.
Great info offered still thought!
thank you!
20+ years
you don't need to weigh if they are well blended, you can use this ratio
2 eggs to cook with........ 2 egg yokes and 1/4 cup + 2 tbsp of whites= 2 eggs great to cook with
Hope this helps....thanks for your comment and info
The stired eggs reminded me of peanut brittle when you broke it apart.
When doing raw eggs, we make large batches of scramble. We typically use our small-sized eggs that we don't sell. We use the graduated pitchers that you can buy at Rural King for measuring our the scramble liquid (we blend with a stick blender, right in the pitchers). We've found that with the machine properly leveled, we can get just above 2000ml of liquid scramble into the (medium) Harvest Right. We break the crystals with a blender when done. Conveniently, after blending and squashing the dust tightly into the mason jar, it fills a half-gallon exactly, with just enough room for an oxygen absorber.
I have the large dryer and though it can hold more I only put 14 eggs to a tray ( I call it 1 dozen) I scramble them - dry them - then run it through my food processor to powder them. I use quart size Mylar bag with an O2 absorber.
What temp do you run your freeze dryer. At one temp or is the 3 or 4 main settings for things u use?
I don't ever change my temp
Since the outside temp has been in the 20’s I filled the trays outside.
I prefer to pre freeze as much as I can , and tend to freeze dry more during winter time 😊
I was going to ask you on the tomato drying video how you cleaned the exploded tomatoes out of the freeze dryer.
Gonna be honest. When he dropped the egg whites in the pan by themselves and they started cooking....and looked like normal egg whites I was pretty damned amazed. Not sure what I was expecting but oh wow that was neat
freeze whites separate from yokes, then put them in separate container jars, easier to measure each for per egg. just my thought.
I watched another channel where. She did eggs, she gently whipped them, then once they were freeze dried she put them in a blenders until powdered. I think it was 1 tablespoon equaled an egg.
Excellent tip thanks!
I would recommend weighing the eggs after then determine what weight for each egg. If your eggs always seem to be a constant size, just do this once to determine the measurement when reconstituting for baking. Would be curious to know if egg whites can be dried separately and beaten to whipped eggs after reconstituting. As many recipes use eggs beaten to soft peaks.
@@joytoyouandme4593 I read somewhere (I forgot where or I would post a link) that reconstituted eggs won't whip stiff like fresh eggs will.
What type of pans did you use?
What bags do you recommend and where do you get them???
Interesting
once you know the proper water ratio, consider using a nutribullet to quickly blend finished product with water. ;)
weighing before & after, then dividing will not only give you the water weight needed but how much egg to use to equal one whole one
I don't know but after cooking the eggs and then grinding it up, powdered eggs is a great way to cook. Also if you freeze a whole uncooked egg and remove the shell and then try to freeze dry it, wonder how that would work, also hard boiled, shell removed and then eggs cut in half lengthways and placed on a tray and freeze dried, that may also work. Here in Australia it is too expensive to get a Freeze Dryer from the USA so we have to do with Dehydrators, can make fruit roll-ups so eggs should work, have not tried it but will soon.
Have you tried putting parchment paper on the tray to keep them from sticking?
I'd run the scrambled in a food processor then you got powdered style eggs that mix well in dishes and making scrambled eggs.
Same with whole kept in separate containers for when you need just yolk or whites
Absolutely!
Question for you I freeze dry eggs myself the brown organic ones and also fresh ones for my chickens. The other day I opened a can I have. They had a fish smell to them I’m wondering have you guys come across anything like this? I looked on Google and it said it was totally fine but I just want to double check and maybe see if you’ve come across this issue
@Retired at 40- Live.Life.Simple. Quick question, we just set up our machine, however when we defrost it, there's a puddle by the door, does the machine need to be tilted back? We have it on a level table..
This is why I pre freeze mine!!! And if you use metal spoon this will scratch the trays and will become difficult to separate foods! Use plastic spatula!!!
👌
After freeze drying and proper packaging, what is the consensus for long term storage... a freezer or just a cool dark place?
dry, dark, cool has worked for me
How do you store these eggs safely and what is the shelf life?
If you powder the eggs and put them in mylar bags do. you still use an oxygen absorber? I read somewhere that putting absorbers in powdered things with turn it into a brick. true or false?
Have pans half in freeze dryer and pour in while holding with one hand. Push in slowly. Yw 😊
Great tip!
When you placed whole egg on tray, the yolk kept white contained. But whipped, ...no way. You can have fz. tray part way out and pour into tray & then ease into place. But we learned by our mistakes or in this case, yours. 😁
haha. sometimes you have to fail to succeed!
You need to dry them then food process them into powder. Then put powder into mason jars.
when I dehydrate eggs I scramble them and cook them, then when dried I grind them up into a powered. 2 table spoons is one egg :) maybe give that a try?
I use the same formula, works great
Would you say the whole egg that you fried would be like over-hard fried eggs? And fantastic idea cottage cheese in scrambled eggs! I bet it's a lot like bread bits and cream in eggs, I'm egg-cited to try it! 🍳 (See what you started with your egg humor?!? Lol!)
Yes similar to over hard but not so rubbery. Once you do cottage cheese in the eggs, you won't go back!!