I saw someone pre-freeze eggs in a quart zipper bag laying on the freeze dryer tray to make sure it didn't hang over the side. She made sure they weren't too tall and then the block froze without potentially spilling. You could also just use a rectangle dish to pre-freeze and then just freeze dry the block.
If you wipe your thumb inside the eggshell like a bowl scraper you'll end up with additional egg white. You'd be amazed how much you end up with after eight dozen eggs.
We did the same and after our own comparison, we are replacing our long-term eggs with our own and trying to find creative ways to use the store-bought version. The dogs seem to like it as scrabbled eggs added to their food😂
I have a Medium HR FD. I do 60 eggs, 15 per tray. It is great for scrambled eggs and for french toast!! I love having FD eggs for camping and for long term storage.
The freeze dryer is definitely a wonderful option. The freeze-dried eggs are great for baking too. It’s important to have another protein source for long term storage on the shelf. Thank you for watching!
You do know there a weight limit per each tray. Medium is usually 2.5lb of food per tray. Tip, you used weigh your trays or use a FLIR camera to tell ifs completely dry.
Good question! Per Harvest Right- A designated electrical outlet is important to have sufficient electrical power to operate a freeze dryer. For a large freeze dryer- a dedicated 20-amp circuit is required (highly recommended) but a standard 110-volt outlet works fine for small to medium/standard dryers. Thank you for watching and for your questions.
@@vicky52557985 we have the premier pump but would have purchased the oil free if we had the extra money at the time. Still very happy with the pump we have though 😁
What are your temp and extra dry time settings for the eggs? Also you should add salt to raw eggs to prevent protein in eggs from glowing up( as noted when your husband was making the omlet). If you have the time to view, check out phil at 4800 ft. He talks about science behind adding salt or sugar to eggs. He has 2 videos regarding salt with 2nd one showing results when adjusting salt down.
Our dry temperatures are 125 degrees Fahrenheit (dryer defaults) extra dry time depends on how full the trays are. We have seen Phil's videos and he does use a scientific approach to his processes. We however, prefer to keep our eggs as close to natural as possible without adding sugar or salt. Keeping them natural also means that when we have anyone with health issues (diabetes, high blood pressure...) eating these eggs, we don't have to be concerned with how it will affect them. Great comment though and thank you for watching.
@@newgabe09 That’s a good question. I was unaware that the currency of Cambodia was called riel. Riel is actually our last name. It is French Canadian in origin. As far as a Cambodian connection… not the we’re aware of but you never know. Thank you for sharing!
I saw someone pre-freeze eggs in a quart zipper bag laying on the freeze dryer tray to make sure it didn't hang over the side. She made sure they weren't too tall and then the block froze without potentially spilling. You could also just use a rectangle dish to pre-freeze and then just freeze dry the block.
@@jeanh2288 Those are clever tips. That would definitely make it easier. Thank you for sharing.
@@KeepingItRielwithMarilynSteve This guy pre freezes and is pretty thorough .
The page is SchoolReports Freeze Drying Raw Eggs
@@jeanh2288 Thank you!
I have a Harvest Right freeze and I absolutely love it.
We love ours too! We’ve had it for about three years and it’s more than paid for itself 😊
Just a recommendation when freeze drying eggs. Add some salt when blending. It will help to keep the egg protein from separating.
Thanks, we'll consider giving that a try on an upcoming batch! Thank you also for watching and taking the time to leave us a comment.
If you wipe your thumb inside the eggshell like a bowl scraper you'll end up with additional egg white. You'd be amazed how much you end up with after eight dozen eggs.
@@hgw90026 great tip! Thanks for sharing and for watching!
thank you for the comparison. i purchased some FD eggs on line before i got my freeze dryer and will know what to expect. now.
We did the same and after our own comparison, we are replacing our long-term eggs with our own and trying to find creative ways to use the store-bought version. The dogs seem to like it as scrabbled eggs added to their food😂
@@KeepingItRielwithMarilynSteve guess I'll have to get some dogs. 😁
😂🤣
I have a Medium HR FD.
I do 60 eggs, 15 per tray.
It is great for scrambled eggs and for french toast!!
I love having FD eggs for camping and for long term storage.
The freeze dryer is definitely a wonderful option. The freeze-dried eggs are great for baking too. It’s important to have another protein source for long term storage on the shelf. Thank you for watching!
You do know there a weight limit per each tray. Medium is usually 2.5lb of food per tray.
Tip, you used weigh your trays or use a FLIR camera to tell ifs completely dry.
Good tip and a creative way to use a FLIR. Thanks for sharing!
Question = Do You have to have a plug solely for the freeze dryer and what voltage does it run on?
Good question! Per Harvest Right- A designated electrical outlet is important to have sufficient electrical power to operate a freeze dryer. For a large freeze dryer- a dedicated 20-amp circuit is required (highly recommended) but a standard 110-volt outlet works fine for small to medium/standard dryers. Thank you for watching and for your questions.
@@KeepingItRielwithMarilynSteve also do you have the oil free pump or the one that comes with it?
@@vicky52557985 we have the premier pump but would have purchased the oil free if we had the extra money at the time. Still very happy with the pump we have though 😁
What are your temp and extra dry time settings for the eggs? Also you should add salt to raw eggs to prevent protein in eggs from glowing up( as noted when your husband was making the omlet). If you have the time to view, check out phil at 4800 ft. He talks about science behind adding salt or sugar to eggs. He has 2 videos regarding salt with 2nd one showing results when adjusting salt down.
Our dry temperatures are 125 degrees Fahrenheit (dryer defaults) extra dry time depends on how full the trays are. We have seen Phil's videos and he does use a scientific approach to his processes. We however, prefer to keep our eggs as close to natural as possible without adding sugar or salt. Keeping them natural also means that when we have anyone with health issues (diabetes, high blood pressure...) eating these eggs, we don't have to be concerned with how it will affect them. Great comment though and thank you for watching.
Curious why you call yourself Riel. That's the Cambodian currency but you seem to be in US. Is there a Cambodian connection?
@@newgabe09 That’s a good question. I was unaware that the currency of Cambodia was called riel. Riel is actually our last name. It is French Canadian in origin. As far as a Cambodian connection… not the we’re aware of but you never know. Thank you for sharing!
I wouldn’t mix raw eggs with something (yogurt) that is eaten without cooking.
On different trays it’s not a problem. The raw eggs never came in contact with the yogurt. Thank you for watching!