After reading about how awful powdered eggs are and never having the opportunity to try them myself I found it necessary to try and make them. Here is what I did.
First I hard boiled 4 eggs and let them cool. I sliced the HB eggs into 1/4" slices and laid them on my dehydrator tray.


After approximately 8 hours of drying time the eggs were pretty well dry. Some of the white parts of the eggs had turned into a clear plastic like substance. I figured that must be what they do.


I chopped the eggs and dried them a few more hours on wax paper in the dehydrator. I stored the chopped eggs for two weeks in a cupboard of my kitchen.


Today I opened the bag, added 1/2 cup hot tap water, stirred, and let them soak for about 2 hours. I then added a dash of salt and pepper, microwaved (could of been cooked over a fire). The results were...


Horrible! They tasted like egg yolks with plastic pieces mixed in. I was kind of afraid to eat the stuff but it did smell okay. I don't think I'll be planning any meals around it. It will be carton eggs for me or fresh.

Oh man...that looks NASTY!!!
Sorry BigZig!

If you used fresh whole eggs with the shell maybe they would just shrink and be mini eggs? Let them soak for a while and Viola! big eggs. ;)

Think they would taste any better if you powdered them first?

Beavers - Do you know how to powder eggs? That was what I was attempting to do.

I thought they actually looked and smelled okay. Sort of like egg salad. It was the dehydrated egg whites that ruined it.

I would try putting the dried eggs in a blender or food processor. It might work??

Shudder!!!! Personally, I haven't eaten a freezedried egg since about 1975 and I still have nightmares about 'em....mixed with ham flavored TVP. Gag!

Today's powdered whole eggs are fine (yes I've eaten lots of them). They're (almost) as good as fresh eggs when scrambled or used for french toast. But we bring fresh eggs from home for 2 or 3 days, never had a problem.

You should check out mary bell's complete dehydrator cookbook.
She doesn't recomend trying eggs yourself!

We bring fresh in every year and sometimes we don't eat them for several days. I don't know how they actually keep, but we've never had a problem.

The only way to make dehydrated eggs or powdered eggs tasty is to add the following... cheese, bacon bits, onions, and hot sauce. Best thing to omit... the powdered egss :-)

Bruce

Fresh eggs, if you can get them, will keep for a couple weeks out of the fridge if they haven't been sitting in a fridge for a long time. There are people out there who refuse to refridgerate eggs at all.

Hex

P.S. We never carry eggs but I am jelouse of people when I pass a camp and smell eggs and bacon.

I get eggs from a local farmer-brown eggs that are very fresh when I can get them. I take the carton and wrap additional cardboard around it and place it all inside two sealed ziplock bags. This package gets placed in the middle of the food pack to stay cool and we can have fresh eggs-even in summer well into the trip. Do not use the plastic egg carriers-the hard nature of the plastic is even harder on the eggs as you portage and handle packs. The cardboard has more cushion and using this method I have only had one egg break in many years. When I used the egg carriers the first couple of trips I had breakage and mess for two straight trips before I wized up and changed to the cardboard. If I can't get local farm eggs I will buy store eggs but know I need to use them in the first couple of days for safety.

I have made dehydrated eggs in the past and they have turned out good in the end. I have learned a lot threw trial and error. First off you don't cook them- so this puts you at risk of breathing in salmonella if you breath the power! So don't inhale! lol. Next your are going to crack and scramble them. The key here is for every 4 eggs only have one yoke. Any more and it won't rehydrate well at all. So you have 4 egg white and one yoke then you scramble them and then dehydrate them. After they are dry then you power them (don't inhale!) When it comes time to eat them you let them soak for a long time (or boil them if you can strain them out of the water) then fry them. Not to bad if you do it all right.

Here's another possibility: at least in this area (metropolitan Chicago) you can get pasteurized raw eggs at the grocery store... I have to figure they would last longer than regular eggs. I've used both and you can't detect any difference.

I have used hard-boiled eggs before. I take the yolks and mash them real fine, add hot water, and puree them. Mix this with the whites and cook as scrambled, works pretty good.

Andy

I know this isn't exactly the same, but last year I outfitted myself for the first time. I wanted eggs like I had always gotten with the outfitters, but I didn't want all the trouble of making sure they didn't break. So I went the frozen route. I scrambled a couple eggs, mixed them with onions cheese and some other veggies...red peppers mostly and then placed them in a ziplock and froze 'em solid. then I packed 'em in a couple of layers of tin foil and kept 'em in the cooler with all the cold stuff. Once I got to the bWCA I packed everything in my backpack and wrapped it in a couple of stuff sacks. I had slushy eggs on the third morning and this was in the first week of august. I must also mention that the eggs were awesome. very tasty with all of the necessary ingredients and spices pre-mixed in!

I know its not dehydrated, but it worked for me. I had oatmeal and pankakes the mornings after I was out of eggs.

Good idea. I think I will stick with carton eggs like egg beaters for now.

I can vouch for Irishstone's method. I did the same thing last year in early June. I scrambled 8 eggs (2 apiece for 4 of us)and put them into a Ziplock Freezer bag (They are heavier duty than regular Ziplock's). We get our eggs from a friend who has laying hens so they were fresh and bright orange. I froze them along with our meats (bacon, sausage, steak, venison stew chunks), put them into a cooler with dry ice for the trip up to stay frozen, and immediately put them into our outfitter's freezer until the morning we went in. We ate eggs for 2 of our 3 breakfasts in the BWCAW. The first egg pack wasn't quite thawed by the 2nd day breakfast, still had some ice crystals in it. Both scrambled egg meals tasted just like I had cracked and scrambled them fresh that morning. We really couldn't tell the difference. I think next time, I'll double bag them as the 2nd batch of eggs were starting to leak through the Ziplock bag by our 3rd day in.

Dennis