Dehydrate Eggs Safely: The Ultimate Guide to Long-Lasting, Shelf-Stable Eggs

Dehydrating eggs safely is a fantastic way to preserve the incredible edible egg (takes me back to that classic 1976 TV ad by the American Egg Board!). By removing moisture, eggs become shelf-stable for up to 10 years, making them an eggcellent option for long-term food storage.

Whether you need a reliable backup for emergency situations, an easy solution for everyday cooking, or a way to make use of eggs when your lazy chickens take a break, dehydrating eggs is the answer.

In this guide, I’ll show you exactly how to turn fresh eggs into dehydrated powder. Just add water, and hey presto—eggs! If you’re also interested in raising your own flock, check out my friend’s site, Raising Happy Chickens for tips on keeping your hens productive and content.

How to Get Started: The Basics of Egg Dehydration

Using a food dehydrator is the easiest and most effective way to dehydrate eggs safely. Start by cracking fresh eggs into a bowl and blending them well with either a whisk or a blender. Once fully mixed, pour the liquid egg onto lined dehydrator trays.

Silicone sheets are a great option because they always lie flat, unlike plastic liners. If you're using a Nesco dehydrator, fill the trays one at a time, stacking as you go. If you own a pull-out drawer dehydrator like an Excalibur, pull the tray out halfway, lay down your liner, and pour the egg mix onto the tray. Doing it this way prevents spills and ensures even drying.

Dry your eggs at no higher than 115°F for 12-14 hours. Some prefer drying eggs at 135°F, which shortens the process to about 10 hours.

💡 Pro Tip: Use our Fahrenheit to Celsius converter here on our site!

If you see a greasy film on your dried eggs, don't panic—that’s just the natural fat from the yolks, which actually helps when using them for baking. Once the eggs are fully dry, break the "egg leather" into pieces and grind it into a fine powder using a blender or food processor.

Why Dehydrate Eggs? Benefits and Storage Advantages

Dehydrated eggs are lightweight, shelf-stable, and a convenient addition to any kitchen or emergency food supply. They store easily in vacuum-sealed Mason jars or Mylar bags with oxygen absorbers. Heidi, a fellow dehydrating enthusiast, swears by vacuum-sealing her jars with a brake bleeding pump—a surprising but effective way to remove air without electricity. If that’s too unconventional for you, there are dedicated Mason jar vacuum sealers available online.

In the video, Heidi is big on dehydrating eggs and storing them in vacuum-sealed Mason jars. She provides lots of tips - so make sure to watch it!

Rehydration Ratios: Get the Right Consistency Every Time

Struggling with Vacuum-Sealed Jars? Here’s How to Open Them Easily

Vacuum-sealed Mason jars are great for long-term storage, but getting the lids off can be frustrating. In the video below, Elissa shares a simple technique to pry off vacuum-sealed lids without breaking a sweat—or a fingernail.

Should You Scramble Before Dehydrating? Pros & Cons

While raw egg dehydration is the preferred method for many, some, like Jack from Dehydrated Cookbook, prefer scrambling the eggs before drying them. Jack dehydrates scrambled eggs at 160°F, much higher than the 115°F method Heidi follows. Kiwanna, another dehydrating expert, uses 140°F. While the best temperature is up for debate, all methods agree on one thing: do not season the eggs before dehydrating.

The entire process takes 8-12 hours, depending on temperature and humidity levels. Once dried, grind the eggs into a fine powder, just as you would with raw egg dehydration. Scrambling first gives the eggs a firmer texture when rehydrated, while raw egg dehydration retains more fat, making it better for baking.

Do You Need Pasteurized Eggs? Safety Tips You Should Know

If you’re dehydrating raw eggs, always use pasteurized eggs to reduce the risk of Salmonella. Many store-bought eggs are not pasteurized, so check your carton before buying.

Pasteurization involves heating eggs in their shells to 140°F for a set time, which kills bacteria without cooking the egg. If you can’t find pasteurized eggs, you can pasteurize them at home using a sous vide machine or a controlled water bath.

Why Bother? How Dehydrating Eggs Saves Space and Lasts for Years

Dehydrating eggs extends their shelf life significantly. When stored correctly, they can last up to 10 years. They also take up far less space than fresh eggs—72 dehydrated eggs can fit into a single quart-sized Mason jar! Powdered eggs are incredibly versatile and work well in baking, scrambled dishes, and emergency food supplies.

Again, rehydrating eggs is simple: mix 1 tablespoon of egg powder with 1.5 tablespoons of water, let it sit for a few minutes, then cook as usual.

Best Ways to Dehydrate Eggs: Step-by-Step Methods

In the video above, Kiwanna (from Kiwanna's Kitchen) says that when you see brown patches of eggs while in the dehydrating process, they need flipping over and drying out for another 2 to 4 hours (at 140°F).

Kiwanna's Tip: After your eggs are dry, grind them up. She then puts the ground-up eggs back on her clean Nesco trays and dries them more. She also states to add oxygen absorbers into the jars before drawing out the air. I couldn't agree more.

My Tip: Use a cupcake baking liner turned upside down and place it on the top of your dried egg and then vacuum seal the jar. Doing this keeps loose egg from blocking up the suction pipe. Do this cupcake liner trick with any other dried powdered foods.

Freeze Drying (Best for Long-Term Storage)

Freeze drying preserves eggs' taste, texture, and nutritional value far better than traditional dehydration. The process takes 24-48 hours and results in a crispy, lightweight egg product that rehydrates to nearly the same consistency as fresh eggs. While it’s the best method, freeze dryers are expensive and require significant storage space.

The freeze-drying process is pretty similar to regular dehydrating inasmuch as you start by whisking raw eggs into a smooth mixture. It's then spread thinly on trays and placed in the freeze dryer.

The machine freezes the eggs rapidly and creates a vacuum environment. Over 24-48 hours, the water content turns directly from ice to vapor. (Yes, it takes "that long.")

The result is a lightweight, crispy egg product that can be easily crushed into powder.

Traditional Dehydration (Most Accessible Method)

For those without a freeze dryer, a food dehydrator works just fine. Whisk fresh eggs thoroughly and pour the mixture onto dehydrator trays lined with non-stick plastic or silicone sheets. Set the dehydrator to 135°F and let it run for about 10 hours. The eggs are ready when they become completely dry and brittle. Again, any brown spots indicate the need for further drying.

Air Fryer Dehydration (Quick but Small Batches)

Air fryers can be used to dehydrate eggs in a pinch. Pour whisked eggs into silicone molds placed inside the air fryer. Set it to 135°F and stir every hour to ensure even drying. The process takes about 5-6 hours, making it faster than traditional dehydration but only suitable for small batches.

Storing & Rehydrating Dehydrated Eggs: Best Practices

Once dried, eggs should be ground into a fine powder and stored in airtight containers like Mason jars or Mylar bags with oxygen absorbers. To extend shelf life, keep them in a cool, dark place and avoid exposure to air, moisture, and light. Properly stored, dehydrated eggs remain usable for 5-10 years.

I think it's a great idea to dry eggs - making this storage method ideal for cooks, preppers, and tired-out old birds, er, hens!

Vacuum-Sealing for Longer Shelf Life

Pawcute Mason Jar Vacuum Sealer

Read my full review here!

Mason Jars Available on Amazon

As an Amazon Associate, I earn commission from qualifying purchases. The price you pay does not increase.  Read disclosure here.

NOTE: A lot of people in the Amazon reviews are saying these vacuum-suction contraptions are BEST suited for WIDE MOUTH jars, not REGULAR mouth jars.

My hubby was shopping at Walmart, so I had him get me another 12-pack of quart-size jars. I had him check for broken glass and/or dented metal lids in person... rather than hoping they make it in transport via Amazon (or the Walmart store online).

Another reason why I prefer to use wide-mouth jars is that I can get my hand inside the jar to give them a nice soapy wash! Can't do that with regular-mouth jars.

Silicone Sheets (Instead of Plastic)

Check out these silicone sheets, perfect for Nesco round dehydrators, and the brown ones are ideal for the square Excalibur dehydrators (Amazon Affiliate link, thanks).

I like the idea of silicone rather than plastic - plastic sheets can bend a bit when/if they get too hot, but good old silicone lays flat, no matter what.

Common Dehydrating Problems (and How to Fix Them!)

Rubbery Eggs? Here’s Why and How to Fix It

To avoid rubbery eggs, make sure the yolks and whites are fully mixed before drying.

Too Watery After Rehydration? Adjusting the Ratio

If the rehydrated eggs are too watery, add less water next time. If they don’t blend well, let them sit longer before cooking.

Alternative Methods: When a Dehydrator Isn't an Option

Oven Drying: A No-Dehydrator Solution

If dehydrating eggs at home isn’t your thing, you can buy store-bought powdered eggs from brands shown below. 

Buying Powdered Eggs: Store-Bought vs. Homemade

• READYWISE - Simple Kitchen, Powdered Eggs, 72 Servings, Emergency Food Supply
• Augason Farms Pasteurized Scrambled Egg Mix Can
• Mountain House Scrambled Eggs with Bacon - Freeze Dried Survival & Emergency Food

(and they are my Amazon Affiliate links, thanks!)

These commercially prepared eggs have an extended shelf life and are great for emergency food storage.

FAQs: Answering Your Egg Dehydration Questions

Here are answers to some common questions about the process, storage, and rehydration of dehydrated eggs.

Final Thoughts

Dehydrating eggs is an easy, effective, and space-saving way to store eggs for years while maintaining nutrition and convenience. Whether you’re a prepper, camper, or home cook, having powdered eggs on hand is a smart food storage solution.

🥚 Long shelf life – Up to 10 years when stored properly

🥚 Multiple methods available – Freeze drying, dehydrator, air fryer, oven

🥚 Versatile uses – Baking, scrambled eggs, emergency food

I hope you found all this information eggstra special. (Groan).

Get Your Free Guide to Dehydrating Food!

Don't forget to grab your free Six Simple Steps eBook! It’s packed with tips for dehydrating everything from fruits and veggies to dog treats. Get it here.