SEASON 2
by: Susan Gast / Author, Blogger at Beesville Books, Bored Boomers, and a Food Dehydrating Fanatic!
Podcast Created With Google's AI NotebookLMThanks for checking out this Podcast How to Dehydrate Eggs Safely
Head on over to our Podcast Host to see a list of all our Easy Food Dehydrating episodes... or go to our hub page on this site. Please note that for your convenience, the episodes on our site contain the Podcast transcripts, too!
00:04
Hello, and welcome to Easy Food Dehydrating, the show that
teaches you how to safely dehydrate and store fresh or frozen fruits and
vegetables along with cooked meats. Let's get going!
00:21
Alright. Get ready. Because today, we're going deep on something a little different, dehydrating eggs at home.
Eggs? Really?
00:32
Yeah. Eggs. Our guide for this is Susan Gast's website, Easy Food Dehydrating.
Okay.
She's been a pro at this since 2010, so I think we're in good hands.
For sure.
And the crazy part is if you do it right, those dehydrated eggs can last, like, a decade.
Wow. A decade.
You could have scrambled eggs ready even if your power goes out for, like, a week.
That's amazing. It's like having ultimate backup food.
Exactly. So let's see if dehydrating eggs is something you might wanna try.
Let's crack it open.
I mean, Yeah.
01:00
I've always thought of eggs as so delicate, but Susan Gast really makes a good case for dehydrating them. It's like a whole new way to think about eggs.
Okay. So why would anyone even wanna dehydrate eggs in the first place?
Well, Susan gives a few good reasons. The shelf life is a big one, especially for emergencies or if you're into prepping.
Right. Makes sense.
Dehydrated eggs also take up way less space than a carton of fresh ones. Perfect for small kitchens or if you're camping.
Oh, yeah. True. Yeah. Especially if you're backpacking or something.
01:28
Exactly. And you can use them for tons of recipes, baking, scrambles, whatever you want. Plus, they keep pretty much all their nutritional value.
I'm already imagining a power outage, and I'm, like, calmly making dehydrated egg pancakes.
Uh-huh. That's the dream.
While everyone else is searching for batteries. Okay. But how do you actually dehydrate eggs?
So there are a few ways to do it. Okay. Susan talks about dehydrators, freeze drying, even ovens and air fryers.
Air fryers? Really?
Yeah. It sounds kinda wild.
Yeah.
01:59
But she definitely prefers dehydrators. Easy and efficient.
So, like, a gentle low-heat situation.
Yeah. Usually between a 115°F and a 135°F.
To dry them out safely.
Right. That's super important.
So did you just, like, crack the eggs right into the dehydrator?
02:14
That's where it gets interesting. Okay. There are two main ways to do it. K. Dehydrating raw eggs or dehydrating scrambled eggs.
Oh, interesting. So you can do either?
Yeah. And Susan actually talks about both methods from different experts.
Raw eggs in a dehydrator. Seems a little risky, doesn't it?
Yeah. There are some safety concerns there for sure. You have to use pasteurized eggs if you're going that route.
Right. Pasteurization.
Big on food safety, so she explains all that.
02:40
I've heard of pasteurization, but I'm not really sure what it is. Is it like precooking the eggs or something?
Not exactly. It's a process that heats the eggs just enough to kill bacteria, but without actually cooking them.
So it's like a safety measure if you're using raw eggs.
Exactly.
If you scramble them first, you don't have to worry about pasteurizing.
Exactly. The scrambling cooks them enough to kill the bacteria.
Got it.
03:02
So two main methods, raw pasteurized eggs or cooked scrambled eggs. Right.
Spread out in your dehydrator.
Yep.
But what about the texture? Mhmm. You know, dehydrated food sometimes gets a bad rap for being, like, rubbery.
Yeah. I hear you.
But Susan has tips for getting good texture with eggs. First, you gotta blend the yolks and whites really well. Okay. Whether you're going raw or scrambled.
So they're, like, totally mixed up?
03:26
Yep. Helps make a smoother final product. Then once they're dried, you grind them into a powder.
Oh, wow. Into a powder.
Yeah. Makes them rehydrate better and prevents that grainy texture.
So you're making egg powder, basically?
Pretty much. And you have to get the water-to-powder ratio right when you rehydrate. Okay. Susan says one tablespoon of powder to one to one and a half tablespoon of water.
So they're not too runny or too dry.
Right.
I'm starting to see all the possibilities here. But before we get too excited, we need to talk storage.
03:56
How do we make those dehydrated eggs last for ten years?
Good question. Storage is super important. Airtight containers are a must. And Susan really likes those oxygen absorbers, those little packets.
Oh, yeah. The ones that suck out all the oxygen.
Exactly. And keep them in a cool, dark place, like a pantry or cupboard, away from heat and light.
So airtight, dark, and cool. The recipe for egg longevity.
Uh-huh, basically.
It's amazing how just taking out the water can make eggs last so long.
I know. Right? It makes you think about the bigger picture, like, how this could impact food security or even sustainability.
Yeah. That's a good point. It's more than just convenient.
Right.
04:35
We've covered the how to, but now I'm wondering about the so what.
Exactly.
Join us in part two where we'll explore the bigger implications of dehydrating eggs.
04:44
Sponsor Message
You're going to love this. Getting Susan's book, Easy Food Dehydrating is one of the smartest things you can do for your health and your budget. Not only will you save money, but you'll know exactly what goes into your recipes. Susan's book takes you from start to finish with all the recipes on her site, including her best selling “Make Your Own Dog Food” recipes for Chicken Chow and Bow Wow Beefy Chow. Learn how to dehydrate the top 14 fruits and the top 16 vegetables, along with cooked meats such as chicken, beef, and turkey. Visit Easy Food Dehydrating and get started today.
05:30
I'm still thinking about all the possibilities of dehydrated eggs. It really is amazing how something so simple can have such a big impact.
I know. Right? And that's what we're gonna explore in this part. Okay. We talked about practical they are, but now let's zoom out and think about the bigger implications, like food security.
Yeah. That's a big one.
Imagine a natural disaster. Right.
You know, or situation where fresh food is hard to come by.
Exactly. Dehydrated eggs could actually be a lifesaver.
Right.
They last forever. They're packed with nutrients, and they're easy to transport.
06:02
Susan Gast even mentioned that preppers and survivalists love them for this reason.
It's like having a backup supply of essential nutrients tucked away.
Exactly. Like a safety-net in your pantry.
And it's not just for individuals either. Right?
Right. Think about, like, disaster relief efforts.
Getting nutritious food to people in need quickly is so important, and dehydrated eggs are perfect for that. They're lightweight, and they don't need refrigeration.
It's like the ideal emergency food.
Yeah. And they're so versatile too. You can use them for so many things.
06:32
Which ties into the sustainability aspect as well. Right?
Absolutely. Food waste is a huge problem, and dehydrated eggs offer a solution.
It's like extending the shelf life of a really valuable food.
Right. We're not just talking about preparing for the worst case scenario, but also being more mindful in our daily lives.
So reducing food waste is something we can all do.
Exactly.
06:52
But learning to dehydrate can seem a little daunting.
Yeah. I get that. It's normal to feel a little nervous when you're trying something new.
Especially with food safety and all.
Exactly.
Mhmm.
But what's great about Susan's website is that she actually talks about the challenges.
Oh, that's good.
She has a whole section on common problems and how to fix them.
So it's like having a guide?
Yeah. Exactly.
07:13
So what are some of those common pitfalls?
Well, we already talked about texture. Getting that right is key.
Right.
Susan gives a lot of advice on how to avoid rubbery or crumbly eggs.
Okay.
It comes down to mixing the yolks and whites while grinding the dried eggs into a fine powder and getting the right rehydration ratio.
Those are good reminders. But even if you do everything right, are there other challenges that can come up?
07:37
One thing Susan mentioned is that your dehydrator might take longer than you expect, especially if it's old or if you live in a humid place. So patience is important.
Right. Don't rush the process.
Exactly. And another thing she emphasizes is making sure your dehydrator trays are properly spaced.
You need good airflow for even drying.
Okay. So the trays shouldn't be too close together.
Right. She even suggests rotating the trays halfway through.
Oh, interesting. So it sounds like it's all about paying attention to detail and being mindful.
Exactly. And don't be afraid to experiment a little. Susan encourages readers to try different rehydration techniques to see what works best for them.
I like that. It's not just about following rules, but understanding the principles and adapting them to your own needs.
Exactly. It's about empowering people in the kitchen.
08:25
So we've talked about dehydrating eggs at home, but I know some people are thinking there must be an easier way. What about store-bought dehydrated eggs?
That's a great question. And, you know, Susan actually addresses that on her website.
Really?
Yeah. She knows not everyone has time for DIY, and that's okay.
So what's the verdict on those store-bought eggs?
Well, Susan says the quality can vary a lot depending on the brand.
Right. Makes sense.
08:48
But she does mention a couple of good companies that make high quality tasty dehydrated eggs.
Oh, really? Which ones?
She specifically mentions Augason Farms and Mountain House. [Amazon Affiliate links, thanks.]
Okay. I've seen those brands.
Yeah. They're popular with campers and preppers. They have a good reputation.
So if you want convenience, there's some good options out there.
Definitely. And some brands even have specialty blends like scrambled eggs with bacon or cheese.
Wow. Okay. That sounds pretty tempting. Convenience and flavor.
Exactly. But I feel like we've only just scratched the surface here.
Yeah. You're right. We've talked about food security and sustainability, but there's more to explore.
Right. There's a whole bigger picture.
Let's dive even deeper into those ideas in part three of our dehydrated egg journey.
09:33
Dehydrated eggs.
It's amazing how such a basic food can get us thinking about so much.
Yeah. It really is. We've talked about how to actually dehydrate them at home and even those premade options you can buy.
Right. Right.
But this last part is where things get really interesting.
You're talking about, like, the bigger picture stuff.
Exactly. Food security, sustainability, what it all means for the future. Right. There are challenges to making this happen on a big scale.
Like what?
10:00
Well, people need access to dehydrators for one. Right. And they need to learn how to use them properly.
Yeah. That's important.
But Susan points out that there are groups out there trying to tackle those problems.
Oh, that's good.
So it's not just a dream. People are actually working to make this happen.
It's inspiring to hear that. So even the simple dehydrated egg can play a part in this bigger movement.
I know. It's pretty cool. Right?
Mhmm.
10:23
We started talking about how to dehydrate eggs in our kitchens, and now we're talking about changing how we think about food.
And community.
Yeah. This whole deep dive has really made me think preserving food can have such a huge impact.
It's about being resourceful, taking care of ourselves, and creating a better future.
I couldn't have said it better myself. Maybe this will even inspire some people listening to try dehydrating.
Dehydrating. Eggs or even other foods?
Yeah. Exactly.
Well, thanks for joining us on this journey into the world of dehydrated eggs.
Yeah. Thanks for listening.
We hope you learned something new and maybe had some fun along the way.
Keep exploring and keep learning.
11:02
Closing:
Thanks for listening to the Easy Food Dehydrating podcast.
Visit Easy-Food-Dehydrating.com for much more information on how to dehydrate food and the best way to safely store it.
Head on over to our Podcast Host to see a list of all our Easy Food Dehydrating episodes... or go to our hub page on this site. Please note that for your convenience, the episodes on our site contain the Podcast transcripts, too!
Thinking of starting your own Podcast? I’m having a total blast… and Buzzsprout is here to help you get started. It’s so easy to launch a professional Podcast, and their support is second-to-none. Over 100,000 people already launched their Podcast with Buzzsprout.
They get your Podcast into every major Podcasting platform: such as Apple Podcasts, Spotify, Google Podcasts and many more. Get a great-looking Podcast website, along with an awesome Podcast player you can drop into other websites, detailed analytics, tools to promote your episodes, and much, much more!
Start today and get a $20 Buzzsprout credit when you upgrade to any plan via the link right HERE - this takes you to Buzzsprout's login-page where you can sign up for a free Buzzsprout account to get you going. This lets Buzzsprout know we sent you to them… and it helps support our show!
Buzzsprout - it's the easiest way to start a Podcast.
If you like the content, please give me some love by clicking on the 🩷 in the lower right hand corner (on just about all my pages). This signals to me that you find it enjoyable and useful. Thank you so much!
Dec 22, 24 03:54 PM
Dec 20, 24 08:36 PM
Dec 20, 24 07:51 PM
CONNECT WITH ME
Hi, I'm Susan Gast and I've been making food preservation simple since 2010.
Let me show you how to keep your food pantry full, whatever the reason or season!
Click the image above and it will take you to the page
where you can select your preferred listening platform!
To subscribe to this podcast, copy and paste the URL below into the podcast app of your choice.
While you're here, get my 6 Simple Steps eBook - for Free! 🔻🔻🔻
Hi, I'm Susan Gast and I've been making food preservation simple since 2010. Let me show you how to keep your food pantry full, whatever the reason or season!
AFFILIATE DISCLOSURE: I am an Affiliate for Amazon, and other sellers of quality merchandise.
Should you purchase an item through their links, I may receive compensation. The price you pay does not increase.
THANKS for your support! Read full disclosure here.
easy FOOD DEHYDRATING: Making food preservation simple since 2010.
I show you how to keep your food pantry full, whatever the reason or season!
AFFILIATE DISCLOSURE: I am an Affiliate for Amazon, and other sellers of quality merchandise.
Should you purchase an item through their links, I may receive compensation. The price you pay does not increase.
THANKS for your support! Read full disclosure here.
POWERED BY SBI! (SOLO BUILD IT!)
easy FOOD DEHYDRATING: Making food preservation simple since 2010. I show you how to keep your food pantry full, whatever the reason or season!
HOME ARTICLES CONTACT DMCA DISCLAIMER FAQ PRIVACY SITEMAP TERMS TESTIMONIALS
ALL CONTENT COPYRIGHT © 2010-2024 • ALL RIGHTS RESERVED REGARDLESS OF LINKS OR ATTRIBUTIONS.
POWERED BY SBI! (SOLO BUILD IT!)
ALL CONTENT COPYRIGHT © 2010-2024 • ALL RIGHTS RESERVED REGARDLESS OF LINKS OR ATTRIBUTIONS.
