Freeze Dried Eggs-- Fried eggs, Scrambled Eggs, Hard Boiled Eggs
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- čas přidán 31. 07. 2021
- Today, we are revisiting a favorite for freeze drying....Freeze Dried Eggs. We are doing freeze dried scrambled eggs and including a rock solid ratio recipe (2 tbsp egg powder + 2 tbsp water = 1 egg) that can be used for baking, cooking and anything you could use an egg for. We are also freeze drying 40 whole eggs in a tray and 20 whole eggs in a tray using our tray dividers from
www.freezedryingsupplies.com
Last, I am trying to get freeze dried hard boiled eggs to rehydrate so I can enjoy a freeze dried egg salad sandwich anywhere and anytime. I tried dicing the hard boiled eggs this time and found it to be perfect! The eggs are so inexpensive, taste great and they are easy to rehydrate (the trifecta of freeze drying). Rehydrating a freeze dried fried egg can, however, be a little tricky.
For the the Epica immersion blender go to:
amzn.to/2WpXGsW
For the Vitamix I use go to:
amzn.to/3787ZUK
For the moisture meter I use, go to:
amzn.to/3l7PpUO
Get your tray dividers and other freeze drying supplies here:
www.freezedryingsupplies.com
If you are thinking of buying freeze dryer, support the freeze drying community and purchase through us! It helps keep this CZcams content coming!
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Join our new MEWE freeze drying group:
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or Join the Facebook group:
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👍❤for products i use and love!💯🎁
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#freezedriedeggs #freezedriedscrambledeggs #traydividers #freezedriedeggsandbacon - Jak na to + styl
The freeze Dried Eggs Worked amazing! Make sure you grab your #traydividers at www.freezedryingsupplies.com
COOL, Love eggs.. So Scramble Eggs for the WIN
is there any botulism risk with freeze dried eggs or cooked or raw meat? just wondering
@@fionmor4893 store in BOTH an oxygen absorbers AND vacuum sealed.
This guy has the best stuff, wish I could have bought the extra trays I needed too from him but Had to go to Harvest for that bit, the rest of his stuff is superior to what Harvest offers you.
Love your work. I have a hint on the eggs. I watched "Phil at 4800 feet" and he discussed the problem of raw scrambled eggs having an inconsistent or lumpy texture after being reconstituted from freeze drying---you mentioned this similar thing when you reconstituted yours. He said that a food science professional taught him a trick to prevent that problem. Add 1 ts. of salt to every one cup of raw scrambled eggs (4 eggs is typically 1 cup) and your reconstituted eggs will retain a smooth texture after being freeze dried and reconstituted. He tested it out on the video and it proved to be true. Perhaps some viewers will appreciate that hint.
that's a great tip thanks
That seems like a lot of salt for 4 eggs. Am I just an under-seasoner?
@@kerrylawson7515 Good question. I don't know for sure except that "Phil at 4800 feet" is about as scientific, detailed and methodical as I've viewed and he did taste test it afterward against non-salted and didn't mention anything about too much salt. Maybe there's something about the freeze drying that impacts the saltiness? IDK.
@@live.life.simple. Phil at 4800 feet also stated at the end of his vid to omit the salt if you use this mixture in a recipe that called for salt. Someone in his comment section stated the ratio of salt to egg was too much salt and another viewer stated 1/2 tsp. salt to 1 cup of egg is not as salty.
@@kerrylawson7515 Someone stated in the comments stated to use 1/2 tsp per cup of egg.
Here's a thought Brian , separate yolks and whites. I keep a mason jar of each in case the wife is baking and needs just the white or the yolk. .
Also you could rehydrate separately. If the white isn't stealing the moisture from the yolk, it may absorb more moisture. Then recombine and cook. I'd love to see a silicone poaching cup, with the pot lid on, to see if would steam it better.
Great video! Just ordered the dividers and stacking thingies. Thanks for developing these!
I ordered a set of the dividers from their store. They were delivered in 4 days. Outstanding service.
I still haven't gotten mine.
thank you! I appreciate your taking time to demonstrate and teach us. These videos are very helpful!
Great info! Im making the hard boiled eggs TODAY!!
Have you ever tried to rehydrate anyting in a vacuum sealed container? Put one or two of the eggs with the required amount of water into a pint jar and vacuum seal them. The vacuum may help draw the water deep into whatever it is you're trying to hydrate.
Great idea! 👍
Another idea is to take a small metal pin and make a series of holes in the freeze dried yolk before you try to rehydrate it. It will allow the water to seep in a bit better.
I found your channel earlier tonight. Happy for the time change so I can get an add'l hour of sleep; I'm not sure if I'll be able to pry myself away before dawn lol I really love how you're just "experimenting" in every video. So many creators feel the need to come off as experts in their video's, it makes people afraid to deviate from it. Thank you so much for the time you're putting into these for us.
The freeze dried eggs sure come in handy, especially when you run outta money for whatever reason, just open a package throw in blender.... or mortar and pestle, and boom.... eggs, add the water, keep on cooking and baking.
Perfect timing. I had an abundance of eggs and planned to use the dividers today
Perfect!
Hello everyone! These dividers are AWESOME for eggs. I’ve been putting 4 cups of raw blended eggs in each tray. This came out to be around twenty eggs(your mileage may vary-I used varying sized eggs from my chickens). The divers made really nice squares. No sticking at all. Doing the math, 20 eggs per tray, 40 squares means 2 squares will be 1 egg. Easy to calculate for recipes.
Awesome video on freeze drying eggs. Thank you for making this.
My pleasure 😊
Thanks for this egg video......been waiting for this😉😉
Always an interesting Sunday morning 👍🤔
Oh no the yokes!!! Scrambling is always good for me. I'm so excited to get moved and use the Harvest Right! I'm going to have chickens so I want a method to preserve the eggs.
I’m planning on doing breakfast pouches with some vegetables, meat and then add eggs. It’s hard to cook for just two and I think a FD gives so many possibilities!
Nice to see this working for egg salad. I use a box grater to prepare my eggs, so I will give this a try.
Egg yolks react the same way with regular freezing. The composition of the yolk changes. Haven't figure a work around...I don't think that there is one...
Great tips though!!
Your facebook group is awesome! I've learned tons of things there and it has kept me from making some real messes in my machine. I highly recommend that group to learn so many various ways to use and care for the freeze dryer.
Good to hear!
Really enjoy all your videos on the freeze dyer as we are in yin purchasing one soon
Thanks so much, hope you find them helpful
We have 10 dozen, raw, scrambled eggs in our FD right now! We've always water glassed our eggs starting at the end of every Spring so we'd have them during the winter in case our hens don't provide enough. Water glassing is so messy and if you bump the containers you can crack eggs inside and it gets really gross. We had 2 five gallon buckets full, we're excited to get them all freeze dried! Another advantage of FD over water glassing is that the eggs will last so much longer, I never keep our WG eggs longer than about 9 months, whatever we have left come the next summer we give to the pigs and chickens. Sorry pigs & chickens, no eggs this summer!
I FD a dozen scrambled eggs per tray and divide results into four pkgs and add FD bacon bits. Awesome breakfast for camping! No overload.
Good stuff!
Have you tried making meringue with freeze dried whites? I don't know if the heat would prevent them from whipping up. But I might be able to turn the heat down. I was thinking about separating eggs and drying them for different recipes that use only the white or the yolk but usually when I do eggs I just scramble them for the ease of it.
I'm wondering if you could do deviled eggs? Either completely prepared or egg white and yolk mixture separately frozen?
Then can we also do already cooked scrambled eggs made with milk and cheese.
Thank you.
I was wondering when you were gonna do this with the dividers!
I would be thinking of sealing the powdered eggs in the bottom of a mylar bag then seal the omelet fixings then seal the top, that way they are all together and not wasting mylar bags on tiny amounts of dry goods.
The yokes are like that when I've put them in the freezer and then later thawed them. I wonder if they could go straight to the freeze dryer?
Awesome video! Can't wait to try this. What food scale do you use? How soon after freeze drying eggs do we have to get them into jars or mylar bags with oxygen absorbers. Can we wait a few hours or the following day when we have free time?
The chopped hard boiled eggs is new to me! I do scrambled raw all the time but I don't blend them up. I just kind of chop them up with a bread scraper before bagging them. They seem to do fine. I wonder if the whole egg yolk ends up getting partially cooked? That's what it looks like to me.
What container would be best to store FD whole eggs? Mason jars or Mylar bags? I want to keep the eggs whole if possible for frying.
Thinking the yoke won’t soak up water due to the sack not being broken that surrounds it. 🤷🏻♀️
Yolk
I would love for you to carry stainless steal divider trays. Great videos, you give great ideas. Just bought the largest harvest right. I plan on using your products in the future, for you being so giving with your information. Thank you so much.
The cost to make a thick gauge stainless divider would not be cost effective. There are thin steel ones out there (i have owned them) and they are flimsy, they fall apart and rust. All reasons I went with FDA approved plastics
@@live.life.simple.
Try adding spices when whipping.
Pour on tray & sprinkle with cheese before freezing.
FD ham chunks separately & add together after powdering eggs & cheese.
I like mine with fresh diced garden toms & chopped green onion
👊😉
Or like Tray suggested power white powder yolk rehydrate separately then power white and into middle pour the yolk to look like a normal egg?
I just found your channel. Thanks for all the useful and easy to understand information! Regarding the egg yolks....I have frozen whole eggs in my freezer and tried to thaw them and use those in recipes; cookies, banana bread and such. The yolks are never quite right. In fact they look exactly like yours do and they are hard to mix in to whatever I am making. Have you ever tried freeze drying eggs without freezing them first? I know freeze dried freezes them, but maybe it would make a difference and then maybe not!!
Do you freeze everything before putting it in the freeze dryer? Does it change the consistency at all? Does it speed up the freeze drying process? Do you have to change any settings?
Haven't read below, but I imagine pre-poaching/cooking the eggs instead of trying raw. Less chance of someone getting sick (because they forgot to label the bag), and typically folks will add eggs into prepared foods anyway. Just a thought
Thanks so much for the video! Was wondering where you got your funnel and stand?
Www.freezedryingsupplies.com
When you are doing milk what is the reconstituting formula for a half cup or a whole cup of milk is it 1:1?
Can you store your freeze-dried egg in homemade cake and brownie mixes? I have several jars ready to use but they are missing eggs, vanilla and water. I would like to add powder eggs to my dry mix. Any suggestions?
Can I use frozen almond milk from the freezer and then dry it in my food dryer if I do not have the freeze dryer machine?
Can I do the same thing with my frozen vegetables and dry them in my food dryer>
For your egg salad, did you use just the condiments as your rehydrating “liquid”?
Im a newbie. What do you recommend to use to disinfect the machine after fd the eggs?
We have 170 eggs and hubby going to get another 12 dozen from farm. I am going to begin with just raw beaten eggs using up a fork, hoping I don’t incorporate much air. After that I was thinking about raw scrambled eggs. If I wanted some of the garden tomatoes, jalapeños green peppers added in, should I steam the the peppers first so they are already cooked a bit before adding them to the raw eggs?
Thanks for showing the failures along with successes. I wonder if those yolks even cooked! Might not be safe eating.
Where did u Get the blue funnel and stand that u used to put powdered eggs in jar with? Great tool!
www.freezedryingsupplies.com
I know whites are easy to work with, but have you ever separated the eggs, then whisked up just the yolks, then freeze dried and powdered them?
can I cut the dividers to fit a Small FD
Got my new Harvest right. TBH the oil free pump is actually really loud!!! Should post a simple cleaning vid !!! I feel like I am doing something wrong
Isopropyl rinse researched on another channel
How many chopped up boiled eggs did you add to each medium tray?
I wonder if after freezing the whole egg you poked a hole through the yolk if that might help it rehydrate better. By poking a hole in it water can easily get inside to rehydrate. By waiting until after it's frozen you should be able to maintain the whole yolk.
I"m going to try chopped hard boiled eggs. What I would like to see is a video where the whipped yolks and writes are done separately. Yolks for puddings and what not. Whites to see if they will whip up into a meringue for pies or angel food cake
I have not tried to whip whites, but I have no doubt they would work. They were 100% in everything I did and have done in the past.
Have you tried putting a whole egg and water in a vacuum chamber to reconstitute the yolk?
Could you do a collab with Guga Foods / Sous Vide Everything? He recently did a homemade msg video. He dehydrated the ingredients. I'm curious how different the flavor concentration would be if it was freeze dried instead
I have a question, can you freeze dry meat that you have previously canned? I have quite a bit and wonder if this is a way to get it to last longer than it will in the jars.
I am guessing you can as you can FD raw or cooked meat. I have some canned hamburger that I might try! Thanks for the idea!
What great video- but how do you know if they are done? Are they supposed to be greasy/oily on top - thanks
The machine is pretty accurate at guessing. I also use an infrared thermometer to locate cold spots
Just watched your hard boiled egg video and you said what ruined the egg whites was the freezing step. What happened when you don't freeze them before freeze drying?
The egg yolk comes out rubbery to me when I freeze them. I think egg yolks in general just don’t come back to life once frozen or FD.
perhaps try a pressure cooker for eggs maybe not sure the outcome but in thought it should like a bean fully rehydrate
If you can freeze dry deep dish pizza from Chicago I may need to buy a freeze dryer!
With respect to freezing before going into the freeze dryer, would blast freezing the product instead of freezing in a regular freezer help with the freeze drying process. Also, it is well known that blast freezing meats and other products retains the cell structure and hence the texture and quality over regular freezing. So the big question, do you think that blast freezing product before freeze drying would be advantageous???
I have spoken to HR before about blast freezing and they mentioned that they did not notice a difference when testing with it
What scale can i get that measures like yours
I would like to recommend trying chicken stock to rehydrate many things. It works great for many types of cooking. This is just a thought.
Thanks for the tip! Stock and broth works very well and infuses lots of extra flavor
Your Video"s are great... I have a question for you. .soooo Would the yolk & white seperate if you tried to flip the yolk while rehydrating the whole egg? If not I think it could help. In watching the video it "looked" like the problem was because of the thickness of the yolk. Keep up the videos.....they are great!!! Kathy
I thought the same thing Kathy!
🙏
Just experimenting with egg whites.....in the FD as I type. My son wants to try to use them in angel food cakes. So far this summer I put away 10 quarts of scrambled eggs. These would have been given away or fed to animals. Chickens produce a feast or famine in the North...even with extra lights on. So, we now won't have to buy as many eggs during the winter!👍
Also ordering your dividers today😉
Can you freeze dry eggbeaters?
Rehydrate the egg with the pickle juice instead of wyaer that way you have a stronger flavor and it's not watered down and running.
I did frezzedried scambledeggs.they turned out good. Put them in food processor turn them to powder. The only problem. Was egg was all over inside of freezedrryer
is there any botulism risk with freeze dried eggs or cooked or raw meat?
What if you pierced the yoke on the whole egg? I wonder if it would allow the moisture to escape and rehydrate better?
Maybe🤔
Can you please tell me how much weight chicken with sauce can be loaded on each tray for large machines. I used your dividers for 10 portions per tray. Tray with food weight is 7.34 lbs each. Heavy for me to carry to freezer. So i used your corners and only carried two. Afraid to put them in freeze dryer till i find out. Thank you so much for your help. I did sign up on mewe but really have not learned how to use yet. Never been on facebook twitter etc. Thanks again!
3.2 lbs food --add 2 lbs tray weight
I wonder if you rehydrate the scrambled eggs with milk if they would be fluffier
is the membrane that encloses the yolk the reason why it doesn't rehydrate as easily? if it is damaged in the freeze drying process could it be that water finds it difficult to cross it? would puncturing it before freezing (similar to when microwaving) make a difference? when you consider its function it is a remarkably strong structure for its seeming delicacy.
The water I think needs to be above the yoke so maybe in a smaller container?
I love watching you freeze dry, did you add any dashes of salt to the eggs or mixtures and also a home tip when making fresh egg salad, use the cheese grater to shred the egg a bit more evenly.
Oh and according to another food site I read the yolks will always harden because of the proteins when freezing. so they recommended that storing eggs frozen should have salt or sugar added to the yolk mixture to prevent the proteins from binding in the cold. a form of coagulation. SO if you took all the yolks scrambled them separately and added a little salt, then put a tablespoon of yolk in the egg white compartment, you might get a facsimile of an egg. just thinking.
Is it safe to put the chopped eggs that are cooked into the freeze dryer with the raw eggs?
Do you guys sell freeze dried foods?? I need a few things. Since I watch and learn from you, I thought I better check here first. I need egg white only, scrambled eggs, where my separated yolks can go, and tomato powder or tomatoes sliced diced what ever, how ever.
What size eggs do you use?
So is it a better idea to scramble eggs and freeze dry them raw to cook later? Or cook and scramble and then freeze dry the cooked ones?
Depends on what you plan to use it for - as an ingredient in recipes you plan to cook raw makes sense. These can be powered to be more space efficient.
For use camping or for emergency preparedness I prefer to scramble and cook first in a large iron skillet, and then freeze dry. That way they are ready to eat right out of the pouch or can be rehydrated. Even better with sausage and potatoes, etc. seasoned as you like as a ready to eat breakfast casserole. If doing both ways be sure to label your raw eggs RAW.
Pretty impressive results considering there isn't anything else you can do with eggs. I know some people like to try and freeze them, but then comes the freezer burn.
You can preserve fresh eggs (unfortunately not store-bought, because the outer protective coating is washed off at the processing plant😣) by wiping them w/mineral oil, by using a “water glass” (Na2SiO3 - sodium silicate) solution, or by using a “slaked lime” [Ca(OH)2 - calcium hydroxide; also known as “pickling lime”] solution. These can last for months & months & months, & I know that at least w/the Ca(OH)2, you don’t have to worry about temperature variations; you can just keep them in your kitchen or pantry (don’t know about the other two methods). If you later wish to boil/steam the sodium silicate-preserved eggs, you’ll need to poke a pinhole in each shell before cooking, or they’ll explode. 😬
Of course, these methods are NOT for super long-term storage, but are a great way to save up eggs for the winter when hens are laying fewer eggs. 🥚
As to freeze-drying…no one I’ve watched on CZcams has pricked the egg yolks on whole eggs or whole yolks (like w/blueberries); I’m wondering if that might make the biggest difference? As you need a way through which the water can evaporate, & the vitelline membrane that holds the yolk together would stop any such evaporation (or at least allow not much), I’d think a simple prick might yield a different outcome. Might not, of course, but I can’t wait to do many such experiments w/my just-received FD (as soon as I can find someone strong enough to lift it onto the cart…😆), & will update this if I have differing results.
Fairly new to home freeze drying here and considering making a purchase. Sorry if I missed the answer to this somewhere but what is the advantage to pre-freezing? Or is it just to store things you have prepped before you have room in your freeze dryer?
25 year shelf life. retains 95% of vitamins and nutrients. no refrigeration needed
When you pre freeze, it takes less time to FD as it is already cold. I have never had room to pre freeze. I cleaned my freezer and now I have a little room for the 4 trays. Enjoy all the fun of freeze drying!! I love mine. i have had it about 2 1/2 months.
@@lynnesward3154 one idea gleaned from groups...place excess frozen food in cooler while you pre-freeze!
Warm water might be best to rehydrate the powdered eggs
This is the way....
This is a question... not a comment.. u said about the trays lean back because of water expelling.. is is possible to put shims,bocks what ever you want to call it,, under the back side of the trays to keep the tray level for wet food
Where can I get a moisture meter at reasonable price for FOOD?
Good summary....I will stick with scrambled. When weighing would you not be better weighing the empty tray+liner+divider, then when full, then after FD. Then you csn calculate the weight of your product before and after FD? You get your water to add and your calorie counts a more accurate.
All the variables have a pretty consistent weight (trays, liners, dividers) so I usually take the weight out after. Either way works
I think that if cubed eggs soaks in hot water gives best result may be
What's the weight without the trays?
Can you go ahead and cook the scrambled eggs , then FD?
Do all of these foods going into the freeze drier need to be frozen first?
No, but it is recommended.
Has prefreezing the foods sped up the freeze drying time?
Yes. Usually shaves 4-5 hours off the total time
Can you use one tray at a time
I'm not sure. I think the idea is that you are wasting a lot of electricity for 1 tray. Freeze up food until you have enough for all the trays.
I don't have freezer space to pre freeze the trays. Is it ok to begin the freeze drying with liquid eggs ( or other liquids for that matter)? I want to do some eggs but it seems everyone pre-freezes. What is the down side of not pre freezing?
The down side is the overall cycle takes longer. Not a big deal if you can't. Your machine can be cooled before you start the cycle. I would make sure that it's cold before you add eggs. The screen tells to the temp of the chamber.
I don't pre freeze mine as I don't have room in my freezer either. It just takes longer to finish the cycle.
@@lynnesward3154 tip from other said..place excess frozen items in cooler long enough to prefreeze. During winter....even easier.
Can the powdered eggs be used in cakes and other recipes requiring eggs? Two tablespoons of egg, 2 tablespoons of water for one egg, right? Thanks!
Yes they can be used for baking and equal parts powder and water
Good video, and excellent information. We've FD'd raw scrambled eggs with great success, too.
One thing I **haven't** been able to find is a video freeze drying *cooked* scrambled eggs and then reconstituting them. {pleading puppy eyes} Do you think you could do a video including that sometime?
Yes this is what I want to know too!!!
Every packaged breakfast from Mountain House, etc., has the eggs cooked and then freeze dried. Just add hot water to the bag and off you go.
I realize it has been a year...but I am just starting with the freeze dryer..if you haven't found a video showing freeze drying cooked eggs, look up Rose Red Homestead. She did one.
what if you fried the eggs then FD them?
How many eggs will fit a Harvest Right medium tray? I am a newbie at FD. I received my products from your store today. Tray dividers, tray corners, & your FD cookbook. TIA
The amount will depend on the size freeze dryer tray you have.
@@live.life.simple. It's a medium size.
Hmm - wonder if you could fry your egg first and poach it first so they are cooked prior to freeze drying then all you have to do is rehydrate and warm up. Not sure if that will work or not may have to try that myself on an experimental day.
I have found that works, If doing both ways be sure to clearly label your raw eggs RAW.
i wonder if you put one of the whole eggs in a container and covered it with lots of water and let it sit for quite a while and then tried to poor the excess water out if it would do what you want even if you had a little extra water it would boil out while frying it