You should dehydrate tomatoâs and make tomato powder. Depending how much water you add, you can make tomato paste or sauce. Itâs easy and convenient.
Iâve made it! Somehow dehydrating them doubles the flavor. Iâd sprinkle it in soups and stews and chili, and even made Russian salad dressing with it.
As soon as I saw the eggs being cooked first, I strongly suspected they would not taste good. I watched with great interest over the non-cooked dehydrated eggs. I'm happy to see they worked well. I may do that myself to have some on-hand for emergencies. What a great experiment Emmy!
I think the experiment is a bit expensive if you don't have a dehydrator. Emmy made an experiment in the past where you store the eggs in a chemical solution (I don't remember what the powder was called) [edit: pickling lime] in a jar and that lasts for months, plus the eggs don't have to get cooked until you take them out and fry them. Emmy stored the eggs and months later the eggs were just fine. Both parts are in video.
Ikea breakfast egg is powder egg you can just buy powder egg in store or online, side by side I don't think I could tell fresh from powder both delicious especially with some sausage or bacon
I feel like you could have more uses from the raw dehydrated eggs than the precooked ones. You could use them in cakes, or anything else that needs eggs.
Yep. However a preservative is needed, I'm assuming (one that maintains dryness). Of all the companies I've purchased from, the raw dehydrated eggs had an extra chemical in there to maintain humidity. It does affect the flavor so they're not that great to turn into scrambled eggs, but the flavor is weak enough to disappear in baked goods (not quiche).
@@slptp i vacuum seal my jars, and the current jar in use i add a couple of desiccant packets to keep it dry. if you find it clumping, put in the freezer overnight, that helps prevent that from happening, works for 'green' and 'red' powders too, so i assume all powders
I would leave the previously scrambled eggs in their pieces, and use them by putting hot water over them until they return to scrambled eggs again. No,grinding, or recooking. Kind of like the egg pieces in cup o noodles
@@loriki8766 Because if you grind them you can make sure they actually got dehydrated. If they clump up while grinding, it needs more time. It's the only way to check, and the only way to make sure no moisture is trapped inside again. If it's a powder, it won't retain moisture. I think.
@@nodezsh Yes. The eggs in cup noodles are freeze dried, not dehydrated. Dehydrating is a completely different process. The eggs have to be ground in this case for safety. You are correct.
The conclusion kinda makes sense, right? That initial denaturing of the proteins during the first scramble isn't going to go away by subtracting the water. Chemical changes and all that.
When boiling eggs, the protein chains twirl up and turn into clumped spirals, which makes the eggs firm up. I'm guessing this is the same that happens when the scrambled eggs reach their coagulation. If you twist the proteins the other way around you can undo the process and recover the original raw egg texture. Theoretically. Because obviously, there is no practical way to do that, so just don't scramble the eggs before dehydrating them, I guess.
Emmy in 3022: "I went to the moon, planted strawberries, harvested those strawberries now we're tasting them!... Meh, should have added whipped cream đ" Man how I adore Emmy.
Great video Emmy! Just a piece of advice (from personal experience with the raw egg method) rehydrate at a 3-1 ratio instead of 2-1 and you'll get a slightly better texture, density, and the concentration of the flavor will be more normal. Keep up the awesome vids, I always look forward to seeing what you're up to next.
@@emmymade could probably have weighed the original beaten uncooked egg before dehydrating so you know *exactly* how much water to rehydrate. No messing around with ratios or tablespoons or random measurements.
Its because the eggs they use in restaurants for breakfast sandwiches come in powdered form, which doesn't mean they are fake, it's just dehydrated raw egg.
I think that once egg proteins are denatured by high heat once, there is no way you can reverse the process (renature them?) so that you can denature them again to get that scrambled egg texture. The low heat of the dehydrator probably denatured some of the protein of the raw eggs but left most of them or enough of them intact to allow them to scramble successfully. Moral of the story: once you've scrambled your eggs, there's no unscrambling them.
Thank you for this video. This will save me a lot of time and experimentation. I have the old school American harvest dehydrator with 14 trays so it's really huge and the best bang for the buck. This week I went to the Spanish store when they had New York strip and boneless ribeyes for $4.99 a pound I bought them and brought them home, marinated and dehydrated them like beef jerky. Excellent way to store meat. I have been meaning to get chickens at my house and from what I've seen on this video and definitely getting them, because I won't be able to eat enough eggs that they produce. Sorry I had to edit this, because of voice to text is not very smart these days
This could be very useful especially in a survival or food shortage or hardship situation where you need to stock up on foods maybe with no refrigeration.
Chef Paul Prudhomme wrote in one of his cookbooks, âWater is for washing, broth is for cookingâ. Iâm definitely going to try this. Iâll use chicken broth and see how it comes outâŠ.
That's silly. You need water to make broth. Seriously though, it's extremely expensive to always replace the entirety of the cooking water with broth. I'm not saying you actually do that, I'm just pointing out the quote is not quite realistic in its ideal broth-cooked-food world. Plopping a chunk of frozen stock into your sauces is OK though. That's normal. Instant flavor.
Toast Hawaii, my childhood favorite. Fellow german here living in America. When my son was younger he loved it too, now not so much (14yo) Sometimes I switch at up and use salami
Great video Emmy! Thanks. I've had to eat tons of powdered eggs in the Army. Yeah.. they were cooked first, then powdered. They suck! Ha ha ha.. But never heard of dehydrating, then cooking. Wish the Army had done that. We would have enjoyed food while the field much more. Very informative. Again.. Thanks!
I feel like if you measured the volume of the raw eggs before dehydrating them, you can then add that info to the label. That way, you make sure you're adding the same amount of water that was removed as long as you put the powder into a jug and add water until it reaches the same volume (and top it up after a few minutes if necessary). I suspect that is why the raw egg powder scrambled eggs tasted a bit stronger and more firm, if not quite enough water was added.
Kevin, check out how RoseRedHomestead does this. Her process is based on USDA guidelines and science, and she shows a couple of processing tricks to create fabulous reconstituted dehydrated eggs. She also busts the myth of the safety of waterglassing eggs, even though it has been practiced for generations.
Probably the best way would be her video on whole egg preservation, using a lime derivative. czcams.com/video/sZ0IrKMk__8/video.html : Perfect Eggs with No Refrigeration.
@@persnikitty3570 I suppose it would depend on how much storage space you are willing to commit. The kitchen in my flat is the size of a shoe box, lol.
With the price of food rising, food preservation is an important topic. I look forward to seeing more food preservation from you. Today, I am going to quick pickle some carrots to get some added life!
Okay so Iâve seen many different foods dehydrated. Lol this by far has me excited and confused with myself đ€Ł! Thanks Emmy I enjoyed this video. This would be great for camping
I would loooove for you to buy a Harvest Right freeze dryer and try some food experiments for us. Iâve had my eyes on a robins egg blue one for ages-even joining a FB group for owners-but still havenât bought one because at that price I want to *know* Iâll be happy with my purchase.
I can see myself using the raw egg powder to make egg drop soup or add it to ramen. For the cooked one, I feel like it can be used on rice or cold soup since it's already cooked
"The eggs that were scrambled are already cooked, therefore they are basically an MRE they don't need to be ground up into powder just vaccume sealed as is and just add hot water when needed, they are great to carry on camping trips"! Two Thumbs Up Nice Work"!â€
A friend of mine dehydrates food for camping, and the way he figures out how much water is he weighs it before and after dehydration, number of gramd difference is number of mililitres of water to add when reconstituting.
Well, this is a fun one lol. Very interesting. As soon as I saw the rehydrated previously scrambled eggs looked when you started cooking them, I had a feeling they wouldn't be very good. It is a time and energy consuming recipe or technique, but, I can certainly see the value of the method. Thanks so much for sharing with us â€ïž
Ou can also preserve eggs without refrigeration for up to 8 months by rubbingfood grade mineral oil on the shells. The mineral oil doesntbreak down for a long time so the eggs are protected from air preventing spoilage.You can make eggs stay fresher for longer, about 2 months by rubbing vegetable oil on the shells and keeping them in the fridge.
eek! i may be wrong, but i would presume that drying eggs would have similar guidelines to drying meats- as for jerky, and the USDA says that to kill food-borne pathogens, the chosen protein(s) must reach 165 deg F- so you must either pre-cook your meat, then dry as instructed at about 140-145deg F until dry but a bit pliable (following manufacturers' direction and/or recipes' instructions), or, after drying, set oven to 275 deg F and cook jerky for 10 min to reach proper temp. i got this info about a month ago off of the Alaska USDA website (it was tha 1st one ta pop up on m'google search i think) when i was preppin ta make beef jerky. though they didn't say anything about eggs, i couldn't help but wonder about the proper protocol for such an endeavor- though i guess the cooking- post hydration- should kill off any nasties, right? tha difference is, i reckon, ya don't cook tha jerky before ya eat it as you would tha dried eggs? i dunno- im no pro- i was just scrollin thru tha other comments and began to see a couple different schools of thot on tha subject and wanted ta weigh in...but that's it for me- all this talk about dehydration has given me tha munchies, and we all know that food and keyboards do not good bedfellows make ;) peace be with y'all
Emmy. Pairings for foie gras, how to make soup with one ingredient (water), humanizing prisoners, tasting MREs and snaccs from around the world, the cutest bubble tea flavors, and how to prep for the apocalypse. Come for the Hello Kitty, chill for the hard times recipes, and stay for the end of the world. đ
You can use the rehydrated cooked eggs in the "hard-boiled egg cookie" you did a year ago instead of the aforementioned hard-boiled eggs. Would that work out?
Bought a magic mill food dehydrator ( MFD -7070). Followed the instructions to dehydrate apple slices. That went well. Then I tried raw (scrambled but not cooked) eggs. The plastic shelf inserts bent upward in the middle and raw eggs leaked out all down the cabinets and across the kitchen floor!
Scrambled eggs. I read some novels wherein the main character's best friend had a special way to scramble eggs. He'd cook a big pot of chili, and when it was done, he'd crack some eggs into the chili and stir them in. I tried it, but it didn't work. The eggs spread out so thinly into the chili it was as if they hadn't been added in at all. So I thought I'd reverse the process. I scrambled the eggs. When they were just about set to the way I liked them, I added some chili to them, stirred it in, and voila! Yummy scrambled eggs and chili! You could just serve the eggs with the chili served on top, but I like it better all... dare I say it?... scrambled up all together.
I just had my new pairs of glasses. I got 2 of them. I got both of them at America Best. I havenât had 2 pairs of prescription glasses in over 7 years. Thank god I finally got some new ones
Thank you so much for this video. Ive been loving your hard times series, and preservation series. Ive been learning so much, it always feel necessary to learn how to preserve goods
This is cool, I wonder how how long this would keep when stored in an airtight jar with some anti-moisture packets. I think I prefer the raw egg method. Might be handy for emergencies where you need an egg but don't have any on hand.
I love the glasses Emmy! Also I thought for sure the cooked eggs were going to be better than the raw. I was so surprised! Me and my husband love your videos! Wishing you and your family good health! -Utah
Thanks! I need to start dehydrating my own eggs since store-bought dried eggs are prohibitively expensive (I'm a cheap-ass. :-). For at home preservation, I tried Townsend's method using fireplace ash. After 3 months, I tested the egg using Willing Volunteer (ie my neighbor's dog). He didn't die so I tried it. Almost as good as fresh but woulda been better for cooking.
When you first cooked the eggs before dehydrating them, you changed their molecular protein structure, which caused the awful texture when re-hydrated. You can get a more consistent, finer grind and better texture when re-hydrating if you blend much less at a time, then filter through a sieve, then put the larger clumps back into the spice grinder. Better yet, use a blender turned on before you slowly add the dehydrated raw eggs.
Haxxman on CZcams does raw eggs in a freeze drier. His channel recommends a 1/1 ratio to reconstitute the eggs. The upside to his method is you can bake with them also.
Normally it is 2 tablespoons of water to 1 tablespoon of dehydrated eggs. Some say 1 tablespoon of water and one of milk helps the taste and adds a little fat back into the mix. . Also leaving them in the fridge for hours/overnight can help them rehydrate better.
Hey Emmy l really enjoy watching Your cooking videos on CZcams channel keep up the excellent work you do.Can you do family cooking with you and your family
Raw is best. Powder saves space as opposed to waterglazed. Powder can be frozen for even longer storage. Weigh before and after dehydrating, then you know egg-xactly how much water to add. Rule of thumb. 10 g of power + 40 ml water = 50 g egg.
Iâm thinking the ones you scrambled and then rehydrated would have a longer shelf life even if they donât taste as good since they were cooked. It would make an interesting science experiment.
Would you consider using the dried raw eggs in something like a bread recipe or for camping? Also, what are your thoughts on separating the yolks and whites, is that even a good idea? The only drawback I saw was the time and energy it takes to dry out the eggs...any thoughts on how this might be accomplished using an outdoor sun-oven?
I love eggs.. Sunny side up eggs.. Over easy eggs.. Scrambled eggs.. Hard boiled eggs.. Soft boild eggs.. Deviled eggs.. Pickled eggs.. Poached eggs.. Scotch eggs.. Eggs Benedict.. Omelet eggs.. Frittata eggs.. Quiche eggs.. All eggs.. Anyway you can cook them.. The incredible edible egg.. Nature's meal you can put in your pocket.. Eat it as an egg or let it grow into a bird and get more eggs..
I want to know how many pairs of glasses you REALLY have! đ That was very interesting. I see alot of ads now for survival everything. Of course it's not cheap. Our oven dehydrates too. Idk if anyone would eat these but I bet if you're really hungry.. I'm wanting to try jerky because my grandson loves that stuff. And it too is really expensive. Thanks Emmy! đđ„
Emmy... Have you ever considered buying a freeze dryer? The eggs turn out no different than fresh cracked. Also, the possibilities are endless for food preservation and the food lasts 25 years in a mylar bag with an O2 absorber. While the machine is about $2,600, it can pay for itself quickly since you'll be able to buy bulk and on sale then have shelf stable raw meats, cooked meats, veg, fruit, or full meals. Leftovers now last 25 years... No more food waste.
Thank you for this video. The reconstituted pre-scrabbled eggs, look and sound like, they taste, like the eggs in camping meals. Maybe you need the use a different water amount, when reconstituting the pre- scrambled eggs, for "better" tasting eggs?
You should dehydrate tomatoâs and make tomato powder. Depending how much water you add, you can make tomato paste or sauce. Itâs easy and convenient.
Cool idea!
That seems cool actually! Would love to see her do that
I've got plans to do that
Iâve made it! Somehow dehydrating them doubles the flavor. Iâd sprinkle it in soups and stews and chili, and even made Russian salad dressing with it.
I think you found my solution to never being able to use a whole jar/tub/tube of tomato paste in recipes omg
As soon as I saw the eggs being cooked first, I strongly suspected they would not taste good. I watched with great interest over the non-cooked dehydrated eggs. I'm happy to see they worked well. I may do that myself to have some on-hand for emergencies. What a great experiment Emmy!
I think the experiment is a bit expensive if you don't have a dehydrator.
Emmy made an experiment in the past where you store the eggs in a chemical solution (I don't remember what the powder was called) [edit: pickling lime] in a jar and that lasts for months, plus the eggs don't have to get cooked until you take them out and fry them.
Emmy stored the eggs and months later the eggs were just fine. Both parts are in video.
Ikea breakfast egg is powder egg you can just buy powder egg in store or online, side by side I don't think I could tell fresh from powder both delicious especially with some sausage or bacon
I feel like you could have more uses from the raw dehydrated eggs than the precooked ones. You could use them in cakes, or anything else that needs eggs.
Yep, thatâs how boxed instant cake mixes include eggs, itâs just raw dehydrated egg powder
Yep. However a preservative is needed, I'm assuming (one that maintains dryness). Of all the companies I've purchased from, the raw dehydrated eggs had an extra chemical in there to maintain humidity. It does affect the flavor so they're not that great to turn into scrambled eggs, but the flavor is weak enough to disappear in baked goods (not quiche).
Excellent point!
@@slptp i vacuum seal my jars, and the current jar in use i add a couple of desiccant packets to keep it dry. if you find it clumping, put in the freezer overnight, that helps prevent that from happening, works for 'green' and 'red' powders too, so i assume all powders
I would leave the previously scrambled eggs in their pieces, and use them by putting hot water over them until they return to scrambled eggs again. No,grinding, or recooking. Kind of like the egg pieces in cup o noodles
that's exactly what I was thinking!
Exactly - there's the little puffy egg bits - why would you grind them?
@@loriki8766 Because if you grind them you can make sure they actually got dehydrated. If they clump up while grinding, it needs more time. It's the only way to check, and the only way to make sure no moisture is trapped inside again. If it's a powder, it won't retain moisture.
I think.
I agree
@@nodezsh Yes. The eggs in cup noodles are freeze dried, not dehydrated. Dehydrating is a completely different process. The eggs have to be ground in this case for safety. You are correct.
The conclusion kinda makes sense, right? That initial denaturing of the proteins during the first scramble isn't going to go away by subtracting the water. Chemical changes and all that.
i was thinking the same thing, and i thought it was fascinating to see the difference, now I also know the best way to make powder eggs.
When boiling eggs, the protein chains twirl up and turn into clumped spirals, which makes the eggs firm up. I'm guessing this is the same that happens when the scrambled eggs reach their coagulation.
If you twist the proteins the other way around you can undo the process and recover the original raw egg texture.
Theoretically.
Because obviously, there is no practical way to do that, so just don't scramble the eggs before dehydrating them, I guess.
The pre-scrambled eggs were cooked twice, so I can understand why the texture was odd, and they were dry. The raw ones looked lovely.
I giggled so hard at that, "Oh no!" Thanks for trying this out so we don't have to. đđđ
Emmy in 3022: "I went to the moon, planted strawberries, harvested those strawberries now we're tasting them!... Meh, should have added whipped cream đ"
Man how I adore Emmy.
You ainât by yourself!!! Sheâs the best CZcamsr on CZcams đ
@K, U arenât a KILLA its not her house kitchen but it is her studio kitchen. Both at her redidence
@@Birdbike719 Thereâs always somebody.
i love how this implies that emmy will still be alive 1000 years from now, which i fully choose to believe and actively hope for
You're the reason I was eating popin cookin in 2014
And I'm still eating them đ because of her
Good
Great video Emmy! Just a piece of advice (from personal experience with the raw egg method) rehydrate at a 3-1 ratio instead of 2-1 and you'll get a slightly better texture, density, and the concentration of the flavor will be more normal.
Keep up the awesome vids, I always look forward to seeing what you're up to next.
I was thinking the exact thing. Thanks for confirming! :)
Maybe also use a lower heat then your eggs will not be so rubbery.
@@emmymade My pleasure
@@emmymade could probably have weighed the original beaten uncooked egg before dehydrating so you know *exactly* how much water to rehydrate. No messing around with ratios or tablespoons or random measurements.
Good idea!
As a guy that does a lot of freeze drying I would not powder the scrambled eggs, just leave whole and add water to rehydrate .
Saw a woman do it in a tutorial and her eggs apparently lasted yeeeeeears lol. How long would whole eggs last
That is what I would do, I don't know why anyone would powder them unless they're going to add them too a protein drink or something like that.
@@nicolelewis5237 other than water glassing I don't know of a way to preserve whole eggs.
@@hollypierce3076 agreed
And they would fully dry? Or would u have to worry about them not fully dehydrating..??
The way you describe the dehydrated raw eggs reminds me of the âfake eggâ in breakfast sandwiches which I love so much
Fake Egg ?
Its because the eggs they use in restaurants for breakfast sandwiches come in powdered form, which doesn't mean they are fake, it's just dehydrated raw egg.
@@manthony777 probably talking about the vegan crap
@@ChanneldeMoi , oh
Now I get it
@@ChanneldeMoi no not vegan, like the eggs at McDonaldâs
I think that once egg proteins are denatured by high heat once, there is no way you can reverse the process (renature them?) so that you can denature them again to get that scrambled egg texture. The low heat of the dehydrator probably denatured some of the protein of the raw eggs but left most of them or enough of them intact to allow them to scramble successfully.
Moral of the story: once you've scrambled your eggs, there's no unscrambling them.
Yes this makes a lot of sense. It's an irreversible chemical reaction
Exactly. They didn't 'coagulate' because there was nothing left to do so.
Thank you for this video. This will save me a lot of time and experimentation. I have the old school American harvest dehydrator with 14 trays so it's really huge and the best bang for the buck. This week I went to the Spanish store when they had New York strip and boneless ribeyes for $4.99 a pound I bought them and brought them home, marinated and dehydrated them like beef jerky. Excellent way to store meat. I have been meaning to get chickens at my house and from what I've seen on this video and definitely getting them, because I won't be able to eat enough eggs that they produce. Sorry I had to edit this, because of voice to text is not very smart these days
This could be very useful especially in a survival or food shortage or hardship situation where you need to stock up on foods maybe with no refrigeration.
Chef Paul Prudhomme wrote in one of his cookbooks, âWater is for washing, broth is for cookingâ.
Iâm definitely going to try this. Iâll use chicken broth and see how it comes outâŠ.
Let me know how it goes.
That's silly. You need water to make broth.
Seriously though, it's extremely expensive to always replace the entirety of the cooking water with broth. I'm not saying you actually do that, I'm just pointing out the quote is not quite realistic in its ideal broth-cooked-food world.
Plopping a chunk of frozen stock into your sauces is OK though. That's normal. Instant flavor.
Love you Emmy! iâm german and my mom taught me about white toast, canned pineapple, ham, and cheese in the oven w butter! so yummy wish u would try
Toast Hawaii, my childhood favorite. Fellow german here living in America.
When my son was younger he loved it too, now not so much (14yo)
Sometimes I switch at up and use salami
yeah a classic in central european cuisine
Love the comparison! Testing out different methods is the best way to find the best route..
Great video Emmy! Thanks. I've had to eat tons of powdered eggs in the Army. Yeah.. they were cooked first, then powdered. They suck! Ha ha ha.. But never heard of dehydrating, then cooking. Wish the Army had done that. We would have enjoyed food while the field much more. Very informative. Again.. Thanks!
I feel like if you measured the volume of the raw eggs before dehydrating them, you can then add that info to the label. That way, you make sure you're adding the same amount of water that was removed as long as you put the powder into a jug and add water until it reaches the same volume (and top it up after a few minutes if necessary). I suspect that is why the raw egg powder scrambled eggs tasted a bit stronger and more firm, if not quite enough water was added.
Emmy I love your vids! Thanks so much for the mention. I haven't rehydrated my dehydrated eggs just yet...now I will :P - Kevin
Kevin, check out how RoseRedHomestead does this. Her process is based on USDA guidelines and science, and she shows a couple of processing tricks to create fabulous reconstituted dehydrated eggs. She also busts the myth of the safety of waterglassing eggs, even though it has been practiced for generations.
Hey, Kevin!đđŒ Let me know what you think.đ€
@@mscatnipper2359 I shall watch!
*Emmy, your content is ALWAYS informative, unique, and entertaining.* âŁïžđ„°âŁïž
Thank you!!!
This seems like it would be a good way to take extra eggs produced during laying season and use them during the colder months.
Probably the best way would be her video on whole egg preservation, using a lime derivative. czcams.com/video/sZ0IrKMk__8/video.html : Perfect Eggs with No Refrigeration.
@@persnikitty3570 I suppose it would depend on how much storage space you are willing to commit. The kitchen in my flat is the size of a shoe box, lol.
With the price of food rising, food preservation is an important topic. I look forward to seeing more food preservation from you. Today, I am going to quick pickle some carrots to get some added life!
Those "Chucky" frames are adorable!
I've often wondered which way would work best. I'm thankful for you giving us your always honest, thorough description and opinion! â€ïž
Okay so Iâve seen many different foods dehydrated. Lol this by far has me excited and confused with myself đ€Ł! Thanks Emmy I enjoyed this video. This would be great for camping
what if you dehydrate raw egg whites, rehydrate them and do merigue? will it work?
I've always wondered about how this would taste... Thanks Emmy for trying it for me lol
We freeze dry raw scrambled eggs and they come out really good when rehydrated and cooked :)
Your initial reaction to the scrambled, powdered then rescrambled eggs his HILARIOUS đ€Ł
8:35
"Oooh noo. Uhn-nn. No"
I would loooove for you to buy a Harvest Right freeze dryer and try some food experiments for us. Iâve had my eyes on a robins egg blue one for ages-even joining a FB group for owners-but still havenât bought one because at that price I want to *know* Iâll be happy with my purchase.
I can see myself using the raw egg powder to make egg drop soup or add it to ramen. For the cooked one, I feel like it can be used on rice or cold soup since it's already cooked
This was kind of craziness. I think if I ever needed food storage I could try it.
Love the song quote at the end, love some Whitney!
"The eggs that were scrambled are already cooked, therefore they are basically an MRE they don't need to be ground up into powder just vaccume sealed as is and just add hot water when needed, they are great to carry on camping trips"! Two Thumbs Up Nice Work"!â€
Emmy I would love to see you get a harvest right freeze drier! Homemade astronaut ice cream. I neeeeeeeeeed to see this!đ„°
I'm so glad you did this experiment!! Very fascinating. I'm all about learning different methods of food preservation! Thank you so much!
âThis love is strong, why do I feel weak?â :P
Iâm so glad you gave this a try! â€ïžI wonder if you could bake with those once they are reconstituted. Iâm thinking cookies and cakes. đ€
"This love is strong, why do I feel weak?"đ
A friend of mine dehydrates food for camping, and the way he figures out how much water is he weighs it before and after dehydration, number of gramd difference is number of mililitres of water to add when reconstituting.
Well, this is a fun one lol. Very interesting. As soon as I saw the rehydrated previously scrambled eggs looked when you started cooking them, I had a feeling they wouldn't be very good. It is a time and energy consuming recipe or technique, but, I can certainly see the value of the method. Thanks so much for sharing with us â€ïž
Ou can also preserve eggs without refrigeration for up to 8 months by rubbingfood grade mineral oil on the shells. The mineral oil doesntbreak down for a long time so the eggs are protected from air preventing spoilage.You can make eggs stay fresher for longer, about 2 months by rubbing vegetable oil on the shells and keeping them in the fridge.
eek! i may be wrong, but i would presume that drying eggs would have similar guidelines to drying meats- as for jerky, and the USDA says that to kill food-borne pathogens, the chosen protein(s) must reach 165 deg F- so you must either pre-cook your meat, then dry as instructed at about 140-145deg F until dry but a bit pliable (following manufacturers' direction and/or recipes' instructions), or, after drying, set oven to 275 deg F and cook jerky for 10 min to reach proper temp. i got this info about a month ago off of the Alaska USDA website (it was tha 1st one ta pop up on m'google search i think) when i was preppin ta make beef jerky. though they didn't say anything about eggs, i couldn't help but wonder about the proper protocol for such an endeavor- though i guess the cooking- post hydration- should kill off any nasties, right? tha difference is, i reckon, ya don't cook tha jerky before ya eat it as you would tha dried eggs? i dunno- im no pro- i was just scrollin thru tha other comments and began to see a couple different schools of thot on tha subject and wanted ta weigh in...but that's it for me- all this talk about dehydration has given me tha munchies, and we all know that food and keyboards do not good bedfellows make ;) peace be with y'all
Emmy. Pairings for foie gras, how to make soup with one ingredient (water), humanizing prisoners, tasting MREs and snaccs from around the world, the cutest bubble tea flavors, and how to prep for the apocalypse. Come for the Hello Kitty, chill for the hard times recipes, and stay for the end of the world. đ
You can use the rehydrated cooked eggs in the "hard-boiled egg cookie" you did a year ago instead of the aforementioned hard-boiled eggs. Would that work out?
This love is strong, why do feel weak?
Just wanted to say what a fascinating experiment to watch! Thanks đ
Bought a magic mill food dehydrator ( MFD -7070). Followed the instructions to dehydrate apple slices. That went well. Then I tried raw (scrambled but not cooked) eggs. The plastic shelf inserts bent upward in the middle and raw eggs leaked out all down the cabinets and across the kitchen floor!
Next level homesteading from Emmy. With the MREs and these you are ready for doomsday.
her cute little fuzzy pigtails đ„șđ
Scrambled eggs.
I read some novels wherein the main character's best friend had a special way to scramble eggs.
He'd cook a big pot of chili, and when it was done, he'd crack some eggs into the chili and stir them in. I tried it, but it didn't work. The eggs spread out so thinly into the chili it was as if they hadn't been added in at all.
So I thought I'd reverse the process.
I scrambled the eggs. When they were just about set to the way I liked them, I added some chili to them, stirred it in, and voila! Yummy scrambled eggs and chili!
You could just serve the eggs with the chili served on top, but I like it better all... dare I say it?... scrambled up all together.
In France we have '' powdered eggs '' aka Poudre d'oeuf in everything, so versatile :)
I just had my new pairs of glasses. I got 2 of them. I got both of them at America Best. I havenât had 2 pairs of prescription glasses in over 7 years. Thank god I finally got some new ones
Thank you so much for this video. Ive been loving your hard times series, and preservation series. Ive been learning so much, it always feel necessary to learn how to preserve goods
Wow! That would be great for camping/hiking/prepping!
This is an eggsample of an eggsperiment that eggspertly reflects Emmy's eggsacting eggspertise. So eggscellent. đ„đ„đ„đ„đ„đ„
I liked the second and third pair of the glasses. They look so good on you
Would be great if you could get sponsored by a freeze drier manufacturer. Then you could freeze dry stuff and give reviews for us all.
This is cool, I wonder how how long this would keep when stored in an airtight jar with some anti-moisture packets. I think I prefer the raw egg method. Might be handy for emergencies where you need an egg but don't have any on hand.
I love the glasses Emmy! Also I thought for sure the cooked eggs were going to be better than the raw. I was so surprised! Me and my husband love your videos! Wishing you and your family good health! -Utah
I'm happy you tested this, because when I saw epic himesteading video, I tought exactly this, that raw eggs would be better
This is a very interesting experiment, definitely something I would tryđ
Try browning some onions, celery, and carrots in equal amounts, then dehydrate them and grind them all up into a homogeneous Mirepoix powder.
One of the few things that I remember our mother telling us about her time in the Air Force was how bad powdered eggs were for breakfast.
Thanks! I need to start dehydrating my own eggs since store-bought dried eggs are prohibitively expensive (I'm a cheap-ass. :-).
For at home preservation, I tried Townsend's method using fireplace ash. After 3 months, I tested the egg using Willing Volunteer (ie my neighbor's dog). He didn't die so I tried it. Almost as good as fresh but woulda been better for cooking.
New game
Take a shot everytime emmy pushes her glasses up after taking a bite đ€Ł
When you first cooked the eggs before dehydrating them, you changed their molecular protein structure, which caused the awful texture when re-hydrated. You can get a more consistent, finer grind and better texture when re-hydrating if you blend much less at a time, then filter through a sieve, then put the larger clumps back into the spice grinder. Better yet, use a blender turned on before you slowly add the dehydrated raw eggs.
Thank you for this, I was going to powder some eggs for a homemade custard mix. Will definitely do the raw egg approach.
Thank you Emmy! I've been wondering what to do with the very abundant amount of fresh eggs I get everyday. I will definitely dehydrate the eggs raw.
Haxxman on CZcams does raw eggs in a freeze drier. His channel recommends a 1/1 ratio to reconstitute the eggs. The upside to his method is you can bake with them also.
Do love an egg-periment. Never would have thought to dehydrate eggs. Interesting.
Normally it is 2 tablespoons of water to 1 tablespoon of dehydrated eggs. Some say 1 tablespoon of water and one of milk helps the taste and adds a little fat back into the mix. . Also leaving them in the fridge for hours/overnight can help them rehydrate better.
When you get to choose between Chuckie and Morpheus, you're having a good day. Both look equally chic. đ€ Yer rockin' it đ
đ€đ€đ€
It's been a while since I watched one of your videos. Now I can't remember why I even stopped. đ
The best place to learn about dehydrating Foods is the purposeful pantry
Emmy, this is the exact info i needed! Going to do this for prepping. Thank you!
Hey Emmy l really enjoy watching Your cooking videos on CZcams channel keep up the excellent work you do.Can you do family cooking with you and your family
Know what would be even better,putting this into a tube and using it as a toothpaste!đ€Ł
Raw is best. Powder saves space as opposed to waterglazed. Powder can be frozen for even longer storage. Weigh before and after dehydrating, then you know egg-xactly how much water to add. Rule of thumb. 10 g of power + 40 ml water = 50 g egg.
Iâm thinking the ones you scrambled and then rehydrated would have a longer shelf life even if they donât taste as good since they were cooked. It would make an interesting science experiment.
This love is strong, why do I feel so weak? Thanks Emmy âŁïž
The precooked ones look a lot like a tofu scramble after they're reconstituted. Interesting
Cooked eggs in the dehydrator.. raw eggs in a freeze dryer. Dried chunks of scrambled egg tossed in soup like packaged cup of roman
Puns withs eggs will forever remind me on Vincent Price in the 1960s Batman TV Series. đ
Would you consider using the dried raw eggs in something like a bread recipe or for camping? Also, what are your thoughts on separating the yolks and whites, is that even a good idea? The only drawback I saw was the time and energy it takes to dry out the eggs...any thoughts on how this might be accomplished using an outdoor sun-oven?
Your videos are always so entertaining and informative. Have a lovely weekend!
I love eggs.. Sunny side up eggs.. Over easy eggs.. Scrambled eggs.. Hard boiled eggs.. Soft boild eggs.. Deviled eggs.. Pickled eggs.. Poached eggs.. Scotch eggs.. Eggs Benedict.. Omelet eggs.. Frittata eggs.. Quiche eggs.. All eggs.. Anyway you can cook them.. The incredible edible egg.. Nature's meal you can put in your pocket.. Eat it as an egg or let it grow into a bird and get more eggs..
Thanks. Emmy. I enjoy your videos on FB and yahoo both. I've learned a lot from you.
Omg! Tell me you never had to get usda commodities without telling me you never got usda commodities đ the usda powdered eggs are amazing!
Definitely good for camping, or for emergency food source
Dehydrated raw eggs can be used in other dishes, cakes etc, it makes more sense to not cook them before dehydration.
This has to be one of her most outlandish titles
I want to know how many pairs of glasses you REALLY have! đ That was very interesting. I see alot of ads now for survival everything. Of course it's not cheap. Our oven dehydrates too. Idk if anyone would eat these but I bet if you're really hungry.. I'm wanting to try jerky because my grandson loves that stuff. And it too is really expensive. Thanks Emmy! đđ„
I've heard other vloggers say freeze drying raw beaten eggs works best for making powdered eggs for scrambled eggs.
Excellent vid! This should be a new series... Does it dehydrate/rehydrate?! cheers
I've got the exact grinder and didn't know it was detachable till just now đ
That's the same spice grinder I have! It's great, comes with 2 cups. One for coffee and one for food.
Emmy!! I truly love your content! Sending you tons of good vibes all the way from Winnipeg!! đ. Never stop being you đȘ
Emmy... Have you ever considered buying a freeze dryer? The eggs turn out no different than fresh cracked. Also, the possibilities are endless for food preservation and the food lasts 25 years in a mylar bag with an O2 absorber. While the machine is about $2,600, it can pay for itself quickly since you'll be able to buy bulk and on sale then have shelf stable raw meats, cooked meats, veg, fruit, or full meals. Leftovers now last 25 years... No more food waste.
Thank you for this video. The reconstituted pre-scrabbled eggs, look and sound like, they taste, like the eggs in camping meals. Maybe you need the use a different water amount, when reconstituting the pre- scrambled eggs, for "better" tasting eggs?