I love the analytical thought that goes into your videos. If you separate and freeze dry the yolks with salt then recombine with whites to make a whole egg it cuts the salt back.
Fantastic video. Thank you so much. As a newbie this took the confusion and guessing out of it. Although we love our salt I'm, going for the 1/2tsp for trial. We can always add more 😊
IMHO you should have done a better job of mixing the salt water into the liquid eggs. The appearance of the FD eggs looks to me like the salt water was not mixed in all that well.. Still a good test but I think the mixing technique could have been improved or even mix the salt water in with the eggs before you scramble them prior to FD'ing.
I used sugar water to whip my eggs and strained them before pre freezing them. I've only rehydrated a few of them but they were pretty good and the dogs approved too. Still I was just taking a shot in the dark about how much sugar to use. Do one on sugar please.
I did a video using sugar and corn syrup as an option. I was nearly tared and fathered by some who feel strongly about not using processed sugar in your diet: czcams.com/video/SHK1FspsWw0/video.html
Hi Phil, thanks again for all your had work. Unless i missed it i didnt really see you comment on the texture differences in the egg in that range at the end. I freeze dry a lot of excess eggs and have struggled with them on the reconstitited side I have noticed that if I mix it that it was better but it always seemed a bit off. Can you say if any of them had a more natural taste? I dont eat much salt and am a little scared of adding that much as I am afraid it will be really overpowering for me.
When frozen the yoke proteins become lumpy. The salt or sugar prevents this from happening, so the eggs are a better product, but then we have to deal with the extra ingredients, that's why it's best to use these eggs for cooking.
Did you try adding the salt to the yolks separately? Does that make a difference in allowing the salt to interact with the proteins before adding the white back in?
The daily limit of 2300 milligrams is sodium, not salt. There are 2300 milligrams of sodium per teaspoon of salt. But you have to remember that if you do the max of 1 tsp salt per cup of yolks you have to eat a full cup of egg yolks to reach that. If you cut it back to 1/2 tsp of salt per cup you would have to eat 2 cups of yolks to reach the limit. Also, if you separate the eggs and freeze dry, then recombine the whites and yolks to eat as whole eggs the salt is cut down. I've found that there is about 2 parts whites to 1 part yolks. So if you add 1/2 tsp to your yolks then add the whites back after freeze drying, and you eat an entire cup of those whole eggs (1/3 cup of yolks, 2/3 cup whites) it's only 383 mg of sodium.
I love the analytical thought that goes into your videos.
If you separate and freeze dry the yolks with salt then recombine with whites to make a whole egg it cuts the salt back.
hmm...
Interesting thought. There's no problems with the whites, just yolks. Great comment.
Thank you for taking the time to figure out the best level of salt to use.
You're welcome
Fantastic video. Thank you so much. As a newbie this took the confusion and guessing out of it. Although we love our salt I'm, going for the 1/2tsp for trial. We can always add more 😊
As always Phil, great evaluation. What a mess that was to clean up every time.
Yes it was
Wow! Thanks! Im going to try this! My kids can taste or feel the texture of plain freeze dried eggs...so i hope this will help!
I too have a granddaughter egg snob.
😂
IMHO you should have done a better job of mixing the salt water into the liquid eggs. The appearance of the FD eggs looks to me like the salt water was not mixed in all that well..
Still a good test but I think the mixing technique could have been improved or even mix the salt water in with the eggs before you scramble them prior to FD'ing.
I used sugar water to whip my eggs and strained them before pre freezing them.
I've only rehydrated a few of them but they were pretty good and the dogs approved too.
Still I was just taking a shot in the dark about how much sugar to use.
Do one on sugar please.
I did a video using sugar and corn syrup as an option. I was nearly tared and fathered by some who feel strongly about not using processed sugar in your diet:
czcams.com/video/SHK1FspsWw0/video.html
Oh no....I didn't even think to add salt.
I’m looking for your list of moisture content in foods that you have prepared. Please help me find the title of of your video that talks about it. ❤
Check this link:
czcams.com/video/4_ZzG7dUF2M/video.html
Look in the comments
Hi Phil, thanks again for all your had work. Unless i missed it i didnt really see you comment on the texture differences in the egg in that range at the end. I freeze dry a lot of excess eggs and have struggled with them on the reconstitited side I have noticed that if I mix it that it was better but it always seemed a bit off. Can you say if any of them had a more natural taste? I dont eat much salt and am a little scared of adding that much as I am afraid it will be really overpowering for me.
When frozen the yoke proteins become lumpy. The salt or sugar prevents this from happening, so the eggs are a better product, but then we have to deal with the extra ingredients, that's why it's best to use these eggs for cooking.
I have watched this a couple of times now, thanks. Do you have to add the salt and then freeze dry or can you add it before you cook it up?
Add salt and then freeze dry
Did you try adding the salt to the yolks separately? Does that make a difference in allowing the salt to interact with the proteins before adding the white back in?
I added salt to the entire egg
Probably there should have been a control of no salt. Interesting comparisons.
He did that in previous video. I agree I like seeing the comparison
Thanks, Phil! What happens when you finely powder no-salt or no-sugar freeze dried eggs? Are the proteins still lumpy after using a VitaMic on them?
Perhaps my taste buds are not the same, but many members of my family can tell the difference when omelets and scrabbled eggs are made.
@@Philat4800feet I’d like to try both ways but perhaps blend the no salt eggs with a VitaMix after freeze drying. Hmm…fun experiment!
A teaspoon is about 56,874 milligrams of salt.
We are recommended to not exceed 2,300 milligrams per day.
The daily limit of 2300 milligrams is sodium, not salt. There are 2300 milligrams of sodium per teaspoon of salt. But you have to remember that if you do the max of 1 tsp salt per cup of yolks you have to eat a full cup of egg yolks to reach that. If you cut it back to 1/2 tsp of salt per cup you would have to eat 2 cups of yolks to reach the limit.
Also, if you separate the eggs and freeze dry, then recombine the whites and yolks to eat as whole eggs the salt is cut down. I've found that there is about 2 parts whites to 1 part yolks. So if you add 1/2 tsp to your yolks then add the whites back after freeze drying, and you eat an entire cup of those whole eggs (1/3 cup of yolks, 2/3 cup whites) it's only 383 mg of sodium.
An important part of this is to use the "salted" eggs in cooking which will dilute the overall salt content.
What if you add salt when rehydrating instead of before freeze drying?
@@sfors5433 The protein separation happens at freezing. The "damage" would already be done.
Beware. 1 teaspoon per cup is way too much salt. I tried it.
These eggs should only be used for cooking and omitting the salt in the recipe. By themselves, yes, it's too much salt.
I have not tried eggs yet, but i want to. So what's better already cooked scramble eggs or raw eggs that i will scramble?
You can make cookies or a cake with a raw egg.
More options using raw eggs. Although cooked scrabble eggs are useful during "fire-free" camping.
@Philat4800feet Great thank you.
Sugar is toxic, period
Well, heck! I should be dead.