If you’re a backpacker, a camper, or just someone who wants to store a food that’s a little bit better than buckwheat flakes – one that has a shelf life measured in years, and gets you almost as close to fresh as anything else – here’s how to do it, and how to rehydrate freeze-dried eggs. Good rehydrated eggs will be the lightest, best stored, and will get you far closer to fresh as anything else you can keep, in the dwindling phases of civilization… First and foremost, they’re delicious. Rehydrated, freeze-dried eggs are markedly better than fresh as far as nutrition goes. They’re just as close to fresh as you can get for both texture and flavour – but they’re lighter, keep far better, and are a heck of a lot more convenient. Here’s how to get almost fresh as anything else.

What are Freeze Dried Eggs??!!

Now, dry off that moisture, make presto: longer shelf-life. Your food might be just as nutritious. Retain nutrients and, in a sense, flavour, too, probably more so than in canning. From that point, the first thing you need to do to rehydrate freeze-dried eggs is to get everyone on the same page in terms of some basic principles. I need to do that with you because rehydrated eggs are not exactly like fresh ones. You can’t tell a treat from a treat. Moisture is the enemy to both flavour and texture. It doesn’t have to matter much of the time.– The Joy of Cooking (1997 edition, Bon Appetit) Rehydrated eggs are probably just fine – flavour and texture and all, close enough in just about every cooking application.

Equipment and Ingredients Needed

Freeze-dried eggs

Water (preferably filtered or bottled for the best taste)

A bowl or container for mixing

A whisk or fork

Measuring spoons

Non-stick skillet and cooking oil or butter (for cooking after rehydration)

Step-by-Step Guide to Rehydrating Freeze-Dried Eggs

Step 1: Instructions!!!

And finally, please read the package directions for the freeze-dried egg (some brands have a higher ratio of water to egg powder than others). Otherwise, with no instructions you will likely want to follow some guideline (eg, mix two tablespoons of freeze-dried egg powder with 3 tbsp of water to reconstitute one whole egg).

Step 2: Mix with Water

Put your chosen amount of freeze-dried egg powder into your bowl or container and add the suggested amount of water. You want it to be smooth, no lumps type of consistency… I’ll use this by using a little bit of water at a time, adding a little and stirring well before adding a bit more.

Step 3: Let it Sit

Wait 5 minutes. This seems like a long time to wait, especially after all the convenience of pouring crystallised egg whites from cartons into mixing bowls. But hold tight: it’s mainly to let the egg powder draw up the water. Why do we do this? Room-temperature fresh water is tenacious and has a short shelf life, but reconstituting the powder through adding the water alters the consistency to something more akin to beaten fresh egg. If the consistency is too thick or too thin, add more powder or water accordingly.

Step 4: Cook as Desired

Once it’s hydrated, the egg slurry can be cooked in the same fashion as the beaten and scrambled eggs that you tend to make. For example, heat it into a non-stick pan over medium heat, and brush it with just a little bit of oil or butter to avoid sticking. Scramble the slurry into the pan to cook by flipping it around a little every now and then until it’s done enough to your satisfaction.

Tips for Best Results

And if you want the egg experience to be more afterburn-ish, salt the beaten egg before frying.

They are great for recipes in which the eggs are burried in other ingredients: scrambled eggs, omelettes, baking.

You don’t ‘rehydrate more than you can use at one time’. If it’s this fresh, cook it now or don’t cook it at all. Put half in the ice cream freezer and you’ve wasted it.

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