does anyone have experience dehydrating eggs? i know you can buy dehydrated eggs in a powder form but I want to try to do my own. and horror or success stories out there? thanks

-- marci shaffer (ajourend@libby.org), July 13, 1999

Answers

Actually the current issue of countryside magazine has recipes for dehydrating eggs.... if you dont have it let me know and ill email it to you

Doc Thisisdoc@aol.com

-- Doc (thisisdoc@aol.com), July 14, 1999.

Thanks doc. I must have overlooked it, but then you know how the magazine is-everytime you think you have read it cover to cover you go back and find something you missed earlier! I am going to try the dehydrating, then I'll post a message and let everyone know how it worked.

-- marci shaffer (ajourend@libby.org), July 14, 1999.

i would be interested to hear how itworks and especially how you REHYDRATED them

Doc

-- Doc (thisisdoc@aol.com), July 17, 1999.

I read that article and scamble some sggs and i think i over cooked them, anyay i dehydrated them and tried to grind them to a powder but mostly ended up with little chunks. i then added water ,too much, and had a nice mess. but it was fun. i didn't even tried to use them. i will try again soon considering i have 6 dozen eggs in the fridge.

does anyone have good recipies that use a lot of eggs?? thanks.

-- darin lee snodgrass (snod@texramp.net), August 15, 1999.

Darin, Quiche Lorrain, found in any recipe book uses a lot of eggs, and is good for any meal. Here's my very favorite cake, from the Gustavis Inn, in Alaska: l box yellow cake mix, 1 pkg. vanilla instant pudding (or use pudding in mix box) 4 whole eggs, 3/4 c. cooking oil, 3/4 c. sherry, 2 tsp. grated nitmeg. Pour into large oiled ring mold. Bake @350 degrees about 30 min. or until well done. I like it plain, but you may pour a thin glace over when cool if desired or dust with pwd. sugar. Better the second day, and keeps well, or freezes.

-- Hazel in WA (hazelm@tenforward.com), October 10, 2000.