The wait is over and your ladies begin gifting you with tasty egg treats. You may find yourself going from an egg shortage to abundance rather quickly. Your goal may be to sell, consume, or store your surplus of eggs.

Hens lay the most eggs between 1-2.5 years of age when provided quality food to forage on and offered 12 hours of daylight. Hence, you can have high levels of production and lower levels. Freeze drying is a method to store your eggs for 25+ years without degrading the quality and taste.

While you may have an abundance of eggs now, preserving your surplus prepares you for anything that could unexpectedly happen to your flock or egg shortage over the next couple of decades.

When using a Harvest Right Freeze dryer, you can do a batch of 64 eggs in a (4) tray small unit, 100 eggs in a (5) tray medium unit, 144 eggs, in a (6) tray large unit, 336 eggs in a (7) tray xl model.

The best way to freeze dry eggs is raw. Raw food handling procedures should be considered when freeze drying eggs and consuming them to avoid Salmonella risks. Thus, it is best to do a full cycle of eggs only to avoid contaminating ready to eat foods and a good disinfecting of the unit upon completion. Simply crack the eggs into a blender or food processor adding 1 teaspoon of salt per cup of eggs. Then, pour the eggs directly onto the freeze dryer trays with them loaded in the unit.

While I skip adding salt in most recipes, it is important to add either salt, sugar, or corn syrup to raw eggs when freeze drying. If freeze drying plain eggs, the yolk will separate out. This causes an undesired lumpy texture when reconstituting the eggs. So, if you do not want a tapioca pudding texture when using your freeze-dried eggs, add a dash of salt or sugar. If planning on using for a scrambled egg breakfast, the light amount of salt is perfect. If planning on using for baking or dipping in for French toast, consider adding a tablespoon of sugar or corn syrup instead of salt when blending the eggs for the freeze dryer.

After freeze drying, place the eggs into a blender to make a fine powder. To reconstitute, 2 tablespoons of powder mixed with 2 Tablespoons of water is equal to 1 egg. For better than fresh scrambled eggs, use 2 tablespoons chicken broth, 2 tablespoons milk, 1 tablespoon butter and 4 tablespoons of freeze dried egg powder which is equivelant to 2 eggs.

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