dehydrating eggsgreenspun.com : LUSENET : Countryside : One Thread |
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
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 youDoc 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 themDoc
-- 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.