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Eggs are a total kitchen MVP. They can be used in so many different recipes, from breakfast to dinner. And they’re packed with protein and other nutrients. Freeze drying eggs is a great way to preserve them for long periods of time, without sacrificing any of their nutritional value. Freeze-dried eggs are perfect for busy people who want to save time and money on groceries.

Preserving eggs in a freeze dryer is a breeze. It’s just a few simple steps and you’re done. The freeze dryer does all the hard work for you. Just prep the eggs and let the machine do its thing. It’s the perfect way to preserve eggs with minimal effort.

In this detailed guide, we’re going to take you through everything you need to know about freeze drying eggs, from choosing the best eggs to rehydrating them for some delicious recipes. 

Why Freeze-Dry Eggs?

Before we get into the step-by-step process, let’s talk about why freeze drying eggs is such a fantastic idea:

1. Eggs for the Long Haul: Freeze-dried eggs have an insanely long shelf life. We’re talking a quarter of a century. That makes them ideal for your emergency food stash or just for ease in meal preparation.

2. Lightweight and Portable: Once freeze-dried, eggs are feather-light and easy to carry around. Perfect for backpacking, camping, or any situation where you crave a quick egg fix.

3. Nutrient-Packed: Unlike some preservation methods that can diminish the nutritional value of your food, freeze-drying keeps those essential vitamins, minerals, and proteins locked in.

4. Versatile All Year Round: The best part? You can rehydrate and use freeze-dried eggs in a ton of recipes, from baking to making scrambled eggs or omelets. It’s like having a dozen fresh eggs at your disposal anytime you want.

Raw or Cooked Eggs

Both raw and cooked eggs can be freeze-dried. They can be whole eggs or blended or cooked any way you like, including hard boiled.

While it’s theoretically possible to freeze dry whole raw eggs, I do not recommend freeze-drying unblended raw egg yolks because they have too much fat. The fat will prevent the egg yolks from drying evenly and they will turn grainy, similar to the texture of a hard boiled egg yolk. However, you can freeze-dry just egg whites because they’re mostly just liquid protein. Egg whites freeze-dry very well and they can be reconstituted into a fluffy, white mass that is perfect for baking or cooking.

You can freeze-dry both raw eggs and cooked scrambled eggs. Both work well, but they have different uses.

• Raw eggs: Raw eggs are best for baking and cooking. They can be used in any recipe that calls for fresh eggs.
• Cooked eggs: Cooked eggs are best for making instant breakfasts or snacks. They can be reconstituted with water and eaten plain or added to salads.

If you’re freeze drying cooked eggs, just cook them first and then place the freshly cooked eggs on the freeze-dryer trays. Be sure to prick the yolks with a fork to prevent them from exploding during the freeze-drying process.

I personally prefer to blend my raw eggs first. I find that this helps to break down the proteins and fats, which makes them easier to freeze-dry. Once the eggs are blended, I pour them directly into freeze drying trays while they are in freeze dryer.

No matter which type of eggs you choose to freeze-dry, it’s important to use fresh eggs. Older eggs may not freeze-dry as well.

If you have older eggs that you aren’t sure of the date, you can do the float test to make sure they are still good. Fill a bowl of water and add the eggs. If the eggs float, they are bad. If they sink, they are still good.

Now let’s break down how to do it step by step.

Ingredients and Equipment: Gather Your Tools

First things first, here’s what you’ll need:

Ingredients:

• Fresh eggs (I use 80 eggs)

Equipment:

1. A Trusty Freeze Dryer: This is your most critical investment. There are different home models out there, so pick one that suits your needs and budget. Harvest Right is the most popular brand.
2. Egg Beater, Whisk or Immersion Blender: You’ll need this to gently beat those eggs.
3. Sealable Bags or Mason Jars: These are for packaging your freeze-dried eggs.
4. Vacuum Sealer (Optional): If you want airtight packaging for long-term storage.
5. Oxygen Absorbers (Optional): These little guys help keep your freeze-dried eggs fresher for longer.

Step 1: Prepping Those Eggs

Start with some fresh eggs – the better the quality, the better the end result. Here’s what to do:

1. Crack: Crack the eggs into a bowl 

2. Whisk: Be sure to blend the eggs before placing them into the trays. This is because the fat content in the eggs can make them difficult to freeze-dry evenly. Blending the eggs helps to break up the fat and ensures that they freeze-dry evenly. Try to be gentle and not go overboard – we want to keep air bubbles to a minimum. If you end up with a lot of air bubbles, just let them settle before you move on.
3. Strain (Optional): If you’re a perfectionist, you can strain the whisked eggs to catch any tiny bits of shell or membrane. It’s not necessary, I don’t usually do this step, but it’ll give you a smoother final product.
4. Into the Freeze Dryer: Carefully pour your whisked eggs into the trays of your freeze dryer. Do not overfill the trays. Try to make sure that you have the same amount in each tray for even drying. I pour 4 cups in each tray. For easy cleanup, you can line the trays with parchment paper. This will help to prevent the eggs from sticking to the trays and making a mess.

*You can freeze the trays with the eggs in them before placing them into the freeze dryer. This will help to prevent the eggs from cracking during the freeze-drying process. It will also help to make the freeze-drying process go faster and waste less electricity. I didn’t have the freezer space to do this, so I put my eggs right into the freeze dryer.

Step 2: Freeze Drying Eggs

Now for the exciting part – the freeze-drying process. It’s like a three-step waltz: freezing, primary drying, and secondary drying.

1. Freezing:

• Chill Out: Set your freeze dryer to a chilly temperature, usually around -40°F (-40°C). This initial freezing step keeps your eggs in shape during the drying process.
• Patience: Let the eggs chill in there for about 24 hours. That’s right!  A whole day. This slow freeze is vital for proper freeze-drying.

2. Primary Drying:

• Up a Notch: Now, bump up the temperature to roughly 0°F (-18°C). This stage removes the moisture from your frozen eggs.
• Time Travel: Primary drying can take anywhere from 24 to 48 hours, depending on your freeze dryer’s size and how thick your egg layer is.

3. Secondary Drying:

• A Bit Warmer: Increase the temperature to around 85°F (29°C). This final drying phase kicks out any lingering moisture, leaving your eggs bone-dry.
• Keep Waiting: Secondary drying usually takes 12 to 24 hours. Be patient; it’s crucial for your freeze-dried eggs’ long-lasting quality.

Throughout this freeze-drying process, make sure your freeze-dryer has good ventilation to handle all that moisture.

Step 3: Packaging Freeze-Dried Eggs

After the freeze-dried eggs are done processing in the freeze dryer, transfer them right away. If you let them sit out very long, they may start absorbing the liquid in the atmosphere around them. This will make them soggy and unappetizing.

Bring your trays to a clean dry work surface. Make sure all tools and packaging are dry, so you don’t introduce moisture and rehydrate your eggs.

1. Cool and Test: Let those eggs cool down to room temperature. Test to make sure the eggs are done. You can use a spoon or fork to check if the eggs are dry. If they crumble into a powder, they’re done. If they feel frozen or there is any liquid when you squeeze the eggs then put them back in the freeze dryer for more time.
2. Portion Control: This makes life easier when you’re cooking. You can simply break apart the freeze-dried eggs into a rough powder. You can put it into a food processor or blender to get finer powder; this will make rehydration easier.
3. Pick Your Packaging: You’ve got options for packaging your eggs:
   • Vacuum Sealed Bags: These create airtight packaging, perfect for long-term storage since they keep air and moisture out.
   • Mason Jars: If you plan to use your freeze-dried eggs within a year or so, mason jars work well. Just make sure they have airtight seals and store them in a cool, dark spot.
   • Oxygen Absorbers: Consider tossing an oxygen absorber or two into your packaging to extend shelf life even further.

Step 4: Storing Freeze-Dried Eggs

Proper storage is the key to keeping your freeze-dried eggs top-notch. Follow these storage super tips:

1. Cool and Dark: Store your freeze-dried eggs in a cool, dark spot. Keep them away from direct sunlight and heat sources.
2. Air-Tight Rules: Make sure your storage containers are airtight to prevent any moisture or air from getting in. This can ruin the taste and texture of your eggs.
3. Say No to Humidity: Keep the storage area as dry as a desert. High humidity can lead to spoilage.
4. Label: Don’t forget to label your storage containers with the packaging date. This helps you keep tabs on freshness.
5. Check-In: Every once in a while, give your stored eggs a peek to see if there’s any sign of moisture or spoilage. If you spot trouble, toss out any affected containers.

Step 5: Bringing ‘Em Back to Life

Now for the fun part – bringing those freeze-dried eggs back to life for your culinary creations.:

1. Rehydration Ratio: Typically, for every 2 tablespoons of freeze-dried eggs, you’ll need 2 tablespoons of water. Use warm water. This will help eggs reconstitute more quickly.
2. Give ‘Em Time: Let the eggs soak in the water for about 5-10 minutes. Gently stir the eggs every so often while they are rehydrating. This will help to prevent them from clumping together
3. Cooking Magic: Use your rehydrated eggs in your favorite recipes just like you would with fresh eggs.

Using freeze dried eggs is simple. Just mix two tablespoons of freeze-dried eggs with two tablespoons. Once the water is fully absorbed the eggs will be ready to cook. Below are some of my favorite easy ways to use freeze dried eggs.

Scrambled Eggs: For each portion use the 2T eggs and 2T water ratio, then you can cook them up the same way you would scrambled eggs. I like to add a little bit of salt, pepper, onion powder, basil and parsley.

Check out our article were we taste test Scambled Eggs: Fresh Eggs vs. Freeze Dried Eggs

French Toast Dippers: I add 6T eggs ad 6T water (or milk) and add 1/2 tsp cinnamon and 1 tsp vanilla in a 9/12 dish then I put in slice up 6 pieces of raisin bread and put in the egg mixture to soak up. Then I cook the french toast stick on the griddle.

Fish Sticks: I mixed 3T eggs and 1T freeze dried milk with 4T water. 1 tsp dijon mustard and lemon juice. I dipped the fish filets into the egg wash then dipped in to panko crumbs that I seasoned with paprika and salt. Then I airfried the fish sticks on 400 for 8 minutes, turning half way through.

You can also use the rehydrated eggs as you would a fresh cracked egg in baking. They are great in cakes, cookies and breads.

You’re an Egg Pro Now!

And there you have it, you’re now a freeze-drying egg aficionado! This skill is like having a superpower in the kitchen – you can savor the best of every season, year-round. Whether you’re whipping up a quick breakfast, baking, or preparing for an epic backpacking adventure, freeze-dried eggs are your culinary sidekick. Try it out, and enjoy the amazing journey of preserving and savoring the goodness of eggs, whenever and wherever you please.