To start off I will tell you what I was doing wrong,
- My first batch never dried and came out just oily clumps of nasty eggs because I used butter in the pan and added all the seasonings.
- The second batch turned into little rubber balls because I used the oven to dry them and set it on too low of a temp for way too long.
- The third batch never dried even after two days because I was using the wrong kind of Dehydrator. It did not have a fan in it.
- The forth batch I went back to using the old 1970's model dehydrator but they never dried all the way because my pieces were too big.
- This is the batch Momma told me how to do it and they came out just fine. Here is what I did.
Without using anything in the nonstick pan, I cooked the scrambled eggs until all visible moisture was gone and then a little more. During the cooking process I chopped the eggs up as small as I could so the heat would cook the moisture out.
Then I put all the eggs into a food processor and chopped them as small as they would go. This is one of the steps I did not do before.
Right out of the food processor and right on the dehydrator tray they went.
I spread the cooked and finely chopped eggs evenly all over the tray. Eighteen eggs should fill up two trays.
The dehydrator was set on 145 degrees overnight. The end result was crispy burnt orange egg crumbles.
A Christmas gift from years ago finally came to use. It worked fantastic on grinding the eggs into a powder. My mom uses her grain mill and says it works even better.
It looks just like corn mill when it's all said and done. All eighteen eggs did not even fill up a pint sized mason jar.
I will vacuum the jar lids to the jar and label the top with the date. All I can Say is that it is about time I got it. Thanks Mom.
Next is dehydrated hamburger meat.