I figured while the eggs are drying in my 1970's dehydrator at 145 degrees I would pass the time by telling you something else Momma told me she does with eggs. You may already do this but I didn't and thought is was pretty cool so now I am.
I picked up some ice trays at the Dollar store three for a buck and sprayed a little Pam in them.
I took a carton (18) of eggs and cracked them all in a bowl. Using a hand mixer. I blended them all together real good and then poured them into the greased ice trays being careful not to overfill then placed them into the freezer.
A few hours later I took the frozen eggs out of the freezer and placed them in a small amount of water to thaw the bottoms to make it easier to remove. Do not try to twist the trays like you would if it was ice because the egg cubes might shatter and you could end up with a nasty egg cut, just saying.
Being that each cube is .60 of an egg and you get around 30 cubes per 1 1/2 dozen of eggs, I put 9 or 10 egg cubes per vacuumed bag to equal about half a dozen eggs and then stored them in the freezer.
If your meatloaf or whatever you may be cooking calls for eggs then you just take however many cubes you need a couple of nights before and put them in the icebox to thaw. I would not leave them out on the counter to thaw.
They also make great scrambled eggs without loosing any of the scrambled egg qualities like the powdered eggs do.
