With the price of eggs getting higher than a Jehovah's Witness at a Willy Nelson Party we managed to catch some relatively cheap to run through the freeze dryer. The process is more labor intensive than frozen veggies but is still pretty straight forward. While the machine is cooling down, you crack the eggs into a blender and whip them. The trays are already placed into the vacuum chamber. Pouring the liquefied eggs into the trays is easier than trying to carry a full tray.
After about 24 hours they come out looking kind of like a thin sheet cake.
The next task is to load this into a food processor and pulse into a fine power. We use a dough scrapper and a square scoop. I've seen video of a person using a french fry scoop that seems to work very nicely. I have one on the list.
A 1/2 gallon canning jar holds 4 dozen eggs. They made tasty scrambled eggs.
The peas that we did in the first batch were great. Everyone said that freeze drying intensifies the flavor of things. These smelled fresh when I started rehydrating them. Flavor wise I was very happy. Practically no difference between freeze-dried and frozen when served as a side. I also put some in a stew this week and you'd never know they were freeze-dried.
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