Remove them from the trays, powder them in a blender or with a potato masher if you like, quickly get the eggs in a glass jar or mylar bag and add an oxygen absorber, then seal. You can also pre-freeze 9 eggs per silicone pan, pop the frozen eggs out, place on the freeze drier tray and GO! How long will it take? Option: Pre-Freeze in Silicone Square Cake Pan ![]() I turn on the freeze dryer and bring the temperature down to freezing before pouring in raw scrambled eggs. Due to a lack of space in my regular freezer, I use the second method. Or, insert the trays into the Freeze Dryer, pull one out a few inches, load with 18 scrambled eggs, slowly push the tray back in place. Put the trays in your regular freezer, then fill them for pre-freezing. Try not to spill when dealing with liquids like scrambled eggs. No need to line the freeze drying trays with parchment paper when preparing the eggs, but lining trays can be a help when removing freeze dried foods from trays. Some prefer to pre-freeze the scrambled eggs, but you can go right into the freeze dryer with raw eggs. If you do it by weight, it takes about 2.5 to 3.0 pounds of eggs per tray for medium. Each tray can hold about 18 scrambled eggs (approximately 3 cups of scrambled eggs). Cooking the eggs then freeze drying will yield a rubbery texture. ![]() This method will result in eggs that most closely resemble fresh eggs upon reconstitution. It works best if you freeze dry raw scrambled eggs instead of freeze drying cooked eggs. Avoid using a blender or hand mixer as this will cause frothy eggs that may overflow the tray. Scramble the eggs with a stainless steel whisk. Read my blog post on the home freeze dryer here. Now’s the time to look into having your own home freeze dryer.
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