lots of eggs

Smart Red said:

My that sounds delicious. It may be showing soon at the dinner table in south-est, central-est Wisconsin.

I made a small dent in my over-supply of eggs. I boiled up 18 for potato salad and deviled eggs for a picnic no one came to. Sigh. Had egg salad sandwiches for lunch today and son's promise that he'll take the rest of them home.

They were my oldest batch and were heavenly to peel. Gypsy will love doing that. She makes a mean deviled egg.

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Smart Red said:

I will have to ask tomorrow. She took the hard-boileds home to make Deviled Eggs. She usually heads straight for the computer or Mom's recipe books. Her last attempts turned out very well considering she didn't have the right ingredients. She has an "app" for that! There's a site she knows that lists alternatives to many ingredients.

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unclejoe said:

You could always dehydrate them. I started doing it a few years ago. So far this year I have 4 pint jars filled with dried egg. I get about 3 dozen in each jar. You won't be able to have sunny-side up but you can make omelets, scrambled or use it in any recipe calling for egg.

I scramble the eggs, pour the liquid on to leather sheets and dehydrate at 130F for 10-12 hours. You will have a sheet of egg "chips". They should be very crisp. You can then run the chips through a blender or food processor and turn it into a powder. Put it back in the dehydrator for a couple more hours. Store the powder in an airtight container in a dark location.

Some folks will cook the scrambled eggs first and then dry the cooked product. The result is what I would describe as egg "rocks". I tried it and wasn't happy with the results. YMMV.

To rehydrate, use a ratio of 1 part egg to 2 parts water. 2 tblsp of dried equals 1 fresh egg.

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