• If you are not sure how old your eggs are, begin by float testing them. To do this, place the eggs in a glass or bowl of water. If the eggs sink to the bottom, they're safe to use. However, if they begin to float up to the surface, they shouldn't be used.
• Turn your freeze dryer on and go through the cooling cycle which should take 15 minutes.
• Meanwhile, add 12-18 eggs to a blender. Blend until they are completely mixed.
• Once prompted, load your trays into your freeze dryer. Pull each tray out partially and carefully pour the blended eggs into the trays. This is much easier than trying to load already-filled trays.
• Gently push the trays back into place, then close and lock the door. Close the drain valve, then select start. Mine took 23 hours from start to finish.
• When the time is up, open the drain valve to unseal the door. Check each tray to make sure no further drying time is necessary. The eggs should feel dry and powdery. You should not detect any moisture.
• Use a spatula to transfer the dried egg mixture from the trays to a food processor, then blend into a fine powder. The powdered eggs are now ready for storage.

How to Store Feeze Dryer Eggs

• Freeze dried eggs can be stored in glass jars for short term storage (six months to two years). I like to add oxygen absorbers and use a vacuum sealer to suck all the air out of the jars.
• For longer food storage, or to have as part of your emergency food supplies, the powdered eggs should be stored in mylar bags with oxygen absorbers, then sealed with an impulse sealer and dated.