Okay, you just opened the new dimension to me.
Never tried to dry eggs, neither using them, so I have questions. :D
How are they used further?
Do all the benefits survive the drying, proteins and fats?
Unfortunately prices are going up here also, and I don't want to comment on quality, yolks are almost pale yellow and taste isn't as it supposed to be. Free-range eggs are overpriced in supermarkets, I've never bought them because it just doesn't make sense, and frankly, I'm skeptical.
I have not rehydrated them yet to use but have watched some of my favorite videos on youtube.
RoseRed Homestead:
Rain Country:
There are a few others but these two women are awesome preservers of food.
The videos are worth watching and I hope you learn something new as we can all keep trying our best to preserve for long term.
Yes, the proteins are stable as they are dried at a low temperature and you rehydrate them to use as scrambled eggs or for baking as you would a normal egg. Watch the video link I shared with you as it is awesome. She is a professor and a stickler for science and doing things safely.
I'm so curios about preserving methods for everything possible in order to avoid freezing.
Much thank you for sharing this!
Looking forward to see some prepared delicacies.(: