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.
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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.(: