This could just as easily gone in the 'preparedness' section.
Sorry, no pictures this time.
Over the past 3-4 days, I've been experimenting with making my own powdered eggs. After some consideration, I decided to use the raw egg method because I wanted egg powder, not reconstituted scrambled eggs.
I started out with 4 dozen eggs. I whipped them up just as I would to cook scrambled eggs. I have the equivalent of a Garden Master food dehydrator with a thermostat control. I also have the 'fruit roll up tray liners' that come with the machine.
It turned out that 1 dozen scrambled eggs would exactly fill one tray. I took the four filled trays and turned the dehydrator up to 165 F to kill any nasties in the raw eggs. I left them at 165 F for about 3 hours. At that point, I turned it down to 115 F and dried the trays for about 18 hours. When I checked them, they were still a little oily, so I let them go for another 6 hours.
After they were dried, I crumbled them into a blender. I have a Vita-Mix blender that I use to grind wheat, rice and barley flour. It has a pulse capability, and a "reverse" setting on it. I ground up the eggs the same way I would whole grains, by pulsing the blades, and reversing them each time. I didn't want to just turn it on and let it go, because the heat generated by the friction with the blades could 'cook' the eggs. The ratio turned out to be 2 parts egg powder, 3 parts water.
Out of 4 dozen eggs, I ended up with 1 quart of product, about the consistency of corn meal. Now for the test!
I reconstituted the eggs in warm water. I wanted them the runny, like thin pancake batter. The tendency is to use too little water, but think about how 'runny' a fresh egg is. I let them rehydrate for about 15 minutes, and then added a splash more water. They looked surprisingly like whipped, fresh eggs.
I poured them into a hot skillet and stirred them as they cooked. Whoa! They LOOKED like scrambled eggs. Taste test. Whoa! They even TASTED like scrambled eggs! Full flavor, and a whole lot better than any commercial powdered eggs I've ever eaten, including Egg Beaters.
The experiment was a success, and I have another 8 dozen scheduled for the same treatment. I would say the secret for frying powdered eggs is to get the mixture thin enough, whip a bunch of air into it with a fork, or whisk, and stir them in the pan. If you just plop in a glob of thick paste, you're gonna get an egg pancake that doesn't taste like either eggs, or pancakes.