I freeze dry my whole raw eggs and they always taste fine when I scramble or make omelets from the egg powder. I don't notice any lumpiness. I use 2 tbsp egg powder to 2 tbsp water for one egg.

Keep us posted on your adjustments to the sugar & salt quantities.

Excellent information, sir! I have also freeze dried a couple hundred raw eggs to date, and this makes me wish I had added salt to them. Maintaining something closer to the original texture is a bonus - and since I salt my eggs before scrambling, having the salt in there is a convenience benefit as well. In an emergency situation, it is nice to have some salt in the eggs already in the event that salt isn't readily available for some reason. Take care and God Bless.

One trick I've used for regular freezing of eggs is to cut the salt by 1/4 and add 1/4th the dose of sugar. It's not sweet enough to mess up a recipe, but less salty than it would be. I guess that, in my mind, it doesn't have to be either/or. A few years ago I was batching out a recipe that used a TON of egg whites and no yolks so I had several hundred yolks to deal with. This preservation method worked out great and I used those yolks over the course of a year without a problem. (If I remember correctly, 5 yolks fit perfectly in a snack-size zip lock bag. I had an entire shelf of little yellow bricks stacked up to grab when needed. We ate a LOT of yolks that year. lol!) I was able to use the eggs in savory recipes with no sweet to notice and we never tasted an excess of salt. If anyone wants to try it just remember to LABEL them. "I won't forget." Oh, yes you absolutely will forget. Especially if you're experimenting and trying a few different approaches.

I am brand new to freeze drying and waiting for my machine to be delivered. In trying to educate myself as much as possible before starting on this new path. I am very grateful for your channel and the wonderful content you provide. I love the science behind your experiments and your commentary. Thank you so much!

That's great! I've heard people say they'd never freeze dry eggs again because it turned gritty and gross. This appears to solve that issue! Great job 👍

Wonderfully helpful and just in time as my chickens are back to lots of egg production! I have freeze dried fully cooked scrambled eggs, all seasoned how we like them (minus the butter) for long term prep storage and now I know how best to freeze dry my raw eggs for more shelf stable present use. Your channel is so GREAT! THANK YOU FOR SHARING SO MUCH WITH ALL OF US!

Wonderful! I would love you and your nephew to collaborate on more FD videos! Your combined skills and knowledge add substantial value to the food preserving community! I get 30 eggs a day from my hens but am afraid to water glass so many as they can be easily broken and can't be moved. But now I'm finally convinced that I can FD eggs in a way my family will actually use them!

I've never heard anything but great reports on how good FD eggs are. So I'm kind of surprised. But I have noticed that when I use leftover yolks that I have frozen and added to pudding the texture was tiny little lumps. I tried straining it but couldn't hardly get it through the strainer. So I used my stick blender to puree it. But when the yolks are thawed out they don't "run", they are congealed. So I am so happy to learn this! But I will say 1/4 tsp salt per egg is a lot! I love salt and use it liberally, but that's a lot!

I really appreciate your in depth experiments. Going through the processes and taste tests is very helpful and informative. Thank you for all you do. I'm sure you're right about the amounts being previously tested, but I'd also be interested to see how your experiments go. 😁❤️

love this, I have freeze dried and dehydrated eggs. both. my husband has not been able to tell the difference when I have cooked dehydrated eggs but he ask me what I had done different when I fixed some freeze dried. I will definitely add salt next time. thanks so much for the videos.

Salt and sugar act as a weak antifreeze so less crystals form during freezing that harm or change the proteins.

I've been only adding 1 teaspoon of pink sea salt to one tray of 18 eggs on my Medium Pro tray. It's pretty darn good! I'm very happy with them but I might try your way on one tray for starters. Thanks!

Very interesting. I have quite a bit of fd eggs already. If I do more I will add some salt. Thanks for your knowledge.

Awesome Experiment! Awesome information! Thank you Phil!

I use one teaspoon of himalayan pink sea salt per 30 uncooked scrambled eggs. They fry up with a good taste, have good texture, and the salt is not overbearing. When I scramble eggs, fry them, and FD them they end up rubbery and a no go for me. I have read that adding double acting baking powder will solve that issue but I haven't tried it yet.

Eggscellent video!!

Ok, that was impressive, had no idea..... that a bit of sugar or salt would change the chemistry during freeze drying... Good stuff.

An omelet from my regular freeze dried eggs taste just like they do from fresh eggs texture and all if I don't over cook the omelet, I whisk the eggs up good before I freeze them and then they get mixed well after I freeze dry them and whisked well again when I rehydrate them.

THANK YOU! I'm going to start doing this for sure! I've got over 100 dozen eggs already freeze dried as I tend to get a dozen a day and can't give them away! I'm for SURE going to start doing this! Would you please put the proportion of salt and sugar to eggs in the description? Have a very blessed day!

The first time I freeze dried eggs I had my husband do a side by side taste test with a fresh egg. He couldn’t tell the difference, the texture when wet though was not pretty

I wish you hadn’t added milk! I think the milk proteins would affect the results. I’ll def try some salt and see if it helps. No one had complained or even been able to tell out freeze dried from fresh scrambled eggs. I do add more water than that and let it sit a while before cooking though. So many variables.

My experience with eggs is that the family said, ‘taste gamy’. No one liked it. I will try again! Thank you!!

GREAT INFORMATIONAL VIDEO! Thank you for sharing your research. Local Walmart has 60 packs of eggs for $12.69, I’m going to do a few hundred, and wouldn’t have even thought about adding salt, before finding your video. Subscribed!

Very interesting! I may now add salt to my FD eggs.

Before doing a whole batch of eggs, PLEASE cook a fresh egg and put a 1/4 tspn of salt on it and try to eat it. We did about 8 dozen for a batch in our medium FD and the batch is almost inedible. We're having to mix the salted egg with two parts non salted egg to make them tolerable. Just try it before hand

Thanks for all of your info & wisdom!!

Interesting, thank you. I'm going to give the salt a try.

Yea! Excellent video. Appreciate your work. I may try a mix, of sugar salt. 1/2 tbl spoon sugar with 1/2 teaspoon salt. Kudos. Discovering God's world. Much of my FD projects involve making yummy healthy food for Grandkids :-)

Do you have to separate the yolk from the whites to add the salt, or to save time could you whisk the entire egg and then add either salt or sugar before FD? Love your videos!

It would be even easier if you divide your TDW by your ADW (TDW÷ADW=Multiplier) That would give you another "Magic Number"... Easy Peasy! Oh, and great video.

I have freeze dried 1000s of eggs and re hydrated them all. I've done blind back to back taste tests. No one can tell the difference.

Thank you. I will add salt to my next egg batch and compare.

Thanks for doing this test.

This is so good to know! Thank you for posting this. And thank your nephew too! 🎉

I have run 5 batches with salt and I finally reconstituted and cooked some scrambled to try. They are definitely saltier than I prefer but not inedible; Eating them on a piece of un-buttered toast would probably be enough to balance the salt. The eggs appeared to be more flat than usual but Im not sure if that's relevant to the FD process or simply due to me scrambling a single egg in too big a pan.Texture was fine.

Great info

I'm going to process 12 dz quail eggs tomorrow and will try adding the salt to them. Thanks for the ideas!

Cool! That was interesting! You should have had your granddaughter do the taste testing! Our kids can tell when I use freeze dried eggs🙄 because of the texture. Freeze drying eggs was one of my main reasons to get a freeze dryer, so not to waste eggs(not actually wasted because I cooked them up for cats and dogs😜and I'm sure they miss them now 😆)when the chickens are laying too many eggs. Thanks!

Great information!! Thank you! I’ll be adding salt from this point forward.

Thank you!

Thank you!!!

Thank you for this thorough review!

Excellent experiment. Interesting. You liked the salt added but didn’t say if it tasted salty. Since you didn’t remark on that, or I missed it, then am guessing the 1 tsp per cup wasn’t a problem. This is such good information to know. Thank you!!

Very interesting- thank you for sharing

Who would have thought? Thank you once again for an interesting and informative video. God bless.

This video is scientific & helpful plus very timely. We appreciate your inquiring mind! Hubby & I have been planning to dedicate this month to FD eggs for our long-term storage. Bonus that they've dropped in price in our area just the last few days! Your information on salt, sugar, and/or corn syrup is helpful and makes sense in what is happening with the protein strands of the yolks going through freezing, then thawing/rehydrating. In years past, I've attended various refresher training sessions from USU Extension Service on safe food preservation/canning practices which leads to a question. Many classes have given a caution about using iodized salt as it can soften food over time, most notably pickles preserved in Mason jars. I've been wondering lately if I should follow that same advice for FD. Recently I've been using non-iodized salt in my FD foods - especially those intended for long-term storage. I'd be interested to hear your thoughts on this plus, perhaps, those of your nephew with the Ph. D in food sciences. While hubby & I do many short-term projects with our FD food and enjoy sharing it with family and friends, in our 50 years of marriage, we have seen instances when stored food made all the difference: natural disasters that affected food availability and transport, COVID which cleared store shelves, economic downturns, medical bills that erode a normal monthly budget, etc. But now I'm sounding like a grandmother so I'll just end with THANKS FROM MAEGAN AT 6000 FT!😊

Very informative!!! TY

This was really interesting.

Ok, so the formula would be 1/4 tsp salt per egg? I usually put 18 eggs on a medium tray, so 4.5 tsp of salt? Thank you for doing this!

The eggs freeze dried with the sugar would make great French toast.

I tried adding salt as you have done. When reconstituting and cooking I felt the taste was too salty. I am cutting down to 1 tsp salt per dozen eggs.

Thank you, use the sugar one for the foods like baking, or making french toast.

Thanks for both egg videos...this on and the salt quantity follow up.

I have several dozen eggs frozen in my freezer, should I defrost them and add the salt before freeze drying them? I just caught this video, thank goodness!!

Great information as always. I look forward to the discoveries you share. I ran a batch of eggs with salt and then mixed up some for my breakfast - for me that is way too much salt. When I was cracking it was 4 eggs per cup and that is 1/4 tsp of salt per egg. Ended up tossing them out. Would Potassium Chloride work just as well?

I don't have a freeze drier as of yet, but have dehydrated a couple batches, I tried one small raw batch, and cooked scrambled egg batch. Dried them, then powered them, then added water back to both.. the raw did better than the cooked as being a smoother texture. I added just a small bit of ghee to the egg mix a dash of salt. The cooked color was off just a little, but tasted really good. Wished I had made a bigger batch. I was wondering about adding a small about of the modified corn starch that is used in canning. Not the same as regular corn starch. to see if that would help in the drying and powdering.

Awesome

2tsp salt per 30 eggs

That feels like a lot of salt. But I don't use much salt anymore.

Excellent Video. Has anyone tried this on Dehydrated Eggs?

I never taste an ounce of difference in my FD egg powder when I scramble them. Doubt it will affect my cooking addition either way.

I just freeze dry plain blended eggs. I have no separation. I add salt when I cook it. And can't tell the difference. Interesting test

I wish you had done this experiment months ago. I have my egg stores already. Any chance of adding the salt post freeze drying before reconstituting?

I wonder if u mixed half tsp salt and half tsp of sugar together if then u could use it for baking or eating and not really notice either flavors as much?

Just made them, perfect! Well maybe a tad salty.

**Question: We usually put 18 blended whole raw eggs per tray in our medium FD, how much salt do you think is needed for 18 eggs? Was your recipe 1 tsp per CUP of whole eggs? Thank you for your clarification and the helpful info, as always!

Would the eggs without salt or sugar, be less lumpy if it were run through a blender before cooking?

Good job 👍

I freeze dry to keep the extra ingredients out.

Very interesting!!! My next batch of eggs I will be adding salt. Does your nephew know of any tips for freeze drying whole milk?

Hire this man!

Can you just use milk to rehydrate?

I have had good luck by adding a tablespoon whole milk per egg. Beat thoroughly and FD. What do you think?

What if you added just a small amount of sugar and lessened the amount of the salt in the same batch? Also I am wondering if you had added salt (right before cooking)to the batch with nothing in it if it would have made a difference as far as flavor. To me, it's hard to judge fairly something bland. Thanks for the video, it's very interesting.

Does the freeze dried yokes taste very salty. I only salt a little when cooking. and don't add any salt after cooking. I watch all your videos and always learn from them. Right now my fd is down for a couple of wks not sure when it will be working again, we are not freezing. HR is trying to figure it out soon I hope. Thanks for all the knowledge you share with us.

👍👍👍👍👍

I do believe I would like the salt added one, was also wondering science your adding salt what would also adding black pepper do?

If you freeze dry the yolk whole, could just boil the yolk with out dehydrating first. Like starting with Coldwater and start heating to a boil?

Did you put the protein that was left in the strainer from the plain egg back in the strained bowl? Also, how do you think a combination of half sugar, half salt would work?

Ghe eggs with the salt or sugar in your eggs it makes then like carton liquid eggs…. The ine without is more like real eggs scrambled in the skillet as they cook which in my opinion is a much better more real scrambled egg.

I use freeze dried duck eggs (in small molds) as training treats for my dogs. My batches always come out at different textures. Sometimes they’re firm other times they crumble to dust with the slightest bit of pressure. Does anyone know why this is or how to keep the freeze dried egg “dots” firm to the touch?

I think I would just use salt since salt is even in sweet dessert recipes.

can you add both salt and sugar to the egg?

Do you use regular table salt?

Most people salt their eggs anyhow. So, salt may be the winner

i tried this and they were salty for a scrambled egg but good. How can i get my eggs to reconstitute without all of the lumps?

Milk and cream have a sugar a natural sugar in them

Ok, I hadn’t watched long enough.

So, salt or sugar keep everything in suspension?

What if you add salt to the reconstituted freeze-dried eggs before scrambling. Would that take out the lumps? I'm asking because I have a lot of freeze-dried plain eggs stored.

Phil, Have you tried adjusting salt in eggs yet?

How much salt would you add to a dozen eggs?

Could I do this with precooked scrambled eggs? I like to do my meals mountain house style where I only have to add boiling water. Thanks!

This was very salty when I cooked the eggs, and the eggs didn’t rise at all. Very rubbery

What would happen if you added the salt to the plain powdered eggs when reconstituting?

How many eggs per tray? Did you whisk or food process to scramble?

Are you separating your eggs, adding salt to the yolks, then adding the whites back and combining before freeze drying, or are you scrambling, then adding 1/4 t of salt to the entire scrambled raw egg before freeze drying? TY

I’m confused if you just froze the eggs or if you freeze dried them. It looks like you just froze them to me.

Please clean your sealer. Cleanliness in the work area is imperative to long shelf life.