Start with your eggs. This was 3 1/2 dozen total.• Crack them open into a bowl, about 18 at at time. More than that and it will take a loooooong time to do the next step.
Whisk them like crazy, to get them all mixed together.
Scramble them over medium to medium-low heat. I used a cast skillet iron so I wouldn’t have to add any additional oil. This took about 25 minutes to cook on low heat.
Lay them out on a dehydrator sheet. 3 dozen eggs took up 7 sheets, Spread out as thin as possible.
Dehydrate at 160 °F (71 °C) for 10 hours.
Place dry eggs in a food processor (or blender) and whirrrr for a minute or two. This will process them down into a fine powder so that they are not grainy when you try to reconstitute them. Blend on high for best results. If you don’t have a blender, you could use a mortar and pestle or a seed grinder.
Store in a cool, dry place in a tightly covered container.
