Eggs in the Backcountry

Method Crack eggs into a bowl. 5 eggs is the amount that fits best onto 1 of my dehydrator trays. Customize to your dehydrator and egg needs, splitting across multiple trays if necessary.Whisk the eggs very well, until fully blended and a little foamy.Pour the eggs carefully into the fruit leather tray of the dehydrator, ensuring that the dehydrator is placed on a level surface.Dehydrate eggs for 8-10 hours at 140 degrees, until fully dried and flaky. *The egg flakes are oily, and should easily scrape away without sticking to the tray when fully dry. If they are still sticky, leave the sticky portion in for more time.Transfer dried egg flakes to a zip top baggie and place in freezer for 30 minutes to 1 hour.Remove eggs from freezer and blend in food processor or blender until completely powdered. If they stick to the sides, they are not dry enough. Put back into the dehydrator for more time.Store in zip top baggie in freezer until your camping trip. To Rehydrate Add 1 tablespoon + 1 teaspoon of cold water per egg directly into zip top baggie, so that you can dispose of it later without worrying about raw eggs contaminating your cookware.Let sit for about 5 minutes, or until the egg mixture looks like it did before you dehydrated it. When in doubt, add a little more water than you think.Use as you normally would in your favorite camping recipes.