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Re: Jodi/dehydrating eggs

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A place called homesteading today. I've been trying to find a recipe for pickled eggs because I have so many and that was on their too. Katy

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A place called homesteading today. I've been trying to find a recipe for pickled eggs because I have so many and that was on their too. Katy

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A place called homesteading today. I've been trying to find a recipe for pickled eggs because I have so many and that was on their too. Katy

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Jodi, I don't know if they are good or not because I've never had them either. I'm just looking for ways to keep the eggs and feeling a little adventurous which isn't usually me. I'm usually afraid to eat the food I preserve. Katy

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Jodi, I don't know if they are good or not because I've never had them either. I'm just looking for ways to keep the eggs and feeling a little adventurous which isn't usually me. I'm usually afraid to eat the food I preserve. Katy

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Jodi, I don't know if they are good or not because I've never had them either. I'm just looking for ways to keep the eggs and feeling a little adventurous which isn't usually me. I'm usually afraid to eat the food I preserve. Katy

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Pickled quail/chicken eggs are very popular here. I can't get over the smell.

When I was in elementary school, my bus driver would stop at a little store and

let us all off to get candy a couple times a week. Some of the people on the bus

would get pickled eggs and pickled pig lip/feet/tail and that smell still haunts

me. Just the thought of the smell brings backs those visions of people chewing

away on pickeled pig parts. GROSS!!! LOL

Misty

>

> Katy,

>

> I have never had a pickled egg. Are they good?

>

> Jodi

>

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If one is dehydrating eggs in order to eat more of the enzymes that are active

in eggs, the egg yolk alone must be consumed raw or dehydrated at a temperature

below 118 degrees.

The egg white contains enough enzyme inhibitor to prevent its yolk from spoiling

while eggs are waiting to be fertilized. Those same inactivators of the yolk's

enzymes will also inactivate the enzymes which the unsuspecting consumer of the

food is expecting benefit from.

Of course, cooking above 118 degrees inactivates both the enzymes and the enzyme

inactivators.

Still learning the ropes,

Ann

>

> Jodi, I found some inofrmation on dehydrating eggs if you still need it.

Katy

> To dehydrate: Beat the eggs, freeze & thaw (will make them a bit thicker to

work with). Make sure you have them completely mixed. Beat again, place on wax

paper cut to fit dehydrator or use fruit roll up trays if you have them. Dry for

18 hours or so. When real dry they will be a very crisp sheet. Break these apart

and place appx. 1/4 pints worth into the blender at a time. Blend to a fine

powder. Store in a air tight container. We will store ours this way for 2-3

months. For longer storage we will place the powdered eggs in a airtight

container in the freezer. I don't know if this is necessary or not, I just feel

better doing it this way.

>

> 1 shot glass= 2 eggs

> use one part egg to 2 parts water

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