Instructions

1. Crack each egg into a separate bowl before adding to the blender/food processor or large mixing bowl to prevent a spoiled egg contaminating the whole batch

2. When all eggs are cracked pulse blend in a blender/Food processor until a fluffy light airy mixture is achieved with no visible white or yoke. If using a whisk and mixing bowl whisk until the above is achieved.

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3. Pout out onto Stainless steel pan drip tray to create an even distributed amount on each tray, you could divide the mixture to match each tray before hand if you like.

4. Set your dehydrator to 63°C for 12 hours

5. Place trays full of raw egg mixture into the dehydrator evenly spaced apart on rails

6. Close door and come back when the 12 hours is complete / you may want to check half way if you like through the viewing glass panel

7. When the time is up check that your dehydrated egg mixture is dry, cracked, crumbly with no visible moisture. ( if they are not completely dry then pop them back in for about 2 hours and then check again - repeat if still not completely dry)

8. Scrape dehydrated egg mixture off the trays onto a non stick solid mat to make it easier to add to your Nutra-bullet or blender

9. Blitz until a fine powder is achieved / you may want to do this in smaller batches. Once blitzed run through a sieve to create a fine fine powder. This will create a ��non grainy egg when rehydrated and cooked��

10. Store in Mylar bags with an oxygen absorber or however you prefer to store your food long term.