Profile photo of mmw025

I have preserved eggs by scrambling them with salt and pepper only…no oil or butter when cooking  (this is crucial because butter and oil will cause the food to become rancid in a short amount of time)…and dehydrating them in my food dehydrator.  I then put them (hard as little rocks) in a canning jar with an oxygen absorber or use a hand vacuum pump and Food Saver jar sealer and they store for a year +.  To rehydrate and cook, just add butter/oil and water…very much like the dehydrated meals that can be bought at any camping goods store.  This is a quality, long term storage solution for pre-cooked eggs.