“I don’t usually do dehydrating tutorials, though, because it’s so very simple.
Usually you just slice the food thin and pop it in the dehydrator. Hardly tutorial-worthy, eh?
But eggs are just a teeny bit more complex. With eggs you have some safety concerns that you wouldn’t have with fruits and veggies.
For instance, it’s not recommended that you dehydrate raw eggs. The first step ought to be cooking them until they’re dry.
I also consider the source of eggs. My first choice would be local eggs produced by free range hens. In my neck of the woods in February it’s not so easy to come by fresh free range eggs in larger quantities and I hate to run the dehydrator for just a tray or two…”
