Drying Raw Eggs

1. Crack the eggs and separate the yolks from the whites, if desired. Gently toss the yolk back and forth between eggshell halves, allowing the white to stream down into a bowl. For best results, choose the freshest eggs possible.

2. Whip the eggs with an electric mixer or whisk until frothy and well combined. If you separated the egg whites, beat them until stiff peaks form, much like a meringue.

3. Line a dehydrator's food trays with fruit leather trays to keep the eggs from dripping through the holes. Plastic wrap will work if you don't want to purchase fruit leather trays, but the trays are the best option.

4. Pour the beaten eggs in the fruit leather trays. Pour in just enough to line the bottom of the trays, using extra trays as needed depending on the number of eggs you wish to dry. If you overfill the trays, the eggs won't dehydrate as quickly or evenly as they would in a thin layer.

5. Dehydrate the eggs for about 10 hours or until completely dry brittle. Use the dehydrator's lowest heat setting, preferably about 110 degrees Fahrenheit, but not more than 140 F.

6. Place the dehydrated eggs in a food processor or blender. Pulse the eggs for about 20 seconds or until the eggs are ground to a fine powder without lumps.

Drying Cooked Eggs

1. Boil the eggs for about 10 minutes to the hard boil stage in which the yolks are cooked through. Crack and peel the shells from the hard boiled eggs.

2. Chop the hard boiled eggs into small pieces. Alternatively, you can cut them into thin slices so they don't fall through the dehydrator if you don't have fruit leather trays.

3. Spread the chopped or sliced eggs in a single, even layer on the dehydrator trays. Chopped eggs should be placed on fruit leather trays so the small pieces don't fall through the bottom of the dehydrator trays. For best results and faster drying, spread the pieces out so there's a small space between each piece.

4. Set the dehydrator to its lowest setting and allow about 10 hours for the eggs to dehydrate. The eggs should be brittle when completely dehydrated. The whites of the eggs sometimes become translucent in the process.

5. Grind the dehydrated eggs to powdered form in a food processor or blender. The powdered form makes it easier to rehydrate the eggs evenly.