Thoroughly wash and sanitize any equipment that will contact the eggs during the powdering process. This includes blender containers, mixing bowls, dehydrator trays, ladles/spoons, and storage containers.

Crack the 2 dozen eggs directly into a clean mixing bowl, being careful not to get any eggshell pieces or other debris in the bowl. Use a fork to gently fish out any stray bits that fall in.

Pour the 2 dozen cracked eggs from the mixing bowl into your blender. Blend at medium speed for 2 minutes until the egg liquid is light, frothy, and well mixed. For smaller blenders, you may need to blend in 2 batches.

Place rimmed fruit leather trays or solid dehydrator trays into your food dehydrator to hold the egg mixture. Carefully ladle the foamy egg liquid from the blender into the trays, spreading it out evenly in a thin layer.

Run your dehydrator at 135-145°F until the eggs are completely dried out, usually 8 to 12 hours. The egg mixture will be lightly browned, cracked looking, and brittle when fully dehydrated.

Once dried, use a fork or butter knife to gently scrape the dried egg bits off each tray and into your clean mixing bowl. Take care not to spill any.

Pour the dried egg pieces from the mixing bowl into your blender and mix at medium speed for 1-2 minutes until a fine, powdery flour forms.

Transfer finished powder into airtight jars or vacuum sealed bags. Store in a cool, dark place like a pantry for up to 2 years. For even longer storage up to 5 years, consider freezing.

And that's it! With just a few basic pieces of kitchen equipment and fresh eggs, you can easily make nutritious egg powder for camping trips, emergency supply stocks, or everyday use.

When ready to eat, mix the powder with water at a 1:2 ratio (1 Tbsp powdered egg + 2 Tbsp water = 1 large egg) and use like fresh scrambled eggs. The powder also works great in place of eggs called for in recipes.