“Dehydrating scrambled eggs does not work. They do not rehydrate well and remain hard as rock.
However, you can make hybrid scrambled eggs by baking them with cooked polenta before drying. The result is something very close – but not exactly the same, as scrambled eggs and they rehydrate well due to the absorbing quality of the polenta. I use polenta because the yellow color matches the eggs, but regular grits work also.
Once dried, I combine the scrambled polenta eggs with other meats, vegetables, cheese and salsa leather (many possible variations) so I enjoy all the ingredients of a tasty omelet in a one pot meal.”
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