Instructions

1. Crack each egg into its own small bowl before it joins the rest. A single off egg tipped straight into the batch takes the whole batch with it, and there is no way to tell until it is far too late.
2. Blend or whisk until yolk and white are one even colour with no streaks left. Any ribbon of unmixed white dries into a rubbery patch that will not grind down afterwards.
3. Pour the egg onto solid stainless trays or lined sheets, no deeper than a shallow puddle. Egg dries from the top down, and a deep pour sets a skin over liquid that stays liquid underneath it.
4. Divide the mixture between the trays before you start rather than filling one and guessing at the rest. An uneven pour is the usual reason one tray is finished while its neighbour is still tacky.
5. Dehydrate at 63 °C for 12 hours. This runs hotter than almost anything else in the catalogue and that is deliberate — with raw egg the setting is doing food safety work, not only drying.
6. It is finished when the sheet has cracked into plates that lift clean and snap rather than bend. Any area still flexible, or darker than the rest, is holding moisture and needs more time.
7. Scrape the plates off while they are warm, then spread them on a mat and let them go cold before grinding. Warm egg cakes onto the walls of a blender jug and comes out in clumps.
8. Blitz in small batches, sieve the result, and put whatever will not pass through back in the blender. That leftover grit is exactly what makes a rehydrated egg feel sandy in the mouth.
9. Seal the powder in Mylar with an oxygen absorber for long keeping, or in a jar in the fridge for three months. Egg powder is high in fat and announces itself with a stale smell before anything looks wrong.